Chewy Maple Cinnamon Cookies
These chewy maple cinnamon cookies are tender in the center, kissed with warm brown sugar and real maple syrup flavor. Made in a pressure cooker, they stay perfectly moist and irresistible every time.
Equipment
- 1 Mixing bowl Large
- 1 Parchment-lined baking sheet
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 cup Unsalted butter melted and cooled
- 1½ cups Light brown sugar packed
- ⅓ cup Maple syrup pure, not artificial
- 1 teaspoon Vanilla extract
- ½ teaspoon Maple extract
- 1 Egg large
- 3 cups All-purpose flour sifted
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Powdered sugar optional glaze
- ½ teaspoon Vanilla extract for glaze
- 2-3 tablespoons Heavy cream for glaze
Instructions
Instructions
- In a large bowl, stir together melted butter and packed brown sugar until smooth.
- Add in maple syrup, vanilla extract, maple extract, and egg. Mix until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and ground cinnamon.
- Slowly add the dry ingredients into the wet mixture. Fold to combine, being careful not to overmix.
- Optionally, fold in white chocolate chips or other mix-ins.
- Scoop dough by the tablespoon and place on parchment-lined baking sheet, spacing evenly.
- Add a bit of water to the bottom of your pressure cooker. Place tray inside carefully.
- Seal lid, set to low pressure and cook for 12 minutes. Let pressure release naturally.
- Let cookies cool for 5 minutes in tray, then transfer to a rack. Add glaze if using.
Video
https://youtube.com/watch?v=MVIMO9d9HXM%3Ffeature%3Doembed
Notes
These cookies store well for several days and freeze wonderfully. For extra indulgence, drizzle with glaze once cooled.