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
Scale
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.
