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Maple Brown Sugar Cookies

Maple Brown Sugar Cookies are the epitome of fall flavors. They combine the rich, caramelized notes of dark brown sugar with the distinct, robust taste of pure maple syrup. These cookies delight the senses with their chewy centers, slightly crisp edges, and an optional drizzle of luscious maple icing. Adding chopped pecans adds a delightful crunch and nuttiness that perfectly complements the maple and brown sugar flavors.
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Prep Time 2 hours 25 minutes
Cook Time 13 minutes
Total Time 3 hours 38 minutes
Course Dessert

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

Use pure maple syrup instead of "breakfast syrup" for a more robust maple flavor.
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