Friday, September 13, 2019

Maple Brown Sugar Cookies

AND Maple Brown Sugar Cookies are a Friday Ever Ready Special.  

They cookies are
Not cakey
Brown sugared and buttery
Unbelievably chewy and soft in the center
Crisp on the edges
Made with pure maple syrup
Topped with luscious maple icing

The maple icing sets, so these are perfect for stacking and transporting. Because, trust me, you’ll want to bring these everywhere you go. 
Thank you sallysbakingaddiction  for sharing your tasty recipe. 

Cook;s Notes: Chilling the cookie dough is imperative. 30 minutes in the refrigerator makes for easier handling of the dough. Flour your hands when rolling the dough into balls. 

Recipe makes 24 cookies.
Ingredients

  • 2-1/3 cups all-purpose flour 
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon Saigon cinnamon
  • 1/2 cup butter, softened 
  • 1 cup packed dark brown sugar
  • 1 large egg, at room temperature
  • 1/3 cup pure maple syrup not pancake syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon maple extract
  • 1 cup finely chopped pecans or walnuts 
Maple Icing
  • 1 tablespoons butter
  • 1/3 cup pure maple syrup
  • 1 cup sifted confectioners’ sugar
  • Pinch salt, to taste
  • Milk if needed
Directions: 
  • Whisk the flour, baking soda, cinnamon 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 minute. 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 and maple extracts, then beat on high speed until combined.
  • Pour the dry ingredients to the wet ingredients, then mix on low until combined. Add the nuts and beat on low speed until combined. 
  • Cover and chill the dough for 30 minutes in the refrigerator. 
  • Preheat oven to 350  degrees. Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Roll cookie dough into balls, about 2 tablespoons of dough per cookie. Bake each batch for 11-2 minutes until lightly browned on the sides. The centers will look very soft.
  • Remove from the oven. If your warm cookies look puffy, lightly bang the pan on the counter when you remove it from the oven. That will help slightly deflate the cookies, Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  • Make the icing: 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. Add in milk to get needed consistency. Frost cooled cookies. Icing will set after about 1 hour.
  • I added sprinkles because everything always tastes better when sprinkles are used.
Alert:Full Moon Tonight 

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