Maple Brown Sugar Cookies with Maple Icing

Ingredients

• 2.333 cup All-purpose flour (spooned and levelled)
• 1 tsp Baking soda
• 0.25 tsp Salt
• 0.5 cup Unsalted butter (softened to room temperature)
• 1 cup Dark brown sugar (packed)
• 1 Egg (large, room temperature)
• 0.333 cup Pure maple syrup
• 2 tbsp Unsalted butter (for optional icing)
• 0.333 cup Pure maple syrup (for optional icing)
• 1 cup Confectioners’ sugar (sifted; for optional icing)
• Salt (pinch, to taste; for optional icing)

Steps

1. 1

   In a bowl, whisk together the flour, baking soda, and ¼ teaspoon salt.

2. 2

   In a separate bowl, cream the softened butter and packed dark brown sugar until combined.

3. 3

   Mix the egg and maple syrup into the butter-sugar mixture.

4. 4

   Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.

5. 5

   Cover the dough and chill for at least 3 hours, or ideally overnight. The maple syrup makes the dough naturally sticky, so chilling helps make it easier to handle.

6. 6

   After chilling, let the dough sit out briefly until it softens just enough to work with. Divide it into portions and quickly roll them into balls, handling the sticky dough as little as possible. Choose your preferred cookie size; the source says it made larger cookies.

7. 7

   Bake at 350°F (175°C) for 12–13 minutes, or until the edges are set.

8. 8

   Allow the cookies to cool.

9. 9

   For the optional icing, melt the butter and maple syrup together in a saucepan.

10. 10

    Remove the saucepan from the heat. Whisk in the sifted confectioners’ sugar and a pinch of salt until smooth.

11. 11

    Drizzle the icing over the cooled cookies.

Notes

The icing is optional. No specific cookie count is given; yield is estimated at 12 larger cookies. The source does not specify dough-ball size or a precise time for letting the chilled dough soften.

Nutrition per serving

• dessert
• cookies
• fall baking
• baked
• vegetarian