MAKES ABOUT 3 DOZEN 2-INCH COOKIES
This is a super maple-charged riff on an old family recipe for the sugar cookies that I’ve loved every Christmas since I can remember. They’re buttery, crisp, and a bit sandy in texture. If you invest in a canister of good maple sugar, this is the kind of simple recipe that can really let it shine.
1¼ cups (5⅜ ounces/152 grams) whole wheat pastry flour, spooned and leveled
1¼ cups (5⅝ ounces/160 grams) unbleached all-purpose flour, spooned and leveled
½ teaspoon baking soda
½ teaspoon cream of tartar
½ teaspoon fine sea salt
½ cup (4 ounces/113 grams) grapeseed or canola oil
1 large egg
1 teaspoon pure vanilla extract
½ cup (1 stick/4 ounces/113 grams) unsalted butter, at room temperature
¾ cup (4⅞ ounces/138 grams) pure maple sugar plus some for sprinkling
1. Position the racks in the upper and lower thirds of the oven and preheat the oven to 350˚F. Line 2 baking sheets with parchment paper.
2. Into a large bowl, sift together the flours, baking soda, cream of tartar, and salt.
3. In a large measuring cup, whisk together the oil, egg, and vanilla extract until well blended.
4. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and maple sugar on medium-high speed until smooth and lighter in texture, about 3 minutes (the sugar granules will still be obvious). Reduce the speed to medium and slowly pour in the oil and egg mixture. Increase the speed to medium-high and beat for 3 minutes, scraping down the bowl often. At the end of the beating time, bits of maple sugar will still be visible, but the overall texture of the mixture will be light, smooth, and glossy, like mayonnaise.
5. Reduce the mixer speed to low and gradually stir in the flour mixture. When just a few traces of flour remain, fold the dough by hand to ensure even mixing (the dough will be very soft).
6. Using a 1-tablespoon-size scoop, portion the dough onto the 2 prepared baking sheets, 1 dozen cookies per sheet. Use the first 3 fingers of your hands to lightly flatten each dough ball to a ¼-inch thickness. Lightly sprinkle each cookie with a pinch of maple sugar. Bake until golden at the edges and underneath (the cookies should be firm enough to lift and check the color). Let the cookies cool on the sheets for 2 minutes before removing to a wire rack to cool completely. Repeat the portioning, flattening, and sprinkling process with the remaining dough.