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Delicious cookies with crisp edges and chewy centers, featuring rich maple syrup flavor and topped with a smooth maple icing.

Ingredients

Scale
  • 2 1/3 cups all-purpose flour
  • 1/2 teaspoon baking soda (assumed typical amount)
  • 1/4 teaspoon salt (assumed typical amount)
  • 1 stick (1/2 cup) room-temperature butter (cool, not too soft or greasy)
  • 1 cup dark brown sugar (assumed typical amount)
  • 1 large egg
  • 1/3 cup pure maple syrup
  • 1 teaspoon vanilla extract (assumed typical amount)
  • 1/4 teaspoon maple extract
  • 1/2 cup chopped pecans (optional)
  • For maple icing: 1 tablespoon butter
  • 2 tablespoons pure maple syrup
  • 1 cup sifted confectioners’ sugar
  • Pinch of salt (optional, for icing)

Instructions

  1. Whisk together all dry ingredients (flour, baking soda, salt) until evenly combined.
  2. Cream room-temperature butter and dark brown sugar until fluffy and light.
  3. Beat in the egg, pure maple syrup, vanilla extract, and maple extract until fully combined and glossy.
  4. Gradually add the dry ingredients to the wet mixture and mix until just combined, avoiding overmixing.
  5. Fold in chopped pecans if using.
  6. Chill the dough in the refrigerator for at least 2 hours or overnight.
  7. Portion and roll the chilled dough into balls about 1.5 tablespoons (35 grams) each.
  8. Bake the dough balls until the edges are just set and starting to turn golden, about 12–13 minutes depending on oven.
  9. Sift the confectioners’ sugar, then make the maple icing by beating butter, pure maple syrup, and sifted confectioners’ sugar until silky smooth, adding a tiny pinch of salt if desired.
  10. Drizzle or spread the maple icing over warm cookies and allow the icing to set before stacking or storing.

Notes

Chilling the dough is essential due to extra liquid from maple syrup to prevent spreading., Grade B maple syrup is recommended for a deeper, richer flavor., Butter should feel cool, not too soft, to avoid greasiness., Pecans are optional; nuts can be swapped or omitted for dietary preferences., Cookies can be stored at room temperature for up to 3 days, refrigerated for up to 1 week, or frozen (both dough and baked cookies) for up to 3 months., Reheat cookies briefly in microwave or low oven to refresh texture., Avoid pancake syrup as a substitute for pure maple syrup due to flavor differences.

Nutrition

Find it online: https://margorecipes.com/maple-brown-sugar-cookies/