Ultimate Maple Brown Sugar Cookies with Maple Icing
Perfectly chewy maple brown sugar cookies with crispy edges and a luscious maple icing. The secret is chilling the dough for ideal texture and using both maple syrup and extract for intense flavor.
Ingredients
- For the Cookies:
- 2⅓ cups 292g all-purpose flour, spooned & leveled
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 113g unsalted butter, softened to room temperature
- 1 cup 200g packed dark brown sugar
- 1 large egg at room temperature
- ⅓ cup 80ml pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon maple extract
- 1 cup 120g chopped pecans
- For the Maple Icing:
- 2 tablespoons 28g unsalted butter
- ⅓ cup 80ml pure maple syrup
- 1 cup 112g sifted confectioners' sugar
- Pinch of salt
Instructions
- Make the dough: Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
- Cream butter and sugar: In a stand mixer bowl, cream softened butter with brown sugar for 2-3 minutes until light and fluffy.
- Add wet ingredients: Beat in egg until incorporated. Add maple syrup, vanilla extract, and maple extract. Mix until smooth.
- Combine ingredients: Gradually add flour mixture to wet ingredients. Mix on low speed until just combined. Fold in chopped pecans.
- Chill the dough: Transfer dough to covered bowl and refrigerate for minimum 2 hours or overnight.
- Prepare for baking: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Shape and bake: Portion chilled dough into 1.5-tablespoon balls, spacing 2 inches apart. Bake 12-13 minutes until edges are set and lightly golden.
- Cool cookies: Let cookies cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
- Make maple icing: Melt butter in small saucepan over medium heat. Add maple syrup and bring to gentle simmer. Remove from heat. Gradually whisk in sifted confectioners' sugar and pinch of salt until smooth.
- Finish cookies: Drizzle maple icing over completely cooled cookies. Let set for 30 minutes before serving.
Notes
Chilling is crucial: Don't skip the 2-hour chill time - the maple syrup adds moisture that requires proper chilling to prevent spreading.
Room temperature ingredients: Ensure butter and egg are at room temperature for best mixing results.
Pure maple syrup: Use real maple syrup, not pancake syrup, for authentic flavor.
Storage: Store in airtight container for up to 1 week, layering between parchment paper.
Make-ahead: Cookie dough can be chilled up to 3 days or frozen for up to 3 months.
Variations: Add ½ cup mini chocolate chips or spices like cinnamon and nutmeg for different flavors.
Room temperature ingredients: Ensure butter and egg are at room temperature for best mixing results.
Pure maple syrup: Use real maple syrup, not pancake syrup, for authentic flavor.
Storage: Store in airtight container for up to 1 week, layering between parchment paper.
Make-ahead: Cookie dough can be chilled up to 3 days or frozen for up to 3 months.
Variations: Add ½ cup mini chocolate chips or spices like cinnamon and nutmeg for different flavors.
