Chewy Maple Brown Sugar Cookies
These delicious brown sugar cookies are soft, rich, and chewy, and topped with an amazing maple glaze.
Servings: 32 cookies
Ingredients
Cookies
- 1 cup Salted Butter room temperature
- 1 and 3/4 cups Dark Brown Sugar
- 1 Egg
- 1 Egg Yolk
- 2 teaspoons Vanilla Extract
- 1 tablespoon Maple Syrup
- 2.5 cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 teaspoon Cinnamon
Maple Glaze
- 2 tablespoons Butter
- 1/2 cup Maple Syrup
- 1.5 cups Powdered Sugar
- 1 pinch Salt
Instructions
Make the Cookies
- Preheat the oven to 350 degrees F.
- In the bowl of a stand mixer, beat the butter until creamy. Add the brown sugar and beat 1-2 minutes until well mixed and no chunks of brown sugar remain.
- Add the egg, egg yolk, vanilla extract and maple syrup. Beat two minutes, scraping down the sides of the bowl as needed, until mixture lightens in color and looks very fluffy.
- In another bowl, combine the baking soda, salt, cinnamon and flour. Add the flour mixture to the wet ingredients and mix just until the dough comes together and looks well combined.
- Line a baking sheet with parchment paper. Use a medium cookie dough scoop to portion out 2 tablespoons of dough, 8-10 dough balls per cookie sheet.
- Bake the cookies 10-12 minutes, just until the edges are set. Tops will be puffed and a little cracked, but will still be very soft. Remove cookie sheet from oven, but allow the cookies to cool on the sheet for 10 minutes before removing to a cooling rack. Cool completely before glazing.
Make the Glaze
- For the glaze, melt 2 tablespoons on butter in a small saucepan, then whisk in the maple syrup. Remove from heat and whisk in the powdered sugar and pinch of salt. Use a spoon to drizzle the glaze across the cooled cookies.
- Glaze will set in about an hour so you can stack the cookies.
Notes
It's important to use fresh brown sugar and beat the butter and sugar together very well; otherwise you may end up with chunks of brown sugar in the dough which will melt and spread when you bake the cookies.
Light brown sugar can be substituted for dark brown sugar; the flavor may be slightly less intense.
If the cookies spread into each other while baking, carefully place the top of a cup over one cookie at a time and very gently swirl it around the cookie. This will nudge it back into a perfectly circular shape.
As the cookies cool they will flatten. It's best to let them cool for a couple of hours before glazing and serving to give them a chance to get nice and chewy!
Cookie recipe adapted from The Vanilla Bean Blog.
Glaze recipe adapted from Sally's Baking Addiction.