Description
Delight in these irresistible Maple Brown Sugar Cookies featuring a rich maple flavor, crisp edges, delightfully chewy centers, and crunchy pecans. Chilling the dough intensifies the flavors and texture, making these cookies a favorite treat perfect for any occasion. Finished with a luscious maple glaze, these cookies combine classic ingredients with a unique twist for maple lovers.
Ingredients
Cookie Dough
- 2 and 1/3 cups (292g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) packed dark brown sugar
- 1 large egg, at room temperature
- 1/3 cup (113g/80ml) pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon maple extract
- 1 cup (120g) chopped pecans
Maple Icing
- 2 Tablespoons (28g) unsalted butter
- 1/3 cup (113g/80ml) pure maple syrup
- 1 cup (112g) sifted confectioners’ sugar
- Pinch of salt, to taste
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until thoroughly combined. Set aside this mixture for later.
- Cream Butter and Sugar: In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the softened butter and dark brown sugar on medium-high speed for about 3 minutes, until the mixture is light and creamy.
- Add Wet Ingredients: Add the egg and beat on high speed for about 30 seconds to combine well. Scrape down the bowl as needed. Next, add the pure maple syrup, vanilla extract, and maple extract, then beat again on high speed for about 1 minute until fully incorporated.
- Mix Dry into Wet Ingredients: Slowly add the flour mixture to the wet ingredients and beat on low speed until just combined. Avoid overmixing to maintain tenderness.
- Incorporate Pecans: Fold in the chopped pecans by beating on low speed until evenly distributed throughout the dough. The dough will be creamy and soft.
- Refrigerate Dough: Cover the cookie dough and refrigerate for at least 2 hours or up to 3 days. This chilling step is crucial to develop flavor and prevent spreading during baking.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats for easy cleanup and optimal cookie texture. If dough has been chilled longer than 3 hours, let it sit at room temperature for about 30 minutes before scooping.
- Scoop and Shape Cookies: Using a medium cookie scoop or measuring utensil, portion about 1.5 tablespoons (35g) of dough per cookie. Roll into balls and place on baking sheets spaced 3 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 12 to 13 minutes or until the edges are lightly browned and set but the centers are still very soft. This ensures a perfect chewy center with crisp edges.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire cooling rack to cool completely before icing.
- Prepare Maple Icing: In a small saucepan over low heat, melt the butter with the maple syrup, whisking occasionally. Once melted and combined, remove from heat and whisk in sifted confectioners’ sugar and a pinch of salt to taste. Adjust sweetness or saltiness as preferred.
- Ice the Cookies: Drizzle the maple icing over the cooled cookies. Let the icing set for about 1 hour before serving.
- Storage: Store iced cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week. Both baked and unbaked cookie dough balls can be frozen for up to 3 months; bake frozen dough balls at 350°F for an additional minute without thawing.
Notes
- Make Ahead: Dough can be prepared and chilled for up to 3 days. Bring to room temperature before baking.
- Freezing: Both baked cookies and raw dough balls freeze well for up to 3 months. No need to thaw dough balls; bake a minute longer when frozen.
- Brown Sugar: Dark brown sugar is recommended for deeper flavor, but light brown sugar can be substituted.
- Maple Syrup: Use pure maple syrup for authentic flavor. Grade A or Grade B work well.
- Maple Extract: Adds a strong maple flavor that’s essential for these cookies; McCormick brand is preferred.
- Pecans: Optional but recommended. Use unsalted and unroasted for best results. Walnuts can be substituted.
- Sift confectioners’ sugar to avoid lumps in the icing.
- For best results, use parchment paper or silicone baking mats on your baking sheets.
- Check out tips on freezing cookie dough and a list of must-have cookie baking tools for optimized results.