Spiced Maple & Coconut Sugar Cookies with Maple-Pecan Glaze

Soft-baked, naturally sweetened maple cookies crafted with real, unrefined ingredients. Built on fresh-milled flour, rich Wisconsin butter, and pure maple syrup, these deliver a warm, gentle sweetness without relying on refined white or powdered sugars.

A subtle glaze made from reduced maple syrup, coconut butter, and a touch of raw honey sets quietly over the top, adding just enough rich gloss.

Ingredients

The Cookies

• 2 cups fresh-milled, unbleached flour (I like Sunrise Flour Mill or Breadtopia)

• ½ cup organic coconut sugar or maple sugar

• ½ cup cold organic Wisconsin AA butter, softened slightly

• ⅓ cup pure organic maple syrup (Grade A dark works best)

• 1 local farm-fresh egg yolk, room temperature

• 1 tsp homemade vanilla extract

• ½ tsp baking soda

• ½ tsp Redmond’s sea salt

• ½ tsp ground cinnamon

The Maple Glaze

• ⅓ cup pure organic maple syrup

• 1 tbsp organic coconut butter or raw cacao butter (gives the glaze body without powdered sugar)

• 1 tbsp raw local honey

• Pinch of Redmond’s sea salt

• Optional: Finely chopped toasted pecans for dusting

Instructions

1. The Cookie Dough

1. Whisk the fresh-milled flour, baking soda, sea salt, and cinnamon together in a bowl.

2. In a separate bowl, cream the butter and coconut sugar (or maple sugar) together until combined.

3. Stir in the maple syrup, egg yolk, and vanilla extract until smooth.

4. Gradually fold the dry flour mixture into the wet ingredients until a cohesive dough forms. Freshly milled flour takes a minute to absorb liquids, so let the dough rest for 5 to 10 minutes.

5. Shape the dough into a disc, wrap, and chill in the fridge for 30 to 45 minutes to firm up the butter.

2. Bake

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. Scoop tablespoon-sized portions, roll them gently into balls, and place them on the baking sheet. Lightly press each ball down with the palm of your hand or a glass to flatten slightly.

3. Bake for 9 to 11 minutes—just until the edges are set and pale golden, while the centers remain soft.

4. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

3. The Glaze

1. In a small saucepan over low heat, gently warm the maple syrup, coconut butter, raw honey, and a pinch of sea salt.

2. Whisk continuously for 2 to 3 minutes until the mixture slightly thickens and emulsifies smoothly. Remove from heat and let it cool for 5 minutes to thicken further.

3. Drizzle or spoon the glaze lightly over the completely cooled cookies. Top with a sprinkle of finely chopped pecans if desired, and let the glaze set for 15 minutes.

These are soft, comforting, and best enjoyed alongside a hot mug of tea or black coffee. Because they use unrefined natural sweeteners, they hold a lovely, rich moisture for days when stored in an airtight glass container.