Description
These Maple Brown Sugar Cookies feature a delightful blend of rich butter, brown sugar, and pure maple syrup enhanced with vanilla and maple extracts. Soft and chewy with a subtle maple flavor, these cookies are perfect for a comforting treat or sharing during the holidays.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (melted and cooled)
- 1 ½ cup brown sugar (tightly packed)
- ⅓ cup maple syrup (pure or imitation)
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1 large egg (room temperature and lightly beaten)
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
For Finishing
- Granulated sugar for rolling or sprinkling
Instructions
- Melt Butter: Melt butter in a large microwave-safe bowl and let it cool completely to avoid cooking the egg in the next steps.
- Combine Sugar and Syrup: Stir in the brown sugar and maple syrup into the cooled butter until fully combined and smooth.
- Add Extracts: Mix in the vanilla extract and maple extract thoroughly to infuse the dough with flavor.
- Incorporate Egg: Add the room temperature, lightly beaten egg to the mixture and stir well until everything is fully integrated.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Combine Wet and Dry: Gradually add about a quarter of the flour mixture at a time into the wet ingredients, stirring after each addition until a uniform dough forms.
- Chill Dough: Cover and refrigerate the dough for at least one hour. For best flavor and texture, the dough may be chilled up to five days.
- Preheat Oven: About 30 minutes before baking, preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Shape and Sugar Cookies: Scoop 2-Tablespoon (approximately 45 grams) portions of dough, roll them lightly in granulated sugar or sprinkle sugar on top, and place them on the prepared baking sheet.
- Bake Cookies: Bake for 10-12 minutes until edges are set but centers remain soft. Allow cookies to cool completely on the baking sheet. Ensure baking sheets are cool before placing subsequent batches of dough to maintain even baking.
Notes
- Use room temperature egg to ensure proper mixing and texture.
- Chilling dough enhances flavor and makes it easier to handle.
- Do not place dough on hot baking sheets to avoid spreading.
- This recipe makes about 24 cookies sized at 2 tablespoons each.
- Parchment paper helps prevent sticking and promotes even baking.
