Maple Brown Sugar Cookies:
- 2 and 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1 cup brown sugar (preferably dark brown sugar)
- 1 egg
- 1/3 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple extract (imitation)
- 1/2 cup chopped pecans (optional)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons pure maple syrup
- 1 cup confectioners' sugar, sifted
- Pinch of salt (optional)
1. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
2. In a large bowl, cream together the butter and brown sugar until light and fluffy. Add in the egg and mix until well combined. Add in the pure maple syrup, vanilla extract, and maple extract, and mix until smooth.
3. Gradually add the dry ingredients to the wet ingredients and mix until just combined. If using, fold in the chopped pecans.
4. Cover the dough and refrigerate for at least 2 hours, or overnight if preferred.
5. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Roll the dough into 1.5 tablespoon-sized balls and place them onto the prepared baking sheet. Leave about 2 inches of space between each cookie.
7. Bake for about 13 minutes or until the edges are lightly golden. The centers may still appear slightly undercooked, but they will firm up as they cool.
8. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
9. To make the maple icing, combine the melted butter, pure maple syrup, confectioners' sugar, and salt (if using) in a small bowl. Whisk until smooth and well combined.
10. Drizzle the maple icing over the cooled cookies. Allow the icing to set before serving or storing.
Enjoy these irresistible Maple Brown Sugar Cookies with their delightful crisp edges and chewy centers!