Maple Brown Sugar Cookies with Maple Icing

Big on flavor with crisp edges and ultra-chewy centers, these maple brown sugar cookies are irresistible! Topped with a sweet maple icing, they’re the perfect treat for cozy afternoons. Remember to chill the dough for at least 2 hours, or prepare it the day before for easier baking.

Ingredients

• 2 1/3 cups (291g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, softened
• 1 cup (200g) packed dark brown sugar
• 1 large egg, at room temperature
• 1/3 cup (80ml) pure maple syrup
• 1 teaspoon pure vanilla extract
• 1 teaspoon maple extract
• 1 cup (130g) chopped pecans (optional)

Maple Icing

• 2 tablespoons (28g) unsalted butter
• 1/3 cup (80ml) pure maple syrup
• 1 cup (112g) sifted confectioners’ sugar
• Pinch of salt, to taste

Instructions

1. Prepare Dry Ingredients
   In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
2. Cream Butter & Sugar
   Using a hand mixer or stand mixer fitted with a paddle attachment, cream the softened butter and dark brown sugar together on medium speed until smooth, about 1-2 minutes.
3. Add Wet Ingredients
   Add the egg to the creamed butter and sugar, and beat on high speed until fully 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 on high speed until well combined.
4. Combine Wet & Dry Ingredients
   Gradually add the dry ingredients to the wet mixture. Mix on low speed until combined. Add the chopped pecans (if using) and continue mixing on low until the dough is fully blended. The dough should be creamy and soft.
5. Chill the Dough
   Cover the dough with plastic wrap or transfer it to an airtight container and refrigerate for at least 2 hours (or up to 3 days). If chilling for longer than a few hours, allow it to sit at room temperature for about 30 minutes before rolling and baking.
6. Preheat the Oven
   Preheat your oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats.
7. Form the Cookies
   Roll the dough into balls, about 1.5 tablespoons of dough per cookie. Use a cookie scoop for even portions. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
8. Bake the Cookies
   Bake for 12-13 minutes, until the edges are lightly browned, but the centers are still soft. If the cookies are puffy, gently tap the baking sheet on the counter to deflate them slightly, creating cracks on top.
9. Cool the Cookies
   Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
10. Make the Maple Icing
    In a small saucepan, melt the butter and maple syrup together over low heat, stirring occasionally. Once the butter is melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste the icing and add a pinch of salt, if desired.
11. Ice the Cookies
    Drizzle the maple icing over the cooled cookies. The icing will set in about an hour.
12. Storage
    Store the cookies in an airtight container at room temperature for up to 1 week.

Make-Ahead Instructions

• The cookie dough can be made ahead and refrigerated for up to 3 days. Let the dough sit at room temperature for 30 minutes before rolling and baking.
• Baked cookies (with or without icing) freeze well for up to 3 months. Unbaked cookie dough balls also freeze well for up to 3 months. Bake frozen dough balls for an extra minute—no need to thaw.

Nutrition (Per Cookie, Approx. 24 Cookies)

• Calories: 215
• Fat: 10g
  • Saturated Fat: 5g
• Carbohydrates: 31g
  • Fiber: 1g
  • Sugars: 20g
• Protein: 2g
• Cholesterol: 30mg
• Sodium: 85mg
• Potassium: 85mg
• Iron: 1mg