Instructions for Maple Brown Sugar Cookies
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). Mix 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 to the wet ingredients, mixing until just combined. Don’t overmix!
Step 4: Scoop & Bake
Scoop dough onto prepared baking sheets, leaving 2 inches between cookies.
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 to reach desired consistency. Drizzle over cooled cookies.
Baking Tips & Notes
- Use pure maple syrup for the best flavor.
- Ensure butter and egg are at room temperature.
- Don’t overbake! Slightly soft centers are key for that chewy texture.
Recipe Variations
- Maple Pecan Cookies: Add 1/2 cup chopped pecans.
- Cinnamon Maple Cookies: Add 1 teaspoon ground cinnamon to the dry ingredients.
- Gluten-Free: Substitute with a gluten-free all-purpose flour blend.
Frequently Asked Questions (FAQs)
How do I store them?
Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Can I make the dough ahead?
Yes! Refrigerate for up to 2 days. Let it sit at room temperature for 15 minutes before baking.
Can I use dark brown sugar?
Yes, for a richer, molasses-like flavor.
How do I prevent spreading?
Chill the dough for 30 minutes before baking.
These Maple Brown Sugar Cookies are the ultimate comfort food! Enjoy every delicious bite!
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