These beauties deliver the same beloved chewy texture you know and love in a classic ginger molasses cookie with an exciting new twist. Maple syrup replaces molasses, bringing a bright, buttery caramel flavor, while instant espresso powder adds a slight bittersweet richness that cuts through the sweet maple syrup, creating a nuanced complexity. While the maple-flavored glaze and sprinkling of flaked sea salt are completely optional, we guarantee that glossy sweetness and pop of salt will make every bite even more irresistible.
Salted Maple Espresso Cookies
Makes about 24 cookies
Ingredients
- ½ cup (113 grams) unsalted butter, softened
- ½ cup (110 grams) firmly packed light brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 tablespoon (6 grams) instant espresso powder
- ¼ cup (85 grams) plus 1½ tablespoons (32 grams) maple syrup, divided
- 1 large egg (50 grams), room temperature
- 1 teaspoon vanilla extract
- 1½ cups (188 grams) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon plus ⅛ teaspoon kosher salt, divided
- 1½ cups (180 grams) confectioners’ sugar
- 2 tablespoons (30 grams) water
- Garnish: flaked sea salt
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, granulated sugar, and espresso powder at medium speed until light and fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in ¼ cup (85 grams) maple syrup until combined. Beat in egg and vanilla until combined, stopping to scrape sides of bowl.
- In a medium bowl, whisk together flour, baking soda, and ½ teaspoon kosher salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until just combined and no dry streaks remain. (Dough will be soft.)
- Line rimmed baking sheets with parchment paper. Using a 1½-tablespoon spring-loaded scoop, scoop dough (about 25 grams each), and place at least 2½ inches apart on prepared pans. Cover and refrigerate for 30 minutes to 1 hour.
- Preheat oven to 350°F (180°C).
- Bake until edges are set and light golden brown and tops look dry, 15 to 18 minutes. Let cool on pans for 10 minutes. Remove from pans, and let cool completely on a wire rack.
- In another medium bowl, whisk together confectioners’ sugar, 2 tablespoons (30 grams) water, remaining 1½ tablespoons (32 grams) maple syrup, and remaining ⅛ teaspoon kosher salt. Dip cookies into glaze as desired. Garnish with sea salt, if desired. Store in an airtight container for up to 1 week.
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