Print

Maple Brown Sugar Cookies

Maple Brown Sugar Cookies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale
  • 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

  1. In a medium bowl, whisk the flour, baking soda, and salt together. Set aside for later use.
  2. 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.
  3. 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.
  4. Cover the dough with plastic wrap or in an airtight container: Refrigerate it for at least 2 hours (or up to 3 days).
  5. Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats for easier cleanup.
  6. 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.
  7. Bake in preheated oven for about 12–13 minutes or until edges are lightly browned but centers remain soft.
  8. Allow cookies to cool on baking sheets for five minutes before transferring them to a cooling rack.
  9. 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

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