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Maple Brown Sugar Cookies

Maple Brown Sugar Cookies
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Indulge in the delightful world of Maple Brown Sugar Cookies, where big flavor meets a perfect chewy texture! These cookies are made with dark brown sugar and pure maple syrup, resulting in a rich sweetness that satisfies any sweet tooth. With their crisp edges and soft centers, they’re perfect for any occasion, from cozy afternoons to festive gatherings. Topped with a luscious maple icing, these treats are not only visually appealing but also incredibly easy to make. Grab your mixing bowl and bake up a batch of these irresistible cookies that promise to impress!

Ingredients

Scale
  • 2 and 1/3 cups (291g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed dark brown sugar
  • 1 large egg, at room temperature
  • 1/3 cup (80ml) pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon maple extract
  • 1 cup (130g) chopped pecans

Instructions

  1. Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
  2. Using a stand mixer or hand mixer fitted with a paddle attachment, cream the softened butter and dark brown sugar on medium speed until smooth for about 1–2 minutes.
  3. Add in the egg and beat on high until well combined for approximately 30 seconds. Scrape down the sides as needed.
  4. Mix in the pure maple syrup, vanilla extract, and maple extract on high speed until fully incorporated.
  5. Gradually add the dry ingredients to the wet mixture while mixing on low speed until just combined.
  6. Stir in the chopped pecans gently until evenly distributed throughout the dough.
  7. Cover the cookie dough with plastic wrap or transfer it into an airtight container.
  8. Chill in the refrigerator for at least 2 hours or up to 3 days. If chilling longer than a few hours, let sit at room temperature for about 30 minutes before rolling.
  9. Preheat your oven to 350°F (177°C) and line 2–3 large baking sheets with parchment paper or silicone mats.
  10. Roll dough into balls using approximately 1.5 tablespoons of dough per cookie.
  11. Bake each batch in the preheated oven for about 12–13 minutes until lightly browned on edges; centers will appear soft.
  12. After removing from oven, if cookies look puffy, gently bang the pan on the counter to slightly deflate them.
  13. Let cool on baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
  14. In a small saucepan over low heat, melt together unsalted butter and pure maple syrup while whisking occasionally.
  15. Once melted, remove from heat and whisk in sifted confectioners’ sugar until smooth. Add salt if desired.
  16. Drizzle icing over cooled cookies using a spoon or piping bag; let set for about an hour before serving.

Nutrition

Find it online: https://galaxyrecipes.com/maple-brown-sugar-cookies/

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