Instructions
Step 1: Preheat & Prep
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 2: Cream Butter & Sugar
- Cream together softened butter and brown sugar until light and fluffy (2-3 minutes).
- Beat in maple syrup, egg, and vanilla extract until well combined.
Step 3: Combine Dry Ingredients
- Whisk together flour, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Don’t overmix!
Step 4: Scoop & Bake
- Scoop dough onto prepared baking sheets, spacing cookies about 2 inches apart.
Step 5: Bake
- Bake for 10-12 minutes, or until edges are set and centers are slightly soft.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the Glaze (Optional)
- Whisk together powdered sugar, maple syrup, and milk until smooth. Add more milk if needed.
- Drizzle over cooled cookies and let set.
Tips & Notes
- Use pure maple syrup for best flavor.
- Use room temperature butter and egg for best results.
- Don’t overbake! Slightly soft centers are key.
Variations
- Maple Pecan Cookies: Add 1/2 cup chopped pecans.
- Cinnamon Maple Cookies: Add 1 teaspoon ground cinnamon to dry ingredients.
- Gluten-Free: Substitute with a gluten-free all-purpose flour blend.
FAQs
How to Store
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Make Ahead Dough?
Yes! Refrigerate dough for up to 2 days. Let sit at room temperature for 15 minutes before baking.
Dark Brown Sugar?
Yes, for a richer, molasses-like flavor.
Prevent Spreading?
Chill the dough for 30 minutes before baking.
These Maple Brown Sugar Cookies are the ultimate comfort food! Enjoy!
ADVERTISEMENT
