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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 unique blend of rich maple syrup and dark brown sugar, resulting in a sweet and comforting flavor profile. Each cookie boasts crisp edges and a chewy center, making them an irresistible snack. Topped with a luscious maple icing, these cookies are not just tasty but also visually appealing. Ideal for gatherings, holiday celebrations, or a simple indulgence at home, they bring warmth and joy to your dessert table. Remember to chill the dough for optimal texture—an essential step that ensures every bite is as good as the last.

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
  • 1/3 cup pure maple syrup
  • 1 cup sifted confectioners’ sugar
  • pinch salt, to taste

Instructions

  1. Whisk together the flour, baking soda, and salt in a medium bowl. Set this mixture aside.
  2. Cream the unsalted butter and dark brown sugar together on medium speed until smooth—about 1–2 minutes. Add in the egg and mix on high speed until combined—about 30 seconds. Scrape down sides if necessary. Add pure maple syrup, vanilla extract, and maple extract; beat on high speed until well combined.
  3. Pour the dry ingredients into the wet mixture. Mix on low speed until just combined. Add chopped pecans; mix on low speed until combined. The dough should be creamy and soft.
  4. Cover the cookie dough with plastic wrap and chill in the refrigerator for at least 2 hours (up to 3 days).
  5. Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.
  6. Roll cookie dough into balls using about 1.5 tablespoons of dough per cookie and place them on prepared baking sheets.
  7. Bake each batch in preheated oven for about 12–13 minutes until lightly browned around the edges while still soft in the center.
  8. Cool cookies on baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
  9. In a small saucepan over low heat, melt unsalted butter together with pure maple syrup while whisking. Once melted, remove from heat; whisk in sifted confectioners’ sugar until smooth. Add pinches of salt if desired; drizzle icing over cooled cookies.

Nutrition

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