Ingredients 

1. All-Purpose Flour: This ingredient forms the foundation of the cookies, giving them structure. After testing different amounts, I found that 2 and 1/4 cups wasn’t quite enough, while 2 and 1/2 cups was too much. The sweet spot? Exactly 2 and 1/3 cups, which supports the moisture from the maple syrup without making the dough too dry.
2. Baking Soda: This leavening agent helps the cookies rise and achieve the right texture.
3. Salt: A small but essential ingredient that enhances all the flavors in the cookie.
4. Butter: Just 1 stick (1/2 cup) is sufficient for these cookies. Make sure your butter is at room temperature, cool to the touch but not melted, to ensure the best texture.
5. Dark Brown Sugar: Instead of regular white sugar, opt for brown sugar to achieve a deeper, richer flavor and extra chewiness. Dark brown sugar is best for a more pronounced taste, but light brown sugar will work as well.
6. Egg: A single egg provides stability, structure, and a touch of richness to the dough.
7. Pure Maple Syrup: The star of the show! Be sure to use real maple syrup rather than artificial "breakfast syrup," which lacks the depth of flavor needed for these cookies. After some testing, I found that 1/3 cup is the perfect amount, it enhances the flavor while also contributing to crisp edges.
8. Vanilla Extract: This adds warmth and depth to the flavor. If you have homemade vanilla extract, even better!
9. Maple Extract: While maple syrup adds great flavor, it alone isn’t enough to make the maple taste really shine. A bit of maple extract boosts the flavor significantly. Since pure maple extract can be hard to find, an imitation version works just fine, McCormick brand is a great option because it doesn’t have an artificial aftertaste. You can also use it in other treats like maple pecan snickerdoodles, maple walnut tassies, or maple bacon doughnuts.
10. Pecans: These are completely optional, but they add a delicious nutty crunch that pairs beautifully with the maple flavor. If you’re a fan of maple pecan snickerdoodles, you’ll definitely love adding pecans to this recipe!

Instructions

1. In a medium-sized bowl, whisk together the flour, baking soda, and salt, then set it aside.
2. Using either a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until smooth and creamy, which should take about 1-2 minutes. Add the egg and mix on high speed until fully incorporated, about 30 seconds. Make sure to scrape down the sides and bottom of the bowl as needed to ensure even mixing. Next, add the maple syrup, vanilla extract, and maple extract, then continue beating on high until everything is well combined.
3. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Stir in the pecans, mixing on low until evenly distributed. The dough should be soft and creamy. Cover and refrigerate for 2 hours at least, or up to 3 days. If chilling for more than a few hours, allow the dough to rest at room temperature for about 30 minutes before rolling, as it will become quite firm.
4. Preheat your oven to 350°F (177°C) and line two or three large baking sheets with parchment paper or silicone baking mats, these help ensure the cookies bake evenly.
5. Shape the cookie dough into balls, using about 1.5 tablespoons of dough per cookie. A cookie scoop can be helpful for this step. Arrange the dough balls on the prepared baking sheets, spacing them apart to allow for spreading. Bake each batch for 12-13 minutes, or until the edges are lightly golden while the centers remain soft.
6. Once out of the oven, if the cookies appear slightly puffy, gently tap the baking sheet on the counter to help them settle and create those signature cracks on top. Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack to fully cool.
7. For the icing, melt the butter and maple syrup together in a small saucepan over low heat, whisking occasionally. Once the butter has fully melted, remove the pan from the heat and whisk in the sifted confectioners’ sugar. Taste the icing and, if desired, add a small pinch of salt to enhance the flavor. Drizzle the icing over the cooled cookies, allowing it to set for about an hour before stacking or serving.
8. Stored in an airtight container at room temperature, these cookies will stay fresh for up to a week. Enjoy!