Maple Brown Sugar Cookies – Indulge in the cozy warmth. Of homemade Maple Brown Sugar Cookies. A recipe. That elevates your baking game with its rich. Comforting flavors. Packed with the natural sweetness of pure maple syrup. The depth of dark brown sugar. And the crunch of pecans. These cookies are the embodiment of comfort food. Perfect for those who cherish the essence of autumn in a bite. This recipe is your ticket. To a heartwarming treat.
The first time I baked these cookies. It was a frigid evening. Filled with the scent of falling leaves. And the promise of coming festivities. Seeking to capture the essence of the season. I experimented with maple syrup. And brown sugar. Ingredients that whispered. The tales of cozy firesides. The result was otherworldly. My husband. Who’s a tough critic. Couldn’t stop at one. And my child’s delighted giggles. As they reached for more. Warmed my heart. These cookies became a mark of home. Comfort, and the simple joy of baking.
What makes this Maple Brown Sugar Cookies truly stand out?
The irresistible charm. Of these Maple Brown Sugar Cookies. Lies not just in their divine taste. But in their unmatched texture. And versatility. Each morsel weds the deep. Rich flavors of pure maple syrup. And dark brown sugar. With the delightful crunch of freshly chopped pecans. Creating a symphony of tastes. That’s hard to find elsewhere. Whether you’re cozying up for a family movie night. Looking for the perfect companion to your morning coffee. Or seeking a homemade gift. That communicates magnitudes of thoughtfulness. These cookies stand out. To the beauty of combining simple. Quality ingredients. To create something truly extraordinary.
What You Need To Make This Maple Brown Sugar Cookies Recipe?
All-Purpose Flour: Our trusty foundation. Like the canvas for our masterpiece. It’s the backbone. That holds everything together. Ready to transform with a little magic.
Baking Soda: The secret whisperer of fluffiness. Ensuring our cookies rise. Just enough to achieve. That perfect chewy texture.
Salt: A pinch of contrast. Subtly enhancing all the sweet notes. Like the right amount of shadow in a painting.
Unsalted Butter: The smooth operator. Bringing richness and depth. Making our cookies irresistibly soft. Yet crisp on the edges. Remember, room temperature is key. It’s like letting the butter know. It’s about to star in a show.
Dark Brown Sugar: This isn’t just sugar. It’s the soul of our cookies. Its molasses heart beats with deep. Caramel tones. Wrapping each bite in warmth.
Egg: The binder. The peacekeeper among ingredients. Ensuring everyone comes together in harmony.
Pure Maple Syrup: The essence of our cookies. This liquid gold doesn’t just sweeten. It infuses the dough with the unmistakable aroma of maple. Transporting you to a serene autumn morning with every bite.
Vanilla & Maple Extracts: These are the whispers of flavor. That elevate our cookies from delicious. To unforgettable. Like the final stroke on a masterpiece. That brings everything to life.
Chopped Pecans: The delightful crunch amidst our soft. Chewy backdrop. Like the best kind of surprise. They add texture. And a nutty elegance to every bite.
Steps To Make Maple Brown Sugar Cookies:
Step 1: In a medium bowl. Whisk together the flour. Baking soda, and salt. As if you’re blending a piece of autumn’s charm. Set aside.
Step 2: With a mixer. Beat the butter and brown sugar. Until it’s as smooth as the first leaf fall. Then mix in the egg. Infusing your dough with life. The aroma of maple syrup. Vanilla, and maple extract. Follows a sweet reminder of nature’s bounty.
Step 3: Gently fold the dry mix into the wet. A dance of flavors. Before the pecans join the melody. Chill the dough as it dreams of becoming cookies.
Step 4: When ready. Shape the dough into balls. And bake until they’re just whispering of golden edges. Let them cool slightly. Before draping them with maple icing. A final flourish that seals in their beauty.
Step 5: As they cool. The cookies transform. Their flavors deepening. Ready to tell their story to anyone who takes a bite.
Tip:
For truly standout Maple Brown Sugar Cookies. Don’t skip the chilling step. Chilling the dough. For at least 2 hours (or even overnight). Is like letting a fine wine age. It develops depth. Enhances flavors. And ensures the cookies bake perfectly. This rest period solidifies the fats in the dough. Meaning when you bake them. The cookies spread just right. Yielding that dreamy. Chewy center with crispy edges we all crave. It also allows the flour to hydrate fully. Which translates to a more consistent texture. And a deeper melding of flavors. Think of it as the dough taking a little nap. Waking up refreshed. And ready to give you the best cookies of your life. Patience here is not just a virtue. It’s the secret ingredient. That takes your cookies from good. To unforgettable.
Frequently Asked Questions:
Can I use walnuts instead of pecans?
Walnuts can be a wonderful alternative. Adding a slightly different texture. And flavor. But equally delicious.
How can I store these cookies to keep them fresh?
Keep them in an airtight container. At room temperature. They’ll stay fresh. And delightful for up to a week.
Can I freeze the dough for later use?
The dough can be frozen for up to 2 months. Ready for you to bake fresh cookies. Whenever the craving strikes.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Maple Brown Sugar Cookies
Ingredients
- 2 and 1/3 c 291 grams all-purpose flour (spooned & leveled)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 c 8 tbsp; 113 grams unsalted butter, softened to room temperature
- 1 c 200 grams packed dark brown sugar
- 1 large egg at room temperature
- 1/3 c 80 ml pure maple syrup
- 1 tsp pure vanilla extract
- 1 tsp maple extract
- 1 c 130 grams chopped pecans
Maple Icing:
- 2 tbsp 28 grams unsalted butter
- 1/3 c 80 ml pure maple syrup
- 1 c 112 grams sifted confectioners’ sugar
- pinch salt to taste
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together 2 and 1/3 cups flour, 1 tsp baking soda, and 1/2 tsp salt.
- Cream Butter and Sugar: In a separate bowl, use a mixer to cream 1/2 cup softened butter and 1 cup packed dark brown sugar until smooth.
- Add Wet Ingredients: Beat in 1 large egg. Then, add 1/3 cup maple syrup, 1 tsp vanilla extract, and 1 tsp maple extract, mixing until well combined.
- Combine Wet and Dry: Gradually mix the dry ingredients into the wet ingredients until just combined. Stir in 1 cup chopped pecans.
- Chill Dough: Cover the dough and chill in the refrigerator for at least 2 hours.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
- Form Cookies: Roll the dough into balls, using about 1.5 tablespoons of dough for each cookie. Place on prepared baking sheets.
- Bake: Bake for 12-13 minutes, or until the edges are lightly browned. The centers will look soft.
- Cool: Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Make Icing: Melt 2 tbsp butter with 1/3 cup maple syrup in a small saucepan. Remove from heat and whisk in 1 cup sifted confectioners’ sugar and a pinch of salt. Drizzle icing over cooled cookies.
- Serve: Enjoy your Maple Brown Sugar Cookies once the icing has set, about 1 hour. Store any leftovers in an airtight container at room temperature.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
