Prep Time: 2 hrs 15 mins | Cook Time: 13 mins | Total Time: 2 hrs 30 Min | Yield: 28 to 30 Cookies
These heavenly treats never fail to make our day amazing! These Maple Brown Sugar Cookies are simply the best snacks you can ever serve for your loved ones! Made with only four ingredients and baked in less than 15 minutes, this recipe is surely a
Ingredients:
1 c (112g) sifted confectioners’ sugar
A pinch of salt, to taste
1/3 c (80ml) pure maple syrup
2 tbsp (30g) unsalted butter
Directions:
For the Cookies:
In a mixing bowl, add salt, flour, and baking soda. Whisk until well incorporated.
In the bowl of the stand mixer, add brown sugar and butter. Beat for about 2 minutes or until smooth.
Gradually add the eggs, then beat on high speed for half a minute just until well incorporated.
Add vanilla extract, maple extract, and maple syrup. Beat again until well blended.
Transfer the dry ingredients into the bowl with the wet ingredients, then beat again on low speed until creamy.
Cover the dough with plastic, then place it in the fridge to chill for about 2 hours.
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Line parchment paper onto 2 to 3 large baking sheets.
Form small balls out of the cookie dough, then place them onto the prepared baking sheets. Make sure to leave a small space between each cookie dough.
Place the cookie sheets in the preheated oven and bake the cookies for about 12 to 13 minutes or until done.
Remove the cookies from the oven and allow them to cool at room temperature.
For the Icing:
Place a saucepan on the stove and turn the heat to low. Add butter and allow it to melt.
Add the maple syrup, then whisk until well blended. Remove the pan from the heat.
Add the confectioners’ sugar and a bit of salt. Stir until well blended.
Drizzle the icing over the cookies. Let them rest for another hour.
Serve and enjoy!
Notes:
You can make these cookies ahead of time. The dough can chill in the fridge for 4 days max. Thaw at room temperature before baking.
Place any leftovers in an airtight container. They can last up to one week on your counter or 3 months in the freezer.
I suggest using dark brown sugar for this recipe.
You can add pecans if you prefer.
Do not use breakfast syrup for this recipe.
Ingredients
- 1 c (112g) sifted confectioners’ sugar
- A pinch of salt, to taste
- 1/3 c (80ml) pure maple syrup
- 2 tbsp (30g) unsalted butter
Instructions
For the Cookies:
In a mixing bowl, add salt, flour, and baking soda. Whisk until well incorporated.
In the bowl of the stand mixer, add brown sugar and butter. Beat for about 2 minutes or until smooth.
Gradually add the eggs, then beat on high speed for half a minute just until well incorporated.
Add vanilla extract, maple extract, and maple syrup. Beat again until well blended.
Transfer the dry ingredients into the bowl with the wet ingredients, then beat again on low speed until creamy.
Cover the dough with plastic, then place it in the fridge to chill for about 2 hours.
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Line parchment paper onto 2 to 3 large baking sheets.
Form small balls out of the cookie dough, then place them onto the prepared baking sheets. Make sure to leave a small space between each cookie dough.
Place the cookie sheets in the preheated oven and bake the cookies for about 12 to 13 minutes or until done.
Remove the cookies from the oven and allow them to cool at room temperature.
For the Icing:
Place a saucepan on the stove and turn the heat to low. Add butter and allow it to melt.
Add the maple syrup, then whisk until well blended. Remove the pan from the heat.
Add the confectioners' sugar and a bit of salt. Stir until well blended.
Drizzle the icing over the cookies. Let them rest for another hour.
Serve and enjoy!
Notes
You can make these cookies ahead of time. The dough can chill in the fridge for 4 days max. Thaw at room temperature before baking. Place any leftovers in an airtight container. They can last up to one week on your counter or 3 months in the freezer. I suggest using dark brown sugar for this recipe. You can add pecans if you prefer. Do not use breakfast syrup for this recipe.
