Maple Brown Sugar Cookies

Ingredients

• 2.333 cup all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 0.25 tsp salt
• 0.5 cup unsalted butter (softened to room temperature)
• 1 cup dark brown sugar (packed; light brown sugar may be used)
• 1 large egg (at room temperature)
• 0.333 cup pure maple syrup (pure maple syrup, not breakfast or pancake syrup)
• 1 tsp pure vanilla extract
• 1 tsp maple extract (pure maple extract; the source recommends McCormick)
• 1 cup pecans (chopped; optional. Unsalted, unroasted pecans are recommended, but salted or roasted pecans may be used. Toasting is optional.)
• 2 tbsp unsalted butter (for the icing)
• 0.333 cup pure maple syrup (for the icing)
• 1 cup confectioners' sugar (sifted; for the icing)
• salt (a pinch, to taste; for the icing)

Steps

1. 1

   In a medium bowl, whisk together the flour, baking soda, and salt. Set the dry ingredients aside.

2. 2

   In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the softened butter and packed brown sugar on medium-high speed until light and creamy, about 3 minutes.

3. 3

   Add the room-temperature egg and beat on high speed until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed.

4. 4

   Add the maple syrup, vanilla extract, and maple extract. Beat on high speed until combined, about 1 minute.

5. 5

   Pour the dry ingredients into the wet ingredients and beat on low speed until combined.

6. 6

   Add the chopped pecans and beat on low speed until just incorporated. The dough will be creamy and soft.

7. 7

   Cover the dough and refrigerate for at least 2 hours and up to 3 days.

8. 8

   Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.

9. 9

   If the dough has chilled for longer than 3 hours, let it sit at room temperature for about 30 minutes before shaping.

10. 10

    Scoop and roll the dough into balls, using about 1.5 tablespoons (35 g) of dough per cookie. Arrange the dough balls 3 inches apart on the prepared baking sheets.

11. 11

    Bake for 12–13 minutes, until the edges are lightly browned and set while the centers still look very soft.

12. 12

    Cool the cookies on the baking sheets for 5 minutes, then transfer them to a cooling rack and cool completely.

13. 13

    To make the icing, place the butter and maple syrup in a small saucepan over low heat. Melt them together, whisking occasionally.

14. 14

    Once the butter has melted, remove the saucepan from the heat. Whisk in the sifted confectioners' sugar and the pinch of salt, then taste and adjust the salt if needed.

15. 15

    Drizzle the icing over the completely cooled cookies. Allow the icing to set for about 1 hour before storing or serving.

Notes

The cookie dough may be prepared and refrigerated for up to 3 days. Baked cookies, with or without icing, freeze well for up to 3 months. Unbaked cookie dough balls may also be frozen for up to 3 months; bake them directly from frozen for 1 extra minute without thawing. Store tightly covered at room temperature for up to 2 days or refrigerated for up to 1 week. The source specifically recommends pure maple syrup rather than breakfast or pancake syrup. Structured data lists the maple syrup as 1/3 cup (113 g/80 ml); the primary cup and gram measurements are retained.

Nutrition per serving

• dessert
• cookies
• baked
• American
• vegetarian
• make-ahead
• freezer-friendly
• fall