Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Add Wet Ingredients: Beat in the maple syrup, egg, and vanilla extract until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix!
- Scoop Dough: Use a cookie scoop or tablespoon to drop dough onto prepared baking sheets, leaving about 2 inches between cookies.
- Bake: Bake for 10-12 minutes, or until edges are golden brown and centers are set. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Cook’s Notes & Tips
- Use pure maple syrup for the best flavor.
- Room temperature ingredients ensure even mixing and texture.
- For thicker cookies, chill the dough for 30 minutes before baking.
Recipe Variations
- Maple Glaze: Drizzle cooled cookies with a glaze made from powdered sugar, maple syrup, and a splash of milk.
- Add Nuts: Stir in 1/2 cup chopped pecans or walnuts.
- Spiced Cookies: Increase cinnamon to 1 teaspoon and add a pinch of nutmeg.
Frequently Asked Questions (FAQs)
Q: Can I make the dough ahead? A: Yes! Make it up to 24 hours in advance and store it in an airtight container in the refrigerator. Let it sit at room temperature for about 10 minutes before baking.
Q: Can I freeze these? A: Yes! Freeze unbaked dough balls for up to 3 months (add 1-2 minutes to baking time when baking from frozen). Baked cookies can be frozen for up to 2 months.
Q: How should I store them? A: Store baked cookies in an airtight container at room temperature for up to 5 days. A slice of bread helps keep them soft.
Enjoy these delicious Maple Brown Sugar Cookies – they’re sure to become a family favorite!