Description

These Maple Brown Sugar Cookies deliver a perfect balance of big maple flavor, crisp edges, and mega chewy centers enhanced with crunchy pecans. The dough requires chilling for at least 2 hours to develop the texture, making it an ideal treat to prepare ahead. Finished with a luscious maple icing, these cookies are a favorite from Sally’s Baking 101 and offer a wonderfully indulgent maple experience in every bite.

Ingredients

Scale

Dry Ingredients

2 and 1/3 cups (292g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1 cup (200g) packed dark brown sugar
1 large egg, at room temperature
1/3 cup (113g/80ml) pure maple syrup
1 teaspoon pure vanilla extract
1 teaspoon maple extract

Add-ins

1 cup (120g) chopped pecans

Maple Icing

2 Tablespoons (28g) unsalted butter
1/3 cup (113g/80ml) pure maple syrup
1 cup (112g) sifted confectioners’ sugar
Pinch of salt, to taste

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Instructions

Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until fully combined. Set aside this dry mixture for later use.
Cream Butter and Sugar: Using a handheld or stand mixer with a paddle attachment, beat the softened unsalted butter and packed dark brown sugar on medium-high speed for about 3 minutes until the mixture is light and creamy.
Add Egg and Extracts: Add the large egg to the creamed mixture and beat on high speed for about 30 seconds until combined. Then add the pure maple syrup, vanilla extract, and maple extract, beating on high speed for an additional minute until fully incorporated.
Combine Wet and Dry: Pour the dry ingredients into the wet mixture and beat on low speed just until combined. Add the chopped pecans and mix on low speed until they are evenly incorporated, creating a soft, creamy dough.
Chill Dough: Cover the dough and refrigerate it for at least 2 hours, or up to 3 days. If chilled longer than 3 hours, allow the dough to sit at room temperature for about 30 minutes before proceeding.
Prepare to Bake: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.
Shape Cookies: Scoop approximately 1.5 tablespoons (35g) of dough per cookie and roll into balls. Arrange them on the prepared baking sheets, spacing each about 3 inches apart to allow for spreading.
Bake Cookies: Bake for 12–13 minutes or until the edges become lightly browned and set, while the centers remain soft. After baking, cool the cookies on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Make Maple Icing: In a small saucepan over low heat, melt the 2 tablespoons of unsalted butter and 1/3 cup pure maple syrup, stirring occasionally. Remove from heat and whisk in the sifted confectioners’ sugar and a pinch of salt until smooth. Taste and adjust salt if needed.
Finish and Store: Drizzle the maple icing over the cooled cookies. Allow the icing to set for about 1 hour. Store the cookies covered tightly at room temperature for up to 2 days or refrigerate for up to 1 week.

Notes

Chilling the dough is essential to achieving the perfect chewy texture, so don’t skip or shorten this step.
Use dark brown sugar for richer flavor depth in the cookie base.
Allowing the dough to sit at room temperature after long chilling makes it easier to scoop and shape.
Parchment paper or silicone mats prevent sticking and promote even baking.
Maple extract enhances the maple flavor without overpowering the natural maple syrup.
Cookies continue to set as they cool, so avoid overbaking for maximum chewiness.
The maple icing sets to a nice glaze but remains delightfully soft.