Maple Brown Sugar Cookies
These Maple Brown Sugar Cookies are irresistibly chewy with crisp edges and a deep maple flavor. Packed with crunchy pecans and finished with a smooth maple icing, they're the ultimate cozy fall cookie. A chill time in the fridge helps develop the flavor and texture, making them well worth the wait!
Ingredients
- 2 ⅓ cupsall-purpose flour (spooned & leveled)
- 1 teaspoonbaking soda
- ¼ teaspoonsalt
- ½ cupunsalted butter, softened to room temperature
- 1 cuppacked dark brown sugar
- 1 largeegg, at room temperature
- ⅓ cuppure maple syrup
- 1 teaspoonpure vanilla extract
- 1 teaspoonmaple extract
- 1 cupchopped pecans (optional)
- maple icing
- 2 tablespoonsunsalted butter
- ⅓ cuppure maple syrup
- 1 cupsifted confectioners’ sugar
- salt, to taste
Directions
- 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 until light and creamy (about 3 minutes).
- 3
Add egg and beat until combined. Scrape down bowl as needed.
- 4
Add maple syrup, vanilla extract, and maple extract. Beat until fully incorporated.
- 5
Gradually add dry ingredients to wet ingredients and mix on low speed until combined. Fold in chopped pecans.
- 6
Cover the dough and chill in the refrigerator for at least 2 hours (up to 3 days).
- 7
Preheat oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
- 8
Scoop dough into 1.5-tablespoon-sized balls (about 35g each) and place 3 inches apart on baking sheets.
- 9
Bake for 12–13 minutes, until edges are set and lightly golden. Centers will still look soft.
- 10
Cool cookies on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- 11
Make the icing: In a small saucepan over low heat, melt butter with maple syrup, whisking occasionally. Remove from heat, whisk in confectioners’ sugar and salt until smooth. Drizzle over cooled cookies. Let icing set for 1 hour.