Salted Maple Cookie Recipe

Prepare oven and pans

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.

Cream butter and sugars

In a large bowl or stand mixer fitted with the paddle attachment, beat the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2 to 3 minutes.

Add wet ingredients

Scrape down the bowl, then add the maple syrup, egg, and vanilla extract. Beat until combined and smooth, about 30 to 45 seconds. The dough will be slightly looser because of the maple syrup.

Combine dry ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, ground cinnamon, and cornstarch until evenly mixed.

Incorporate dry into wet

With the mixer on low speed, gradually add the dry ingredients to the wet mixture and mix just until combined and there are no visible streaks of flour. Do not overmix.

Chill the dough (optional but recommended)

Cover the dough and refrigerate for 30 to 60 minutes. Chilling firms the dough, concentrates flavors, and helps cookies spread less for a chewier center and crisper edge.

Form cookies

Remove dough from the refrigerator if chilled. Scoop heaping tablespoons (about 1.5 tablespoons each) of dough and roll into balls, or use a 1.5-tablespoon cookie scoop. Place balls on prepared baking sheets 2 inches apart to allow for spreading.

Coat with maple sugar

Roll each dough ball lightly in the maple sugar (or sprinkle sugar over the tops) so the outside is coated; this creates a sweet, slightly caramelized crust when baked.

Bake

Bake in the preheated 350°F (175°C) oven for 10 to 12 minutes, rotating the pans halfway through. Bake until edges are set and lightly golden but centers still look slightly soft — they will continue to firm as they cool.

Salt and cool

Within 30 seconds of removing the cookies from the oven, sprinkle each cookie with a small pinch of flaky sea salt (use about a few flakes per cookie; total of 1 teaspoon across the batch). Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a single layer, then transfer to a freezer bag for up to 2 months.