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Maple Brown Sugar Cookies

Maple Brown Sugar Cookies
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Indulge in the delightful taste of Maple Brown Sugar Cookies, a perfect treat for any occasion. These cookies feature a rich combination of brown sugar and pure maple syrup, resulting in a deliciously sweet flavor that’s hard to resist. With their soft, chewy centers and crispy edges, each bite delivers a warm and inviting experience. Ideal for sharing with friends or family, these cookies are easy to prepare, making them a go-to recipe for both special celebrations and everyday enjoyment. Drizzled with a luscious maple icing, they elevate your dessert game while bringing joy to every gathering.

Ingredients

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  • 2 and 1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup packed dark brown sugar
  • 1 large egg, at room temperature
  • 1/3 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon maple extract
  • 1 cup chopped pecans
  • 2 tablespoons unsalted butter (for icing)
  • 1/3 cup pure maple syrup (for icing)
  • 1 cup sifted confectioners' sugar
  • Pinch salt, to taste

Instructions

  1. Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
  2. Using a hand mixer or 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 into the wet ingredients and mix on low until just combined. Add in the chopped pecans; mix on low speed until combined. Dough will be creamy and soft.
  4. Cover the dough tightly with plastic wrap or in an airtight container. Chill in the refrigerator for at least 2 hours or up to 3 days.
  5. Preheat your oven to 350°F (177°C). Line 2–3 large baking sheets with parchment paper or silicone mats.
  6. Roll cookie dough into balls using about 1.5 tablespoons of dough per cookie. Bake each batch for about 12–13 minutes until lightly browned on the sides but still soft in the center.
  7. Remove from oven; if cookies look puffy, lightly bang the pan on the counter to deflate slightly. Cool cookies on baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
  8. In a small saucepan over low heat, melt together butter and maple syrup while whisking occasionally. Once melted, remove from heat; whisk in sifted confectioners' sugar until smooth. Taste and add a pinch of salt if desired; drizzle over cooled cookies once icing is set after about an hour.

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