- 1/2 cup unsalted butter, at room temperature
- 1 cup (or 17 tbs to be exact) of Maple Granulated Sugar
- 1/3 cup Pure Maple Syrup
- 1 tsp vanilla
- 1 egg
- 1/2 tsp salt
- 2 and 1/3 cups all purpose flour
- 1 tsp baking soda
- 6 tbs unsalted butter, melted
- 6 tbs Pure Maple Syrup
- 1 tsp vanilla
- 3 cups confectioners sugar
- 2-3 tbs heavy cream, to desired thickness
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium speed until smooth, about 1-2 minutes. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup and vanilla extract, then beat on high speed until combined.
- Pour the dry ingredients to the wet ingredients, then mix on low until combined. Dough should be creamy and soft.
- Cover and chill the dough for 2 hours in the refrigerator (and up to 3-4 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F. Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. Bake each batch for 12-13 minutes until lightly browned on the sides. The centers will look very soft.
- Remove from the oven. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Add the melted butter, maple syrup, and vanilla to a bowl and whisk together until well-combined.
- Add in the confectioners sugar and whisk until combined and smooth.
- Add in heavy cream until your desired thickness is achieved. Use immediately.