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–+ servings
Maple Brown Sugar Cookies

Maple Brown Sugar Cookies

Warm and nutty these maple brown sugar cookies have a chewy, soft center and crispy edges to make each bite indulgent.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Servings 15 cookies
Calories 258 kcal

Ingredients
  

For the cookies:

  • 1/2 cup butter (113 g) (1 stick) – to make brown butter
  • 1 cup brown sugar (200 g) packed
  • 1/4 cup maple syrup (60 ml)
  • 1 egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour (250 g)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt

For the glaze:

  • 1/4 cup butter (57 g)
  • 1/4 cup maple syrup (60 ml)
  • 1/2 cup sugar (60 g) powdered

Instructions
 

  • Prepare the Brown Butter: In a medium saucepan, melt the butter over medium heat, stirring constantly. The butter will start to bubble and change color. Continue cooking until it turns golden brown and develops a nutty aroma. Remove from heat and let it cool slightly. (Time: 5-7 minutes)
  • Prepare the Dough: In a large bowl, add the brown butter with the brown sugar, maple syrup, egg and vanilla. Mix until the mixture is smooth and completely combined.
    In the same bowl, add the flour, baking soda, baking powder, cinnamon and salt. Mix until the dry ingredients are incorporated and you get a homogeneous dough.
  • Shape and Bake the Cookies: Preheat the oven to 350°F (175°C). Form dough balls and place them on a parchment-lined baking sheet, leaving space between each cookie.
    Bake at 350°F (175°C) for 10 to 12 minutes, or until the edges are golden and the center is set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  • Prepare the Glaze: In a bowl, add the powdered sugar, butter at room temperature, and maple syrup, beating until smooth.
  • Glaze the Cookies: Once the cookies are completely cool, spread the frosting on top. You can use a spoon to decorate.

Notes

  • Brown Butter: Make sure not to burn the butter when browning it. Once it starts to turn golden and has a nutty aroma, remove it from the heat immediately. Letting it cool slightly before using it will prevent the sugar or egg from melting when mixed.
  • Brown butter adds a deeper, nutty flavor to the cookies, which pairs beautifully with the maple syrup and brown sugar.
  • Mixing Ingredients: Mix the wet and dry ingredients just until combined. Overmixing can result in denser, less tender cookies.
  • Cookie Texture: For crispier cookies, bake for an additional minute or two.
  • Flavor Variations: Adding a bit of orange or lemon zest to the dough can give it a citrusy touch that pairs well with the maple syrup.
    You can also mix in chopped nuts, such as pecans or walnuts, for added crunch and a richer, nutty flavor.
  • Glaze: If you prefer a thicker glaze, add more powdered sugar. If the glaze is too thick, you can thin it out with a small amount of milk or water.
  • Storage: Store the cookies in an airtight container at room temperature for up to 4-5 days. If they are glazed, make sure the glaze is fully set before stacking the cookies.
  • These cookies also freeze well, either before or after baking. If freezing before baking, shape the dough into balls and freeze on a tray before transferring to a freezer bag.

Nutrition

Calories: 258kcalCarbohydrates: 41gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 35mgSodium: 172mgPotassium: 69mgFiber: 0.5gSugar: 27gVitamin A: 300IUVitamin C: 0.003mgCalcium: 39mgIron: 1mg
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