Maple Brown Sugar Cookies

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Whisk the flour, baking soda and salt together in a medium bowl and set aside.
2. Beat the butter and brown sugar on medium-high speed until light and creamy, about 3 minutes. Add the egg and beat on high for about 30 seconds, scraping down the bowl as needed.
3. Add the maple syrup, vanilla and maple extract and beat on high for about 1 minute.
4. Beat in the dry ingredients on low speed until combined, then add the pecans and mix on low until just incorporated. The dough will be creamy and soft.
5. Cover and refrigerate the dough for at least 2 hours (up to 3 days).
6. Preheat the oven to 350°F (177°C). Line baking sheets with parchment or silicone mats. If the dough has chilled for more than 3 hours, let it sit at room temperature for about 30 minutes first.
7. Roll the dough into balls of about 1.5 tablespoons (35 g) each and space them 3 inches apart on the sheets.
8. Bake for 12–13 minutes, until the edges are lightly browned and set but the centres still look very soft. Cool on the sheets for 5 minutes, then move to a rack to cool completely.
9. Melt the 2 tablespoons of butter with the 1/3 cup maple syrup in a small saucepan over low heat, whisking now and then. Remove from the heat and whisk in the sifted confectioners' sugar and a pinch of salt. Taste, then drizzle over the cooled cookies. The icing sets in about 1 hour.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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