Maple Brown Sugar Cookies

Maple Brown Sugar Cookies: A Sweet and Cozy Treat

As the air turns crisp and the leaves start to fall, there’s nothing quite like the warm, comforting flavors of maple and brown sugar to bring a little extra coziness to your day. These Maple Brown Sugar Cookies are soft, chewy, and packed with rich flavors, making them the perfect treat for fall or any time you crave a sweet, homey dessert. Topped with a sweet maple icing, these cookies are sure to become a favorite in your household.

Ingredients

For the Cookies:

• 2 and 1/3 cups (291g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened to room temperature
• 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

For the 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

Directions

1. Mix the Dry Ingredients:

• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

2. Cream the Butter and Sugar:

• Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the softened butter and packed dark brown sugar together on medium speed until smooth, about 1-2 minutes.

3. Add the Egg and Flavorings:

• Add the egg to the mixture and beat on high speed until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Then, add the maple syrup, vanilla extract, and maple extract, beating on high speed until everything is well incorporated.

4. Combine the Wet and Dry Ingredients:

• Gradually add the dry ingredients to the wet ingredients, mixing on low speed until fully combined. The dough should be creamy and soft.

5. Add the Pecans:

• Fold in the chopped pecans, then beat on low speed until they are evenly distributed throughout the dough.

6. Chill the Dough:

• Cover the dough and chill it in the refrigerator for at least 2 hours, or up to 3 days. If chilling for longer than a few hours, allow the dough to sit at room temperature for at least 30 minutes before rolling and baking.

7. Preheat the Oven:

• Preheat your oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.

8. Roll and Bake the Cookies:

• Roll the cookie dough into balls, about 1.5 tablespoons of dough per cookie. Place the dough balls on the prepared baking sheets. Bake each batch for 12-13 minutes, until the edges are lightly browned. The centers will look very soft. If desired, lightly bang the pan on the counter after baking to create cracks on the cookie surfaces.

9. Cool the Cookies:

• Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

10. Prepare the Maple Icing:

• In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste the icing and add a pinch of salt if desired.

11. Ice the Cookies:

• Drizzle the maple icing over the cooled cookies. Allow the icing to set for about 1 hour before serving.

12. Store the Cookies:

• Store the cookies in an airtight container at room temperature for up to 1 week.

Prep Time: 15 minutes
Cook Time: 12-13 minutes per batch
Total Time: 3 hours (including chilling)
Calories: ~180 kcal per cookie
Servings: 24 cookies

These Maple Brown Sugar Cookies are a delightful way to embrace the flavors of fall. The combination of dark brown sugar, pure maple syrup, and buttery pecans creates a rich, chewy cookie that’s hard to resist. The maple icing adds an extra layer of sweetness, making these cookies perfect for holiday gatherings, cozy afternoons with a cup of tea, or just enjoying at home.

Try this recipe, and let me know how it turns out in the comments below. Happy baking!

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