- Servings: 24 cookies
- Prep Time: 15-20 minutes
- Cook Time: 15-18 minutes
- 2½ cups all-purpose flour
- ¾ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups granulated sugar 3 egg yolks
- 1 teaspoon vanilla extract 2 tablespoons maple syrup
- 4 tablespoons (½ stick) unsalted butter, melted
- ¼ cup heavy cream
- 3 tablespoons maple syrup
- 3–3½ cups confectioners’ sugar
1. For the cookies: Preheat the oven to 350ºF. Line two baking sheets with parchment paper.
2. In a large bowl, combine the ﬂour, baking soda, baking powder, and salt.
3. In a stand mixer ﬁtted with the paddle attachment, cream the butter and 1¼ cups of the granulated sugar on medium-high speed until combined. Add the egg yolks, vanilla, and maple syrup. Slowly add the ﬂour mixture and mix just until combined.
4. Put the remaining ¼ cup granulated sugar in a small bowl. Using a cookie scoop, shape the dough into 2-inch balls, then roll them in the sugar to coat. Place on the prepared baking sheets about 2 inches apart.
5. Bake for 15 to 18 minutes, until the tops of the cookies start to crack.
6. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
7. For the maple icing: In a medium bowl, combine the melted butter, cream, and maple syrup. Slowly add the confectioners’ sugar and mix until smooth.
8. Drizzle the icing over the cooled cookies and serve.