If you’re searching for a cookie that’s cozy and bursting with autumnal sweetness, look no further than this Maple Brown Sugar Cookies Recipe. Imagine soft, chewy cookies infused with the rich warmth of real maple syrup and deep brown sugar, plus a delightful crunch from toasted pecans. These cookies strike the perfect balance between tender and crisp, and the luscious maple glaze on top adds a finish that’s absolutely irresistible. Whether you’re baking for a holiday gathering or craving a comforting treat with your afternoon tea, this recipe will quickly become your new favorite indulgence.
Ingredients You’ll Need
This recipe is wonderfully straightforward, using simple but quality ingredients to create a cookie that shines with every bite. Each element plays its part, from the buttery base that offers rich texture to the pure maple syrup that infuses unforgettable flavor and aroma. And don’t forget the pecans, which provide that satisfying nutty crunch!
- All-purpose flour (2 1/3 cups): The foundational structure, ensuring your cookies hold just right without being too dense.
- Baking soda (1 teaspoon): Helps the cookies rise just enough for that perfect tender crumb.
- Salted butter (½ cup, room temperature): Adds richness and moisture; make sure it’s softened for easy creaming with sugar.
- Dark brown sugar (1 cup): The star sweetener that lends deep caramel notes and keeps the cookies delightfully chewy.
- Egg (1, room temperature): Binds everything together and adds a tender texture.
- Pure maple syrup (1/3 cup): Not pancake syrup, but the real deal, essential for authentic maple flavor and moistness.
- Maple extract (2 teaspoons): Boosts the maple essence, making these cookies truly stand out.
- Pecan pieces (1 cup): Add crunch and a toasty contrast to the sweet soft dough.
- Salted butter (2 tablespoons for glaze): Provides a silky base for the luscious maple glaze.
- Maple syrup (1/3 cup for glaze): Intensifies sweetness in the glaze, tying flavors together perfectly.
- Powdered sugar (1 cup for glaze): Creates the ideal smooth texture for drizzling over the cookies.
How to Make Maple Brown Sugar Cookies Recipe
Step 1: Prep Your Baking Sheets
Start by lining two large baking sheets with parchment paper. This simple step ensures your cookies won’t stick and makes cleanup a breeze.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour and baking soda. Mixing these separately ensures an even distribution, which translates to perfectly risen cookies.
Step 3: Cream Butter and Brown Sugar
In a large mixing bowl, beat the room temperature butter and dark brown sugar until smooth and creamy. This creates a fluffy base that traps air, helping the cookies rise beautifully.
Step 4: Add the Egg
Beat in the egg on medium-high speed, making sure it’s fully incorporated. Scrape down the sides of the bowl as needed to keep everything well mixed for uniform texture.
Step 5: Mix in Maple Flavors
Pour in the pure maple syrup and maple extract, then mix gently to combine. This step infuses the dough with that unmistakable rich maple warmth.
Step 6: Combine Wet and Dry Ingredients
Slowly add the flour mixture to the wet ingredients and mix on low/medium speed. Starting on high can fling flour everywhere — trust me, keep it slow for a tidy workspace!
Step 7: Stir in Pecans
Toss the pecan pieces into the dough and mix briefly on low speed to spread them evenly throughout, adding delightful crunch and flavor contrast.
Step 8: Scoop the Dough
Use a cookie scoop or tablespoon to portion out 1 ½ tablespoons of dough per cookie, rolling each into neat balls. Place them on your lined baking sheets spaced 2-3 inches apart to give them room to spread just right.
Step 9: Chill the Dough
Refrigerate the cookie dough balls for at least 2 hours. Don’t skip this—chilling solidifies the butter and prevents the cookies from spreading too much, ensuring lovely shape and texture.
Step 10: Preheat Oven
After chilling, preheat your oven to 350 degrees Fahrenheit. A well-heated oven is key to cookies that bake evenly and develop those irresistible golden edges.
Step 11: Bake to Perfection
Bake the cookies one sheet at a time for 10-12 minutes. You’ll want the edges just set and lightly golden while the centers remain soft for that perfect chewiness.
Step 12: Cool Your Cookies
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This allows them to firm up without becoming dry or crumbly.
Step 13: Create Crackled Effect (Optional)
If you’re in the mood for some extra fun, gently slam the baking sheet on your countertop after removing cookies from the oven. This causes little cracks, revealing the gooey center — a treat for both the eyes and palate.
Step 14: Prepare the Maple Glaze
In a small saucepan, combine 2 tablespoons salted butter and 1/3 cup maple syrup. Heat until the butter melts completely, creating a warm, glossy base for the glaze.
Step 15: Finish the Glaze
Remove the pan from heat, whisk in 1 cup powdered sugar until smooth and silky. This glaze is what elevates these cookies to something truly special.
Step 16: Glaze Your Cookies
Drizzle the maple glaze over the fully cooled cookies, then let it set. Once the glaze firms, your cookies are transportable and ready to impress!
How to Serve Maple Brown Sugar Cookies Recipe
Garnishes
Sprinkle a few chopped pecans or a tiny pinch of flaky sea salt over the glaze for a subtle crunch and a salt-sweet contrast that will wow your taste buds.
Side Dishes
Pair these cookies with a comforting cup of chai tea, a latte, or even vanilla ice cream to complement the warm maple flavors beautifully during any season.
Creative Ways to Present
Arrange the cookies on a rustic wooden board with autumn leaves or sprigs of rosemary for a seasonal touch. You can even stack them tied with a simple twine bow for gifting or gatherings.
Make Ahead and Storage
Storing Leftovers
Store these maple brown sugar cookies in an airtight container at room temperature for up to 4 days. The glaze adds a lovely sealing layer but they taste best enjoyed fresh.
Freezing
You can freeze the unbaked cookie dough balls by placing them on a tray, freezing until firm, then transferring to a zip-top bag. Bake straight from frozen, just add a couple of extra minutes. Baked cookies can be frozen as well in a single layer, then stacked with parchment paper between.
Reheating
To revive the soft texture, warm cookies in the oven at 300 degrees Fahrenheit for about 5 minutes. This melts the glaze slightly and brings the fresh-baked charm back to life.
FAQs
Can I substitute light brown sugar for dark brown sugar?
Yes, you can use light brown sugar, but keep in mind that dark brown sugar offers a richer, more molasses-like depth that enhances the flavor of these cookies.
Is pure maple syrup necessary or can I use pancake syrup?
Pure maple syrup is highly recommended because it delivers authentic, complex flavor unlike the artificial sweetness of pancake syrup, which can alter the taste noticeably.
Do the cookies spread if I skip chilling the dough?
Chilling the dough is crucial—it solidifies the fats, preventing excessive spreading and keeping the cookies thick and chewy rather than flat and greasy.
Can I make these cookies gluten-free?
Substituting all-purpose flour with a gluten-free baking blend may work, but results can vary. You may need to experiment with binding agents to achieve the proper texture.
How long does the maple glaze take to set?
Typically, the glaze sets within 30-60 minutes at room temperature depending on humidity. For quicker setting, you can refrigerate the cookies briefly.
Final Thoughts
There’s something truly magical about the combination of maple and brown sugar in these cookies. They’re a cozy, comforting treat that you’ll want to bake again and again. I can’t wait for you to try this Maple Brown Sugar Cookies Recipe yourself and discover just how deliciously simple it is to make such a memorable dessert. Your friends and family will be asking for the recipe, guaranteed!
Print
Maple Brown Sugar Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 22 minutes
- Yield: 28 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Description
These Maple Brown Sugar Cookies are a delightful treat combining the deep, caramel-like flavor of dark brown sugar with the rich, aromatic sweetness of pure maple syrup and maple extract. Chopped pecans add a satisfying crunch, while a luscious maple glaze drizzle on top provides the perfect finishing touch. Chilled before baking to maintain their shape, these cookies come out soft in the center and slightly crisp on the edges, embodying the perfect balance of gooey and crunchy textures in every bite.
Ingredients
Dry Ingredients
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
Cookie Dough
- ½ cup salted butter, room temperature (one stick)
- 1 cup dark brown sugar
- 1 egg, room temperature
- 1/3 cup pure maple syrup (not plain pancake syrup)
- 2 teaspoons maple extract
- 1 cup pecan pieces
Maple Glaze
- 2 tablespoons salted butter
- 1/3 cup maple syrup
- 1 cup powdered sugar
Instructions
- Prepare baking sheets. Line two large baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
- Combine dry ingredients. In a medium bowl, whisk together the all-purpose flour and baking soda until evenly mixed, then set aside.
- Cream butter and sugar. Using a stand or hand mixer, beat the room temperature butter and dark brown sugar in a large mixing bowl for 1-2 minutes until smooth and creamy.
- Add egg. Beat in the egg at medium-high speed, scraping down the sides of the bowl to incorporate it fully until mixture is smooth.
- Add maple flavors. Mix in the pure maple syrup and maple extract until combined.
- Add dry ingredients. Gradually add the flour and baking soda mixture into the wet ingredients on low to medium speed, mixing just until blended to avoid flour flying everywhere.
- Fold in pecans. Add the pecan pieces and mix on low speed until they are evenly distributed throughout the dough.
- Scoop dough. Using a cookie scoop or tablespoon, scoop 1 ½ tablespoons of dough into rounded balls and place them onto the prepared baking sheets, spacing them 2-3 inches apart, limiting to 3 cookies per row to prevent spreading.
- Chill dough. Refrigerate the baking sheets with dough balls for 2 hours or longer (covered if refrigerating overnight) to firm up the dough, which ensures the cookies hold their shape and don’t spread excessively while baking.
- Preheat oven. After chilling, preheat the oven to 350°F (175°C).
- Bake cookies. Bake one sheet at a time for 10-12 minutes or until the edges are lightly golden and set but the centers remain soft.
- Cool partially. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes to firm up slightly, then transfer to a wire rack to cool completely.
- Optional crackle effect. For a decorative crackled look, gently slam the baking sheet on the counter a few times right after removing the cookies from the oven, causing cracks that reveal the gooey interior. This step is optional but adds a unique touch.
- Make maple glaze. In a small saucepan, heat the 2 tablespoons salted butter and 1/3 cup maple syrup over low heat until the butter fully melts.
- Add powdered sugar. Remove from heat and whisk in 1 cup powdered sugar until the glaze is smooth and lump-free.
- Glaze cookies. Drizzle the maple glaze over the cooled cookies and allow it to set before storing or serving. Once set, the glaze holds nicely for transport.
Notes
- Ensure the butter and egg are at room temperature for better creaming and blending.
- Using dark brown sugar is recommended for its deeper flavor, but light brown sugar can be used if needed.
- Do not substitute pure maple syrup with pancake syrup; it won’t provide the same rich flavor.
- Chilling the dough is essential to prevent spreading and greasy texture.
- The crackling technique after baking is optional but creates a pleasing aesthetic and texture contrast.
- The maple glaze adds extra sweetness and moisture, so store glazed cookies in an airtight container to preserve texture.
