Sourdough Brown Sugar Maple Cookies
These sourdough brown sugar maple cookies feature soft centers, golden edges, and a sweet maple glaze for an easy, cozy fall treat.
Servings:
14
cookies
Equipment
- Mixing bowls
- Measuring cups and spoons
- Food scale
- Large baking sheet
- Parchment paper or silicone mats
- Hand or stand mixer
Ingredients
- 113 grams unsalted butter (softened)
- 180 grams dark brown sugar
- 80 grams sourdough discard (room temperature)
- 1 large egg yolk (room temperature)
- 5 grams (1 teaspoon) vanilla extract
- 80 grams pure maple syrup
- 260 grams all-purpose flour
- 3 grams (1/2 teaspoon) baking soda
- 3 grams (1/2 teaspoon) salt
Maple Glaze
- 125 grams sifted powdered sugar
- 30 grams pure maple syrup
- 15-20 grams milk (added gradually for desired consistency )
Instructions
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In a large mixing bowl cream together the softened butter and brown sugar until fluffy (about 1 minute).
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Next, mix in the sourdough discard, egg yolk, vanilla, and maple syrup until combined.
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In a separate bowl, whisk together the flour, baking soda, and salt. Add to the wet ingredients and mix just until no dry flour remains.
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Cover and refrigerate for at least 2 hours, until firm enough to scoop (the dough can be refrigerated for up to 24 hours).
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Once the dough is ready, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
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I like to weigh each cookie to ensure they’re around 40-50 grams, but you can also use a large cookie scoop to portion them out evenly.
Pro tip: Gently roll each dough portion by hand to create perfectly round cookies (gently flatten before baking for a better spread).
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Align about 6-8 cookies on your baking sheet (making sure they are spaced about 2 inches apart) and bake for 15 minutes. If making smaller cookies, adjust the time accordingly (they may only need 8-10 minutes).
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Remove the cookies from the oven and firmly tap the tray on the counter to create those signature bakery-style cracks. This step is optional, but it adds a beautiful finish to the cookies.
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Place the cookies back in the oven for 3-5 more minutes to ensure they are done baking. Every oven is different, so yours might only need the initial 15 minutes.
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Upon removing them from the oven let them rest on the pan for 5 minutes before placing on a cooling rack.
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Whisk together the powdered sugar, maple syrup, and milk, starting with the smaller amount of milk. Drizzle the glaze over the completely cooled cookies and dust with cinnamon if desired.
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These cookies will keep for 5–7 days at room temperature in an airtight container. To prevent them from sticking, place a sheet of parchment paper between each layer.
