Maple Brown Sugar Cookies

The Gnomes are taking a fall cookie break, no matter the outside temperature.  Who can resist a Maple Brown Sugar Cookie from this plate? 

MAPLE BROWN SUGAR COOKIES
These 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. You’ll want to find someone in your world to share a cookie with. 

Thank you sallysbakingaddiction for sharing your tasty recipe.

Cook's Notes: Chilling the cookie dough is imperative. 30 minutes in the refrigerator makes the dough easier to handle. Flour your hands when rolling the dough into balls. The 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 tablespoon butter
• 1/3 cup pure maple syrup
• 1 cup sifted confectioners’ sugar
• Pinch of salt, to taste
• Milk if needed
• Sprinkles

Cookie 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 into 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.

Icing Directions:
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 milk to reach the desired consistency. Frost cooled cookies. The icing will set in about 1 hour.
I added sprinkles because everything tastes better with sprinkles.