Name: Maple Brown Sugar Cookies
Prep time: 2 h 30 min
Cook time: 13 min
Total time: 2 h 43 min
Cuisine: American
Ingredients: 2 and 1/3 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup packed dark brown sugar; 1 large egg; 1/3 cup pure maple syrup; 1 teaspoon pure vanilla extract; 1 teaspoon maple extract; 1 cup chopped pecans

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Oh My Maple, These Cookies Are Life!

Ever had a cookie that just hugs you back? Like, seriously—some cookies are just there to be cute, but these maple brown sugar cookies? They’re like a warm, gooey hug in cookie form. 🍪❤️

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Okay, so let’s chat about what you need for these bad boys. First off, flour! You gotta have about 2 and 1/3 cups of it (yeah, I know, that’s a weird measurement, but trust me).

And then there’s the baking soda — just a teaspoon. Salt, too, but only half a teaspoon. Don’t be skipping on that salt.

Butter—unsalted, ½ cup. Super creamy. You want it SOFT, like, leave it out for a bit soft.

Brown sugar? You need a whole cup of the dark stuff (packed, of course). For that sweet maple twist, grab a ⅓ cup of pure maple syrup. It’s *chef’s kiss*.

Oh! And you can’t forget the egg (make sure it’s room temp!) and vanilla extract (that’s a teaspoon of pure magic).

Oh, and pecans! A cup of those chopped up — they add this lovely crunch. (If you’re not feeling nuts, skip them, but like, why would you??)

You’ll also want a bit more butter and maple syrup for that glorious icing, plus confectioners’ sugar. YUM.

So Here’s Why I Make This Constantly

Alright, real talk. I make these cookies like they’re going out of style ’cause they remind me of this cozy autumn day a few years back. I was at my grandma’s house, and she pulled out this ancient recipe book filled with handwritten notes and splatters. Like, it looked like it survived a tornado and a few kitchen disasters (probably mine).

Anyway, she made these cookies, and we snuggled up with hot cocoa while the leaves danced outside. Every bite was like a little piece of that day, ya know? So now, I’m passing that love down with these cookies.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

(Another beautiful shot because we can’t get enough!)

You gotta see these cookies from another angle—it’s like they’re begging to be eaten!

The One Trick That Changes Everything

Okay, listen up! Here’s the ONE trick: chill that dough. Like, really chill it. I’ve made the mistake of skipping this step and ended up with flat pancakes instead of cookies. Just… no. So please, cover it and chill it for at least 2 hours. It makes all the difference!

Don’t Mess This Up (My Top Tips)

– Measure your flour properly: Spoon it into the cup, then level it off. Don’t just shove your measuring cup into the bag. Trust me, it’s a game changer.

– Check the cookies early: Bake for 12-13 minutes, but start looking at them at 11. No one wants burnt edges! (Unless you’re into that sort of thing…)

– Bang the pan: If your cookies are looking puffy when they come out, give the pan a little bang on the counter. It helps them crack nicely!

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you wanna keep these cookies around for more than a day (good luck with that, honestly), just cover them and store at room temperature. They’ll stay fresh for about a week! But let’s be real, they probably won’t last that long. 😉

If You Liked This, You’ll Probably Like These Too

Okay, if you’re vibing with these maple brown sugar cookies, you gotta try my chocolate chip cookies (classic, but like, you can never go wrong). Or how about some snickerdoodles? They’re just as cozy! And, um, if you wanna go wild, my pumpkin spice muffins are a fall must.

So, what do you think? Have you made cookies that bring back all the feels? I’d love to hear your cookie stories! 🍪✨

Maple Brown Sugar Cookies

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Indulge in the delightful flavor of Maple Brown Sugar Cookies! With crisp edges and chewy centers, these treats are enhanced by a luscious maple icing. Perfect for any occasion, these cookies are sure to become a beloved favorite. Remember to chill the dough for at least 2 hours for the best texture, or prepare it the night before!

Author: XXXXX
Prep Time: 150 minutes
Cook Time: 13 minutes
Total Time: 2 hours 43 minutes
Yield: About 28 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

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2 and 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
1/3 cup pure maple syrup
1 teaspoon pure vanilla extract
1 teaspoon maple extract
1 cup chopped pecans

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Instructions

In a bowl, whisk together flour, baking soda, and salt. Set aside.
In a mixer, cream butter and brown sugar until smooth. Add egg and mix well. Incorporate maple syrup, vanilla extract, and maple extract.
Gradually add dry ingredients to wet mixture, mixing on low speed. Stir in chopped pecans.
Cover dough and chill in the refrigerator for at least 2 hours.
Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
Roll dough into balls (about 1.5 tablespoons each) and place on prepared sheets. Bake for 12-13 minutes until edges are lightly browned.
Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
For icing: Melt butter and maple syrup in a saucepan; whisk in confectioners’ sugar until smooth. Drizzle over cooled cookies.