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 delicious brown sugar and maple flavors, this cookie is perfect for baking during the holidays!
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.
Notes
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.
Nutrition
Serving: 1cookieCalories: 116kcalCarbohydrates: 19gProtein: 2gFat: 4g