maple cookies

Listen, I know I’ve already posted 25 other cookie recipes here.

So if you’re thinking, another one? This girl is out of control! I can’t argue.

But hear me out: no matter how many other types of recipes I try—from cakes to soup to meat to vegetables—it’s still cookies that I love the most. So did my grandma.

I wish I could remember the first time I had a cookie—do you? The earliest I knew, I was stirring batter in Grandma’s kitchen, anticipating the trays we would pull out of the oven, so it’s as if I’ve always liked cookies and they’ve always been there, unlike kale or cheese or spinach or fish or something else I had to grow to enjoy.

And it just makes me think that while there is certainly value in changing perceptions, there is also value in keeping some, in having a few things, such as my parents or my brother or the way it feels to laugh out loud at someone’s story, that I have always loved.

Cookies are like that for me.

cookies on tray

So that was excuse #1, that cookies are pure comfort and nostalgia and they make me happy. Excuse #2 for posting the 26TH COOKIE RECIPE here? These are some really, really good (Really! Really! Good!) cookies.

I saw them Thursday at Kelly’s site, Eat Make Read, where she said she was a little bit in love with them. Kelly’s never steered me wrong, so that caught my attention. I had all the ingredients (well, make that, I thought I had all the ingredients, but I ended up being out of sugar, which I realized right about the time that I reached for it, my softened sticks of butter already in the bowl, but good news: Dominick’s is less than a mile away!), and they are very simple mix-and-form-into-cookies cookies, with just one extra step of cooking maple syrup until it reduces to make a glaze on top.

In a nutshell, here is why you need to make these cookies: they combine sweet and salty, kind of like those insanely good New York Times chocolate-chip cookies, or like the popcorn combination my friend Shelley’s parents always like (time for a bonus story! While her parents were dating, one liked buttered popcorn and the other prefered caramel, and so they’d each get their choice and share, and over time started liking the combination of the two so much that now, four kids and however many grandchildren later, they always put them together, and, oh my gosh, it is awesome).

cookies on plate

And if all of those things haven’t convinced you, one more endorsement: cookies make you feel better, I mean it. It’s always been true for me.



Glazed Maple Cookies
from Eat Make Read and Everyday Food, November 2009
makes 40 cookies

Ingredients:
3 cups all purpose flour
1 teaspoon coarse salt + 2 Tablespoons for sprinkling on top
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
1 1/2 cup pure maple syrup
2 large egg yolks

Directions:
In a medium bowl, whisk together the flour and salt.

In the bowl of a mixer, beat butter and sugar until light and fluffy. Beat in 1/2 cup maple syrup and egg yolks. With the mixer on low, beat in flour mixture.

Using a Tablespoon scoop, drop batter 3 inches apart onto baking sheets.

Using a flat-bottomed glass dipped in flour, flatten cookies to 1/4-inch thickness.

Bake 12-15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.

When cookies are cool: In a small saucepan, simmer 1 cup maple syrup until reduced to 3/4 cup. (I don’t know if other people actually measure the syrup to see, but I knew it was ready when the syrup bubbled and frothed a little and had turned a little darker.) Spoon the syrup over the cooled cookies. Sprinkle each cookie with a little salt.

Shanna Mallon started Food Loves Writing back in 2008, as a way to remember her grandma and write about her life through food. Since then it's become a place leading her to a lifestyle of eating whole foods, a new home in Nashville and the love of her life, Tim. Follow Shanna on Twitter @foodloves, keep up with Food Loves Writing on Facebook and stay inspired with the monthly newsletter.

This Post Has 20 Comments

  1. Niki

    I have to say, cookies do make everything better. My mom prefers the traditional CCC, but I like to branch out. Especially when I really need some comfort food. PB&J cookies, chocolate cherry cookies, snickerdoodles, shortbread…
    I was going to make some pumpkin chocolate cookies Monday night but after this weekend’s disaster (you definitely need to read that story on my blog- crazy, absolutely crazy) I skipped everything pumpkin and went for apple cider pound cake. The caramel made up for the lack of cookies, but hey, a cookie would be really good right about now…
    Are you anywhere near Lombard? Care to drop some off to my work this morning? :)

  2. Whitney

    I was drawn to these cookies on EMR too! I don’t remember my first cookie but my mom has told me the first time I ever had a chip (or salt for that matter). She would feed me lots of unsalted veggies and what not and I was at a friends party when i was 3 and there was a bowl of chips on the coffee table that I was able to reach. She just said that my eyes lit up with the first particle of salt hit my tongue. It was all downhill from there.

  3. Caitlin

    Too funny – I was just baking cookies and thinking about my grandma & great grandma last night. These look pretty awesome, but since I’m currently working my way through 2 other types of cookie right now… :)

  4. Kim

    I have a question for you, oh wise one. I seem to have a hard time beating together room-temperature butter and sugar. How room-temp should the butter be? Soft but not melted? Still a little cold? I know it should be obvious, and maybe it’s just my old mixer, but I always end up with chunks of butter flying around the bowl, refusing to stick together and be beaten. It sounds to me like the butter is too cold, but I didn’t want to melt it in the microwave. Is it bad to liquefy the butter? Will that mess up the creaming-together process?

  5. Julia

    Anything to make us feel better, yes, and cookies always make you feel better. These little guys with their shiny tops look splendid! I can’t remember my first cookie, but I have seen someone’s first cookie and it was all about getting as much into his little mouth as he could!

  6. Shannalee

    Niki, I still can’t believe your horrible pumpkin experience! No wonder you went with the apple cider pound cake (which sounds delicious). And hey, I work very close to Lombard – we should meet up sometime!

    Whitney, I LOVED that story of your first chocolate chips. Priceless. Totally made my morning.

    Maria, Right? So endearing and I always think of them when I eat it now!

    Caitlin, Story of my life, friend. Cookies, cookies, cookies. Love that they make you think of your grandmas, too.

    Lainey, There’s room in our hearts for lots of cookie love, right? Try these!

    Kickpleat, Ha at the term cookie bender – that is SO me. Always.

    Kim, Well, I usually just take butter out of the fridge, go do something else and come back to it, and it will be soft enough that I can mush it around in the bowl with other stuff. Yours is still too hard then, huh? That’s weird! I will say – When I’ve been impatient, I have tried microwaving and, I swear, it changed the texture of things. Hmmn. I guess just play around with options and see what works best for you. It could have to do with your mixer, but I don’t know!

    Julia, The image of a little guy getting as much cookie into his mouth as possible is just too perfect. Love it. Thanks for sharing!

    Sue, Yes!

  7. Shannalee

    Hannah, I have had your pecan sandies bookmarked for a while now. You are NOT a terrible cookie maker, and I don’t want to hear another word about it! I can’t imagine anything you making turning out badly, in fact.

    Jennifer, Right? Love salty/sweet so much!

    JessieV, Me, too!

    Sara, Ha! Spoken like a true cookie lover. No wonder I like you!

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