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Maple Brown Sugar Cookie Recipe

These Maple Brown Sugar Cookies are one of our favorites, and not just because our Corey's Infused Cinnamon Maple Syrup makes them even more delicious! We top ours with maple icing for an extra special treat.

Note – It's important to chill the dough, so you'll want to chill for a minimum of 2 hours or make the dough the day before and chill it overnight


Maple Brown Sugar Cookies on cookie tray with Coreys Sugar Shack logo

Ingredients

  • 2 1/3 cups all purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter (room temperature)

  • 1 cup dark brown sugar

  • 1 large egg (room temperature)

  • 1/3 cup Corey's Infused Cinnamon Maple Syrup

  • 1 teaspoon pure vanilla extract

  • 1 cup chopped pecans

Maple Icing


Directions

  1. Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.

  2. Using a hand mixer or a stand mixer, cream the butter and brown sugar together on medium speed until smooth, about 1-2 minutes. 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 and vanilla extract, then beat on high speed until combined.

  3. Pour the dry ingredients in the wet ingredients, then mix on low until combined. Add the pecans, then beat on low speed until combined. Dough will be creamy and soft.

  4. Cover and chill the dough for 2 hours in the refrigerator (or overnight). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking.

  5. Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.

  6. Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. Bake each batch for 12-13 minutes until lightly browned on the sides.

  7. 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, creating cracks. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

  8. 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. Drizzle over cooled cookies. Icing will set after about 1 hour.


Cookies stay fresh covered at room temperature for up to 1 week.

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