Maple Brown Sugar Cookies
These Maple Brown Sugar Cookies are a delightful treat that combines wholesome flavors and a soft, chewy texture, perfect for any occasion.
Ingredients
For the cookies
- 3/4 cup unsalted butter, softened adds moisture and richness
- 1 cup brown sugar, packed provides sweetness and depth
- 1/4 cup pure maple syrup enhances flavor with natural sweetness
- 1 large egg acts as a binding agent
- 1 teaspoon vanilla extract adds warmth to the flavor
- 2 1/4 cups all-purpose flour provides structure
- 1/2 teaspoon baking soda leavening agent for rise
- 1/4 teaspoon salt balances sweetness
- Optional: Coarse sugar for sprinkling adds texture and sparkle
For the Maple Cream Frosting
- 4 tablespoons unsalted butter, softened adds creaminess
- 1 cup powdered sugar sweetens and thickens the frosting
- 3 tablespoons pure maple syrup infuses maple flavor
- 1/4 teaspoon vanilla extract complements the maple
- 1 to 2 tablespoons heavy cream or milk adjusts consistency
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Gather your ingredients.
- In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add the maple syrup to the mixture and beat until well incorporated.
- Crack the egg into the bowl and incorporate it along with the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop out the dough in tablespoon-sized balls and place them on prepared baking sheets. Space them about two inches apart.
Baking
- Bake the cookies in your preheated oven until the edges are lightly golden and the centers are slightly soft, about 10 minutes.
- Let the cookies sit on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Frosting (Optional)
- In a bowl, combine softened butter, powdered sugar, maple syrup, and vanilla extract.
- Gradually add heavy cream or milk to achieve desired consistency.
- Frost the cooled cookies if desired.
Notes
Store cookies in an airtight container for about a week. For longer storage, refrigerate or freeze.