Maple Brown Sugar Cookies
In the heart of your kitchen. Where warmth meets sweet aroma. Our Maple Brown Sugar Cookies. Come to life as a testament. To simple joys. And cozy afternoons. Imagine the buttery base. Meeting the deep. Molasses-like sweetness of brown sugar. All swirled with the rich. Unmistakable essence. Of pure maple syrup. Each bite is a harmonious blend of crunchy pecans. And soft, chewy texture. Evoking memories of golden leaves. And crisp autumn air. This recipe isn't just about baking cookies. It's about creating moments of bliss. One cookie at a time. Turning ordinary days. Into cherished memories. With every batch pulled from the oven.
28 Servings
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
Embarking on a gluten-free journey. Doesn't mean you have to leave behind the comforting embrace of homemade cookies. To adapt our beloved Maple Brown Sugar Cookies into a gluten-free delight. Simply swap the all-purpose flour. For your favorite gluten-free flour blend. Look for a blend that's designed to be a 1:1 substitute for traditional flour. To ensure your cookies still have that perfect texture and rise.
A little tip: Gluten-free flours can sometimes result in a different texture. So consider adding a pinch of xanthan gum to the mix. If your blend doesn't already include it. This will help your cookies maintain their structure. And chewiness. Bringing them closer to their gluten-full counterparts.