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Maple Brown Sugar Cookies

Maple Brown Sugar Cookies
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Indulge in the warm, comforting flavors of Maple Brown Sugar Cookies. These delightful treats feature a rich maple flavor complemented by chewy centers and crispy edges, making them a perfect sweet snack for any occasion. The addition of crunchy pecans adds texture and depth, elevating each bite to a new level of deliciousness. Ideal for cozy nights at home or festive gatherings, these cookies are not only easy to make but also use simple ingredients you likely have on hand. With the dough needing just a couple of hours to chill, you can prepare it ahead of time and enjoy freshly baked cookies whenever the craving strikes.

Ingredients

Scale
  • 2 and 1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup packed dark brown sugar
  • 1 large egg, at room temperature
  • 1/3 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon maple extract
  • 1 cup chopped pecans
  • 2 Tablespoons unsalted butter
  • 1/3 cup pure maple syrup
  • 1 cup sifted confectioners’ sugar
  • pinch of salt, to taste

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. Set this mixture aside while you prepare the wet ingredients.
  2. In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment: Beat the softened unsalted butter with the packed dark brown sugar on medium-high speed until light and creamy—this should take about 3 minutes. Add in the large egg and beat on high speed until fully combined (about 30 seconds). Scrape down the sides as needed. Incorporate the pure maple syrup, pure vanilla extract, and maple extract into the mixture. Beat on high speed again until everything is combined—approximately one minute. Gradually pour the dry ingredients into this wet mixture while beating on low speed until just combined. Finally, fold in the chopped pecans gently using a spatula until incorporated.
  3. Cover your cookie dough tightly with plastic wrap or transfer it to an airtight container. Refrigerate for at least 2 hours, but you can leave it up to 3 days if needed.
  4. When you're ready to bake: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking.
  5. After chilling: Scoop out about 1.5 Tablespoons (35g) of dough per cookie ball. Roll them into smooth balls and place them about 3 inches apart on your prepared baking sheets.
  6. Bake your cookies for about 12–13 minutes or until the edges are lightly browned but centers remain soft. Let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack.
  7. In a small saucepan over low heat: Melt together 2 Tablespoons of butter with another 1/3 cup of pure maple syrup, whisking occasionally until smooth. Remove from heat; whisk in sifted confectioners’ sugar along with a pinch of salt to taste. Drizzle this icing over cooled cookies once they have completely set after about an hour.

Nutrition

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