Description
These Maple Brown Sugar Cookies feature a delightful blend of rich maple flavor with crisp edges, chewy centers, and crunchy pecans. Perfectly chilled dough ensures the ideal texture and flavor balance, and they’re topped with a luscious maple icing that sets beautifully. A favorite recipe from Sally’s Baking 101, these cookies are perfect for maple lovers looking for a classic yet elevated treat.
Ingredients
Cookie Dough
- 2 and 1/3 cups (292g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) packed dark brown sugar
- 1 large egg, at room temperature
- 1/3 cup (113g/80ml) pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon maple extract
- 1 cup (120g) chopped pecans
Maple Icing
- 2 Tablespoons (28g) unsalted butter
- 1/3 cup (113g/80ml) pure maple syrup
- 1 cup (112g) sifted confectioners’ sugar
- Pinch of salt, to taste
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined, then set aside.
- Prepare Wet Ingredients: In a large bowl, beat the softened unsalted butter and packed dark brown sugar on medium-high speed using a handheld or stand mixer with a paddle attachment until the mixture is light and creamy, about 3 minutes.
- Add Egg and Flavorings: Add the large egg to the creamed mixture and beat on high speed until fully incorporated, approximately 30 seconds. Scrape down the bowl as needed. Then add pure maple syrup, vanilla extract, and maple extract; continue beating on high speed for about 1 minute until combined.
- Combine Wet and Dry Ingredients: Pour the dry flour mixture into the wet ingredients and beat on low speed until just combined. Add the chopped pecans and gently beat on low speed until just incorporated. The dough should be creamy and soft.
- Chill Dough: Cover the dough tightly and refrigerate for at least 2 hours and up to 3 days to develop flavor and firm up the dough for baking.
- Preheat Oven: When ready to bake, preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.
- Shape Cookies: If dough has chilled more than 3 hours, let it sit at room temperature for 30 minutes before shaping. Scoop dough into 1.5 tablespoon (35g) balls and arrange them 3 inches apart on the prepared baking sheets.
- Bake: Bake the cookies for 12–13 minutes, or until edges are lightly browned and set but centers still look soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make Maple Icing: In a small saucepan over low heat, melt the butter with maple syrup, whisking occasionally. Remove from heat and whisk in the sifted confectioners’ sugar and a pinch of salt to taste. Adjust sweetness if necessary.
- Decorate Cookies: Drizzle the maple icing over cooled cookies. Allow the icing to set for about 1 hour before serving.
- Storage: Store iced cookies covered tightly at room temperature for up to 2 days or refrigerate for up to 1 week.
Notes
- Chilling the dough for at least 2 hours is essential for flavor development and texture.
- If the dough has been refrigerated longer than 3 days, let it sit at room temperature for 30 minutes before shaping.
- The maple icing may take about an hour to set; avoid stacking cookies before icing has hardened.
- Use parchment paper or silicone mats to prevent cookies from sticking.
- Dark brown sugar enhances the deep molasses flavor that pairs perfectly with maple syrup.
- You can prepare the dough a day ahead to save time on baking day.
