Description
These Maple Brown Sugar Cookies are soft, chewy, and bursting with rich maple flavor complemented by crunchy pecans. Topped with a sweet maple icing, they make a perfect treat for cozy mornings or festive occasions.
Ingredients
Units
Scale
Cookies
- 2 and 1/3 cups (291g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 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 (80ml) pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon maple extract
- 1 cup (130g) chopped pecans
Maple Icing
- 2 Tablespoons (28g) unsalted butter
- 1/3 cup (80ml) pure maple syrup
- 1 cup (112g) sifted confectioners’ sugar
- pinch salt, to taste
Instructions
- Prepare Dry Ingredients: Whisk the all-purpose flour, baking soda, and salt together in a medium bowl. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a hand mixer or stand mixer fitted with a paddle attachment, cream the softened butter and packed dark brown sugar on medium speed until the mixture is smooth, about 1-2 minutes.
- Add Wet Ingredients: Beat in the large egg on high speed for about 30 seconds until well combined, scraping down the bowl as needed. Then add the maple syrup, vanilla extract, and maple extract; beat on high speed until completely incorporated.
- Combine Wet and Dry: Pour the dry flour mixture into the wet ingredients, mixing on low speed until just combined. Add chopped pecans and mix again on low speed until evenly distributed. The dough should be creamy and soft.
- Chill Dough: Cover the cookie dough and refrigerate for at least 2 hours or up to 3 days. If refrigerated longer than a few hours, allow the dough to come to room temperature for about 30 minutes before shaping, as it will be very firm.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Shape Cookies and Bake: Roll the chilled dough into balls about 1.5 tablespoons each. Place the dough balls on the prepared sheets spaced evenly. Bake each batch for 12-13 minutes until the edges are lightly browned and the centers still look soft.
- Settle Cookies: Remove cookies from the oven. If cookies appear puffy, gently bang the baking sheet on the counter to create cracks and deflate slightly. Cool cookies on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Make Maple Icing: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once melted, remove from heat and whisk in sifted confectioners’ sugar until smooth. Taste and add a pinch of salt if desired.
- Ice the Cookies: Drizzle the prepared maple icing over cooled cookies. Allow the icing to set for about 1 hour before serving.
- Storage: Store iced cookies covered at room temperature for up to 1 week to maintain freshness.
Notes
- Ensure butter and egg are at room temperature for best creaming results.
- Chilling the dough is important for texture and flavor development.
- Use parchment paper or silicone mats to prevent sticking and easy cleanup.
- Maple extract enhances the maple flavor but can be omitted if unavailable, increasing pure maple syrup slightly can compensate.
- Chopping pecans finely or roughly depends on preference; they add delightful crunch and nutty flavor.
- If dough is too hard after chilling, let it sit at room temperature before rolling.
- The icing will firm up after cooling, so give it enough time to set before storing or serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
