Description
Delicious, slightly crumbly, gluten-free maple cookies
Ingredients
Scale
Cookies:
- 1 cup butter, softened
- 1 egg
- 1/2 cup maple sugar
- 1/2 cup white sugar
- 1 teaspoon maple flavoring
- 1 teaspoon vanilla extract
- 2 cups gluten-free flour blend
Maple Cream:
- 1/2 cup butter, softened
- 1/2 cup maple sugar
- 1/3 – 1/2 cup powdered sugar
- 1 teaspoon maple flavoring
Instructions
- Soften butter in your mixing bowl
- Add sugar, egg, maple flavoring, and vanilla.
- Blend together with a fork until fluffy.
- Add gluten-free flour, and continue mixing with the fork until dough is evenly damp, and crumbly.
- Dough will be extremely crumbly, but will hold it’s shape when pressure is applied.
- Pre-heat oven to 350F
- Prepare a baking tray with parchment paper.
- Shape into rounds in the palm of your hand. Use about a tablespoon of dough per cookie. Press thumb down in the middle of the cookie to make an indent for the maple cream addition.
- Place on the tray, then bake for 12 minutes, until the bottom of the cookie is golden brown.
- Remove from oven and cool.
- Top with maple buttercream.
Maple Buttercream:
- Soften butter in a medium bowl
- Add maple sugar and maple flavoring.
- Beat till fluffy with a whisk, (mechanical or by hand).
- Add the powdered sugar until the desired consistency is reached, start with 1/3rd cup and add additional sugar by tablespoons.
- Top cooled cookies with maple cream.
Notes
To chill cookie dough, place on cling wrap and press into a roll. Wrap securely and press until it’s fairly well combined. Chill for 1-3 hours. Chilled dough can be sliced and baked as normal (13 minutes instead of 12). Sliced cookies can be sandwiched together with the maple buttercream to make a more traditional maple cookie dupe.
