Description
Savor the delightful taste of Maple Brown Sugar Cookies, a perfect blend of chewy centers and crisp edges that will have everyone reaching for seconds. Infused with rich brown sugar and pure maple syrup, these cookies are easy to make and ideal for any occasion—be it a festive gathering or a cozy afternoon treat. With their luscious maple icing drizzled on top, these sweet delights not only taste amazing but look beautiful too. Enjoy them warm with a cup of coffee or as part of your dessert spread; either way, they are sure to impress!
Ingredients
Scale
- 2 and 1/3 cups (291g) all-purpose flour (spooned & leveled)
- 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
- 2 Tablespoons (28g) unsalted butter for icing
- 1/3 cup (80ml) pure maple syrup for icing
- 1 cup (112g) sifted confectioners’ sugar
- Pinch salt, to taste
Instructions
- Whisk together the flour, baking soda, and salt in a medium bowl. Set this mixture aside while you work on the wet ingredients.
- Using either a hand mixer or a stand mixer fitted with a paddle attachment, cream the softened butter and dark brown sugar together on medium speed until smooth—this should take about 1-2 minutes.
- Add the egg and beat on high until well combined—about 30 seconds should do it. Scrape down the sides of the bowl as necessary.
- Mix in maple syrup, vanilla extract, and maple extract on high speed until everything is well combined.
- Gradually pour your dry ingredients into your wet mixture and mix on low speed just until combined.
- Fold in chopped pecans by beating on low speed until evenly distributed throughout the dough. Expect a creamy texture.
- Cover your cookie dough and chill in the refrigerator for at least 2 hours (up to 3 days). If chilling longer than a few hours, let it sit at room temperature for about 30 minutes before rolling.
- Preheat your oven to 350°F (177°C) and line 2-3 large baking sheets with parchment paper or silicone mats.
- Roll cookie dough into balls using about 1.5 tablespoons of dough per cookie.
- Bake each batch for about 12-13 minutes, looking for lightly browned edges while centers remain soft.
- If they look puffy, gently bang the pan on the counter to create cracks on top. Let cool on baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
- In a small saucepan over low heat, melt 2 tablespoons of butter with 1/3 cup pure maple syrup while whisking occasionally. Once melted, remove from heat and whisk in 1 cup of sifted confectioners' sugar until smooth. Taste test and add a pinch of salt if needed.
- Drizzle icing over cooled cookies and allow it to set for approximately one hour before serving.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg
Keywords: For extra texture, experiment with different nuts like walnuts or almonds. To customize flavors, consider adding chocolate chips or seasonal spices.