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40 minutes
30 minutes
215 minutes
- 0.5 cup unsalted butter
- 0.25 cup pure maple syrup
- 2 tablespoons packed dark brown sugar
- 1 teaspoon maple extract
- 0.5 teaspoon ground cinnamon
- 1.25 cups all-purpose flour
- 0.25 teaspoon baking powder
- 1 tablespoon chocolate chips, or as needed
- In a small light-colored saucepan over medium heat, melt the butter until it turns nutty and brown bits start to form on the bottom of the pan, about 8 to 10 minutes. Transfer the browned butter to a mixing bowl and let it cool for 5 minutes before using.
- Combine maple syrup and brown sugar with butter, stirring until well mixed. Add in vanilla extract, maple extract, cinnamon, nutmeg, and salt, stirring until fully combined. Mix in flour and baking powder until a smooth dough forms. Chill the dough in the fridge for at least 2 hours, covered.
- Prepare the baking sheet by lining it with parchment paper.
- 1. Remove dough from the fridge and let it soften slightly at room temperature. 2. Scoop out 1 tablespoon of dough and shape it into a ball. Place it on a cookie sheet and gently flatten it. 3. Take 1/4 teaspoon of dough, roll it into a small ball, flatten it into a circle, and place it on top of the 1 tablespoon ball to create the bear's snout. 4. Using two 1/8 teaspoons of dough, shape tiny balls for the ears and place them on each side of the top of the cookie. 5. Repeat the process to make more bear-shaped cookies until all the dough is used. Place them about 1 inch apart on the baking sheet. 6. Chill the baking sheet in the fridge for 20 minutes to let the cookies firm up before baking.
- Preheat oven to 325°F (165°C).
- Take the chilled baking sheet from the fridge and transfer it into the heated oven. Bake until the cookies have a light golden brown hue on the bottom, for about 20 to 23 minutes. Let the cookies cool on the sheet for a couple of minutes before transferring them to a wire rack to cool completely.
- Melt chocolate chips in a microwave-safe bowl for about 1 minute, stirring every 30 seconds. Transfer melted chocolate to a piping bag or freezer bag, snip a small hole, and pipe eyes and noses on the cookies. Let chocolate set before enjoying. Store remaining cookies in an air-tight container.
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