Maple Brown Sugar Cookies
These maple brown sugar cookies have crisp edges, chewy centers, pecans, and a simple maple icing.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 2 1/3 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup dark brown sugar packed
- 1 large egg room temperature
- 1/3 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon maple extract
- 1 cup pecans chopped
- 2 tablespoons unsalted butter for icing
- 1/3 cup pure maple syrup for icing
- 1 cup confectioners sugar sifted, for icing
- 1 pinch salt for icing
Instructions
Instructions
- Whisk flour, baking soda, and salt together.
- Beat softened butter and brown sugar until creamy, then beat in egg, maple syrup, vanilla, and maple extract. Mix in dry ingredients and pecans.
- Cover and refrigerate dough for at least 2 hours, up to 3 days.
- Heat oven to 350°F (177°C) and line baking sheets.
- Scoop about 1 1/2 tablespoons (35g) dough per cookie and space 3 inches apart.
- Bake 12–13 minutes until edges are set and lightly browned while centers remain soft. Cool 5 minutes on the sheet, then transfer to a rack.
- For icing, melt butter with maple syrup, whisk in confectioners sugar and salt, and drizzle over cooled cookies.
Notes
Chilling is essential for the cookies’ shape and chewy centers.
Store covered at room temperature for up to 2 days or refrigerated for up to 1 week.