Ingredients For Maple Brown Sugar Cookies?

• All Purpose Flour

• Butter

• Brown Sugar

• Eggs

• Vanilla Extract

• Baking soda

• Salt

• Maple Extract: It will enhance the maple syrup flavor. If you don’t have it, you can simply leave it out however, the flavor wont be as intense.

• Maple Syrup: The maple syrup is the main ingredient for these maple brown sugar cookies. It will also create crispy edges in your cookies.

• Powdered Sugar: it’s used to sweeten and thicken the icing.

How To Make Maple Brown Sugar Cookies?

1. Whisk wet Ingredients together until fluffy and mixture turns a golden brown colour.

2. Mix dry Ingredients together

3. Cover and chill the dough for at least 30 minutes or 2 hours. If chilling longer, make sure to let the dough sit out at room temperature for at least 35 minutes before scooping and baking.

4. Use a 1,5 ounce cookie scoop, and bake for 12 to 14 minutes.

5. Remove from oven, if the top of the cookies are puffy, gently bang the tray on the counter a few times. This will help the top flatten out a little more, creating cracks on the top of the cookies.

Do I Have To Chill The Cookie Dough Before Baking?

Yes. There are a few reasons why it’s very important to chill this cookie dough for at least 30 minutes before baking. However, the main reason is that if you don’t, the cookies will spread way too much, and we don’t want that. Allowing the dough to rest will give time for the flour to absorb the flavours and let them settle in. This will create a supper, soft, chewy and gooey center while having a crispy exterior.

Can You Make The Cookie Dough Ahead Of Time?

Definitely! This is a great way if you’d like to prep in advance, or if you're ever just craving a cookie. You can make the cookie dough, cover it and place it in the fridge for up to 4 days before baking. When you're ready to bake, allow the cookies to come to room temperature, then follow the rest of the instructions.

How To Store Maple Brown Sugar Cookies?

The best way to store these maple brown sugar cookies is to cover them in an airtight container for up 1 week. This will keep the interior of the cookies chewy and soft while still having that crispy exterior.

Serving size

• Around 8 to 10 cookies

Ingredients

Cookie Dough

• 1/2 cup butter, room temperature

• 2/3 cup brown sugar

• 1/3 cup maple syrup

• 1 egg

• 1 tsp vanilla extract

• 1 tsp maple extract

• 1 3/4 cup All-purpose flour

• 1 tsp baking soda

• 1/4 tsp salt

Maple Icing

• 1 1/2 tbsp unsalted butter

• 1/4 cup maple syrup

• 1/2 cup powdered sugar

• Pinch of salt

Topping

• Candy eyes

Instructions

Step 1

• With a whisk, beat butter and brown sugar together until fluffy and mixture turns a golden brown colour (about 2 minutes). Add the egg and mix. Add the maple syrup, vanilla extract and maple extract and mix until a smooth consistency.

Step 2

• Add the flour, baking soda and salt. Mix until a soft dough forms. Cover and chill the dough for at least 30 minutes or 2 hours.

Step 3

• When ready to bake, preheat oven to 350°F (177C). Line a baking pan with parchment paper and set aside. Use a 1,5 ounce cookie scoop. Bake for 12 to 14 minutes, or until the cookies have puffed up, and the edges have set.

Step 4

• Remove from oven. While the cookies cool, make the icing. In a small saucepan over low heat, combine the maple syrup and butter mix until completely melted. Once melted, take off heat and mix in the sifted powdered sugar and salt. It should be a smooth consistency. Drizzle over cool cookies and add the candy eyes. Enjoy!