Maple Brown Sugar Cookies
User Reviews
4.8
Maple Brown Sugar Cookies
Description
This Maple Brown Sugar Cookies recipe begins by melting butter and stirring it with tightly packed brown sugar and maple syrup, creating a sweet base with maple tones. Vanilla and maple extracts amplify the flavor. A room temperature beaten egg is stirred in to add moisture and richness.
Dry ingredients—flour, cornstarch, baking powder, baking soda, and salt—are mixed separately and gradually incorporated into the wet ingredients to form a dough. Chilling in the refrigerator for at least an hour firms the dough, which can be kept up to five days before baking.
Before baking, dough balls are rolled or sprinkled with granulated sugar, adding a light crunchy finish. Baking at 375°F yields cookies with chewy interiors and a gentle crispness. Cooling on the cookie sheet preserves their texture.
Stored in an airtight container at room temperature, these cookies maintain freshness for several days.
Ingredients
- 1 cup butter melted and cooled, unsalted
- 1 ½ cup brown sugar tightly packed
- ⅓ cup maple syrup (pure or faux -- I honestly prefer Aunt Jemima!)
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1 large egg (room temperature & lightly beaten.)
- 3 cups all-purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- granulated sugar for rolling or sprinkling
Instructions
- Melt butter in large, microwave-safe bowl and allow to cool completely.
- Stir in brown sugar and maple syrup until completely combined.
- Stir in vanilla extract and maple extract.
- Add egg and stir until well-combined.
- In separate, medium-sized bowl, combine flour, cornstarch, baking powder, baking soda and salt.
- Gradually (about ¼ of the mixture at a time), add the flour mix to the butter mixture and stir until completely combined.
- Chill in refrigerator for at least one hour (may chill longer, up to 5 days).
- Once dough is about 30 minutes from being ready, preheat oven to 375F and line a baking sheet with parchment paper.
- Once dough has chilled, scoop into 2-Tablespoon (45g) sized scoops. Roll in or sprinkle lightly with granulated sugar and bake for 10-12 minutes.
- Allow cookies to cool completely on cookie sheet. Do not put dough for following batches on hot cookie sheets, cookie sheets should always be room temperature or colder.
Notes
- Store cookies in an airtight container at room temperature for up to five days to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 155kcal | 8% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 23mg | 8% |
| Sodium | 64mg | 3% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 199IU | 4% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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