Introduction:
Maple Brown Sugar Cookies are the perfect combination of rich, caramel-like brown sugar and the deep, earthy sweetness of maple syrup. Soft, chewy, and packed with flavor, these cookies are ideal for any season, but they shine particularly in the fall and winter months. Whether you’re enjoying them with a warm cup of tea or sharing them during the holidays, these cookies are bound to become a favorite.
The History of Maple and Brown Sugar in Baking:
Maple syrup has been a beloved ingredient in North America for centuries, with its use dating back to the Indigenous peoples who tapped maple trees to harvest the sweet sap. Brown sugar, with its molasses content, adds a deep flavor and moist texture to baked goods, and the pairing of these two ingredients creates a naturally sweet and hearty flavor profile. Today, maple syrup and brown sugar are used in a variety of baked goods, from cookies to cakes and pies, giving desserts a rustic, homey quality.
Ingredients Breakdown:
- All-Purpose Flour: Provides the structure for the cookies. You can also experiment with whole wheat flour for a nuttier flavor.
- Brown Sugar: Adds moisture and a rich, caramel-like sweetness. Using dark brown sugar will give the cookies a deeper flavor.
- Maple Syrup: The star of the show, real maple syrup provides a rich, authentic sweetness. Make sure to use pure maple syrup, not pancake syrup, for the best flavor.
- Butter: Butter adds richness and helps create the soft, chewy texture we love in cookies.
- Egg: Helps bind the ingredients and adds richness to the dough.
- Vanilla Extract: Enhances the sweetness and brings out the flavors of the maple and brown sugar.
- Baking Soda: Helps the cookies rise slightly and gives them a soft texture.
- Salt: Balances the sweetness and enhances the flavor.
- Optional Add-ins: You can add chopped nuts like pecans or walnuts for extra crunch, or sprinkle the cookies with flaky sea salt after baking for a sweet-salty combo.
Step-by-Step Recipe:
Step 1: Prepare the Dough
- Cream the butter and sugar: In a large mixing bowl, beat softened butter and brown sugar together until light and fluffy, about 2-3 minutes.
- Add wet ingredients: Mix in the maple syrup, egg, and vanilla extract until well combined.
- Mix the dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing as this can make the cookies tough.
Step 2: Chill the Dough
- Chill the dough: Cover the dough and refrigerate for at least 30 minutes. Chilling helps the cookies maintain their shape and enhances the flavors.
Step 3: Bake the Cookies
- Preheat the oven: While the dough is chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Form the cookies: Scoop out about 1-2 tablespoons of dough per cookie and roll into balls. Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes or until the edges are golden brown but the centers are still soft. The cookies will continue to set as they cool.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Perfect Maple Brown Sugar Cookies:
- Use room temperature ingredients: Ensure your butter and egg are at room temperature for easier mixing and better texture.
- Chill the dough: Chilling the dough before baking is crucial for keeping the cookies from spreading too much and for intensifying the flavors.
- Don’t overbake: These cookies are meant to be soft and chewy, so take them out of the oven when they are just slightly underbaked in the center. They will firm up as they cool.
- Experiment with toppings: Sprinkle with coarse sugar before baking or drizzle with maple glaze after they’ve cooled for an extra sweet touch.
Variations and Customizations:
- Maple Glazed Cookies: Drizzle the cooled cookies with a simple glaze made from powdered sugar, a splash of milk, and a few tablespoons of maple syrup.
- Maple Nut Cookies: Add chopped pecans or walnuts to the dough for a delightful crunch and complementary flavor.
- Salted Maple Brown Sugar Cookies: Add a pinch of flaky sea salt on top of the cookies after baking for a sweet and salty combination.
- Cinnamon Maple Cookies: Add a teaspoon of ground cinnamon to the dough for a spiced maple flavor.
- Maple Sandwich Cookies: Spread maple buttercream between two cookies for an indulgent sandwich treat.
Health Considerations and Nutritional Value:
While these cookies are a sweet indulgence, there are ways to make them slightly healthier:
- Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber and nutrients.
- Less Sugar: You can reduce the amount of sugar by 1/4 cup if you prefer a less sweet cookie.
- Dairy-Free Version: Substitute the butter with a plant-based alternative to make the cookies dairy-free.
- Egg-Free Option: You can use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons of water) as a replacement for a vegan-friendly version.
FAQ:
- Can I freeze the dough? Yes! You can freeze the cookie dough balls and bake them directly from frozen, adding an extra 2-3 minutes to the baking time.
- How long do these cookies stay fresh? Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.
- Can I use artificial maple syrup? For the best flavor, use pure maple syrup. Artificial maple syrup won’t provide the same depth and richness of flavor.
Maple Brown Sugar Cookies
Ingredients
- 2 and 1/3 cups 291g all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup 8 Tbsp; 113g unsalted butter, softened to room temperature
- 1 cup 200g packed dark brown sugar*
- 1 large egg at room temperature
- 1/3 cup 80ml pure maple syrup*
- 1 teaspoon pure vanilla extract
- 1 teaspoon maple extract*
- 1 cup 130g chopped pecans*
Maple Icing
- 2 Tablespoons 28g unsalted butter
- 1/3 cup 80ml pure maple syrup
- 1 cup 112g sifted confectioners’ sugar*
- pinch salt to taste
Instructions
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until smooth, about 1-2 minutes. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla extract, and maple extract, then beat on high speed until combined.
- Pour the dry ingredients to the wet ingredients, then mix on low until combined. Add the pecans, then beat on low speed until combined. Dough will be creamy and soft.
- Cover and chill the dough for 2 hours in the refrigerator (and up to 3 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. This cookie scoop is helpful. Bake each batch for 12-13 minutes until lightly browned on the sides. The centers will look very soft.
- Remove from the oven. If your warm cookies look puffy, lightly bang the pan on the counter when you remove it from the oven. That will help slightly deflate the cookies, creating lovely cracks as you see in the pictured cookies. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Make the icing: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste. Add a pinch of salt, if desired. Drizzle over cooled cookies. Icing will set after about 1 hour.
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 5. Baked cookies, with or without icing, freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Medium Cookie Scoop | Cooling Rack | Small Saucepan
- Brown Sugar: I recommend dark brown sugar for a deeper flavor, but you can use 1 cup (200g) light brown sugar instead if needed.
- Maple Syrup: Avoid “breakfast syrup” which doesn’t have the same robust maple flavor that pure syrup contains. Grade A is good, but Grade B is darker and more flavorful because it’s produced later in the season. You can’t go wrong with either in these cookies.
- Maple Extract: Pure maple syrup isn’t enough to guarantee mega maple flavor. Without the crutch of maple extract, the cookies were lacking. I use McCormick maple extract. You can find it in the baking aisle.
- Pecans: The pecans are optional, but add wonderful flavor and texture. I recommend unsalted, un-roasted pecans but feel free to use salted roasted pecans. Or feel free to leave them out or replace with chopped walnuts.
- Confectioners’ Sugar: To avoid any lumps, sift the confectioners’ sugar.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.