Maple Brown Sugar Cookies with Maple Glaze

Maple Brown Sugar Cookies with Maple Glaze

Ingredients

1. Measure 2¼ cups (280 g) all-purpose flour, spooned into the measuring cup and leveled.

2. Prepare ½ cup (113 g) unsalted butter, softened but not melted.

3. Use 1 cup (200 g) packed light brown sugar for a soft texture and caramel flavor.

4. Add ¼ cup (60 ml) pure maple syrup. Avoid pancake syrup for the best maple flavor.

5. You’ll need 1 large egg, preferably at room temperature.

6. Measure 1 teaspoon vanilla extract and, optionally, ½ teaspoon maple extract for a stronger maple flavor.

7. Prepare ½ teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.

8. For the glaze, measure 1 cup (120 g) powdered sugar and 2 tablespoons pure maple syrup.

9. You’ll also need 1 tablespoon melted butter, cooled slightly, a pinch of salt, and 1–3 teaspoons milk for the glaze.

Instructions

10. Whisk the flour, baking soda, baking powder, and salt together in a medium bowl.

11. In a separate large bowl, beat the softened butter and brown sugar for about 2 minutes, until creamy.

12. Beat in the egg, scraping down the sides of the bowl as needed.

13. Add the maple syrup, vanilla, and optional maple extract. Mix until evenly combined.

14. Gradually add the dry ingredients. Mix on low speed just until no dry flour remains.

15. Cover and refrigerate the dough for 45–60 minutes, until firm enough to scoop.

16. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

17. Scoop the chilled dough into portions of approximately 1½ tablespoons each. The recipe makes about 24 cookies.

18. Roll into balls and place about 2 inches apart on the prepared baking sheets.

19. Gently flatten each ball slightly with your palm, keeping the portions evenly thick.

20. Bake one sheet at a time for 10–12 minutes, until the edges are set and lightly golden.

21. The centers should look soft but no longer wet. Avoid waiting until the entire cookie feels firm.

22. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

23. Whisk the powdered sugar, maple syrup, melted butter, and pinch of salt together for the glaze.

24. Add milk 1 teaspoon at a time until the glaze is thick enough to spread but soft enough to drizzle.

25. Spread the glaze over the cooled cookies. Leave in a single layer for 45–60 minutes, or until the surface sets.

Variation

26. For maple pecan cookies, fold ½ cup finely chopped toasted pecans into the dough before chilling.

27. For a cinnamon version, add ½ teaspoon ground cinnamon to the dry ingredients.

28. For a deeper molasses flavor, replace the light brown sugar with an equal amount of dark brown sugar.

29. For maple walnut cookies, add ½ cup chopped toasted walnuts and keep the maple glaze as written.

30. For a lighter finish, drizzle a small amount of glaze over each cookie instead of covering the top.

Storage

31. Let the glaze set before storing. Arrange the cookies in an airtight container with parchment between layers.

32. Keep at cool room temperature for up to 2 days, or refrigerate for up to 5 days.

33. Bring refrigerated cookies to room temperature before serving for a softer texture.

34. Freeze unglazed baked cookies in an airtight container for up to 3 months. Thaw while covered, then glaze.

35. Freeze portioned dough balls on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding approximately 1–3 minutes and checking for set edges.