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Maple Brown Sugar Cookies Recipe

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4.2 from 37 reviews

  • Author: Mary & Susan
  • Total Time: 2 hours 50 minutes
  • Yield: 28 servings

Description

These Maple Brown Sugar Cookies combine the warm, rich flavors of pure maple syrup and dark brown sugar with a soft, chewy texture. Topped with a glossy maple butter icing and crunchy chopped pecans, these cookies offer a delightful treat perfect for any occasion. Refrigerating the dough ensures perfectly soft-centered perfection after baking at 350°F.

Ingredients

Dry Ingredients

  • 2 and 1/3 cups (292g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Cookie Dough

  • 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 Butter 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. Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set this mixture aside for later integration into the dough.
  2. Make the cookie dough: In a large bowl using a handheld or stand mixer with paddle attachment, beat the softened unsalted butter and dark brown sugar on medium-high speed until the mixture is light and creamy, about 3 minutes. Add the large egg and beat on high speed until fully combined, about 30 seconds, scraping down the bowl sides as needed. Incorporate the pure maple syrup, vanilla extract, and maple extract, beating on high until combined, about 1 minute. Gradually add the dry ingredients to the wet mixture and beat on low speed just until combined. Fold in the chopped pecans by beating on low speed until evenly distributed. The dough should be creamy and soft.
  3. Chill the dough: Cover the cookie dough with plastic wrap and refrigerate for at least 2 hours, which helps develop the flavors and texture. Dough can be kept chilled for up to 3 days. If chilled longer than 3 hours, allow dough to warm at room temperature for about 30 minutes before shaping.
  4. Preheat oven and prepare baking sheets: Set the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
  5. Shape the cookies: Scoop approximately 1.5 tablespoons (35g) of dough and roll into balls. Arrange cookie dough balls on the prepared baking sheets, spacing them about 3 inches apart to allow for spreading during baking.
  6. Bake the cookies: Place the baking sheets in the preheated oven and bake for 12 to 13 minutes, or until the edges are lightly browned and set but the centers still appear very soft. This ensures a chewy texture.
  7. Cool the cookies: Remove from oven and let the cookies cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely before adding icing.
  8. Prepare the maple butter icing: In a small saucepan over low heat, melt 2 tablespoons unsalted butter with 1/3 cup pure maple syrup, whisking occasionally. Remove from heat once melted and smooth. Whisk in sifted confectioners’ sugar and a pinch of salt until the icing is smooth and glossy. Taste to adjust salt as preferred.
  9. Ice the cookies: Drizzle the prepared maple butter icing over the cooled cookies. Allow the icing to set at room temperature for about 1 hour to develop a slight crust.
  10. Storage: Store the iced cookies covered tightly at room temperature for up to 2 days or refrigerate for up to 1 week to maintain freshness.

Notes

  • Room temperature ingredients, especially the butter and egg, help achieve a smooth dough texture and consistent baking.
  • Refrigerating the dough enhances flavor and prevents excessive spreading while baking.
  • Chilling dough for more than 3 days requires letting it come to room temperature before shaping to ensure ease of handling.
  • Use parchment paper or silicone mats to prevent sticking and facilitate easy cleanup.
  • The maple butter icing adds a rich, glossy finish and can be adjusted in sweetness and saltiness to taste.
  • Cookies store well in a covered container but are best enjoyed fresh within the first few days.
  • Prep Time: 20 minutes
  • Cook Time: 13 minutes
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

Find it online: https://mysimpledish.com/maple-brown-sugar-cookies-recipe/