These Brown Sugar Sourdough Maple Cookies are a tasty twist on regular cookies! With brown sugar and maple goodness, they are soft, chewy, and oh-so-sweet!
Trust me, grabbing one fresh out of the oven is hard to resist! I love enjoying them with a cup of hot tea—they’re the perfect treat for cozy evenings. ☕🍪
Key Ingredients & Substitutions
Sourdough Starter: You can use either discard or active sourdough starter. I often prefer using discard since it’s a great way to utilize what would otherwise go to waste. If you don’t have one, a small amount of plain yogurt or buttermilk can mimic the tangy flavor.
Brown Sugar: Brown sugar adds moisture and a rich, caramel flavor. If you’re out, you can replace it with white sugar, but I like to add a bit of molasses to get that deeper taste. Just 1 tablespoon of molasses mixed with white sugar will do!
Butter: Unsalted butter is best for controlling salt levels. If you want a dairy-free version, coconut oil or vegan butter works well, but may alter the flavor slightly. I often use cold butter for easier blending.
Maple Syrup: Pure maple syrup is key for that sweet, unique flavor. If you need a substitute, honey or agave syrup can work, though they will alter the taste. I swear by genuine maple syrup for the best finish!
How Do I Get the Right Texture When Baking These Cookies?
Getting the perfect chewy texture is essential for these cookies. Here’s how you can achieve that:
- Make sure to cream the butter and brown sugar well; this helps to incorporate air into the dough for a fluffier cookie.
- Don’t overmix after adding the dry ingredients. Mixing just until combined keeps the cookies tender.
- Allowing the cookies to cool on the sheet for a few minutes helps them set and adds to that chewy texture.
Paying attention to these steps will ensure your cookies come out just right, every time! Enjoy your bake!
How to Make Brown Sugar Sourdough Maple Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup sourdough starter (discard or active, unfed)
- 1 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 cup pure maple syrup (plus extra for glaze)
For the Maple Glaze:
- 1/2 cup powdered sugar (for the glaze)
- Extra maple syrup (for glazing)
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and another 10-12 minutes to bake. You’ll want to set aside some extra time for cooling, so plan for about 30 minutes total before you can enjoy your cookies. They’re worth every minute!
Step-by-Step Instructions:
1. Get Ready!
Start by preheating your oven to 350°F (175°C). While the oven is heating, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Creaming the Mixture:
In a large bowl, combine the softened butter and brown sugar. Use a hand mixer or a whisk to cream them together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
3. Mixing in the Good Stuff:
Next, add the egg, vanilla extract, sourdough starter, and maple syrup to your butter and sugar mixture. Beat everything together until it’s well combined. This is where the flavor really starts to come together!
4. Prepare the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. This ensures that all the dry ingredients are evenly distributed.
5. Combine the Mixtures:
Gradually add the dry ingredients into the wet mixture, mixing just until everything is combined. Don’t overmix, as this can make your cookies tough. Just mix until you no longer see any flour.
6. Shape the Cookies:
Scoop tablespoons of dough and roll them into balls. If you want, you can roll them in a mixture of cinnamon and sugar for a sweet touch. Place the cookie dough balls spaced apart on your lined baking sheet.
7. Bake Away!
Put the baking sheet in the oven and bake for 10-12 minutes. You’ll know they’re done when the edges are set and the tops have a slightly cracked surface. Keep an eye on them so they don’t overbake!
8. Cooling Time:
Once baked, take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. This helps them firm up a bit before you transfer them to a wire rack to cool completely.
9. Make the Maple Glaze:
While the cookies are cooling, it’s time to make the glaze! In a small bowl, whisk together the powdered sugar and some maple syrup until smooth. Add enough syrup to get a drizzle-able consistency.
10. Drizzle and Enjoy:
Once the cookies are completely cool, drizzle the maple glaze over the top. Allow the glaze to set for a few minutes before serving. Enjoy your delicious and chewy sourdough maple cookies with a warm cup of tea or coffee!
Can I Use Regular Yeast Instead of Sourdough Starter?
While you can experiment with regular yeast, replacing the sourdough starter may change the flavor and texture significantly. If you decide to use yeast, you might want to add a bit of water or milk to keep the dough’s moisture level in balance.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. To maintain their softness, you can place a slice of bread in the container—this keeps the cookies moist!
Can I Freeze the Dough or Baked Cookies?
Absolutely! You can freeze the cookie dough before baking. Scoop the dough into balls and freeze them on a baking sheet, then transfer to a zip-top bag once frozen. For baked cookies, let them cool completely, then store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature before enjoying!
What Can I Substitute for Maple Syrup?
If you don’t have maple syrup, you can substitute it with honey or agave syrup. Keep in mind that this will alter the flavor slightly, but it will still add sweetness. You can also use a mix of brown sugar and a bit of water as a last resort!
