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Maple Brown Sugar Cookies

Maple Brown Sugar Cookies
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Indulge in the delightful flavors of Maple Brown Sugar Cookies, where big flavor meets a chewy center and crispy edges. These cookies are drizzled with a luscious maple icing that elevates their sweetness, making them perfect for any occasion—from cozy family gatherings to festive celebrations. The secret to their amazing texture lies in chilling the dough, ensuring each bite is a delicious experience. With simple ingredients and straightforward steps, this recipe is ideal for bakers of all skill levels. Get ready to impress your friends and family with these irresistible sweet treats!

Ingredients

Scale
  • 2 and 1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup packed dark brown sugar
  • 1 large egg, at room temperature
  • 1/3 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon maple extract
  • 1 cup chopped pecans
  • 2 tablespoons unsalted butter
  • 1/3 cup pure maple syrup
  • 1 cup sifted confectioners’ sugar
  • pinch salt, to taste

Instructions

  1. In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside for later use.
  2. Using either a hand mixer or a stand mixer fitted with a paddle attachment, cream the softened butter and dark brown sugar on medium speed until smooth (about 1-2 minutes). Add in the egg and beat on high until combined (approximately 30 seconds). Scrape down the sides as needed. Mix in the pure maple syrup, vanilla extract, and maple extract until well combined.
  3. Pour the dry ingredient mixture into the wet mixture. Mix on low speed until just combined. Fold in chopped pecans gently.
  4. Cover the cookie dough and chill in the refrigerator for at least 2 hours or up to 3 days. If chilled longer than a few hours, let sit at room temperature for about 30 minutes before proceeding.
  5. Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats.
  6. Roll portions of dough into balls, using about 1.5 tablespoons of dough per cookie. Bake each batch for 12–13 minutes, until lightly browned around the edges.
  7. Once removed from the oven, if cookies are puffy, lightly bang the pan on the counter to create cracks. Cool on baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.
  8. In a small saucepan over low heat, melt together unsalted butter and pure maple syrup while whisking occasionally. Once melted, remove from heat and whisk in sifted confectioners’ sugar until smooth. Taste test; add a pinch of salt if desired before drizzling over cooled cookies.
  9. Store your fresh Maple Brown Sugar Cookies covered at room temperature for up to one week.

Nutrition

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