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Serve with coffee, tea, or as a dessert during autumn and winter celebrations.
Store in an airtight container at room temperature for up to 5 days.
Freeze unglazed cookies for up to 2 months and glaze after thawing.
Variations:
Add chopped pecans or walnuts to the dough for a nutty crunch.
Sprinkle a pinch of cinnamon or nutmeg into the glaze for extra spice.
Replace maple syrup with honey for a different glaze profile.
FAQ:
Q: Can I use margarine instead of butter?
A: Yes, but the texture may be slightly softer and the flavor less rich.
Q: Is imitation maple syrup okay?
A: It works, but pure maple syrup gives a more authentic and natural flavor.
Q: Can these cookies be made gluten-free?
A: Yes, use a 1:1 gluten-free flour blend suitable for baking.
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