Bake soft, chewy brown sugar cookies infused with real maple syrup, topped with a simple homemade maple glaze.
Author:Ahazzam
Prep Time:15 min
Cook Time:11 min
Total Time:26 min
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup powdered sugar (for glaze)
2 tablespoons pure maple syrup (for glaze)
1-2 tablespoons milk or cream (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Stir in 1 tablespoon of maple syrup and the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 9 to 11 minutes, or until the edges are set and the centers look slightly soft.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
To make the glaze, whisk together the powdered sugar, 2 tablespoons of maple syrup, and milk or cream until smooth. Add milk slowly to reach your desired drizzling consistency.
Once cookies are cool, drizzle or spread the maple glaze over the tops. Allow the glaze to set before serving.
Notes
Use pure maple syrup, not pancake syrup, for the best flavor.
For extra chewy cookies, slightly underbake them by one minute.
Chill the dough for 30 minutes before scooping if your kitchen is warm.