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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.
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Préparation 30 minutes
Cuisson 12 minutes
Temps total 42 minutes
Portions: 24 cookies
Plat: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Préparation Notes

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.

Préparation
 

Preparation
  1. Begin by gathering all your ingredients and tools, and preheat your oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper.
Mix Dry Ingredients
  1. In a large bowl, whisk together the flour, baking soda, and salt.
Cream the Butter and Sugars
  1. In another bowl, beat the unsalted butter until creamy, then gradually add the brown and granulated sugars until fluffy.
Combine Wet Ingredients
  1. Add maple syrup, egg, and maple extract to the butter and sugar mixture and mix until fully incorporated.
Mix Ingredients
  1. Slowly add the dry mixture to the wet ingredients in increments until just combined.
  2. Melt the remaining butter and syrup together, then fold it into the dough.
Chill the Dough
  1. Cover the bowl with plastic wrap and chill the dough in the fridge for 30 minutes.
Scoop and Bake
  1. 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
  1. Let the cookies sit on the baking sheet for 5 minutes before transferring to a cooling rack.
Frost the Cookies
  1. Whip together the confectioners’ sugar with a little maple syrup and drizzle it over the cool cookies.

Notes et conservation

Store cookies in an airtight container at room temperature for up to a week. Freeze cookies as dough balls for up to 3 months.