These cookies are soft, a little chewy, and a lot amazing. A perfect fall treat!
- 2 cups All Purpose Flour
- 1/2 cup (1 stick) Unsalted Butter, at room temperature
- 1/2 cup Shortening
- 1 cup Sugar
- 1/4 cup Brown Sugar
- 1/4 cup Pure Maple Syrup – preferably Grade B
- 1 teaspoon Baking Soda
- 1 teaspoon Cream of Tartar
- 1/8 teaspoon Salt
- 3 egg yolks
- 1/2 teaspoon Cinnamon
- 1 teaspoon Vanilla Extract
For the icing:
- 1/4 cup Cream
- 1/4 cup unsalted butter, melted
- 1/4 to 1/2 cup Pure Maple Syrup
- 3 1/2 cups Powdered Sugar
Oven: 300 – Bake time: 12-14 minutes – Yields: just over 2 dozen
Preheat your oven to 300F.
In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl with an electric mixer, add your butter, maple syrup, vanilla, and both sugars. Mix on medium for about 2 to 3 minutes, or until light and fluffy. Next, add your egg yolks one at a time, scraping down the sides and bottom of your bowl between each addition. Or you could live on the edge with me, I dumped all three in at once. Shhh.
In a large bowl, add your flour, baking soda, cream of tartar, cinnamon, and salt. Whisk, whisk, whisk.
Add your flour mixture to your butter mixture, beat on low to begin and gradually increase the speed. Beat until combined, but making sure not to over mix.
Using a 1 tablespoon scoop, or using using a spoon, make 1 inch balls of dough and place them on an ungreased baking sheet about 2 inches apart.
Bake for 12-14 minutes until the edges are lightly browned. Let them cool on the baking sheet for 2 minutes and then transfer to a wire cooling rack.
Once cooled, drizzle with your icing and enjoy!
For the icing:
In a large bowl, stir together your cream, butter, and maple syrup. Whisk in the powdered sugar. The consistency should be like that of honey. If the mix is too runny, add another 1/2 cup of powdered sugar.
Recipe adapted from Taste of Home
