Thin & Crispy Maple Espresso Cookies
These thin and crispy maple espresso cookies are a delightful treat with a rich espresso flavor enhanced by a sweet maple glaze. Perfect for sharing with friends and family.
Ingredients
For the cookies
- 6 tbsp unsalted butter, melted
- 6 tbsp white sugar
- ¼ cup light brown sugar, packed
- 2 tbsp pure maple syrup
- ½ tsp ground cinnamon
- ½ tsp fine sea salt
- 1 large chilled egg
- ½ tsp baking soda
- 1¼ cups + 2 tbsp all-purpose flour
- 2 tsp instant espresso powder
For the maple glaze
- 1 cup icing sugar
- 3 tbsp maple syrup
- 1–2 tsp water, as needed For desired consistency
- small pinch salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line two baking trays with parchment paper and place the racks near the center of the oven.
- In a large mixing bowl, whisk together the melted butter, white sugar, brown sugar, maple syrup, cinnamon, and salt until smooth.
- Add the cold egg and continue whisking until the mixture becomes thick and glossy. Stir in the baking soda.
- Add the flour and espresso powder, then fold everything together until a smooth dough forms with no dry spots remaining.
- Scoop the dough into 16 equal portions using a cookie scoop or a heaping tablespoon. Arrange them evenly across the prepared baking sheets.
Baking
- Bake for 13-16 minutes, rotating the pans halfway through cooking, until the cookies are thin, crisp, and golden brown around the edges.
- Leave the cookies on the trays until completely cooled.
Glazing
- To prepare the glaze, whisk the powdered sugar, maple syrup, salt, and 1 teaspoon of water in a bowl until smooth.
- Add a little more water if needed for a pourable consistency.
- Drizzle the maple glaze over the cooled cookies and allow it to set before serving.
Notes
Store cookies in an airtight container at room temperature for up to four days. For longer storage, freeze them wrapped individually in plastic wrap and then in a freezer-safe bag.