I stole this recipe for Maple Brown Sugar Cookies from sallysbakingaddiction.com. These delicious cookies are sweet and nutty. Butter and brown sugar are creamed together, then eggs, maple syrup, vanilla and maple extracts are added. Next flour, baking soda and salt and mixed in with chopped pecans. The dough is refrigerated before baking. Then the cookies are baked until lightly browned. After cooling an icing is made with butter, maple syrup and powdered sugar. These cookies are ready to eat once the icing is set and a delicious treat when you want something sweet.
The ingredients for this recipe are: 2 ⅓ cups AP flour, 1 tsp baking soda, ½ tsp salt, ½ cup butter, 1 cup brown sugar, 1 egg, ⅓ cup maple syrup, 1 tsp vanilla extract, 1 tsp maple extract, 1 cup chopped pecans, 2 tbsp butter, ⅓ cup maple syrup, 1 cup sifted powdered sugar and a pinch of salt
Whisk the flour, baking soda and salt together in medium bowl. Set aside.
Using a hand mixer cream the butter and brown sugar together on medium speed until smooth, about 1 to 2 minutes.
Then add the egg and beat on high until combined, about 30 seconds.
Next add the syrup, vanilla extract and maple extract, then beat on high speed until combined.
Pour the dry ingredients into the wet ingredients, then mix on low until combined.
Lastly add the pecans, then beat on low speed until combined. Dough will be creamy and soft.
Cover and chill the dough for 2 hours in the refrigerator. Roll the cookies into balls, about 1 ½ tbsp. of dough per cookie. Then place the cookies onto parchment lined baking sheets.
Bake each batch 12 to 13 minutes until lightly browned on the sides. While the cookies are baking start the icing. In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally.
Once the butter has melted, remove from heat and whisk in sifted powdered sugar.
Then whisk until combined.
Drizzle the icing over the cooled cookies. Icing will set after 1 hour. Add additional powdered sugar if desired.
If you liked this recipe for Maple Brown Sugar Cookies then you can also try Old Fashioned Iced Oatmeal Cookies, Snickerdoodle Bars, White Chocolate Snickerdoodle Blondies or Pecan Praline Blondies.
Maple Brown Sugar Cookies
Ingredients
- 2 ⅓ cups AP flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup butter softened to room temperature
- 1 cup brown sugar
- 1 egg room temperature
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- 1 tsp maple extract
- 1 cup chopped pecans
Maple Icing
- 2 tbsp butter
- ⅓ cup maple syrup
- 1 cup sifted powdered sugar
- Pinch of salt
Instructions
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Whisk the flour, baking soda and salt together in medium bowl. Set aside.
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Using a hand mixer cream the butter and brown sugar together on medium speed until smooth, about 1 to 2 minutes. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the syrup, vanilla extract and maple extract, then beat on high speed until combined.
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Pour the dry ingredients into the wet ingredients, then mix on low until combined. Add the pecans, then beat on low speed until combined. Dough will be creamy and soft.
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Cover and chill the dough for 2 hours in the refrigerator (or up to 3 to 4 days). If chilling longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking.
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Preheat oven to 350 F. Line 2 to 3 baking sheets with parchment paper or silicone baking mats.
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Roll the cookies into balls, about 1 ½ tbsp. of dough per cookie. Bake each batch 12 to 13 minutes until lightly browned on the sides. The centers will be soft.
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Remove from oven, cool on baking sheet for 5 minutes. Transfer to a wire rack to cool completely.
Icing
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In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in sifted powdered sugar. Taste. Add a pinch of salt if desired. Drizzle over the cooled cookies. Icing will set after 1 hour.