Description
These Maple Brown Sugar Cookies combine rich melted butter, sweet brown sugar, and pure maple syrup for a soft and flavorful treat. Enhanced with cinnamon and finished with a maple glaze, they offer a perfect balance of spice and sweetness. Chilling the dough ensures tender, chewy cookies with a delightful maple drizzle topping, ideal for any occasion.
Ingredients
Scale
Cookie Dough:
- ¾ cup (170g) unsalted butter, melted
- 1 cup (200g) light brown sugar, packed
- ¼ cup (60ml) pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Maple Glaze:
- 1 cup (120g) confectioners’ sugar
- 2 tablespoons pure maple syrup
- 1 tablespoon milk
Instructions
- Combine Wet Ingredients: In a large mixing bowl, whisk together melted butter, light brown sugar, and pure maple syrup until smooth and fully blended, creating a rich and sweet base for the cookie dough.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the wet mixture. Mix thoroughly until the ingredients are well combined and form a uniform batter.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, salt, and ground cinnamon, ensuring the dry ingredients are evenly distributed.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mix, stirring gently until just combined to avoid overworking the dough and keeping the cookies tender.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 2 hours, or overnight. This chilling step helps to intensify flavors and improve texture.
- Preheat Oven and Prepare Baking Sheet: Set the oven to 350°F (177°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Shape Cookies: Roll the chilled dough into 1.5-inch balls. Place the balls approximately 2 inches apart on the prepared baking sheet to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 11-13 minutes, or until the edges turn lightly golden, indicating they are perfectly baked.
- Cool Cookies: Remove cookies from the oven and let them cool on the baking sheet for 5 minutes to set before transferring them to a wire rack for complete cooling.
- Prepare Maple Glaze: In a small bowl, whisk together confectioners’ sugar, maple syrup, and milk until smooth and pourable, ready to enhance the cookies with extra sweetness.
- Glaze Cookies: Drizzle the maple glaze over the cooled cookies uniformly. Allow the glaze to set before serving for the best texture and flavor combination.
Notes
- For best texture and flavor, refrigerate the dough overnight.
- Use pure maple syrup for authentic flavor; pancake syrup can alter taste and consistency.
- Roll the dough into even balls to ensure uniform baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Glaze can be adjusted in consistency by adding more milk (thinner) or confectioners’ sugar (thicker).
- These cookies freeze well; freeze unglazed cookies and glaze after thawing for best results.
