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Maple Brown Sugar Cookies Recipe

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Delight in these soft and chewy Maple Brown Sugar Cookies, bursting with the rich flavors of pure maple syrup and toasted pecans. Topped with a luscious maple icing, these cookies offer the perfect balance of sweetness and warmth, making them a cozy treat for any occasion.

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 vanilla bean paste
  • 1 teaspoon maple emulsion
  • 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. Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until thoroughly combined. Set this mixture aside for later incorporation.
  2. Cream butter and sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened unsalted butter and dark brown sugar on medium-high speed for about 3 minutes until the mixture becomes light in color and creamy in texture.
  3. Add egg and flavorings: Crack in the room temperature egg and beat on high speed for approximately 30 seconds until fully combined. Scrape down the sides and bottom of the bowl as needed to ensure even mixing. Then add the pure maple syrup, vanilla bean paste, and maple emulsion, beating again on high speed for about 1 minute until smooth.
  4. Combine wet and dry ingredients: With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients and mix until just combined, avoiding overmixing to retain a tender texture.
  5. Fold in pecans: Add the chopped pecans to the dough and beat on low speed just until incorporated, ensuring the nuts are evenly distributed throughout the dough.
  6. Chill the dough: Cover the dough with plastic wrap or a lid and refrigerate for at least 2 hours, or up to 3 days. If chilled for longer than 3 hours, allow the dough to sit at room temperature for about 30 minutes before shaping.
  7. Preheat oven and prepare baking sheets: Set your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
  8. Shape cookies: Scoop approximately 1.5 tablespoons (35g) of dough per cookie and roll into balls. Arrange cookies on the prepared baking sheets, spacing them about 3 inches apart to allow for spreading.
  9. Bake: Place the cookies in the preheated oven and bake for 12 to 13 minutes, or until the edges are lightly browned and set while the centers remain soft and slightly underbaked for a chewy texture.
  10. Cool cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. Make the maple icing: In a small saucepan over low heat, melt the butter together with the maple syrup, whisking occasionally until smooth and combined. Remove from heat and gradually whisk in the sifted confectioners’ sugar along with a pinch of salt to balance sweetness. Taste and adjust salt if necessary.
  12. Ice the cookies: Drizzle the maple icing over the completely cooled cookies. Allow the icing to set for about 1 hour at room temperature.
  13. Storage: Store iced cookies tightly covered at room temperature for up to 2 days or refrigerate for up to 1 week to maintain freshness.

Notes

  • Using room temperature ingredients helps achieve a uniform dough and better cookie texture.
  • Chilling the dough is essential for flavor development and to prevent excessive spreading during baking.
  • Substitute pecans with walnuts or skip nuts for a nut-free version.
  • Maple emulsion enhances maple flavor; if unavailable, increase pure maple syrup by 1 tsp and add 1/2 tsp vanilla extract.
  • Store in an airtight container to keep cookies soft and icing intact.
  • For a vegan adaptation, replace butter with vegan margarine and use a flax egg substitute, but note texture may vary.

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