sOft maple brOwn sugar cOOkies

AuthorHeather WallaceCategoryDifficultyBeginner

These soft and pillowy cookies are reminiscent of the Lofthouse sugar cookies but with a hint of maple and speckled with pecans...and so delicious you'll keep coming back for more!

A perfect cookie to transition from fall to winter and dare I say you may not want to share them. lol

Yields22 Servings
Prep Time1 hr 15 minsCook Time11 minsTotal Time1 hr 26 mins

 1 cup unsalted butter
 2 ¾ cups all-purpose flour
 1 tsp baking soda
 ½ tsp salt
 ½ tsp ground cinnamon
 2 tsp cream of tartar
 1 cup brown sugar
 ¼ cup pure maple syrup
 1 large egg
 2 tsp vanilla extract
 1 cup chopped pecans
Maple Icing...
 2 tbsp unsalted butter
  cup pure maple syrup
 1 cup confectioners' sugar
 pinch of salt

Gather Ingredients...
1

Make the Dough...
2

In a small saucepan over low heat melt 1 cup of unsalted butter, set aside.

3

In a large bowl sift together 2 3/4 cup all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, and 2 teaspoons cream of tartar. Set aside.

4

In a separate medium-sized bowl whisk 1 cup of brown sugar and 1/4 cup pure maple syrup with the melted butter mixture until smooth.

5

Add 1 large egg and 2 teaspoons of vanilla, whisk until combined.

6

Pour wet ingredients into dry ingredients and mix with a rubber spatula.

The dough will be slightly crumbly.

7

Stir in 1 cup of chopped pecans.

Cover with plastic wrap and refrigerate for 1 hour.

Roll and Bake...
8

Preheat oven to 350°F.

Remove dough from the refrigerator and scoop dough (about 3 tablespoons each) onto a cookie sheet lined with parchment paper or a silicone mat.

9

Bake for 11 minutes to 12 minutes (cookies will appear undercooked).

Let cookies cool on the cookie sheet for 10 minutes before removing them onto a cooling rack.

Allow the cookies to cool completely.

For the Icing...
10

In a small saucepan melt 2 tablespoons of unsalted butter with 1/3 cup of pure maple syrup.

Add 1 cup of confectioners' sugar and a pinch of salt.

11

Drizzle the maple icing over cooled cookies and enjoy.

Cookies will last for 1 week in a covered container.

Ingredients

 1 cup unsalted butter
 2 ¾ cups all-purpose flour
 1 tsp baking soda
 ½ tsp salt
 ½ tsp ground cinnamon
 2 tsp cream of tartar
 1 cup brown sugar
 ¼ cup pure maple syrup
 1 large egg
 2 tsp vanilla extract
 1 cup chopped pecans
Maple Icing...
 2 tbsp unsalted butter
  cup pure maple syrup
 1 cup confectioners' sugar
 pinch of salt

Directions

Gather Ingredients...
1

Make the Dough...
2

In a small saucepan over low heat melt 1 cup of unsalted butter, set aside.

3

In a large bowl sift together 2 3/4 cup all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon, and 2 teaspoons cream of tartar. Set aside.

4

In a separate medium-sized bowl whisk 1 cup of brown sugar and 1/4 cup pure maple syrup with the melted butter mixture until smooth.

5

Add 1 large egg and 2 teaspoons of vanilla, whisk until combined.

6

Pour wet ingredients into dry ingredients and mix with a rubber spatula.

The dough will be slightly crumbly.

7

Stir in 1 cup of chopped pecans.

Cover with plastic wrap and refrigerate for 1 hour.

Roll and Bake...
8

Preheat oven to 350°F.

Remove dough from the refrigerator and scoop dough (about 3 tablespoons each) onto a cookie sheet lined with parchment paper or a silicone mat.

9

Bake for 11 minutes to 12 minutes (cookies will appear undercooked).

Let cookies cool on the cookie sheet for 10 minutes before removing them onto a cooling rack.

Allow the cookies to cool completely.

For the Icing...
10

In a small saucepan melt 2 tablespoons of unsalted butter with 1/3 cup of pure maple syrup.

Add 1 cup of confectioners' sugar and a pinch of salt.

11

Drizzle the maple icing over cooled cookies and enjoy.

Cookies will last for 1 week in a covered container.

sOft maple brOwn sugar cOOkies
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