Maple Brown Sugar Cookies Recipe

There’s something undeniably comforting about the sweet and rich flavor of Maple Brown Sugar Cookies. With a soft, chewy texture and a delightful hint of maple, these cookies are perfect for any occasion. Whether you’re a seasoned baker or a beginner looking for a new recipe, these cookies are a must-try. Not only are they incredibly easy to make, but the combination of pure maple syrup, dark brown sugar, and chopped pecans creates a cookie that’s both familiar and uniquely delicious. Let’s dive into the details and learn how to bake these amazing cookies!

Ingredients You’ll Need

To make the perfect Maple Brown Sugar Cookies, you will need the following ingredients:

• 2 and 1/3 cups (291g) all-purpose flour – Make sure to spoon and level the flour for accurate measurement.
• 1 teaspoon baking soda – Helps the cookies rise and gives them a light, fluffy texture.
• 1/2 teaspoon salt – Enhances the flavor.
• 1/2 cup (8 Tbsp; 113g) unsalted butter – Softened to room temperature for easy mixing.
• 1 cup (200g) packed dark brown sugar – Adds a deep, caramel-like sweetness.
• 1 large egg – At room temperature, which ensures even mixing.
• 1/3 cup (80ml) pure maple syrup – Provides a distinct, natural maple flavor.
• 1 teaspoon pure vanilla extract – Enhances all the flavors.
• 1 teaspoon maple extract – Intensifies the maple flavor (optional but recommended).
• 1 cup (130g) chopped pecans – Adds a crunchy texture and nutty flavor.

For the Maple Icing:

• 2 Tablespoons (28g) unsalted butter – Melted.
• 1/3 cup (80ml) pure maple syrup – Adds sweetness and flavor to the icing.
• 1 cup (112g) sifted confectioners’ sugar – Ensures a smooth icing.
• Pinch of salt – Balances the sweetness of the icing.

this RECIPE

Key Ingredient Insights

• Pure Maple Syrup: Opt for real maple syrup instead of imitation for the best flavor. It gives the cookies a deep, authentic taste.
• Dark Brown Sugar: The higher molasses content in dark brown sugar adds a richer flavor and more moisture to the cookies.
• Pecans: Chopped pecans add a delightful crunch and complement the sweetness of the maple and brown sugar. You can also use walnuts or skip the nuts entirely if you prefer.

Kitchen Equipment Required

To make these cookies, you’ll need:

• Mixing bowls (one medium, one large)
• Whisk
• Hand mixer or stand mixer with a paddle attachment
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop
• Wire rack
• Small saucepan

Step-by-Step Preparation

Mixing the Dough: Tips for Perfect Consistency

1. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. This ensures that the baking soda is evenly distributed throughout the flour, preventing uneven rising.
2. Cream the Butter and Sugar: Using a hand mixer or stand mixer fitted with a paddle attachment, cream the softened butter and packed dark brown sugar on medium speed until smooth, about 1-2 minutes. This process creates air pockets in the butter, resulting in a lighter, fluffier cookie.
3. Add the Wet Ingredients: Beat in the egg at high speed until well combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Then, add the maple syrup, vanilla extract, and maple extract, and continue beating until fully incorporated.

Chilling the Dough: Why It’s Essential

4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined. Stir in the chopped pecans on low speed until they are evenly distributed throughout the dough.
5. Chill the Dough: Cover the dough and chill it in the refrigerator for at least 2 hours, or up to 3 days. Chilling helps the cookies maintain their shape while baking and enhances their flavor. If chilling for more than a few hours, allow the dough to sit at room temperature for about 30 minutes before baking, as it may be too hard to scoop.

Rolling and Baking: Achieving the Ideal Texture

6. Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats for even baking and easy cleanup.
7. Shape the Cookies: Roll the dough into balls, about 1.5 tablespoons each. A cookie scoop is helpful for evenly sized cookies. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake the Cookies: Bake each batch for 12-13 minutes until the edges are lightly browned, and the centers look slightly underdone. This will keep them soft and chewy.
9. Cool the Cookies: If the cookies appear puffy, lightly bang the baking sheet on the counter to help them settle and create beautiful cracks. Cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

How to Make the Maple Icing

1. Melt the Butter and Maple Syrup: In a small saucepan over low heat, melt the unsalted butter with the maple syrup, whisking occasionally to combine.
2. Add the Confectioners’ Sugar: Remove from heat and whisk in the sifted confectioners’ sugar until smooth. Taste the icing and add a pinch of salt if desired to balance the sweetness.
3. Drizzle the Icing: Once the cookies are completely cooled, drizzle the maple icing over them. Allow the icing to set for about 1 hour before serving.

Common Mistakes to Avoid

• Over-baking: Watch the cookies closely, as over-baking can cause them to become too hard. The centers should appear slightly underdone when you remove them from the oven.
• Not Chilling the Dough: Skipping the chilling step can result in flat, spread-out cookies. Chilling is essential for maintaining the shape and texture.
• Using Cold Ingredients: Make sure all ingredients are at room temperature to ensure even mixing and proper texture.

Serving and Presentation Tips

• Serve Fresh: These cookies are best served fresh, with a light drizzle of maple icing on top.
• Creative Presentation: Arrange the cookies on a rustic wooden tray or a white ceramic plate to highlight their golden-brown color. Sprinkle some extra chopped pecans or dust with a little powdered sugar for a festive touch.

Storage Tips

Store your Maple Brown Sugar Cookies in an airtight container at room temperature. They will stay fresh for up to 1 week. If you want to keep them longer, store them in the refrigerator for up to 2 weeks or freeze for up to 3 months.

Variations and Swaps

• Nut-Free Option: Omit the pecans for a nut-free version.
• Gluten-Free Variation: Use a gluten-free flour blend instead of all-purpose flour.
• Extra Flavor Boost: Add a pinch of cinnamon or nutmeg to the dough for a warm, spicy twist.

FAQs

• Can I freeze the dough? Yes, the cookie dough can be frozen for up to 3 months. Thaw in the refrigerator overnight before baking.
• How do I make the cookies softer? Bake the cookies for a minute less than suggested and ensure not to overmix the dough.
• Can I substitute the maple extract? Yes, you can skip the maple extract or replace it with additional vanilla extract if needed.

Conclusion

These Maple Brown Sugar Cookies are a delightful treat that brings together the warmth of maple and the rich sweetness of brown sugar. Perfect for sharing, gifting, or enjoying with a cup of tea or coffee, they’re sure to become a family favorite. Try this recipe today and experience the deliciousness for yourself!

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