Maple Brown Sugar Cookies
These delightful Maple Brown Sugar Cookies are soft, chewy, and bursting with warm maple flavor. Perfect for a cozy afternoon treat or a sweet addition to any dessert table, these cookies are sure to be a hit!
Equipment
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 set measuring cups and spoons
- 1 baking sheet
- 1 parchment paper (optional)
- 1 cookie scoop or tablespoon
- 1 cooling rack
Ingredients
- 1 cup packed brown sugar
- ½ cup unsalted butter Softened.
- ¼ cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup chopped walnuts or pecans Optional.
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- In a mixing bowl, cream together the brown sugar and softened butter until light and fluffy.
- Add the maple syrup, egg, and vanilla extract to the mixture, and beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
- Gradually mix the dry ingredients into the wet ingredients until just combined. If desired, fold in the chopped nuts.
- Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden brown but the centers are still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- For an extra touch, drizzle some additional maple syrup on top of the cooled cookies.
- Store any leftovers in an airtight container to maintain freshness. These cookies can also be frozen for up to 2 months.
Notes
For an extra touch, drizzle some additional maple syrup on top of the cooled cookies.
Store any leftovers in an airtight container to maintain freshness. These cookies can also be frozen for up to 2 months.