My new favorite fall cookies...pumpkin-shaped, soft, buttery, glazed, and delicious!
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 24 cookies
Ingredients
- 1 1/2 sticks (3/4 cups) salted butter, at room temperature
- 3/4 cup packed dark brown sugar
- 2/3 cup real maple syrup
- 2 teaspoons vanilla extract
- 1 egg, at room temperature
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup very finely chopped pecans (optional)
Brown Butter Glaze
- 1 stick (1/2 cup) salted butter
- 1/3 cup real maple syrup
- 1 1/4 - 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- cinnamon sugar for decorating (optional)
Instructions
- In a large mixing bowl, cream together the butter and brown sugar. Add the maple and vanilla, beat until light and fluffy, about 2-3 minutes. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. Stir in the pecans (if using). If the dough feels too wet to roll out, add 2-4 tablespoons additional flour.
- Divide the dough in half. Roll out the dough on a floured piece of parchment to 1/4 inch thickness. Make sure you're using enough flour or your dough will stick. Cut out the cookies using a pumpkin cookie cutter (slice n' bake directions in notes). Carefully transfer the cookies to a parchment-lined baking sheet. I recommend using a floured spatula to lift the cookies. Cover the baking sheet and place in the freezer. Freeze until firm, about 20-33 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.
- Preheat oven to 350° F. Bake the cookies on the middle rack of the oven for 12-14 minutes (for soft cookies) or until just lightly golden brown. Cool on the baking sheet 5 minutes, then transfer to a wire cooling rack to cool completely.
- Meanwhile, make the glaze. Add the butter to a small pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat and whisk in the maple syrup, powdered sugar, vanilla, and a pinch of salt.
- Drizzle the glaze over the cookies and decorate as desired with cinnamon sugar. Cookies can be stored in an airtight container for up to 4 days.
Recipe Notes
To make Slice and Bake Cookies: Place the dough on a large piece of wax paper or plastic wrap. Using your hands, shape it into a log about 12 inches long and about 2 inches in diameter. Wrap the dough up in the wax paper and place in the fridge for 2 hours or up to 5 days.
Unwrap the dough and place it on a cutting board. Using a sharp knife, cut the log into 1/4-1/2 inch slices. Arrange the slices on a baking sheet. Bake the cookies for 12-14 minutes, until the edges are golden brown. Let the cookies cool on the baking sheet.
To Make Ahead: the dough can be kept in the fridge for up to 5 days.
If You are Having Trouble Rolling the Dough Out: add 2-4 additional tablespoons flour. Then, chill the dough for 1-2 hours before rolling and cutting the cookies out.
