How to make Chewy Maple Brown Sugar Cookies
Ingredients:
- 1 cup (225g) unsalted butter
- 2 1/4 cups (292g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (200g) dark brown sugar, packed
- 1/4 cup (60mL) pure maple syrup
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 3/4 cup (100g) powdered sugar
- Pinch of salt
- 3 tablespoons pure maple syrup (for icing)
- Sea salt flakes (optional – for topping)
Directions:
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Brown the Butter
Start by placing the unsalted butter in a medium saucepan or skillet over medium heat. Stir constantly until the butter melts and begins to sizzle. After about 5 minutes, the butter will start to brown. Watch closely, as it can burn quickly. Once browned, pour it into a large bowl, scraping in those tasty brown bits from the bottom of the pan. Allow the brown butter to cool to room temperature, which should take around 20 minutes.
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Prepare the Dry Ingredients
While the butter cools, take a separate medium bowl and whisk together the flour, baking soda, baking powder, ground cinnamon, and salt. Set this mixture aside for now. -
Mix the Wet Ingredients
Back to the bowl with the cooled brown butter! Add in the dark brown sugar and whisk until it combines well, noting that it will be a bit grainy. Next, mix in the pure maple syrup, egg, and vanilla extract. Whisk everything together until the mixture is smooth. -
Combine Wet and Dry Ingredients
Gently fold in the dry flour mixture until you see no more streaks of flour. The cookie dough should hold its shape well when scooped. If the dough feels too soft, let it sit at room temperature for about 10 minutes to firm up. -
Shape the Cookies
Use a large cookie scoop to portion out 4 or 5 balls of dough onto a parchment-lined baking sheet, ensuring there’s at least 3 inches of space between each cookie. -
Bake the Cookies
Preheat your oven and bake the cookies for 10 to 12 minutes or until the edges are golden brown and the centers look set. Let the cookies cool on the baking sheet for about 5 minutes, and then transfer them to a wire rack to cool completely. Repeat this process with the remaining dough. -
Make the Salted Maple Icing
In a medium bowl, whisk together the powdered sugar, pinch of salt, and 3 tablespoons of pure maple syrup until smooth. If the icing is too thick, add a splash of water to thin it out. If it’s too thin, stir in more powdered sugar until the desired consistency is reached. -
Finish the Cookies
Once the cookies are fully cooled, drizzle the salted maple icing over them. If you wish, sprinkle a few sea salt flakes on top for added flavor.
Why You’ll Love This Recipe
Chewy Maple Brown Sugar Cookies are an absolute delight! These cookies boast a deep flavor thanks to the brown butter and dark brown sugar, complemented perfectly by the sweetness of maple syrup. With their soft and chewy texture, every bite is satisfying and comforting. They’re perfect for any occasion, whether it’s a family gathering or just a cozy evening at home.
Nutritional Benefits
These cookies bring more than just a sweet treat to the table. Here’s a quick look at some nutritional highlights:
- Butter: Provides essential fats and contributes to that delicious chewy texture.
- Dark Brown Sugar: Adds minerals like calcium, potassium, and iron, offering more than just sweetness.
- Maple Syrup: Contains antioxidants and can help provide vitamins and minerals.
- Eggs: A great source of protein and offers essential amino acids.
Enjoying these cookies not only satisfies your sweet tooth but also adds some nutritional value to your dessert!
What to Serve With Chewy Maple Brown Sugar Cookies
Pair these cookies with a glass of milk for a classic treat! Alternatively, enjoy them with a warm cup of coffee or tea. For a fun twist, serve them alongside a scoop of vanilla ice cream or a drizzle of chocolate sauce to create a delightful dessert experience.
How to Store Chewy Maple Brown Sugar Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last for up to a week, but you’ll likely eat them much sooner! If you want to keep them longer, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer bag. They’ll stay good for up to three months frozen.
Tips and Mistakes to Avoid
- Don’t Overheat the Butter: Watch the butter carefully while browning. It can easily go from perfectly browned to burnt in seconds.
- Allow Cooling Time: Let the brown butter cool completely to ensure the eggs do not scramble when mixed.
- Don’t Overmix the Dough: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to tough cookies.
Variations
- Nutty Add-in: Add chopped nuts like walnuts or pecans for a crunchy texture.
- Dried Fruits: Incorporate dried cranberries or raisins for a fruity twist.
- Spice It Up: Try adding a bit of nutmeg or ginger for a spicier cookie.
FAQs
1. Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but reduce the added salt in the recipe to avoid overly salty cookies.
2. What can I substitute for maple syrup?
If you don’t have maple syrup, you can substitute it with honey or agave syrup, although it will change the flavor.
3. Can I make these cookies gluten-free?
Yes! Use a gluten-free all-purpose flour blend in place of regular flour. Ensure that your baking powder and baking soda are also gluten-free.
Enjoy your baking adventure with these Chewy Maple Brown Sugar Cookies! They’re sure to become a new favorite in your home.
Chewy Maple Brown Sugar Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter Browned for flavor
- 2 1/4 cups all-purpose flour Spoon and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup dark brown sugar Packed
- 1/4 cup pure maple syrup
- 1 large egg At room temperature
- 2 teaspoons pure vanilla extract
- 3/4 cup powdered sugar For icing
- Pinch salt For icing
- 3 tablespoons pure maple syrup For icing
- Sea salt flakes Optional for topping
Instructions
Preparation
- Brown the butter in a medium saucepan over medium heat, stirring constantly until melted and sizzling, about 5 minutes. Pour into a bowl and cool to room temperature for about 20 minutes.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Set aside.
- In the bowl with the brown butter, whisk in dark brown sugar until well combined, then mix in maple syrup, egg, and vanilla extract until smooth.
- Gently fold the dry ingredients into the wet ingredients until no flour streaks remain. Let the dough sit at room temperature for about 10 minutes if it's too soft.
- Use a large cookie scoop to portion out 4 or 5 balls of dough onto a parchment-lined baking sheet, leaving 3 inches of space between each cookie.
Baking
- Preheat the oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes until edges are golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Icing
- In a medium bowl, whisk together powdered sugar, pinch of salt, and 3 tablespoons of maple syrup until smooth. Adjust thickness with water or more powdered sugar as needed.
Finishing Touches
- Once the cookies are cool, drizzle the salted maple icing over them and sprinkle with sea salt flakes if desired.