How do I know when Maple Brown Sugar Cookies are perfectly baked?

These cookies are ready when their edges look set and lightly golden, but the centers still appear slightly soft. They’ll continue to set as they cool on the baking sheet, so don’t wait for the middles to look fully done in the oven. Overbaking will take away that signature chewy texture. I recommend checking them at 12 minutes if your oven runs hot. A light touch to the edge should feel firm, while the center should yield gently.

What can happen if I add too much brown sugar to my cookies?

Too much brown sugar will make your cookies spread excessively and turn out overly sweet, with a stickier, almost gooey texture. The cookies might also end up dense instead of soft and chewy. Brown sugar adds moisture, so a heavy hand can throw off the balance with the flour. Stick to the measured amount for that perfect blend of chewiness and rich flavor. If you accidentally add a bit extra, try adding a tablespoon or two of flour to help the dough hold together.

How should I store Maple Brown Sugar Cookies to keep them fresh?

Once cooled, store your cookies in an airtight container at room temperature for up to 5 days. For extra softness, tuck a slice of bread in with the cookies—the bread will help maintain their moisture. If you want to keep them longer, freeze the cookies in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm gently in the microwave for that fresh-from-the-oven feel. Always keep them away from heat and humidity, which can cause them to go stale faster.

Why do Maple Brown Sugar Cookies sometimes spread too much while baking?

Excessive spreading is often caused by dough that’s too warm or by using too much butter or sugar. Chilling the dough for at least 2 hours (or even overnight) helps the cookies keep their shape. Using parchment paper or silicone baking mats also helps control spreading.

Maple Brown Sugar Cookies – Chewy Homemade Recipe

Name: Maple Brown Sugar Cookies: Soft, Chewy, and Irresistibly Cozy
Prep time: 30 min
Cook time: 13 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 2 1/3 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup packed dark brown sugar; 1 large egg, at room temperature; 1/3 cup pure maple syrup; 1 teaspoon pure vanilla bean paste; 1 teaspoon maple extract; 1 cup chopped pecans; Maple Icing; 2 tablespoons unsalted butter; 1/3 cup pure maple syrup; 1 cup sifted confectioners’ sugar; Pinch of salt

Description

Chewy, maple-rich cookies with crisp edges and a drizzle of sweet maple icing.

Ingredients

Scale

2 1/3 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup packed dark brown sugar

1 large egg, at room temperature

1/3 cup pure maple syrup

1 teaspoon pure vanilla bean paste

1 teaspoon maple extract

1 cup chopped pecans

Maple Icing

2 tablespoons unsalted butter

1/3 cup pure maple syrup

1 cup sifted confectioners’ sugar

Pinch of salt

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Instructions

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

2. In a large bowl, beat butter and brown sugar on medium-high speed for 3 minutes until light and creamy.

3. Add egg and beat on high speed until combined, about 30 seconds. Scrape down the bowl as needed.

4. Add maple syrup, vanilla bean paste, and maple extract. Beat on high speed until combined, about 1 minute.

5. Add dry ingredients to wet ingredients. Beat on low speed until just combined.

6. Add chopped pecans and beat on low speed until incorporated. Dough will be soft and creamy.

7. Cover dough and refrigerate for at least 2 hours (up to 3 days).

8. Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.

9. If dough chilled over 3 hours, let sit at room temperature for 30 minutes.

10. Scoop and roll dough into 1.5 tablespoon-sized balls. Place 3 inches apart on baking sheets.

11. Bake for 12–13 minutes, until edges are lightly browned and centers look soft.

12. Cool on baking sheets for 5 minutes, then transfer to a rack to cool completely.

13. For icing, melt butter and maple syrup in a small saucepan over low heat, whisking occasionally. Remove from heat.

14. Whisk in sifted confectioners’ sugar and salt until smooth.

15. Drizzle or spread icing over cooled cookies. Let icing set for 1 hour.

Notes

Chill dough for at least 2 hours for thick, chewy cookies.

Pecans are optional but add great texture; substitute walnuts if preferred.

Use pure maple syrup and maple extract for best flavor.

Freeze unbaked dough balls up to 3 months; bake from frozen, adding 1 extra minute.

Prep Time: 30
Cook Time: 13
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180 kcal
Sugar: 14 g
Sodium: 85 mg
Fat: 8 g
Saturated Fat: 3 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 16 mg