These Brown Sugar Sourdough Maple Cookies are a delicious treat! They have the perfect balance of sweetness from brown sugar and maple syrup, with a soft texture that melts in your mouth.
Making these cookies is like a fun science experiment! I love how they use sourdough starter, giving them a unique flavor. Enjoy them warm with a glass of milk—they’re so good!
Key Ingredients & Substitutions
Butter: Unsalted butter is best for controlling the saltiness of your cookies. If you’re dairy-free, try using coconut oil or a plant-based butter substitute.
Dark Brown Sugar: This sugar adds moisture and a rich, caramel flavor. If you’re out, you can use light brown sugar or a mix of white sugar with molasses (1 tbsp molasses per cup of sugar).
Maple Syrup: Make sure it’s pure maple syrup for the best flavor. Honey or agave syrup can be alternatives, keeping in mind they might slightly change the taste.
Sourdough Starter: An unfed starter works well here. If you don’t have one, a mix of yogurt and a bit of flour can mimic the tangy flavor and moisture from the sourdough.
How Do I Achieve the Perfect Cookie Texture?
Getting the right texture for these cookies is essential for that soft and chewy bite. Here are some tips:
- **Cream Butter and Sugar Well**: Beat until light and fluffy. This incorporates air and leads to a lighter cookie.
- **Don’t Overmix**: Once you add the dry ingredients, mix just until combined to avoid tough cookies.
- **Scoop and Chill**: After forming the dough balls, you can chill them for 30 minutes. This helps create a thicker cookie and deepen the flavors.
- **Watch Baking Time**: Underbaking slightly is key since they continue to set after coming out of the oven. They should look slightly soft in the center.
- **Cooling Time**: Letting them cool on the baking sheet allows them to firm up but keeps them soft.
Brown Sugar Sourdough Maple Cookies
Ingredients You’ll Need:
For the Cookies:
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) dark brown sugar, packed
- 1/4 cup (60ml) pure maple syrup
- 1/2 cup (120g) active sourdough starter (unfed)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups (320g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Sugar, for rolling (optional)
For the Maple Glaze (optional):
- 1/2 cup powdered sugar
- 1 tablespoon maple syrup
- 1-2 teaspoons milk or cream
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 10-12 minutes of baking time. After baking, you’ll want to allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely. So, plan for about 30-40 minutes total, plus cooling time if you’re glazing!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats, line your baking sheets with parchment paper or silicone baking mats. This will help the cookies not to stick and make cleanup easier!
2. Cream Butter and Sugar:
In a large mixing bowl, combine the softened butter and dark brown sugar. Use a hand mixer or a stand mixer to beat them together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Mix in Wet Ingredients:
Now, add the pure maple syrup, unfed sourdough starter, egg, and vanilla extract to the butter and sugar mixture. Beat everything together until it’s fully combined and smooth.
4. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. This will help evenly distribute the leavening agents and spices in the dough.
5. Mix Dry and Wet Ingredients:
Gradually add the dry mixture to the wet ingredients, mixing just until everything is well incorporated. Be careful not to overmix! The dough will be soft yet manageable.
6. Form Cookie Dough Balls:
Using a tablespoon, scoop out portions of dough and roll them into balls. If you like a little extra sweetness and crunch, roll each ball in granulated sugar before placing them on the baking sheets.
7. Arrange on Baking Sheets:
Place the dough balls on your prepared baking sheets, ensuring there’s about 2 inches of space between each one. Slightly flatten each ball with your palm to create a more uniform shape.
8. Bake the Cookies:
Bake the cookies in your preheated oven for 10-12 minutes. You want the edges to be set and the tops to look slightly cracked but with soft centers. They will continue to firm up as they cool.
9. Cool the Cookies:
Once baked, remove the cookies from the oven, and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
10. Prepare the Maple Glaze (Optional):
If you’d like to add a glaze, whisk together the powdered sugar, maple syrup, and milk or cream in a small bowl until smooth. Drizzle this over the cooled cookies using a spoon or a piping bag for a fun presentation.
11. Serve and Enjoy:
These cookies have a wonderful tender crumb and are packed with brown sugar and maple goodness. Enjoy them fresh with a cup of tea or coffee, and savor their delightful flavors!
With their soft and chewy texture combined with the unique richness from the sourdough starter, these Brown Sugar Sourdough Maple Cookies are sure to become a favorite treat!
Can I Use a Different Sweetener Instead of Maple Syrup?
Yes, you can substitute maple syrup with honey or agave syrup. Keep in mind that this will slightly alter the flavor, but both options will still provide sweetness!
What Should I Do If My Dough Is Too Sticky?
If your dough feels too sticky to handle, you can sprinkle a little extra flour while mixing or chilling the dough in the refrigerator for 30 minutes can help firm it up, making it easier to scoop and shape.
How Long Do the Cookies Last?
These cookies can be stored in an airtight container at room temperature for up to 5 days or in the refrigerator for about a week. For longer storage, consider freezing them for up to 3 months!
Can I Freeze the Cookie Dough?
Absolutely! You can freeze the cookie dough balls. Just scoop and roll them into balls, place them on a baking sheet until frozen, then transfer to a freezer bag. They can be baked straight from frozen; just add a couple of extra minutes to the baking time!