Maple Brown Sugar Cookies: Soft, Chewy, and Irresistibly Cozy
Chewy, maple-rich cookies with crisp edges and a drizzle of sweet maple icing.
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
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.