Ingredients
Scale
- 1 cup (2 sticks) unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1/4 cup pure maple syrup (Grade A recommended)
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For the coating: 1/4 cup granulated sugar mixed with 1 tablespoon ground cinnamon
Instructions
- Place the butter in a medium saucepan over medium heat. Melt the butter, then continue cooking while stirring constantly. The butter will foam up, then turn clear, and finally start to turn golden brown with a nutty aroma. Watch for small brown specks at the bottom. Remove from heat immediately and pour into a large heat-proof bowl. Let it cool for 20 minutes.
- Once the butter is cool, add the 1/2 cup granulated sugar and 1/2 cup brown sugar. Whisk or beat with a mixer until well combined and smooth.
- Add the maple syrup, egg, and vanilla extract. Beat again until the mixture is light and fluffy.
- In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients. Mix on low speed or by hand until just combined. Do not overmix.
- Cover the dough and refrigerate for at least 30 minutes. This helps the flavors meld and makes the dough easier to handle.
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a small bowl, mix the 1/4 cup sugar and 1 tablespoon cinnamon for the coating.
- Scoop about 2 tablespoons of dough and roll into a ball. Roll the ball in the cinnamon-sugar until fully coated.
- Place the balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9 to 11 minutes. The edges should be set, but the centers should still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
- Cook Time: 65 minutes