Serves | 12–16 cookies
Ingredients
2 ¼ c all-purpose flour
½ tsp baking soda
½ tsp salt
¾ c (12 tbsp) butter, melted & slightly cooled
1 c maple sugar
2 eggs
2 tsp vanilla extract or vanilla bean paste
Optional: ⅓ c sprinkles
Optional: Additional maple sugar, for rolling
Optional Maple Sugar Glaze:
1 c maple sugar, finely ground
1–2 tbsp milk, added gradually
1 tsp vanilla extract or vanilla bean paste
Sprinkles, for topping
Directions:
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, whisk together melted butter and maple sugar. Add eggs and vanilla, mixing until combined.
Sprinkle flour, baking soda, and salt evenly over the wet ingredients. Gently fold until just combined.
Choose your finish: For classic sprinkle cookies, fold ⅓ c sprinkles into the dough and optionally roll in maple sugar. For glazed cookies, leave the dough plain.
Scoop dough into balls and freeze on a parchment-lined baking sheet for 30 minutes. Keep remaining dough frozen while baking in batches.
Arrange frozen dough balls on a lined baking sheet, leaving plenty of room to spread. Bake for 12–13 minutes, until edges are set and centers are slightly soft.
Immediately after baking, gently tap all four sides of the baking sheet against the stovetop to flatten cookies and create crackly tops. Let cool completely.
For the glaze: Blend maple sugar into a fine powder. Whisk in vanilla and gradually add milk until smooth and spreadable. Spread over cooled cookies, top with sprinkles, and allow to set.
You’ll find more recipes like this in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.
