Are you ready to indulge in the most irresistible fall cookie? Look no further than Maple Brown Sugar Cookies, a delightful treat that combines the rich, caramelized notes of brown sugar with the sweet distinct flavor of pure maple syrup.
With their chewy centers, crisp edges, and an optional drizzle of luscious maple icing, these cookies are set to become your new autumn obsession. Join us to test the recipe that makes these Maple Brown Sugar Cookies exceptional.
The Perfect Fall Cookie Recipe
The Maple Brown Sugar Cookies recipe is surprisingly simple, requiring just a handful of essential ingredients. All-purpose flour, baking soda, and salt form the base, while butter and brown sugar are creamed together to create a rich, caramel-like flavor.
Adding an egg, pure maple syrup, vanilla extract, and maple extract elevate the taste profile, resulting in a cookie bursting with autumn goodness.
One crucial step in the recipe is chilling the dough for at least 2 hours before baking. This allows the flavors to meld and prevents the cookies from spreading too much in the oven, ensuring a perfectly chewy center and slightly crisp edges.
Texture & Flavor Perfection
Upon biting into a Maple Brown Sugar Cookie, you’ll immediately notice the perfect balance of textures. The center is soft and chewy, while the edges have a satisfying crispness. The brown sugar and maple syrup combine to create a deep, caramelized flavor reminiscent of your favorite fall treats, like pancakes drizzled with warm maple syrup.
The cookies can be topped with a simple maple icing made from butter, maple syrup, and confectioners’ sugar for extra indulgence. This optional addition takes the maple flavor to new heights and adds a beautiful, glossy finish to the cookies.
A Versatile Fall Treat
Maple Brown Sugar Cookies are delicious on their own and incredibly versatile. They make a perfect addition to any autumn-themed dessert spread, whether hosting a fall gathering, preparing for a bake sale, or simply looking to treat yourself to a cozy, comforting snack.
These cookies also make a thoughtful homemade gift for friends and family during the holiday season. Package them in a festive tin or cellophane bag tied with a ribbon, and you’ll have a delightful present that’s sure to be appreciated by any cookie lover.
A Must-Try Recipe for Maple Lovers
If you’re a fan of maple flavors and can’t resist a perfectly chewy cookie, Maple Brown Sugar Cookies are an absolute must-try. Combining brown sugar and pure maple syrup creates a depth of flavor unmatched by other fall cookie recipes.
So, preheat your oven, gather your ingredients, and prepare to indulge in the ultimate fall cookie experience. With this tried-and-true recipe, you’ll savor the warm, comforting flavors of Maple Brown Sugar Cookies in no time.
Maple Brown Sugar Cookies
Equipment
- Medium bowl
- Whisk
- hand or stand mixer
- Baking sheets
- silicone baking mats or parchment paper
- Small saucepan
Ingredients
- 2 1/3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter softened to room temperature
- 1 cup packed dark brown sugar
- 1 large egg
- 1/3 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1 tsp maple extract
- 1 cup chopped pecans
Maple Icing:
- 2 tbsp unsalted butter
- 1/3 cup pure maple syrup
- 1 cup sifted confectioners’ sugar
- pinch of salt
Instructions
- Combine the flour, baking soda, and salt in a medium bowl. Mix well and set aside.
- In a large bowl, use a hand mixer or stand mixer with a paddle attachment to cream the butter and brown sugar until smooth, about 1-2 minutes. Add the egg and beat on high until incorporated about 30 seconds. Scrape the sides and bottom of the bowl as needed. Add the maple syrup, vanilla extract, and maple extract, then beat quickly until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low until combined. Fold in the chopped pecans. The dough will be creamy and soft.
- Cover the dough and refrigerate for at least 2 hours or up to 3 days. If chilling for more than a few hours, allow the dough to sit at room temperature for 30 minutes before rolling and baking.
- Preheat the oven to 350°. Line 2-3 large baking sheets with silicone baking mats or parchment paper.
- Roll the chilled cookie dough into balls, using about 1.5 tablespoons of dough per cookie. Place the balls on the prepared baking sheets.
- Bake the cookies for 12-13 minutes or until lightly browned on the sides. The centers will appear very soft.
- Remove the cookies from the oven. If they appear puffy, gently tap the pan on the counter to help them settle and create cracks on the surface. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Melt the butter and maple syrup in a small saucepan over low heat to make the maple icing, whisking occasionally. Once the butter has melted, remove the pan and whisk in the sifted confectioners’ sugar. Taste and add a pinch of salt if desired.
- Drizzle the maple icing over the cooled cookies. Allow the icing to set for about 1 hour.
- Store the cookies in an airtight container at room temperature for up to 1 week.
Notes
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.