Soft Maple Brown Sugar Cookies (Print Version)
# Ingredients:
→ Ingredients for the Cookies
01 -
2 1/3 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
½ cup salted butter, room temperature (one stick)
04 -
1 cup dark brown sugar (light is okay, but dark adds extra flavor)
05 -
1 egg, room temperature
06 -
1/3 cup pure maple syrup (not plain pancake syrup)
07 -
2 teaspoons maple extract
08 -
1 cup pecan pieces
→ Ingredients for the Maple Glaze
09 -
2 Tablespoons salted butter
10 -
1/3 cup maple syrup
11 -
1 cup powdered sugar
# Instructions:
01 -
Line two large baking sheets with parchment paper for easy cleanup.
02 -
In a medium bowl, whisk together the flour and baking soda. Set aside.
03 -
In a large mixing bowl, beat the room-temperature butter and brown sugar with a stand or hand mixer until smooth and creamy, about 1–2 minutes.
04 -
Beat in the egg until fully incorporated, scraping down the sides of the bowl as needed. Add the maple syrup and maple extract, mixing until combined.
05 -
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
06 -
Stir in the pecan pieces on low speed until evenly distributed throughout the dough.
07 -
Using a cookie scoop or tablespoon, form dough into 1 ½-tablespoon-sized balls and place them 2–3 inches apart on the prepared baking sheets. Chill the dough in the refrigerator for 2 hours (or cover and chill overnight).
08 -
Preheat your oven to 350°F (175°C).
09 -
Bake one sheet at a time for 10–12 minutes, or until the edges are slightly golden and set but the centers are still soft. For a crackled effect, gently slam the baking sheet on the counter after removing it from the oven.
10 -
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
11 -
In a small saucepan, heat the butter and maple syrup over low heat until the butter melts. Remove from heat and whisk in the powdered sugar until smooth.
12 -
Drizzle the maple glaze over the cooled cookies and allow it to set before serving. Enjoy!
# Notes:
01 -
For a nut-free version, omit the pecans or substitute with seeds like sunflower or pumpkin.
02 -
Freeze baked cookies or dough balls for up to 3 months. Thaw before serving.
03 -
Dark brown sugar is recommended for richer flavor, but light brown sugar works in a pinch.