Description
- Soft, chewy, and full of maple flavor, these Maple Brown Sugar Cookies are the ultimate fall-inspired treat. With a rich brown sugar base, pure maple syrup, and a glossy maple icing drizzle, they’re perfect for cozy days or holiday cookie trays.
Ingredients
- 2 and 1/3 cups (292g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (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 (120g) 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
Instructions
- Whisk flour, baking soda, and salt together in a medium bowl.
- In a large bowl, beat butter and brown sugar on medium-high speed until creamy (about 3 minutes).
- Add egg, then beat on high until combined. Mix in maple syrup, vanilla, and maple extract.
- Add dry ingredients to wet mixture and mix on low until combined. Fold in pecans.
- Cover dough and refrigerate at least 2 hours (up to 3 days).
- Preheat oven to 350°F (177°C). Line baking sheets with parchment.
- Roll dough into 1.5-tablespoon balls and arrange 3 inches apart.
- Bake 12–13 minutes, until edges are lightly golden and centers look soft.
- Cool cookies for 5 minutes on sheet, then transfer to wire rack.
- For icing, melt butter and maple syrup over low heat, remove from heat, whisk in sugar and salt.
- Drizzle over cooled cookies. Let icing set for 1 hour before serving.
Notes
- Store cookies tightly covered at room temperature for 2 days or refrigerate for up to 1 week.
- Dough and baked cookies can be frozen for up to 3 months.
- Always use pure maple syrup for best flavor.
- For thicker cookies, refrigerate dough balls for 10 minutes before baking.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American