I’m a Vermonter. My husband likes to make fun of me and say that I grew up on a farm and have maple syrup running through my veins. Neither of these things is true. Nonetheless, maple syrup, specifically Vermont Maple Syrup, is delicious and should be a pantry staple in every home.
Maybe it’s because it’s the holidays and I’m feeling homesick for those Green Mountains, but these Maple Brown Sugar cookies are a new favorite. They’re fluffy, rich and full of maple-y Vermont goodness.
3/4 cup unsalted butter, at room temperature
1 cup dark brown sugar
1 large egg
1 teaspoons vanilla extract
1 teaspoon Pure Vermont Maple Syrup (you can use a different kind–if you don’t want them to be as good. Just sayin’.)
1/2-3/4 teaspoon maple extract (as desired)
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
Preheat the oven to 350F.
In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until smooth. Scrape down the sides of the bowl and add the egg, extracts and maple syrup. Beat on medium speed until light and fluffy (about 2-3 minutes).
In a separate medium bowl, sift together the flour, cornstarch, baking soda and salt. Add to the butter mixture and mix until just combined.
Spoon the dough evenly on to a cookie sheet lined with parchment paper, with about two inches between each cookie. Place cookie sheet in the refrigerator to chill to prevent dough from spreading (approximately 1/2 hour).
Bake 10 – 12 minutes, rotating halfway through, or until just turning golden brown around the edges. Allow cookies to cool for ten minutes, before removing to wire racks.
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