Maple Brown Sugar Cookies

With rich flavor, crispy edges, and irresistibly chewy centers, these Maple Brown Sugar Cookies are sure to be a hit! Topped with a decadent maple icing, they bring the perfect blend of sweetness and texture. Chilling the dough is essential, so plan ahead with 2 hours of fridge time—or prepare the dough the day before for ultimate convenience.

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Ingredients

Cookies:

• 2 and 1/3 cups (291g) all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened
• 1 cup (200g) packed dark brown sugar*
• 1 large egg, at room temperature
• 1/3 cup (80ml) pure maple syrup*
• 1 teaspoon pure vanilla extract
• 1 teaspoon maple extract*
• 1 cup (130g) chopped pecans*

Maple Icing:

• 2 tablespoons (28g) unsalted butter
• 1/3 cup (80ml) pure maple syrup
• 1 cup (112g) sifted confectioners’ sugar*
• Pinch of salt, to taste

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Instructions

1. Combine Dry Ingredients:
   In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
2. Cream Butter and Sugar:
   Use a hand mixer or stand mixer with a paddle attachment to cream the softened butter and brown sugar on medium speed for 1–2 minutes, until smooth and creamy.
3. Add Wet Ingredients:
   Beat in the egg on high speed until well combined, about 30 seconds. Scrape down the bowl as needed. Add the maple syrup, vanilla extract, and maple extract, then mix on high until incorporated.
4. Mix in Dry Ingredients and Pecans:
   Gradually add the dry ingredients to the wet mixture, mixing on low speed until combined. Fold in the chopped pecans for added texture and flavor. The dough will be soft and creamy.
5. Chill the Dough:
   Cover the dough and refrigerate for at least 2 hours (up to 3 days). If chilling overnight, let it sit at room temperature for 30 minutes before rolling, as the dough will firm up.
6. Preheat Oven:
   Preheat your oven to 350°F (177°C). Line 2–3 large baking sheets with parchment paper or silicone mats.
7. Roll and Bake:
   Roll the chilled dough into balls, using about 1.5 tablespoons of dough per cookie. Arrange on prepared baking sheets. Bake for 12–13 minutes, until the edges are lightly browned and the centers appear slightly underbaked.
8. Cool Cookies:
   If the cookies are puffy, gently tap the baking sheet on the counter to create attractive cracks on the surface. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Prepare Maple Icing:
   In a small saucepan over low heat, melt the butter and maple syrup, whisking occasionally. Remove from heat and gradually whisk in the sifted confectioners’ sugar until smooth. Add a pinch of salt to taste, if desired.
10. Ice the Cookies:
    Drizzle the icing over completely cooled cookies. Allow the icing to set for about 1 hour before serving.

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Storage Tips

• Store cookies in an airtight container at room temperature for up to 1 week.
• Freeze baked cookies (with or without icing) for up to 3 months. Alternatively, freeze unbaked dough balls for the same duration and bake directly from frozen, adding an extra minute to the baking time.

Pro Tips:

• Use dark brown sugar for a deeper flavor, but light brown sugar works if needed.
• Pure maple syrup is key—avoid artificial syrups for best results.
• Maple extract enhances the maple flavor and is worth including.
• Chopped pecans add crunch, but they’re optional and can be swapped for walnuts or omitted entirely.

Enjoy the warm, comforting flavors of these Maple Brown Sugar Cookies—perfect for any season or occasion!