Maple Brown Sugar Cookies and More Pressure Cooker Delights
These maple brown sugar cookies are buttery, soft, and infused with cozy maple syrup. A dreamy dessert that melts in your mouth with a sweet cinnamon crunch!
Equipment
- 1 Mixing bowl Large
Ingredients
Cookie Dough
- 1 cup unsalted butter melted and cooled
- 1 ½ cups brown sugar tightly packed
- ⅓ cup maple syrup pure or pancake syrup
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1 large egg room temperature and lightly beaten
- 3 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- granulated sugar for rolling or sprinkling
Instructions
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a large bowl, whisk together the melted and cooled butter with brown sugar until smooth.
- Add maple syrup, vanilla extract, maple extract, and the beaten egg; mix until well combined.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Slowly stir dry ingredients into wet ingredients until just combined. Avoid overmixing to keep cookies tender.
- Scoop dough using tablespoon or cookie scoop onto baking sheets, spaced 2 inches apart.
- Bake 10–12 minutes until edges are lightly golden and centers appear soft.
- Let cookies cool 5 minutes on baking sheet before transferring to a wire rack to fully cool.
Notes
Store in airtight containers at room temperature for up to 5 days. Freeze cookie dough or baked cookies for longer storage. Let thaw at room temp before serving. Optionally add chopped pecans or cinnamon if desired.