Now, I know baking can sometimes seem daunting, especially when we’re juggling our everyday tasks, but let me tell you, this recipe is as simple as pie. All you need is a bit of time, a few easy-to-find ingredients, and the willingness to get your hands a little sticky. Trust me, these cookies are worth every second. Imagine biting into a soft, chewy treat with the subtle crunch of pecans and the indulgent taste of maple syrup—it’s basically autumn in a cookie form.
You might find yourself reminiscing about Sunday brunches with syrup-drenched pancakes or those delightful breakfasts where maple flavor reigned supreme. The magic lies in the combination of these classic ingredients. And let’s not forget the icing! Oh, how it perfectly drizzles over each cookie, just adding that extra layer of sweetness that’s hard not to love.
Honestly, my heart is full just thinking about all the smiles these cookies brought to the gathering. It’s amazing how food, especially homemade treats, can make a moment feel that much more special. So, if you’re looking to bring a pinch of joy into your kitchen and onto your dining table, why not give this recipe a try? I guarantee they’ll be a hit, just like they were at my place. Plus, you’ll have your family and friends coming back for seconds—or even thirds!
How to Make Maple Brown Sugar Cookies
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Ingredients:
- 1 cup (200g) packed dark brown sugar
- 1 cup (130g) chopped pecans
- 1 large egg, room temperature
- 2 and 1/3 cups (291g) all-purpose flour
- 1 teaspoon maple extract
- 1 teaspoon pure vanilla extract
- 1/3 cup (80ml) pure maple syrup
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tablespoons (28g) unsalted butter for icing
- 1/3 cup (80ml) pure maple syrup for icing
- 1 cup (112g) sifted confectioners’ sugar
- pinch of salt to taste
Directions:
- Using a bowl, combine the all-purpose flour, baking soda, and salt. Stir it all together and set aside for later.
- In another mixing bowl, blend the softened butter and dark brown sugar until you achieve a smooth consistency, about 1-2 minutes. Add the egg and beat the mixture on high for 30 seconds, ensuring to scrape down the sides.
- Infuse the mix with maple syrup, vanilla extract, and maple extract. Whisk together on high speed until the mixture is well blended.
- Slowly incorporate the dry mixture into the wet ingredients with a mixer on low speed. Fold in the chopped pecans and mix until everything’s just combined. You’ll find the dough creamy and soft.
- Wrap the dough in plastic and cool in the fridge for at least 2 hours and up to 3 days. If refrigerated longer, allow it to sit at room temperature for about 30 minutes before rolling.
- Preheat the oven to 350°F. Prepare 2-3 large baking sheets with parchment paper or silicone mats.
- Form 1.5 tablespoons of dough into small balls, positioning them on the baking sheets. Cook for 12-15 minutes until you notice the edges browning lightly and the centers retain a slight softness.
- Slightly tap the baking sheet on a countertop to create beautiful cracks on the cookies. Let them settle for 5 minutes on the sheets before transferring them to a wire rack.
- For the icing, in a small saucepan, melt 2 tablespoons butter with 1/3 cup maple syrup over low heat, stirring now and then. Once fully melted, remove from heat and whisk in confectioners’ sugar, drizzling over the cooled cookies. Add a pinch of salt as desired.
- Your maple brown sugar cookies are ready to relish. These delectable delights can be stored at room temperature in a covered container for about a week.
Ingredient Substitutions:
If you’re out of dark brown sugar, you can replace it with light brown sugar or similarly measure white sugar with an added tablespoon of molasses. Pecans can be swapped with walnuts or almonds for a different crunch. If you don’t have maple extract, a tiny bit of almond or vanilla extract can subtly alter the flavor without overpowering the maple essence.
Serving Suggestions:
Maple Brown Sugar Cookies taste divine as they are, but you can elevate their appeal by serving them with a warm mug of tea or freshly brewed coffee. For a festive twist, dust them with cinnamon or nutmeg, or pair these cookies with a scoop of vanilla ice cream for a delightful dessert experience.
Seasonal Variations:
To adapt this recipe seasonally, try incorporating spices like ginger and cloves for a cozy winter feel. During spring, consider adding a hint of lemon zest or drizzle over lemon icing. In the summer, a fruit compote alongside the cookies could be a refreshing complement.
Cooking Tips:
Ensure your butter is at room temperature for easy mixing. If your dough seems too sticky or soft, adding a tablespoon of flour can help thicken it. Don’t skip chilling the dough; it enhances the flavors and helps prevent cookies from overspreading during baking.
Storing Suggestion:
To keep this delightful treat fresh, store the cookies in an airtight container at room temperature, where they’ll last for up to a week. If you wish to preserve them longer, you can freeze the dough balls for three months, and bake them directly from frozen, adding a few extra minutes to the baking time.
FAQ
Can I use butter substitutes for this recipe?
Yes, you can use margarine or plant-based butter substitutes if you’re looking for a non-dairy alternative. However, note that the texture and flavor might slightly differ from the original recipe, as butter contributes to the cookie’s rich taste and creamy consistency.
What should I do if the dough is too sticky?
If the dough feels too sticky when you begin to roll it, try refrigerating it for an additional hour. This extra chilling time will firm up the dough, making it easier to handle. Alternatively, add a small bit of flour to achieve the desired consistency.
Can I omit the pecans for nut allergies?
Absolutely. If you’re dealing with nut allergies or personal preference, simply omit the pecans. They won’t significantly affect the overall structure of the cookie, but you’ll lose out on their added texture and flavor.
How can I make the icing thicker?
To achieve a thicker icing consistency, gradually increase the amount of confectioners’ sugar until the desired thickness is reached. Remember to stir continuously to prevent the formation of lumps and ensure a smooth finish that drizzles nicely over your cookies.
What’s the best way to drizzle the icing over the cookies?
For a flawless drizzle, use a piping bag or a plastic zip-lock bag with a tiny corner snipped off. This allows for controlled, even application. If these aren’t available, simply use a spoon, lifting it high to allow the icing to naturally fall in thin ribbons over the cookies.
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend is designed to replace regular flour 1:1, as this will prevent alterations in texture and structure. Be aware, though, the final cookie may have a slightly different taste and form.
Maple Brown Sugar Cookies
Ingredients
- 1 cup dark brown sugar packed, 200g
- 1 cup chopped pecans 130g
- 1 large egg room temperature
- 2 and 1/3 cups all-purpose flour 291g
- 1 teaspoon maple extract
- 1 teaspoon pure vanilla extract
- 1/3 cup pure maple syrup 80ml
- 1/2 cup unsalted butter softened, 8 Tbsp; 113g
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter for icing 28g
- 1/3 cup pure maple syrup for icing 80ml
- 1 cup sifted confectioners’ sugar 112g
- Salt pinch to taste
Instructions
- In a medium bowl, combine the flour, baking soda, and salt. Mix and set aside.
- In a mixing bowl, cream together the butter and dark brown sugar using a hand or stand mixer on medium speed until it's nice and smooth, around 1-2 minutes. Then, add the egg and blend on high for about 30 seconds. Don’t forget to scrape down the sides of the bowl!
- Next, add in the maple syrup, vanilla extract, and maple extract, mixing on high until everything is combined.
- Gradually mix the dry flour mixture into the wet ingredients on low speed. Add the chopped pecans and stir until it's all blended well. The dough should be creamy and soft.
- Wrap the dough and chill it in the fridge for 2 hours—up to 3 days if you need! But be sure to let it sit at room temperature for about 30 minutes before rolling if it's chilled longer.
- Preheat your oven to 350°F. Line 2-3 large baking sheets with parchment paper or silicone mats.
- Roll 1.5 Tablespoons of dough into balls and place them on the baking sheets. Bake each tray for 12-15 minutes until the edges are lightly browned but the centers look soft.
- When you take them out, gently bang the pan on the counter to help create those lovely cracks. Let them cool for about 5 minutes on the baking sheets before moving them to a wire rack.
- For the icing, melt 2 tablespoons of butter and 1/3 cup of maple syrup over low heat in a small saucepan, whisking occasionally. Once melted, take it off the heat and whisk in the confectioners’ sugar. Add a pinch of salt if you like, then drizzle the icing over the cooled cookies.
- These sweet treats can last about a week if kept covered at room temperature! Enjoy!
