With big maple flavor, crisp edges, mega chewy centers, and crunchy pecans, these maple brown sugar cookies are a definite favorite. Perfect for gatherings or quiet evenings at home, they combine the richness of brown sugar with the warmth of maple syrup. These cookies delight every palate and are sure to become a staple in your baking repertoire.
Why You’ll Love This Recipe
- Delicious Maple Flavor: Each cookie is infused with rich maple syrup and extract, giving it a unique taste that stands out.
- Perfect Texture: Enjoy crisp edges and chewy centers that create a delightful contrast in every bite.
- Versatile Treat: Great for holidays, parties, or just because! These cookies fit any occasion.
- Nutty Goodness: The addition of chopped pecans adds a satisfying crunch and flavor boost.
- Easy to Make Ahead: Chilling the dough allows you to prepare them in advance for stress-free baking.
Tools and Preparation
Baking these scrumptious maple brown sugar cookies requires just a few essential tools. Gather these items before you start for an efficient baking experience.
Essential Tools and Equipment
- Stand mixer or handheld mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Whisk
Importance of Each Tool
- Stand mixer or handheld mixer: Makes it easy to cream butter and sugar together until light and fluffy.
- Mixing bowls: Essential for combining wet and dry ingredients without mess.
- Baking sheets: Provides even heat distribution for perfectly baked cookies.
Ingredients
- 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
- 2 Tablespoons (28g) unsalted butter
- 1/3 cup (113g/80ml) pure maple syrup
- 1 cup (112g) sifted confectioners’ sugar
- pinch of salt, to taste
How to Make Maple Brown Sugar Cookies
Step 1: Prepare Dry Ingredients
In a medium bowl, whisk the flour, baking soda, and salt together. Set aside for later use.
Step 2: Cream Butter and Sugar
In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment:
1. Beat the unsalted butter and dark brown sugar on medium-high speed until light and creamy, about 3 minutes.
2. Add the egg and beat on high speed until fully combined, about 30 seconds.
3. Scrape down the sides of the bowl as needed.
4. Incorporate the pure maple syrup, vanilla extract, and maple extract; beat on high speed until well mixed.
Step 3: Combine Mixtures
Pour the dry ingredients into the wet mixture:
1. Beat on low speed until just combined.
2. Add the chopped pecans and mix until just incorporated. The dough should be creamy and soft.
Step 4: Chill the Dough
Cover the dough with plastic wrap or in an airtight container:
Refrigerate it for at least 2 hours (or up to 3 days).
Step 5: Preheat Oven
Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats for easier cleanup.
Step 6: Shape Cookies
If your dough chilled longer than three hours:
Let it sit at room temperature for about 30 minutes before shaping.
1. Scoop about 1.5 tablespoons (35g) of dough per cookie.
2. Roll into balls and arrange them about three inches apart on prepared baking sheets.
Step 7: Bake Cookies
Bake in preheated oven for about:
12–13 minutes or until edges are lightly browned but centers remain soft.
Step 8: Cool Cookies
Allow cookies to cool on baking sheets for five minutes before transferring them to a cooling rack.
Step 9: Make Icing
In a small saucepan over low heat:
1. Melt the unsalted butter with pure maple syrup while whisking occasionally.
2. Remove from heat once melted, then whisk in sifted confectioners’ sugar and salt to taste.
3. Drizzle over cooled cookies. Icing will set after about one hour.
Store your delicious maple brown sugar cookies covered tightly at room temperature for up to two days, or refrigerate them for up to one week! Enjoy every bite!
How to Serve Maple Brown Sugar Cookies
These delicious maple brown sugar cookies are perfect for various occasions. Whether you’re hosting a party or enjoying a cozy night in, there are many ways to serve and enjoy these delightful treats.
With Ice Cream
- Vanilla Ice Cream: A classic pairing that complements the rich maple flavor.
- Maple Walnut Ice Cream: Elevates the taste with additional maple notes.
Pairing with Coffee or Tea
- Brewed Coffee: The bitterness of coffee balances the sweetness of the cookies.
- Herbal Tea: A soothing option that enhances the cookie’s flavors without overpowering them.
As Party Favors
- Gift Bags: Package cookies in cute bags for guests to take home.
- Cookie Platters: Arrange cookies on a platter for an eye-catching dessert table.
Warm with Milk
- Freshly Baked: Serve warm cookies with a cold glass of milk for a nostalgic treat.
- Chocolate Milk: Adds a fun twist that kids will love.
With Fresh Fruit
- Sliced Apples: The crunchiness of apples pairs nicely with chewy cookies.
- Berries: A refreshing contrast that adds color and flavor to your serving.
How to Perfect Maple Brown Sugar Cookies
To ensure your maple brown sugar cookies turn out perfectly every time, follow these helpful tips.
- Chill the Dough: Refrigerating the dough for at least 2 hours helps develop flavors and prevent spreading.
- Use Room Temperature Ingredients: Ensure butter and eggs are at room temperature for better mixing and texture.
- Measure Flour Correctly: Spoon and level your flour to avoid dense cookies. Too much flour can alter the texture.
- Don’t Overbake: Remove cookies when they are still soft in the center to maintain chewiness. They will firm up as they cool.
- Experiment with Extracts: Adjust the amount of vanilla or maple extract based on your taste preferences for a unique flavor profile.
Best Side Dishes for Maple Brown Sugar Cookies
When serving maple brown sugar cookies, complement them with delightful side dishes that enhance your dessert experience.
- Fresh Fruit Salad: A light and refreshing option that balances the sweetness of cookies.
- Cheese Platter: Include sharp cheeses like cheddar which pairs well with sweet treats.
- Yogurt Parfait: Layer yogurt, granola, and berries for a deliciously creamy side.
- Chocolate Fondue: Dip leftover cookie pieces into warm chocolate for an indulgent treat.
- Nut Mix: A crunchy side that adds texture and nutty flavors complementing the pecans in your cookies.
- Savory Crackers: Offer a contrast to sweetness; choose herb-flavored crackers for added taste.
Common Mistakes to Avoid
Making maple brown sugar cookies can be straightforward, but a few common mistakes can lead to less-than-perfect results. Here are some pitfalls to avoid.
- Skipping the chilling step: Chilling the dough is essential for achieving the right texture. If you skip this step, your cookies may spread too much and lose their shape.
- Using cold ingredients: Always ensure your butter and egg are at room temperature. Cold ingredients can prevent proper mixing and result in uneven baking.
- Not measuring flour correctly: Spoon and level your flour to avoid using too much. Using too much flour can make your cookies dry and tough.
- Overbaking the cookies: Keep an eye on your cookies as they bake. They should look soft in the center when you take them out; they will continue to cook while cooling.
- Ignoring ingredient quality: Use high-quality pure maple syrup and extracts for the best flavor. Substituting with imitation products can lead to a lackluster taste.
Storage & Reheating Instructions
Refrigerator Storage
- Store cookies in an airtight container for up to 2 days.
- Place parchment paper between layers if stacking, to prevent sticking.
Freezing Maple Brown Sugar Cookies
- Freeze unbaked cookie dough balls for up to 3 months.
- Wrap tightly in plastic wrap or store in a freezer-safe bag.
Reheating Maple Brown Sugar Cookies
- Oven: Preheat to 350°F (177°C) and warm cookies for about 5 minutes.
- Microwave: Heat one cookie for 10-15 seconds, checking for warmth.
- Stovetop: Place cookie in a pan over low heat for a few minutes, covered.
Frequently Asked Questions
Here are some common questions about making maple brown sugar cookies that you might find helpful.
Can I use light brown sugar instead of dark?
Yes, you can substitute light brown sugar; however, it will slightly alter the flavor. Dark brown sugar gives a richer taste.
What if I don’t have maple extract?
You can increase pure maple syrup in the recipe slightly, but keep in mind it may change the consistency of the dough.
How do I make my cookies more chewy?
For chewier cookies, try adding an extra egg yolk or reducing the baking time slightly.
Can these cookies be made gluten-free?
Yes! You can substitute all-purpose flour with a gluten-free blend. Ensure it’s suitable for baking.
How should I store leftover icing?
Store any icing covered in an airtight container at room temperature for up to three days.
Final Thoughts
These maple brown sugar cookies are not only delicious but also versatile enough to adapt with different nuts or chocolate chips. Their rich flavor and chewy texture will surely impress anyone who tries them. Don’t hesitate to experiment and make them your own!
Maple Brown Sugar Cookies
Indulge in the delightful taste of Maple Brown Sugar Cookies, an irresistible treat that combines the rich flavor of maple syrup with the sweetness of brown sugar. These cookies feature crisp edges and chewy centers, enriched with crunchy pecans for added texture. Perfect for any occasion—from festive gatherings to cozy nights at home—these cookies are sure to become a beloved staple in your baking repertoire. With easy-to-follow instructions and minimal effort, you can create a batch of these scrumptious delights that everyone will adore.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 33 minutes
- Yield: Approximately 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- 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
- 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
- In a medium bowl, whisk the flour, baking soda, and salt together. Set aside for later use.
- In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment: Beat the unsalted butter and dark brown sugar on medium-high speed until light and creamy, about 3 minutes. Add the egg and beat on high speed until fully combined, about 30 seconds. Scrape down the sides of the bowl as needed. Incorporate the pure maple syrup, vanilla extract, and maple extract; beat on high speed until well mixed.
- Pour the dry ingredients into the wet mixture: Beat on low speed until just combined. Add the chopped pecans and mix until just incorporated. The dough should be creamy and soft.
- Cover the dough with plastic wrap or in an airtight container: Refrigerate it for at least 2 hours (or up to 3 days).
- Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats for easier cleanup.
- If your dough chilled longer than three hours: Let it sit at room temperature for about 30 minutes before shaping. Scoop about 1.5 tablespoons (35g) of dough per cookie. Roll into balls and arrange them about three inches apart on prepared baking sheets.
- Bake in preheated oven for about 12–13 minutes or until edges are lightly browned but centers remain soft.
- Allow cookies to cool on baking sheets for five minutes before transferring them to a cooling rack.
- In a small saucepan over low heat: Melt the unsalted butter with pure maple syrup while whisking occasionally. Remove from heat once melted, then whisk in sifted confectioners’ sugar and salt to taste. Drizzle over cooled cookies. Icing will set after about one hour.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
