Can I use pancake syrup instead of real maple syrup?

Oh honey, no. Those pancake syrups are basically just flavored corn syrup - they'll make your cookies sickly sweet without that deep, woody maple flavor. If you're in a real bind, try honey or golden syrup as a substitute, but trust me - splurge on the real stuff. It's worth it!

How do I make these gluten-free?

Easy! Swap the all-purpose flour for a 1:1 gluten-free baking blend (I like Bob's Red Mill). The texture comes out nearly identical - just slightly more delicate. Add 1/4 teaspoon xanthan gum if your blend doesn't include it. My celiac friend says these are her favorite GF cookies!

Why did my cookies spread too much?

A few culprits: butter too soft (should be cool to touch), dough not chilled, or old baking soda. Next time, try popping the dough in the fridge for 30 minutes before baking. And always check your baking soda's freshness - toss it if it doesn't bubble when you add vinegar!

Can I double this recipe?

Absolutely! I do it all the time for bake sales. Just be sure to mix thoroughly when doubling dry ingredients - sometimes the baking soda can clump in bigger batches. And rotate pans in the oven if baking two sheets at once.

How do I get that perfect crackly top?

The magic combo: slightly underbaked centers and letting them cool completely on the pan. The tops will develop those beautiful cracks as they set. If yours didn't crack, your dough might have been too wet - try reducing the maple syrup by 1 tablespoon next time.

Maple Brown Sugar Cookies

Description

Soft and chewy cookies with a rich maple and brown sugar flavor.

Ingredients

1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup maple syrup
1 egg
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C).
In a bowl, whisk flour, baking soda, and salt.
Cream butter and brown sugar until fluffy.
Add maple syrup, egg, and vanilla. Mix well.
Gradually add dry ingredients to wet ingredients.
Drop spoonfuls of dough onto a baking sheet.
Bake for 10-12 minutes until edges are golden.
Cool on a wire rack before serving.

Notes

Use pure maple syrup for best flavor.
Dough can be chilled for 30 minutes for thicker cookies.
Store in an airtight container for up to 5 days.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American