If you have a sweet tooth that loves rich, cozy flavors, then you are going to adore this Maple Brown Sugar Cookies with Maple Icing Recipe. These cookies combine the deep caramel notes of dark brown sugar with the warm, natural sweetness of pure maple syrup, finished off with a luscious maple icing that sets the perfect balance between sticky and smooth. The addition of pecans adds a delightful crunch, making these cookies a standout treat for any occasion. Whether you’re baking for a holiday gathering or just craving a comforting classic, these cookies bring a wonderful taste of home in every bite.
Ingredients You’ll Need
All the ingredients in this recipe are straightforward but essential, each playing a key role in making these cookies supremely flavorful and textured just right. From the soft butter that creates a tender crumb to the pure maple syrup that intensifies the sweetness, every element is carefully chosen to highlight the cookies’ unique maple character.
- All-purpose flour (2 and 1/3 cups): Provides the perfect structure and balance to keep cookies soft yet sturdy.
- Baking soda (1 teaspoon): Helps the cookies rise just enough for a tender, chewy texture.
- Salt (1/4 teaspoon): Enhances the sweet flavors and balances the overall taste.
- Unsalted butter (1/2 cup plus 2 tablespoons): Gives richness and moisture for that melt-in-your-mouth feel.
- Dark brown sugar (1 cup, packed): Adds a deep, molasses flavor and chewiness crucial to these cookies.
- Large egg (1): Binds everything together and adds tenderness.
- Pure maple syrup (1/3 cup for dough plus 1/3 cup for icing): The star ingredient that delivers that authentic and aromatic maple sweetness.
- Pure vanilla extract (1 teaspoon): Boosts the flavors with its smooth, aromatic notes.
- Maple extract (1 teaspoon): Intensifies the maple flavor without overpowering the other ingredients.
- Chopped pecans (1 cup): Introduces a lovely crunch and nutty contrast to the soft dough.
- Confectioners’ sugar (1 cup, sifted): Perfect for the icing’s smooth texture and gentle sweetness.
- Pinch of salt (for icing): Balances the sugary icing to avoid being overly sweet.
How to Make Maple Brown Sugar Cookies with Maple Icing Recipe
Step 1: Prepare the Dry Ingredients
Begin by whisking together your all-purpose flour, baking soda, and salt in a medium bowl. This ensures the leavening agent and salt are evenly distributed throughout the flour, which helps your cookies bake uniformly with that perfect rise and gentle crumb.
Step 2: Cream Butter and Brown Sugar
In a large bowl, use a mixer to beat the softened butter with the packed dark brown sugar until the mixture becomes light and creamy. This usually takes about three minutes and is critical for incorporating air into your dough, making the cookies delightfully fluffy and tender.
Step 3: Add Wet Ingredients
Add the egg, beating on high speed just until combined, followed by maple syrup, vanilla extract, and maple extract. This combination brings that distinct maple voice to the dough and deepens the flavor complexity, creating a sweet, aromatic base for your cookies.
Step 4: Combine Dry and Wet Mixtures
Slowly add the flour mixture to the wet ingredients and mix on low speed until just incorporated. These careful steps prevent overmixing, which can make cookies tough. Next, fold in the chopped pecans to infuse every bite with a satisfying crunch and nutty contrast.
Step 5: Chill the Dough
Cover the dough and refrigerate it for at least two hours. This resting period is key—it chills the fats, allowing the cookies to bake evenly and maintain their shape, plus it lets the flavors meld, enhancing that irresistible maple sweetness.
Step 6: Shape and Bake the Cookies
Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats. Scoop the dough into 1.5 tablespoon-sized balls and space them out generously. Bake for 12 to 13 minutes until the edges are lightly browned but the centers remain soft. Let the cookies cool for five minutes on the baking sheet to firm up before transferring them to a wire rack.
Step 7: Make the Maple Icing
While the cookies cool, melt the butter and maple syrup over low heat in a small saucepan. Remove from heat and whisk in the sifted confectioners’ sugar and a pinch of salt until smooth. This glossy icing adds a luscious, sweet finish that perfectly complements the brown sugar cookie base.
Step 8: Ice the Cookies
Drizzle the maple icing generously over the completely cooled cookies. Allow the icing to set for about one hour before serving to enjoy that perfect sticky yet smooth topping that ties the whole cookie experience together beautifully.
How to Serve Maple Brown Sugar Cookies with Maple Icing Recipe
Garnishes
To make these cookies even more inviting, consider sprinkling a few extra chopped pecans or a delicate dusting of cinnamon on top of the icing. This simple touch adds texture and a hint of spice that enhances the warm maple notes.
Side Dishes
Serve these cookies alongside a creamy cup of hot coffee or a chilled glass of milk to balance sweetness and cleanse the palate. They also pair delightfully with a dollop of whipped cream or vanilla ice cream for an indulgent dessert plate.
Creative Ways to Present
For gifting or special occasions, stack the cookies between layers of parchment paper in a decorative tin. Alternatively, drizzle extra maple icing in artistic swirls on a serving platter and garnish with whole pecans for a rustic yet elegant presentation that will impress guests.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies in an airtight container at room temperature to retain their softness and flavor for up to two days. If you want them a bit firmer, refrigeration for up to one week works as well, just allow them to come back to room temperature before enjoying.
Freezing
You can freeze these cookies with or without icing. Wrap them tightly in plastic and place in a freezer-safe container or bag. They will keep well for up to three months. When ready to eat, thaw overnight in the refrigerator for best texture and flavor.
Reheating
For that freshly-baked warmth, heat cookies in a microwave for about 10-15 seconds or bake in a preheated 300°F oven for 5 minutes. This revives the soft, tender texture and melts the icing slightly for an irresistible treat.
FAQs
Can I use light brown sugar instead of dark brown sugar?
Yes, you can, but dark brown sugar provides a richer, more molasses-forward flavor that pairs wonderfully with maple. Light brown sugar will make the cookies slightly milder and less complex in taste.
Is it necessary to chill the cookie dough?
Chilling is highly recommended because it allows the flavors to deepen and helps the cookies keep their shape while baking, resulting in a better texture overall.
Can I substitute walnuts for pecans?
Absolutely! Walnuts will provide a similar crunch and slightly different nutty flavor, making a tasty variation while keeping the cookie’s delightful texture intact.
How thick should I roll the dough balls?
Form dough balls about 1.5 tablespoons each without flattening. The thickness allows for soft centers with lightly crisp edges after baking.
What if I don’t have maple extract for the dough?
If you don’t have maple extract, just increase the pure maple syrup slightly to enhance the maple flavor naturally, or simply omit it for a subtler taste.
Final Thoughts
There is something truly comforting about these Maple Brown Sugar Cookies with Maple Icing Recipe that feels like a warm hug from the oven. Rich in maple flavor and tender with a nutty crunch, they are bound to become a beloved staple whether for holidays, gifting, or everyday indulgence. I hope you give this recipe a try—it’s one of my favorites to bake and share with friends because it always spreads joy bite after bite.
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Maple Brown Sugar Cookies with Maple Icing Recipe
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 2 hours 50 minutes
- Yield: 28 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Maple Brown Sugar Cookies are soft, chewy, and infused with rich maple flavor. Featuring a blend of brown sugar and pure maple syrup in the dough, they are complemented by chopped pecans for a delightful crunch. Finished with a smooth maple butter icing, these cookies are perfect for maple lovers looking for a comforting sweet treat.
Ingredients
Cookie Dough
- 2 and 1/3 cups (292g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/4 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 (113g/80ml) pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon maple extract
- 1 cup (120g) chopped pecans
Icing
- 2 Tablespoons (28g) unsalted butter
- 1/3 cup (113g/80ml) pure maple syrup
- 1 cup (112g) sifted confectioners’ sugar
- Pinch of salt, to taste
Instructions
- Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
- Make cookie dough: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and dark brown sugar on medium-high speed for about 3 minutes until the mixture is light and creamy. Add the egg and continue beating on high speed for 30 seconds, scraping down the bowl as needed. Next, add maple syrup, vanilla extract, and maple extract, mixing on high speed until fully combined.
- Combine wet and dry: Gradually pour the dry flour mixture into the wet ingredients, beating on low speed until just combined. Fold in the chopped pecans on low speed until evenly incorporated. The dough should be soft and creamy.
- Chill the dough: Cover the dough and refrigerate it for at least 2 hours to allow flavors to meld and dough to firm up. The dough can be refrigerated up to 3 days; if chilled longer, allow it to sit at room temperature for 30 minutes before baking.
- Preheat and prepare baking sheets: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats to prevent sticking.
- Shape the cookies: Scoop approximately 1.5 tablespoons (35g) of dough per cookie and roll into balls. Space them about 3 inches apart on the prepared pans to allow for spreading.
- Bake: Bake for 12–13 minutes until edges are lightly browned and set but centers remain soft. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Make the icing: In a small saucepan over low heat, melt the butter with the maple syrup, whisking occasionally. Remove from heat and whisk in sifted confectioners’ sugar and a pinch of salt until smooth. Adjust taste as needed.
- Ice the cookies: Once cookies are fully cooled, drizzle the maple butter icing over them. The icing will set after about 1 hour, giving a delicate glaze.
- Storage: Store cookies tightly covered at room temperature for up to 2 days or refrigerate for up to 1 week to maintain freshness.
Notes
- Using dark brown sugar intensifies the molasses flavor complementary to maple syrup.
- Letting the dough chill enhances texture and flavor development.
- If you don’t have maple extract, vanilla can be used alone but maple extract adds depth.
- Be sure to let cookies cool completely before icing for best results.
- Cookies can be frozen uniced for up to 1 month; thaw before icing.
