Maple Brown Sugar Cookies
These Maple Brown Sugar Cookies are chewy on the inside, slightly crispy on the outside, and are bursting with rich maple flavor. Top with an optional maple brown sugar frosting to take them to the next level.
Servings: 18 cookies
Calories: 295kcal
Ingredients
Maple Brown Sugar Cookies
- 10 tablespoons unsalted butter *
- 1 cup dark brown sugar packed
- 1 large egg room temperature
- ⅓ cup pure maple syrup
- 2 teaspoons maple extract
- 2 ⅓ cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- Turbinado, granulated, or powdered sugar optional for rolling
Maple Brown Sugar Frosting
- 1 cup dark brown sugar packed
- ½ cup heavy cream
- 1 tablespoon unsalted butter
- ½ teaspoon maple extract
- ½ teaspoon salt
- 1 ½ cups powdered sugar sifted
- Chopped salted, roasted pecans optional for topping
Instructions
Maple Brown Sugar Cookies
- Line 2 rimmed baking sheets with silicone baking mats. Set aside.
- Melt butter in a large stainless steel pan over medium heat.
- Once melted, whisk continually until brown bits start to form and the butter is foaming, golden in color, and has a nutty aroma, about 1-5 minutes.
- Carefully and quickly pour into a large mixing bowl (you should end up with 1/2 cup brown butter) and allow to cool for 10 minutes.
- Once cooled, whisk in brown sugar until combined, then whisk in egg, maple syrup, and maple extract until smooth.
- Use a rubber spatula to fold in the flour, cinnamon, baking soda, and salt until smooth.
- Use a large cookie scoop to scoop the dough into 18 dough balls, roll in optional sugar of choice, then place 9 dough balls onto each prepared baking sheet.
- Optional: cover with saran wrap and chill in the fridge for 2 hours.
- Preheat oven to 350 degrees F, then working with 1 baking sheet at a time, bake in preheated oven for 10-13 minutes or until the edges are lightly browned and set but the centers still look soft.
- Cool the cookies on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely before topping them with optional frosting.
Maple Brown Sugar Frosting
- Whisk together brown sugar and cream in a medium sized saucepan, then bring to a boil over medium heat.
- Once boiling, boil for 3 minutes, whisking constantly.
- Remove from the heat and whisk in butter, maple extract, and salt until the butter has melted.
- Whisk in sifted powdered sugar until smooth, then spoon the frosting over the cooled cookies.
- Optional: top with chopped pecans, then enjoy!
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Notes
*If you would like to skip browning the butter, change the amount to 8 tablespoons (instead of 10), melt the butter, then proceed with the recipe as written.
There are a lot of ways to serve these cookies (rolled in different sugars, frosted or not, etc.). My favorite way to enjoy these is by rolling them in granulated sugar, baking, cooling, then topping with the maple frosting and a few chopped pecans!
Nutrition
Serving: 1frosted cookie | Calories: 295kcal | Carbohydrates: 51g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 269mg | Potassium: 76mg | Fiber: 0.5g | Sugar: 37g | Vitamin A: 326IU | Vitamin C: 0.04mg | Calcium: 39mg | Iron: 1mg
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