Maple Brown Sugar Cookies (Print Version)
# Ingredients:
→ Cookie Ingredients
01 -
1 egg, at room temperature
02 -
1/3 cup real maple syrup (not pancake syrup)
03 -
2 teaspoons maple extract
04 -
1 cup pecan pieces
05 -
1 teaspoon baking soda
06 -
2 1/3 cups all-purpose flour
07 -
1 cup packed dark brown sugar (use light if needed, but dark tastes better)
08 -
½ cup softened salted butter (1 stick)
→ Maple Topping Ingredients
09 -
1/3 cup maple syrup
10 -
2 tablespoons salted butter
11 -
1 cup powdered sugar
# Instructions:
01 -
Lay parchment paper over two big baking sheets to make cleaning easier.
02 -
In a medium-sized bowl, use a whisk to combine the baking soda and flour. Put aside for now.
03 -
Take a large mixing bowl and beat the softened butter together with the brown sugar using a hand or stand mixer until the texture feels creamy and smooth—this should take one to two minutes.
04 -
Mix in the egg until fully blended. Scrape the sides of the bowl if needed. Add the maple syrup and maple extract, stirring just until combined.
05 -
Gradually fold the dry mixture into the wet ingredients, keeping the mixer on a low setting. Don’t overmix here.
06 -
Gently stir the pecan pieces into the dough so they’re spread out evenly.
07 -
Shape the dough into balls, about 1 ½ tablespoons each, using a tablespoon or small cookie scoop. Arrange them 2–3 inches apart on the baking sheets, then let them chill in the fridge for 2 hours or leave overnight covered.
08 -
Heat up your oven to 350°F (175°C).
09 -
Bake one sheet at a time for 10–12 minutes. The edges should look lightly browned, while the centers remain soft. To give them a crackled surface, give the baking sheet a tap on the counter after taking it out of the oven.
10 -
Let the cookies rest on the sheets for about 5 minutes before switching them to a cooling rack to finish.
11 -
Melt the butter with maple syrup in a small pan over low heat. Take it off the heat and whisk in powdered sugar until it’s smooth.
12 -
Drizzle the glaze over the cooled cookies, then wait for it to set before eating. Dig in!
# Notes:
01 -
Skip the pecans or swap them with seeds like pumpkin or sunflower for a nut-free option.
02 -
Store baked cookies or unbaked dough balls in the freezer for up to three months. Thaw before serving or baking.
03 -
Go for dark brown sugar if you want a deeper flavor. Light sugar works too in a pinch.