🍁 Maple Brown Sugar Cookies 🍁
Ingredients
For the Cookies:
• 230 grams unsalted butter, softened to room temperature
• 200 grams dark brown sugar, firmly packed
• 60 ml pure maple syrup (Grade A or B for robust flavor)
• 1 large egg, room temperature
• 5 ml pure vanilla extract
• 315 grams all-purpose flour
• 5 grams baking soda (1 tsp)
• 3 grams fine sea salt (½ tsp)
• 2.5 grams ground cinnamon (½ tsp)
For the Maple Glaze:
• 120 grams powdered sugar, sifted
• 30 ml pure maple syrup
• 15–30 ml whole milk or cream (adjust for desired consistency)
• Pinch of cinnamon (optional, for garnish)
Instructions
Prep & Preheat
Preheat oven to 175°C (350°F). Line two baking sheets with parchment paper or silicone mats.
Cream Butter, Sugar & Syrup
In a large bowl, beat softened butter and brown sugar with a hand or stand mixer on medium speed for 2–3 minutes, until light and fluffy. Add maple syrup, egg, and vanilla. Beat for another minute until fully emulsified and smooth.
Combine Dry Ingredients
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add to the wet mixture on low speed, mixing just until no dry streaks remain. Do not overmix.
Portion & Flatten
Using a #40 cookie scoop (about 1½ tablespoons), portion dough into balls. Place on prepared sheets, spacing them 5 cm (2 inches) apart. Gently flatten each ball with the palm of your hand to about 1 cm thickness—this ensures even baking and prevents doming.
Bake to Perfection
Bake one sheet at a time in the center rack for 8–10 minutes. Cookies are done when edges are lightly golden but centers still look soft and slightly underbaked. They’ll firm up as they cool.
Cool Completely
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool fully before glazing.
Make the Glaze
In a small bowl, whisk together sifted powdered sugar and maple syrup. Add milk 1 tablespoon at a time until you reach a thick but pourable consistency—like heavy cream. Avoid making it too runny.
Glaze & Garnish
Drizzle glaze generously over cooled cookies using a spoon or piping bag. For extra flair, lightly dust with a pinch of cinnamon while glaze is still wet.
Set & Serve
Allow glaze to set for 15–20 minutes before stacking or serving. Best enjoyed the same day, or store in an airtight container for up to 3 days.
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