Description
These Maple Brown Sugar Cookies are a soft and flavorful treat combining the rich taste of brown sugar and pure maple syrup. With a hint of cinnamon, these cookies are baked to perfection and topped with a delightful maple glaze, making them perfect for cozy afternoons or special occasions.
Ingredients
Scale
Cookie Dough
- ¾ cup (170g) unsalted butter, melted
- 1 cup (200g) light brown sugar, packed
- ¼ cup (60ml) pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Maple Glaze
- 1 cup (120g) confectioners’ sugar
- 2 tablespoons pure maple syrup
- 1 tablespoon milk
Instructions
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, light brown sugar, and pure maple syrup until the mixture is smooth and well combined.
- Add Egg and Vanilla: Incorporate the large egg and vanilla extract into the wet mixture, stirring until everything is fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, salt, and ground cinnamon until evenly mixed.
- Form the Dough: Gradually add the dry ingredients to the wet ingredients, stirring gently until the dough just comes together without over-mixing.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate it for at least 2 hours, or preferably overnight, to allow flavors to develop and dough to firm up.
- Preheat Oven: Heat your oven to 350°F (177°C) and line a baking sheet with parchment paper to prevent sticking.
- Shape Cookies: Roll the chilled dough into 1.5-inch diameter balls, spacing them about 2 inches apart on the prepared baking sheet.
- Bake Cookies: Place the baking sheet in the oven and bake the cookies for 11-13 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them onto a wire rack to cool completely.
- Prepare Maple Glaze: In a small bowl, whisk together confectioners’ sugar, pure maple syrup, and milk until smooth and pourable.
- Glaze Cookies: Drizzle the maple glaze over the cooled cookies and let it set before serving to enjoy a sweet and slightly sticky finish.
Notes
- Refrigerating the dough overnight enhances the flavor and helps keep the cookies from spreading too much during baking.
- For a stronger maple flavor, use pure maple syrup rather than maple-flavored syrups.
- You can substitute milk with plant-based milk for a dairy-free glaze option.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies or dough balls for future baking.
