Thanksgiving Cookies

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Prep Time 25

Cook Time 12

Total Time 37

Servings: 24 servings

3/4 cup (170g) unsalted butter, softened
1 cup (200g) light brown sugar, packed
1/4 cup (50g) granulated sugar
1 large egg, plus 1 yolk
1/4 cup (60ml) real maple syrup
2 teaspoons vanilla extract
21/4 cups (280g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon fine salt
11/2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg
1 cup (120g) powdered sugar
3 tablespoons real maple syrup
1 tablespoon melted butter
1 to 2 teaspoons milk, pinch of salt
Real maple syrup, not pancake syrup. Pancake syrup is flavored corn syrup and gives a flatter result. It works in a pinch but the depth is not the same.
Chill the dough. Skipped, the cookies spread thin and bake up crisp instead of soft.
Underbake. Pull them when the center looks wet. They set on the tray.
Glaze cold cookies. Warm ones melt the glaze off the edge.
Dough: 3 days chilled, or frozen balls for 3 months.
Baked, unglazed: airtight, 4 days; freeze 2 months.
Glazed: single layer or parchment-separated, 3 days.

Step 1

Cream. Beat the butter with both sugars until light, 2 to 3 minutes. Beat in the egg and yolk, then the maple syrup and vanilla.

Step 2

Dry. Whisk the flour, baking soda, baking powder, salt and spices. Mix into the wet until just combined.

Step 3

Step 4

Bake. Heat the oven to 350°F (175°C). Scoop 11/2-tablespoon mounds onto lined trays, 2 inches apart. Bake 10 to 12 minutes, until the edges are set and the centers still look soft. Cool on the tray 5 minutes.

Step 5

Glaze. Whisk the glaze to a thick pour. Spoon over the fully cooled cookies and let set 30 minutes.