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
Scale
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.
