Maple Brown Sugar Cookies
These chewy and soft cookies perfectly blend the rich flavors of maple and brown sugar, making them a delightful treat for any occasion.
Ingrédients
Dry Ingredients
- 2 cups All-Purpose Flour Substitute with a gluten-free flour mix if needed.
- 1 teaspoon Baking Soda Make sure it’s fresh for best results.
- 0.5 teaspoon Salt Using sea salt can elevate the taste.
Wet Ingredients
- 1 cup Unsalted Butter Stick with butter for the best flavor and texture.
- 1 cup Brown Sugar Dark brown sugar adds richer flavor.
- 0.5 cup Granulated Sugar Coconut sugar works well as a non-refined option.
- 0.5 cup Maple Syrup Grade B syrup is best for depth.
- 1 large Egg For a vegan version, opt for a flax egg.
- 1 teaspoon Maple Extract Omit if you don’t have it.
- 0.25 cup Unsalted Butter Don’t replace it with margarine.
- 0.25 cup Maple Syrup Use the same grade as for the dough.
Frosting
- 1.5 cups Confectioners’ Sugar Sift before using for a smoother finish.
Instructions
Preparation
- Begin by gathering all your ingredients and tools, and preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
Mix Dry Ingredients
- In a large bowl, whisk together the flour, baking soda, and salt.
Cream the Butter and Sugars
- In another bowl, beat the unsalted butter until creamy, then gradually add the brown and granulated sugars until fluffy.
Combine Wet Ingredients
- Add maple syrup, egg, and maple extract to the butter and sugar mixture and mix until fully incorporated.
Mix Ingredients
- Slowly add the dry mixture to the wet ingredients in increments until just combined.
- Melt the remaining butter and syrup together, then fold it into the dough.
Chill the Dough
- Cover the bowl with plastic wrap and chill the dough in the fridge for 30 minutes.
Scoop and Bake
- Drop rounded mounds of dough onto the prepared baking sheet and bake for 10-12 minutes or until the edges are lightly golden.
Cool the Cookies
- Let the cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack.
Frost the Cookies
- Whip together the confectioners’ sugar with a little maple syrup and drizzle it over the cool cookies.
Notes
Store cookies in an airtight container at room temperature for up to a week. Freeze cookies as dough balls for up to 3 months.