Save This hearty maple sausage breakfast cookie recipe transforms traditional breakfast flavors into a convenient, portable form. I developed these unique treats when looking for make-ahead breakfast options that combine sweet and savory elements perfectly. The maple-infused sausage pairs surprisingly well with the cookie base, creating something truly special for busy mornings.
I first created these cookies when hosting a brunch for friends who were staying over. Everyone was skeptical about the concept until they tried them. Now they're requested whenever anyone visits our home on weekends.
Ingredients
- Maple breakfast sausage: provides the perfect savory foundation and pairs beautifully with the sweet elements. Look for high quality sausage with visible maple flecks for best flavor.
- All purpose flour: creates the perfect structure for these hearty cookies. Measure by spooning into measuring cups for accuracy.
- Old fashioned oats: add wonderful texture and heartiness. Avoid quick oats which would change the final texture.
- Baking soda: ensures the cookies rise properly while maintaining a chewy texture.
- Ground cinnamon: adds warmth that complements both the maple and sausage flavors beautifully.
- Unsalted butter: provides richness. Make sure it's properly softened for easy creaming.
- Light brown sugar: contributes moisture and a caramel undertone that enhances the maple flavor.
- Pure maple syrup: is essential for authentic flavor. Skip the pancake syrup and invest in real maple syrup.
- Large egg: binds everything together and adds structure to the cookies.
- Vanilla extract: balances the savory elements with subtle sweetness.
- Sharp cheddar cheese: creates delicious pockets of savory goodness. Freshly grated melts better than pre shredded.
- Chopped pecans: add wonderful crunch and nutty flavor that complements the maple beautifully.
Instructions
- Prepare Your Workspace:
- Preheat your oven to 350°F and line your baking sheet with parchment paper. Having everything ready before you begin makes the process smoother. Make sure your butter has been sitting out for at least 30 minutes to properly soften.
- Cook The Sausage:
- Heat your skillet over medium heat until you can feel warmth hovering your hand above it. Add the maple sausage and break it into small crumbles using a wooden spoon or spatula. Cook for about 5 to 7 minutes, stirring frequently until no pink remains and the edges are starting to brown. Transfer to a paper towel lined plate to drain excess fat and cool for at least 5 minutes.
- Mix Dry Ingredients:
- In a medium bowl, combine your flour, oats, baking soda, cinnamon, and salt. Whisk thoroughly to ensure even distribution of the leavening agent and spices. This prevents pockets of baking soda in your finished cookies and ensures consistent flavor throughout.
- Cream Butter And Sugars:
- In a large mixing bowl, add your softened butter and brown sugar. Beat with an electric mixer on medium speed for 2 full minutes until the mixture becomes noticeably lighter in color and fluffy in texture. This incorporates air into the dough for better texture. Scrape down the sides of the bowl halfway through.
- Add Remaining Wet Ingredients:
- Pour in the maple syrup, egg, and vanilla extract. Beat on medium speed for another minute until completely incorporated and the mixture looks smooth and glossy. The batter might look slightly curdled at this stage which is perfectly normal.
- Combine Wet And Dry Mixtures:
- Add the flour mixture to your wet ingredients and stir with a wooden spoon or rubber spatula just until no dry flour is visible. Overmixing will develop gluten and make your cookies tough, so stop mixing as soon as the ingredients are combined.
- Fold In Add Ins:
- Add your cooled sausage crumbles, shredded cheddar cheese, and chopped pecans to the batter. Using a folding motion with your spatula, gently incorporate these ingredients until they appear evenly distributed throughout the dough. The dough will be thick and somewhat sticky.
- Portion And Bake:
- Using a cookie scoop or tablespoon, drop heaping portions of dough onto your prepared baking sheet, leaving about 2 inches between each cookie. They will spread slightly during baking. For uniform cookies, slightly flatten each dough ball with the back of a spoon.
- Bake To Perfection:
- Place the cookies in your preheated oven and bake for 14 to 16 minutes. Look for golden brown edges while the centers should appear set but still slightly soft. Rotate the pan halfway through baking if your oven has hot spots.
- Cool And Enjoy:
- Allow the cookies to rest on the baking sheet for 5 full minutes. This crucial step allows them to firm up enough to transfer without breaking. Then move them to a wire rack to cool completely. The cookies will continue to set as they cool.
Save The maple sausage is truly the star ingredient in this recipe. I discovered this combination by accident when making traditional breakfast one morning. My maple syrup accidentally dripped onto my sausage patty, and that happy accident inspired me to create these cookies that perfectly balance sweet and savory flavors.
Make Ahead Tips
These breakfast cookies were designed with busy mornings in mind. You can prepare the dough up to 24 hours in advance and refrigerate it covered with plastic wrap. When ready to bake, allow the dough to sit at room temperature for about 15 minutes to soften slightly before scooping and baking. This actually improves the flavor as the ingredients have time to meld together.
The cookies themselves can be baked and stored in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator where they'll keep for up to a week. Just warm them slightly in the microwave for 10 to 15 seconds before serving for the best texture and flavor.
Perfect Pairings
These unique breakfast cookies pair beautifully with several beverages and sides. For a complete breakfast, serve with fresh fruit to balance the richness of the cookies. Berries work particularly well, as their tartness cuts through the savory sweetness.
For beverages, these cookies are excellent with black coffee, which complements the maple flavor wonderfully. If you prefer something cooler, try serving with a small glass of cold milk or even apple cider during fall months. For a special brunch, they pair surprisingly well with a spicy Bloody Mary or mimosa.
Seasonal Variations
Winter Spice Version
Add 1/4 teaspoon of ground nutmeg and a pinch of cloves to the dry ingredients
Replace half the pecans with dried cranberries for festive color and flavor
Drizzle cooled cookies with a simple powdered sugar glaze for extra sweetness
Summer Herb Version
Add 1 tablespoon of fresh chopped rosemary to the dough for an aromatic twist
Replace the cheddar with smoked gouda for deeper flavor
Sprinkle cookies with flaky sea salt before baking for a sophisticated touch
Fall Harvest Version
Add 1/4 cup of finely diced apple to the dough
Replace pecans with pepitas for a seasonal crunch
Increase cinnamon to 1 teaspoon and add 1/8 teaspoon ground ginger
Save These cookies are a delightful and satisfying way to enjoy classic breakfast flavors in a convenient, portable package. They are perfect for busy mornings, meal prep, or anytime you need a delicious grab-and-go treat.
Recipe FAQ
- → Can I substitute the sausage with another protein?
Yes, you may use turkey or chicken breakfast sausage for a lighter flavor, but maple sausage gives the best result.
- → Are the cookies suitable for freezing?
Absolutely. Once baked and cooled, place the cookies in an airtight container and freeze for up to 2 months.
- → How can I make these cookies spicier?
Try adding a pinch of cayenne or ground black pepper to the dough for a mild heat.
- → Is it possible to make these nut-free?
Yes, simply omit the pecans or swap them for a nut-free add-in like dried cranberries or seeds.
- → What’s the best way to store these cookies?
Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- → Can I swap cheddar for another cheese?
Sharp cheddar pairs well, but you can experiment with Monterey Jack or gouda to vary the flavor.