Maple Brown Sugar Drop Cookies
- Anthology of Crumbs
- 1 day ago
- 1 min read
1
Maple Flakes:
Maple flakes (or crushed maple sugar) are highly recommended as an optional garnish to enhance the maple flavour and provide beautiful texture when set with the glaze.
2
Make Ahead Instructions:
You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow it to come to room temperature then continue with step 3.
3
Freezing:
Baked cookies, with or without icing, freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months; bake frozen dough balls for an extra minute (no need to thaw).
4
Pecans:
he pecans are optional, but add wonderful flavour and texture. You can leave them out or replace them with chopped walnuts.
Notes
1
Whisk Dry and Cream Wet: Whisk the flour, baking soda, and salt together in a medium bowl. Set aside. Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until smooth, about 1–2 minutes. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla bean paste (or fresh vanilla), and maple extract, then beat on high speed until combined.
2
Mix and Chill Dough: Pour the dry ingredients into the wet ingredients, then mix on low until combined. Add the pecans (if using), then beat on low speed until combined. The dough will be creamy and soft. Cover and chill the dough for 2 hours in the refrigerator (and up to 3 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking.
3
Bake Cookies: Preheat oven to 350°F (177°C). Line 2–3 large baking sheets with parchment paper or silicone baking mats. Roll cookie dough into balls, about 1 ½ Tablespoons of dough per cookie. Bake each batch for 12–13 minutes until lightly browned on the sides. The centres will look very soft.
4
Pan Bang and Cool: Remove from the oven. If your warm cookies look puffy, lightly bang the pan on the counter. This will help slightly deflate the cookies, creating lovely cracks. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
5
Prepare Maple Glaze: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste. Add a pinch of salt, if desired. Use immediately.
6
Glaze and Serve: Drizzle the glaze over the cooled cookies. Optionally, sprinkle maple flakes onto the glaze immediately after drizzling so they set with the glaze. The glaze will set after about 1 hour. Cookies stay fresh covered at room temperature for up to 1 week.
Instructions
2 ⅓ cups (291 g) all purpose flour (spoon and levelled)
1 tsp baking soda
½ tsp salt
½ cup (115 g) unsalted butter (softened to room temperature)
1 cup (200 g) packed dark brown sugar
1 large egg (at room temperature)
⅓ cup (80 ml) pure maple syrup
1 tsp vanilla bean paste (or seeds from 1 fresh vanilla pod)
1 tsp maple extract
1 cup (130 g) chopped pecans (optional)
Cookies
2 Tbsp (30 g) unsalted butter
⅓ cup (80 ml) pure maple syrup
1 cup (112 g) sifted confectioners’ sugar
pinch salt (to taste)
maple flakes (optional for sprinkling)
Maple Glaze
Maple Brown Sugar Drop Cookies
Anthology of Crumbs
With big maple flavour, crisp edges, and mega chewy centres, these cookies are a definite favourite for fall and winter gatherings. This recipe uses dark brown sugar for a deep, savoury molasses note, and the double hit of pure maple syrup and maple extract guarantees that warm, rich flavour shines through. Chilling the cookie dough is imperative to achieve the perfect texture.
Servings :
~ 20 cookies
Calories:
Prep Time
15 min
Cooking Time
12 min
Rest Time
2 hrs ( minimum chill)
Total Time
~2 hr 30 min
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