Description
These Maple Brown Sugar Cookies are soft, chewy, and bursting with warm cinnamon and pure maple syrup flavor. The dough is chilled before baking to develop rich flavors and the cookies are finished with a sweet maple glaze for an irresistible treat perfect for any occasion.
Ingredients
Scale
Cookie Dough Ingredients
- ¾ cup (170g) unsalted butter, melted
- 1 cup (200g) light brown sugar, packed
- ¼ cup (60ml) pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Maple Glaze Ingredients
- 1 cup (120g) confectioners’ sugar
- 2 tablespoons pure maple syrup
- 1 tablespoon milk
Instructions
- Mix Wet Ingredients: In a large mixing bowl, whisk together the melted butter, light brown sugar, and pure maple syrup until the mixture is smooth and well combined.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the wet mixture and mix thoroughly until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices.
- Form Dough: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined to avoid overmixing and developing too much gluten.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 2 hours or preferably overnight. This chilling step enhances flavor and helps the dough firm up for easier handling.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper to prevent sticking.
- Shape Cookies: Roll the chilled dough into 1.5-inch balls and place them on the prepared baking sheet spaced about 2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 11 to 13 minutes or until the edges turn lightly golden but the centers remain soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
- Prepare Maple Glaze: In a small bowl, whisk together the confectioners’ sugar, pure maple syrup, and milk until the glaze is smooth and pourable.
- Glaze and Set: Drizzle the maple glaze over the cooled cookies and allow it to set before serving for a sweet finishing touch.
Notes
- Refrigerating the dough is key to achieving chewy, flavorful cookies.
- Use real pure maple syrup for the best flavor impact.
- Store glazed cookies in an airtight container at room temperature for up to 5 days.
- You can substitute milk with a non-dairy alternative like almond or oat milk if preferred.
- For a stronger cinnamon flavor, increase to 1.5 teaspoons ground cinnamon.
