Maple Brown Sugar Cookies

 Maple Brown Sugar Cookies

 

Ingredients

·        2 and 1/3 cups (291g) all-purpose flour

·        1 teaspoon baking soda

·        1/2 teaspoon salt

·        1/2 cup (115g; 1 stick)  butter, softened to room temperature

·        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

MAPLE ICING

·        Milk or cream

·        1 cup (112g) sifted confectioners’ sugar*

·        Maple extract, to taste

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Instructions

1.     Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.

2.     Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until smooth, about 1-2 minutes. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla extract, and maple extract, then beat on high speed until combined.

3.     Pour the dry ingredients to the wet ingredients, then mix on low until combined. Add the pecans, then beat on low speed until combined. Dough will be creamy and soft.

4.     Cover and chill the dough for 2 hours in the refrigerator (and up to 3-4 days).

5.     Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.

6.     Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. This cookie scoop is helpful. Bake each batch for 10-12 minutes until lightly browned on the sides. The centers will look very soft.

7.     Remove from the oven. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

8.     Make the icing: .Whisk powdered sugar and cream together. Add a bit of maple extract, to taste. Drizzle over cooled cookies.

9.     Cookies stay fresh covered at room temperature for up to 1 week.

 

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