Ingredients
- 1/4 cup maple sugar
- 1/2 cup (113 grams) unsalted butter, at room temperature
- 1/2 cup (99 grams) granulated sugar
- 1/4 cup (52 grams) light brown sugar
- 2 teaspoons vanilla extract
- 1 large egg, at room temperature
- 1 1/2 cups (180 grams) all-purpose flour
- 1/2 teaspoon kosher salt (I use Diamond Crystal)
- 1/4 teaspoon baking soda
Method
- Heat oven to 190 °C/375°F. Line two large sheet pans with parchment paper.
- In a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream butter and sugars for 1 minute. Scrape sides of bowl. Continue beating for another minute. Scrape bowl again. Add vanilla. Beat for 1 minute. Scrape sides of bowl. Add egg. Beat for 1 minute. Scrape sides of bowl.
- Add flour, salt, and baking soda. Beat 1 minute. Scrape sides of bowl and beat for 1 minute, or until combined and no flour pockets remain.
- Place MAPLE sugar in a small, shallow bowl. Using a small cookie/ice cream scoop (4 cm in diameter), scoop balls of dough and drop a few at a time in the coarse sugar and gently roll around. Place balls of dough on parchment, leaving about 4 cm of space around each. Do not press the balls down. This will ensure a chewy middle.
- Bake for 8 to 10 minutes, turning pans halfway through baking, until cookies have spread into rounds and the edges look set. Resist the urge to bake your cookies longer, or they won’t be chewy. The tops don’t get much color, but the bottoms will be nicely golden.
- Place pans on cooling racks. When cool, store cookies in air-tight containers.