Sourdough Maple Cookies
This is the BEST sourdough maple cookie recipe ever! They are soft and chewy with a delicious maple icing drizzled on top. Full of brown sugar and maple flavor, this cookie is perfect for baking during the holidays!
Amy's notes
I'm not joking when I say this is the best sourdough maple cookie recipe. They're THAT good!
These soft, chewy cookies truly taste like maple, and with the dark brown sugar, they develop a deep, caramel flavor that’s absolutely decadent.
We typically use vanilla extract in our cookie recipes, but to make the maple flavor really shine, we swapped it out for maple extract.
Easy to make with your leftover sourdough discard, they're perfect to serve alongside sourdough gingerbread cookies, sourdough pecan pie cookies, and sourdough chocolate crinkle cookies for the ultimate holiday cookie tray.
Trust me, this is one holiday cookie recipe you'll be making every year!
Enjoy! xx
Ingredients & Substitutions
- Wet Ingredients: You'll need sourdough discard, pure maple syrup, maple extract, an egg, butter, and dark or light brown sugar.
- Dry Ingredients: You'll need all-purpose flour, baking soda, and fine sea salt.
- Maple Icing: A simple mix of butter, powdered sugar, and maple syrup.
MAple Syrup & Maple Flavoring
To get that bold maple flavor just right, we use a mix of real maple syrup and maple extract. We tested these cookies with only maple syrup, and while they were tasty, the maple flavor just didn’t pop the way we wanted.
The maple extract is the secret that really makes these sourdough maple cookies taste like maple in every single bite!
Step-by-Step Instructions with Photos
Step 1
Combine the dry ingredients, flour, baking soda, and salt in a large mixing bowl.
Whisk them together thoroughly and set the bowl aside.
Step 2
In another bowl, blend the wet ingredients, sourdough starter, melted butter, brown sugar, maple syrup, maple extract, and egg until a smooth and creamy consistency.
Step 3
Transfer the bowl of wet ingredients to the bowl containing the dry ingredients. Use a spatula or wooden spoon to blend all the ingredients.
(Make sure the dough is smooth and not sticky. If it's sticky, mix in 2-3 tablespoons of flour.)
Step 4
When you're ready to bake, place the oven rack in the center position and preheat your oven to 350°F (176°C). Line a baking sheet with parchment paper or a silicone mat.
Use a 2-tablespoon cookie scoop to portion out 12 cookie dough balls on a baking sheet lined with parchment paper.
Step 5
Bake the cookies for 11-13 minutes and then transfer them to a wire rack to cool.
Step 6
Mix 1 tablespoon of melted butter with the maple syrup and powdered sugar in a small bowl until smooth.
Step 7
Transfer the maple glaze to a ziplock bag, snip off one corner, and drizzle it in a zig-zag motion over each cookie. Sprinkle a little granulated sugar for extra crunch, if desired.
How to Store
Store: Keep baked sourdough maple cookies in an airtight container at room temperature for up to 7 days. Freeze baked cookies for up to 3 months for longer storage.
Refrigerate: Cookie dough can be made up to 5 days in advance and stored in an airtight container in the refrigerator.
Freeze: Portion unbaked dough, place on a baking sheet, and freeze for 1 hour until firm. Transfer to a freezer-safe container and freeze for up to 3 months.
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Sourdough Maple Cookies
INGREDIENTS
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 1 teaspoon (4 g) baking soda
- ½ teaspoon (3 g) fine sea salt
Wet Ingredients
- ⅓ cup (100 g) sourdough starter discard
- 8 tablespoons (113 g) unsalted butter (melted)
- 1 cup (200 g) dark brown sugar (or light brown sugar)
- ¼ cup (60 g) maple syrup
- 2 teaspoons (10 g) maple extract
- 1 large egg
Maple Frosting
- 1 tablespoon (14 g) unsalted butter
- ¼ cup (60 g) maple syrup
- ¾ cup (90 g) powdered sugar
INSTRUCTIONS
- Combine the dry ingredients, flour, baking soda, and salt in a large mixing bowl. Whisk them together thoroughly and set the bowl aside.
- In another bowl, blend the wet ingredients, sourdough starter, melted butter, brown sugar, maple syrup, maple extract, and egg until smooth and creamy.
- Transfer the wet ingredients to the bowl containing the dry ingredients. Use a spatula or wooden spoon to carefully blend all the ingredients. (Make sure the dough is smooth and not sticky. If it's sticky, mix in 2-3 tablespoons of flour.)
- When you're ready to bake, place the oven rack in the center position and preheat your oven to 350°F (176°C). Line a baking sheet with parchment paper or a silicone mat.
- Use a 2-tablespoon cookie scoop to portion out 12 cookie dough balls on a baking sheet lined with parchment paper. Bake the cookies for 11-13 minutes until they spread and the tops begin to crack. Transfer the cookies to a wire rack to cool.
- Mix 1 tablespoon of melted butter with the maple syrup and powdered sugar until smooth. Transfer the glaze to a ziplock bag, snip off the edge of the bag, and drizzle the glaze in a zig-zag motion over each cookie. Sprinkle a little granulated sugar if desired.