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Maple Brown Sugar Cookies Recipe

Maple Brown Sugar Cookies Recipe
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★★★★★

4.8 from 6 reviews

With big maple flavor, crisp edges, mega chewy centers, and crunchy pecans, these maple brown sugar cookies are a definite favorite. Chilling the cookie dough is imperative to achieve the perfect texture, so set aside at least 2 hours or prepare the cookie dough the day before. Topped with luscious maple icing that sets perfectly, these cookies are ideal for fall gatherings, bake sales, or any occasion that calls for a delicious treat. Featured in the New York Times best-selling cookbook, Sally’s Baking 101.

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 and 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 (optional)

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. Whisk dry ingredients. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until fully combined. Set this mixture aside for later integration with wet ingredients.
  2. Cream butter and sugar. In a large bowl using a handheld mixer or stand mixer fitted with the paddle attachment, beat the softened unsalted butter and dark brown sugar on medium-high speed for about 3 minutes until the mixture is light and creamy.
  3. Add egg and extracts. Add the large egg to the creamed mixture and beat on high speed until combined, about 30 seconds. Scrape down the bowl as needed. Then add pure maple syrup, vanilla extract, and maple extract, beating on high until well combined, about 1 minute.
  4. Combine wet and dry ingredients. Pour the dry flour mixture into the wet ingredients and beat on low speed until just combined to form a soft, creamy dough.
  5. Incorporate pecans. Add the chopped pecans and gently beat on low speed just until evenly incorporated. Optional to omit pecans for nut-free variation.
  6. Chill dough. Cover the dough with plastic wrap and refrigerate for at least 2 hours, or up to 3 days, to allow the dough to firm up and prevent excessive spreading during baking.
  7. Preheat oven and prepare pans. Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to ensure even baking and easy removal.
  8. Shape cookies. Using a medium cookie scoop or your hands, portion the dough into balls weighing about 1.5 tablespoons (35g) each. Arrange dough balls on the prepared baking sheets spaced 3 inches apart to allow for spreading.
  9. Bake cookies. Bake in the preheated oven for 12 to 13 minutes, or until cookie edges are lightly browned and set while centers remain soft. Remove from oven and allow cookies to cool on the baking sheets for 5 minutes.
  10. Transfer and cool completely. Move the cookies to a wire cooling rack to cool completely before applying icing.
  11. Make maple icing. In a small saucepan over low heat, melt the butter with the maple syrup, whisking occasionally until melted and combined. Remove from heat and whisk in the sifted confectioners’ sugar and a pinch of salt for depth of flavor. Adjust sweetness to taste.
  12. Drizzle icing and set. Drizzle the maple icing over the cooled cookies. Allow the icing to set for about 1 hour before serving or storing.
  13. Store properly. Store iced cookies covered tightly at room temperature for up to 2 days, or refrigerate for up to 1 week to maintain freshness.

Notes

  • You can prepare the cookie dough up to 3 days in advance; just be sure to bring it back to room temperature before shaping.
  • Baked cookies freeze well up to 3 months, with or without icing. Unbaked dough balls can also be frozen and baked directly from frozen, adding an extra minute to baking time.
  • Use dark brown sugar for deeper flavor; light brown sugar can be substituted if needed.
  • Use pure maple syrup (Grade A or B) for authentic and robust maple flavor; avoid imitation pancake syrups.
  • If maple extract is unavailable, you may omit it, but the maple flavor will be less pronounced.
  • Pecans are optional; you can substitute with walnuts, or omit for a nut-free version.
  • Be sure to sift confectioners’ sugar to avoid lumps in the icing.
  • For best baking results, use light-colored baking sheets lined with parchment paper or silicone mats to prevent overbrowning.

Nutrition

Keywords: maple brown sugar cookies, maple cookies, chewy cookies, fall cookies, maple icing, pecan cookies, soft cookies, crispy edges

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