A little birdie told me that today is National Maple Syrup Day.
These cookies are a perfect combination of maple flavor and amazing brown sugar. I love how soft and delicate these are, yet they are PACKED full of flavor. However, you MUST use real maple syrup, not the maple-flavored syrup!
Don’t be fooled, these cookies aren’t only for National Maple Syrup Day : they are the perfect cookie for any and every day of the week!
Maple Brown Sugar Cookies
In a bowl, combine flour, baking soda and salt. Whisk together and then set aside.
In a bowl, combine a stick of softened butter and some brown sugar. Cream for a couple of minutes until light and creamy.
Crack in an egg and continue to mix for about 30 seconds.
Pour in some maple syrup, vanilla extract, and maple syrup.
Add in the dry ingredients to the mixture. Mix on low until combined.
The dough will be very creamy and soft.
Cover the dough with plastic wrap and place in the refrigerator. Chill for at least 2 hours.
Preheat oven to 350ºF. Line a couple of baking sheets with parchment paper.
Roll cookie dough into balls, about 1.5 tablespoons-full. Bake for 12-13 minutes until lightly browned around the edges.
Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Melt some butter in a bowl, mix in some maple syrup, and then sift in some powdered sugar.
Whisk to combine the icing ingredients until smooth.
Drizzle the icing on top of the cookies and allow icing to harden for at least an hour.
These are so stinkin’ good.
These cookies will stay fresh covered at room temperature for up to one week.
- 2-1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 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 vanilla extract
- 1 teaspoon maple extract
- 1 cup pecans, chopped (optional)
- 2 tablespoon unsalted butter
- 1/3 cup pure maple syrup
- 1 cup powdered sugar, sifted
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- Using a hand mixer or stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until smooth, about 1-2 minutes.
- Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and the bottom of bowl, as needed.
- Add the maple syrup, vanilla extract, and maple extract to the mixture, then beat on high until combined.
- Pour the dry ingredients into the mixture, then mix on low until combined. Add the pecans if you are using.
- The dough will be creamy and soft. Cover and chill in the refrigerator for at least 2 hours and up to 3 days. If chilling longer than a few hours, allow to sit at room temperature for 30 minutes before baking.
- Preheat oven to 350ºF. Line 2-3 baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll cookie dough into balls, about 1.5 tablespoons of dough per cookie. Place on baking sheets about 2-inches apart. Bake for 12-13 minutes, until lightly browned on the sides, and centers will be very soft.
- Lightly bang the pan on the counter when you remove it from the oven. This will help slightly deflate the cookies, creating lovely cracks. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- For the icing: In a microwave-safe bowl, melt the butter and then stir in the maple syrup. Whisk in the powdered sugar, taste and add a pinch of salt if desired. Drizzle the icing over cooled cookies. Icing will set after 1 hour.
- Cookies will stay fresh covered at room temperature for up to one week.