Ingredients
Cookies:
1 cup unsalted butter, at room temperature
1 cup brown sugar
1/2 cup white sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon maple extract
1/4 cup maple syrup
4 cups GF mix (2 parts rice flour, 2/3 part potato starch, 1/3 part tapioca flour)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum
Maple Glaze:
1 cup confectioners sugar
1/4 cup maple sugar
1 teaspoon maple extract
1/4 cup unsalted butter
1/2-1 cup heavy cream according to desired texture
Preparation
Cookies: In a stand mixer or a medium bowl, cream the butter, then gradually add the sugar & continue to beat. Add the eggs, vanilla extract, maple extract, and maple syrup and beat until light & fluffy. Sift the GF mix, xanthan gum, baking powder, and salt together. Thoroughly blend into the butter mixture. Form the batter into a disc, wrap in 2 layers of plastic wrap, and chill a least 4 hours or overnight.
Preheat the oven to 400F. Roll out the dough 1/4" thick. Rolling the dough too thin will cause it to spread out as it cooks. Cut out cookies with a drinking glass or cookie cutter and transfer to a parchment lined baking sheet. Bake for 8 minutes, then allow to cool.
Maple Glaze: Mix all the ingredients in a sauce pan, using no more than 1/2 cup of heavy cream to begin. Once ingredients are combined, add more cream if needed to keep the mixture the consistency of a syrup. Stir over medium heat until the glaze just reaches the boilling point, then remove from heat, allow to cool slightly & drizzle over cookies while the glaze is still hot. You can also keep the glaze on the burner at lower heat to keep it warm & brush on the glaze or dip the tops of the cookies in the maple glaze. Flavors enhance after sitting for a day.
