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Maple Brown Sugar Cookies

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4.1 from 43 reviews

These maple brown sugar cookies deliver a delightful combination of bold maple flavor, crisp edges, chewy centers, and crunchy chopped pecans. Chilling the dough is essential to achieve the perfect texture. Topped with a luscious maple icing, they are a beloved treat perfect for maple lovers and cookie enthusiasts alike.

Ingredients

Scale

Dry Ingredients

  • 2 and 1/3 cups (292g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients & Mix-ins

  • 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

Maple 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

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set this mixture aside while you prepare the wet ingredients.
  2. Mix Wet Ingredients: Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the softened unsalted butter and packed dark brown sugar on medium-high speed until the mixture is light and creamy, which usually takes about 3 minutes. Then add the egg and beat on high speed for about 30 seconds until well combined, scraping down the bowl as needed.
  3. Add Flavorings: Incorporate the pure maple syrup, vanilla extract, and maple extract into the butter-sugar-egg mixture. Beat again on high speed for about 1 minute until thoroughly combined.
  4. Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, beating on low speed just until combined. After that, fold in the chopped pecans by beating on low speed until they are just incorporated. The dough should be creamy and soft.
  5. Chill Dough: Cover the cookie dough and refrigerate it for a minimum of 2 hours or up to 3 days. If storing longer than 3 hours, allow the dough to sit at room temperature for about 30 minutes before shaping.
  6. Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking.
  7. Shape Cookies: Scoop about 1.5 tablespoons (35g) of dough per cookie and roll into balls. Place them about 3 inches apart on the prepared baking sheets to allow room for spreading.
  8. Bake Cookies: Bake in the preheated oven for 12 to 13 minutes, or until the edges are lightly browned and set while the centers still appear soft. Remove from oven and let cookies cool on the baking sheets for 5 minutes.
  9. Transfer to Cooling Rack: Carefully transfer the cookies to a cooling rack to cool completely before icing.
  10. Prepare Maple Icing: In a small saucepan over low heat, melt the unsalted butter with the pure maple syrup, whisking occasionally. Once melted, remove from heat and whisk in the sifted confectioners’ sugar and a pinch of salt. Taste to adjust seasoning.
  11. Ice the Cookies: Drizzle the maple icing over the cooled cookies. Allow the icing to set for about 1 hour before serving.
  12. Store: Store the iced cookies covered tightly at room temperature for up to 2 days or in the refrigerator for up to 1 week to maintain freshness.

Notes

  • Chilling the dough is crucial to ensure the cookies maintain their chewy texture and don’t spread too much during baking.
  • Using dark brown sugar deepens the molasses flavor and complements the maple syrup beautifully.
  • Pecans can be substituted with other nuts like walnuts or almonds if preferred.
  • If you don’t have maple extract, you can increase the pure maple syrup slightly for enhanced flavor, but avoid overhydrating the dough.
  • Always use parchment paper or silicone mats to prevent sticking and promote even baking.
  • Let the cookies cool before icing to prevent the glaze from melting and becoming too runny.
  • The maple icing will firm up as it sets, giving a nice glossy finish to the cookies.

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