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Maple Brown Sugar Cookies with Maple Icing Recipe

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4.2 from 5 reviews

  • Author: Emma
  • Total Time: 2 hours 50 minutes
  • Yield: 28-30 cookies

Description

These Maple Brown Sugar Cookies feature a delightful combination of big maple flavor, crisp edges, chewy centers, and crunchy pecans. With a chilled dough that enhances the texture and a sweet maple icing drizzle, these cookies make a perfect treat for maple lovers. The cookie dough requires chilling to develop flavor and texture, resulting in soft yet slightly chewy cookies with a perfect bite.

Ingredients

Cookies

  • 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

  1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside for later incorporation.
  2. Cream Butter and Sugar: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and packed dark brown sugar on medium-high speed until light and creamy, approximately 3 minutes.
  3. Add Egg and Flavorings: Add the large egg and beat on high speed until combined, about 30 seconds, scraping down the bowl sides as needed. Then add the pure maple syrup, vanilla extract, and maple extract. Continue beating on high speed for about 1 minute until fully combined.
  4. Combine Dry and Wet Ingredients: Pour the dry flour mixture into the wet ingredients and beat on low speed until just combined. Then add the chopped pecans and gently beat on low speed until incorporated. The dough will appear creamy and soft.
  5. Chill Dough: Cover the dough and refrigerate for at least 2 hours and up to 3 days. This step is essential to develop the cookie’s texture and flavor.
  6. Prepare for Baking: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. If the dough has chilled longer than 3 hours, allow it to sit at room temperature for about 30 minutes to soften slightly before shaping.
  7. Shape Cookies: Scoop out about 1.5 tablespoons (35g) of dough per cookie and roll into balls. Place dough balls 3 inches apart on prepared baking sheets to allow spreading.
  8. Bake Cookies: Bake for 12–13 minutes, or until the edges are lightly browned and set, but the centers still look soft. Remove from oven and let cookies cool on baking sheets for 5 minutes.
  9. Cool Completely: Transfer cookies to a wire rack to cool fully before icing.
  10. Make Maple Icing: In a small saucepan over low heat, melt butter with maple syrup, whisking occasionally. Once melted, remove from heat and whisk in sifted confectioners’ sugar and a pinch of salt. Adjust salt to taste.
  11. Ice Cookies: Drizzle icing over cooled cookies. Allow icing to set for about 1 hour before serving.
  12. Storage: Store iced cookies tightly covered at room temperature for up to 2 days or refrigerate for up to 1 week.

Notes

  • Chilling the dough is crucial for the best texture and flavor development.
  • If dough chills longer than 3 hours, let it warm slightly at room temperature before baking.
  • Use parchment paper or silicone mats to prevent sticking and ensure even baking.
  • Adjust the pinch of salt in icing to balance sweetness if desired.
  • These cookies can be stored refrigerated to maintain freshness for up to a week.
  • Prep Time: 30 minutes
  • Cook Time: 13 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/maple-brown-sugar-cookies-with-maple-icing-recipe/