Maple Brown Sugar Cookies
2 hrs 30 min (mostly chilling)Makes 28–30 cookies
Soft, chewy brown sugar cookies with maple syrup and pecans, topped with a maple glaze.
| prepPreheat oven to 350°F / 177°C | ||||||||||
| prepLine large baking sheets with parchment paper or silicone baking mats | ||||||||||
| 292 g all-purpose flour (spooned & leveled) | Whisk flour, baking soda & salt | Beat in dry ingredients on low speed | Beat in pecans on low speed | Chill dough 2 hrs (up to 3 days) | Scoop dough into 1.5 Tbsp balls, arrange 3 inches apart | Bake 350°F / 177°C, 12–13 min until edges set | Cool on baking sheets 5 min, then on rack | Drizzle glaze over cooled cookies, set 1 hr | ||
| 1 teaspoon baking soda | ||||||||||
| 1/4 teaspoon salt | ||||||||||
| 113 g unsalted butter, softened to room temperature | Beat butter & brown sugar 3 min | Beat in egg 30 sec | Beat in maple syrup, vanilla & maple extract 1 min | |||||||
| 200 g packed dark brown sugar | ||||||||||
| 1 large egg, at room temperature | ||||||||||
| 80 ml pure maple syrup | ||||||||||
| 1 teaspoon pure vanilla extract | ||||||||||
| 1 teaspoon maple extract | ||||||||||
| 120 g chopped pecans | ||||||||||
| 28 g unsalted butter | Melt butter with maple syrup over low heat | Whisk in confectioners' sugar & salt | ||||||||
| 80 ml pure maple syrup | ||||||||||
| 112 g sifted confectioners' sugar | ||||||||||
| pinch of salt, to taste | ||||||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.