Sourdough Discard Maple Cookies

Chewy brown sugar and maple cookies made with sourdough discard and finished with an optional maple glaze drizzle. The combination of pure maple syrup and maple extract gives them a deep, bold maple flavor.

Ingredients

• 113g (1/2 cup) unsalted butter, softened
• 220g (about 1 cup packed) dark brown sugar
• 100g (scant 1/2 cup) sourdough discard
• 1 large egg yolk
• 80g (1/4 cup) pure maple syrup
• 8g (about 2 teaspoons) maple extract
• 320g (about 2 1/2 cups) all-purpose flour
• 5g (about 1 teaspoon) baking soda
• 3g (about 1/2 teaspoon) salt

Optional: 1 cup finely chopped pecans

• Maple Icing (optional): 20g (about 1.5 tablespoons) unsalted butter, melted
• Maple Icing (optional): 60g (about 3 tablespoons) pure maple syrup
• Maple Icing (optional): 60g (about 1/2 cup) powdered sugar
• Maple Icing (optional): 1g (about 1/4 teaspoon) maple extract
• Maple Icing (optional): 1g (about 1/8 teaspoon) salt

Directions

Key ingredients

Baking Soda & Baking Powder · Maple Syrup

1. Combine softened butter and brown sugar in a large bowl using a hand mixer. Add the egg yolk and sourdough discard, then mix for about a minute until light and fluffy. Add the pure maple syrup and maple extract and whip until completely combined and fluffy.
2. In a separate bowl, whisk together the flour, baking soda, and salt. Pour into the butter mixture and mix until combined. Optionally fold in 1 cup finely chopped pecans.
3. Scoop 2-tablespoon-sized dough balls onto a parchment-lined baking sheet. Refrigerate for about 30 minutes.
4. Preheat the oven to 400°F. Bake the cookies for 8-10 minutes, until puffed and crispy on the edges. Let them sit on the baking sheet for 5 minutes before removing; give the pan a tap on the counter once or twice to settle the puffed cookies.
5. For the glaze, whisk together the melted butter, maple syrup, powdered sugar, maple extract, and salt. Drizzle over the fully cooled cookies.

Notes

Use pure maple syrup (not pancake/table syrup), and a mix of maple syrup plus maple extract for the boldest maple flavor. Use fresh or young sourdough discard (no more than a few days old) to keep the sour tang minimal; discard is used unfed straight from the fridge. Chilling the dough yields chewier cookies with more pronounced flavor. Unbaked dough balls freeze for up to a couple of months. Adapted from Amy Coyne at Amy Bakes Bread.