Steve Yzerman’s Maple Sugar Cookies
Steve Yzerman’s legacy is defined by his extraordinary leadership, relentless work ethic, and deep commitment to the Detroit Red Wings. As team captain, he led the Wings to three Stanley Cup championships, earning the admiration of fans with his clutch performances and unwavering determination.
Off the ice, Yzerman’s Canadian heritage and humble demeanor have solidified his status as a beloved icon in the hockey world. To honor his lasting impact and Canadian roots, we bring you "Yzerman's Maple Sugar Cookies." These buttery, maple-infused treats capture the essence of Canadian warmth and hospitality—perfect for savoring while cheering on your favorite team.
Ingredients
For the Cookies:
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
1/2 cup pure maple syrup (preferably Canadian!)
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon maple extract
For the Maple Glaze (Optional):
1 cup powdered sugar
3 tablespoons pure maple syrup
1–2 tablespoons milk or cream (adjust for desired consistency)
A pinch of salt
Directions
Prepare the oven and baking sheets:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
Mix the dry ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Cream the butter and sugar:
In a large mixing bowl, use a hand or stand mixer to beat the butter and sugar together until light and fluffy (about 2–3 minutes).
Add wet ingredients:
Mix in the maple syrup, egg, vanilla extract, and maple extract until fully combined.
Combine wet and dry ingredients:
Gradually add the dry ingredients to the wet mixture, mixing just until the dough comes together. Avoid overmixing.
Scoop and shape the cookies:
Using a tablespoon or cookie scoop, roll the dough into balls and place them on the prepared baking sheets about 2 inches apart.
Bake:
Bake for 10–12 minutes or until the edges are lightly golden. The centers may look slightly underdone but will set as they cool.
Cool:
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Optional Glaze:
In a small bowl, whisk together powdered sugar, maple syrup, milk or cream, and a pinch of salt. Drizzle or spread the glaze over the cooled cookies. Let the glaze set before serving.