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Maple Brown Sugar Cookies

With crisp edges, mega chewy centers, and a maple icing drizzle, these Maple Brown Sugar Cookies bring serious fall flavor. Chilling the dough is key for the perfect cookie texture.
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Prep Time 2 hours 25 minutes
Cook Time 13 minutes
Total Time 2 hours 30 minutes
Servings: 30 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/3 cups all-purpose flour (291g, spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened (113g)
  • 1 cup packed dark brown sugar (200g)
  • 1 large egg, room temperature
  • 1/3 cup pure maple syrup (80ml)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon maple extract
  • 1 cup chopped pecans (130g, optional)
  • 2 Tablespoons unsalted butter (for icing)
  • 1/3 cup pure maple syrup (for icing)
  • 1 cup sifted confectioners’ sugar (112g)
  • pinch salt, to taste (for icing)

Equipment

  • Hand Mixer or Stand Mixer
  • Mixing Bowls
  • Measuring cups and spoons
  • cookie scoop (medium)
  • Baking sheets
  • parchment paper or silicone baking mats
  • Cooling rack
  • Small Saucepan

Method
 

  1. In a medium bowl, whisk flour, baking soda, and salt. Set aside.
  2. In a stand or hand mixer, cream butter and brown sugar until smooth (1–2 minutes). Add egg, beat on high 30 seconds. Scrape bowl. Add maple syrup, vanilla, and maple extract. Beat until combined.
  3. Add dry ingredients to wet. Mix on low until combined. Fold in pecans. Dough will be soft. Chill covered for 2 hours (or up to 3 days). Let dough sit at room temp for 30 minutes if too firm.
  4. Preheat oven to 350°F (177°C). Line 2–3 baking sheets with parchment or silicone mats. Roll dough into 1.5 Tbsp balls. Place on prepared sheets.
  5. Bake 12–13 minutes until edges are golden. Bang pan on counter if cookies look puffy to create crackled tops. Cool 5 mins on sheet, then transfer to rack.
  6. For icing: In small saucepan over low heat, melt butter and maple syrup. Remove from heat and whisk in sifted confectioners’ sugar. Add salt to taste. Drizzle over cooled cookies. Icing sets in 1 hour.

Notes

Chill cookie dough for at least 2 hours or up to 3 days. Baked cookies stay fresh covered at room temperature for up to 1 week. Baked or unbaked, cookies freeze well up to 3 months. Substitute light brown sugar if needed. Maple extract intensifies flavor — don’t skip it!