Maple Brown Sugar Cookies (Chewy + Maple Icing)

If you adore that perfect blend of sweet, spicy, and nutty flavors wrapped up in a chewy, buttery bite, you are going to fall head over heels for these Maple Brown Sugar Cookies (Chewy + Maple Icing). Featuring crisp edges that give way to soft, tender centers, enhanced by crunchy pecans and a luscious, homemade maple icing, this recipe strikes the ultimate balance between cozy comfort and indulgent sweetness. What makes these cookies truly unforgettable is the rich maple syrup infusion both in the dough and the glaze, creating layers of flavor that feel like a warm hug in cookie form. Whether you’re baking for a special occasion or just because you deserve a treat, these cookies will quickly become a staple in your recipe repertoire.

this Recipe

Ingredients You’ll Need

Every ingredient in this recipe plays an essential role, from the tender crumb of the flour to the deep caramel notes of the dark brown sugar. Simple yet thoughtfully chosen, these ingredients come together to create a cookie that’s chewy, flavorful, and beautifully textured. Let’s take a look:

• All-purpose flour (2 and 1/3 cups): The backbone of your cookies, providing structure without toughness.
• Baking soda (1 teaspoon): Helps the cookies rise and develop slightly crisp edges.
• Salt (1/4 teaspoon): Enhances all the sweet flavors and balances the maple syrup’s richness.
• Unsalted butter (1/2 cup, softened): For that melt-in-your-mouth texture and buttery richness.
• Dark brown sugar (1 cup, packed): Adds deep molasses notes and extra chewiness.
• Large egg (1, room temperature): Binds the dough and adds moisture.
• Pure maple syrup (1/3 cup): The star ingredient that infuses the dough with authentic maple flavor.
• Pure vanilla extract (1 teaspoon): Rounds out the flavors with sweet floral notes.
• Maple extract (1 teaspoon): Amplifies that signature maple taste for cookie perfection.
• Chopped pecans (1 cup): Adds a delightful crunch and nutty contrast.

For the Maple Icing:

• Unsalted butter (2 tablespoons): Creates a smooth, creamy base for the icing.
• Pure maple syrup (1/3 cup): Sweetens and intensifies the maple experience.
• Sifted confectioners’ sugar (1 cup): Gives the icing its velvety texture and subtle sweetness.
• Pinch of salt: Balances the sweetness and brightens the flavors.

How to Make Maple Brown Sugar Cookies (Chewy + Maple Icing)

Step 1: Combine the Dry Ingredients

Start by whisking together your all-purpose flour, baking soda, and salt in a medium bowl. This simple step ensures every cookie has an even texture and perfectly balanced rise. It might seem basic, but blending the dry ingredients thoroughly means you won’t get any big salty pockets or uneven baking later on.

Step 2: Cream the Butter and Brown Sugar

In a large bowl, beat the softened butter and packed dark brown sugar until the mixture becomes light, fluffy, and creamy—this usually takes about 3 minutes. This aeration step is critical because it gives your cookies lift and chewiness while melting in the rich molasses flavor from the brown sugar. You’ll already start to smell the warmth and sweetness that’s to come.

Step 3: Add the Egg and Flavorings

Next, beat in one room-temperature egg until fully combined, which helps bind the cookie dough. Then pour in the maple syrup, vanilla extract, and maple extract. Beat these ingredients together until smooth and fragrant—the aroma of maple syrup and extracts at this stage is pure bliss. It’s the secret weapon that makes these cookies stand out from any other brown sugar cookie you’ve tried before.

Step 4: Incorporate Dry Ingredients and Pecans

Pour your dry ingredient mix into the wet ingredients and gently beat on low speed until just incorporated. Overmixing can compromise the chewy texture. Finally, fold in the chopped pecans to distribute that irresistible crunch throughout your dough. Your dough should feel creamy, soft, and slightly sticky—perfect for chilling.

Step 5: Chill the Dough

Cover your dough tightly and refrigerate for at least 2 hours or up to 3 days. This chilling step is key to developing deep flavor and preventing the cookies from spreading too much in the oven. Patience here means better texture, richer taste, and easier cookie shaping later on.

Step 6: Shape and Bake the Cookies

Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats. Whether you’ve chilled the dough for a couple of hours or a few days, if it’s been longer than 3 hours, allow the dough to soften at room temperature for about 30 minutes. Scoop about 1.5 tablespoons of dough per cookie and roll into balls, spacing them 3 inches apart to give them room to spread. Bake for 12 to 13 minutes until the edges turn lightly brown but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.

Step 7: Make and Drizzle the Maple Icing

While your cookies cool, gently melt butter and maple syrup together over low heat, whisking occasionally. Remove the pan from heat and quickly whisk in sifted confectioners’ sugar and a pinch of salt. Taste and adjust if needed. Drizzle this luscious maple icing over your cooled cookies and let it set for about an hour. Once set, you’re looking at picture-perfect, shiny, sweet maple highlights on top of each chewy gem.

How to Serve Maple Brown Sugar Cookies (Chewy + Maple Icing)

Garnishes

To elevate your serving game, sprinkle a few toasted pecans or a light dusting of cinnamon over the iced cookies right before the glaze sets. Not only does this add a pop of texture, but the toasty nuts amplify that warm, nutty essence. A tiny pinch of flaky sea salt on top of the icing adds an extra dimension of flavor that perfectly balances the sweetness.

Side Dishes

Serve these cookies alongside a comforting mug of hot coffee or creamy latte to complement the maple and brown sugar flavors. For a cozy brunch spread, pair them with soft cream cheese or mascarpone cheese on the side—the tanginess contrasts beautifully with the sweet maple icing. They also shine alongside a scoop of vanilla or cinnamon ice cream for an indulgent dessert moment.

Creative Ways to Present

Lay out your Maple Brown Sugar Cookies (Chewy + Maple Icing) on a rustic wooden board surrounded by fresh autumn leaves and small bowls of chopped pecans and pure maple syrup for a charming fall-themed display. Wrap a few cookies in parchment paper tied with twine and a small cinnamon stick as thoughtful homemade gifts. You can even sandwich two cookies with extra maple icing for delightful maple cookie sandwiches that everyone will be fighting over.

Make Ahead and Storage

Storing Leftovers

Store your baked, iced cookies in an airtight container at room temperature for up to 2 days to keep them soft and chewy. If you prefer firmer icing, you can refrigerate them in a sealed container for up to a week. Just be sure to bring them to room temperature before serving so that the full maple flavor and chewiness come through.

Freezing

If you want to bake ahead or stash cookies for later enjoyment, the unbaked dough freezes beautifully. Shape dough balls and place them on a tray to freeze individually before transferring to a resealable bag. When ready, bake the frozen dough without thawing, adding a minute or two to the baking time. For baked cookies, freeze in an airtight container with parchment paper between layers. Thaw at room temperature before icing.

Reheating

To bring back that fresh-baked warmth, reheat cookies gently in a 300°F (148°C) oven for 3 to 5 minutes. This helps soften the centers and lightly crisp the edges again without melting the maple icing too much. Alternatively, a quick 10-second zap in the microwave can achieve similar results for a cozy treat anytime.

FAQs

Can I use light brown sugar instead of dark brown sugar?

Yes, but dark brown sugar provides deeper molasses flavor and chewiness, which complement the maple beautifully. Light brown sugar will still work but expect a slightly milder taste.

What if I don’t have maple extract?

You can omit maple extract if needed; the pure maple syrup adds plenty of flavor on its own. However, the extract intensifies that classic maple taste, so it’s worth grabbing when you can.

Why does the dough need to chill for so long?

Chilling lets the ingredients meld for richer flavor and prevents the cookies from spreading too thin while baking, ensuring chewy centers and crisp edges.

Can I substitute pecans with another nut?

Absolutely! Walnuts or chopped almonds can be great alternatives if you prefer different textures or flavors. Just toast them lightly beforehand for extra nuttiness.

How thick should I make the icing?

The icing should be pourable but thick enough to set after about an hour. If it’s too runny, add a bit more confectioners’ sugar; if too thick, whisk in a small splash of maple syrup.

Final Thoughts

Nothing says comfort and celebration quite like biting into these Maple Brown Sugar Cookies (Chewy + Maple Icing). They are the kind of cookies you’ll want to make again and again, whether it’s for cozy fall afternoons, special gatherings, or just rewarding yourself with a truly exceptional treat. So grab your ingredients, set that timer for chilling, and get ready to fall in love with a cookie recipe that feels like a warm maple hug with every delicious bite.

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