Maple Brown Sugar Cookies

Maple Brown Sugar Cookies

These are my personal favorite cookie: thick, chewy, and heavy on the maple flavor.

The recipe below for Maple Brown Sugar Cookies comes from Sally’s Baking Addiction. Her full recipe, including step-by-step photos and helpful tips, is available here.

Ingredients

• 2 and 1/3 cups (290g) all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup (115g; 1 stick) unsalted butter, softened to room temperature

• 1 cup (200g) packed dark brown sugar

• 1 large egg, at room temperature

• 1/3 cup (80ml) pure maple syrup

• 1 teaspoon vanilla bean paste or vanilla extract

• 1 teaspoon maple extract

• 1 cup (130g) chopped pecans

Instructions

1. Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.

2. Using a hand mixer or a 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 to the wet ingredients, then mix on low until combined. Add the pecans, then beat on low speed until combined.

4. Use a 1.5 tablespoon cookie scoop to portion the dough into balls on a cookie sheet and chill for at least two hours in the refrigerator.

5. Preheat oven to 350°F. Line 2-3 large baking sheets with parchment paper or silicone baking mats. Bake each batch for 12-13 minutes until lightly browned on the sides. The centers will look very soft.

6. Remove from the oven. If your warm cookies look puffy, lightly bang the pan on the counter when you remove it from the oven. That will help slightly deflate the cookies. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.