Small Batch Maple Brown Sugar Cookies

A stack of maple brown sugar cookies with maple icing on a white plate.

Small Batch Maple Brown Sugar Cookies

This small batch of nine maple brown sugar cookies is made with pure maple syrup, light brown sugar, and pecans. Soft and chewy with lightly crisp edges, the cookies are finished with a drizzle of maple icing.

Prep Time15

Cook Time12

Chill2

Total Time2 27

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 197kcal

Author: Erin Cernich

Equipment

Ingredients

Maple Brown Sugar Cookies

3 ½ tablespoons unsalted butter, room temperature
6 tablespoons light brown sugar
2 tablespoons pure maple syrup
1 large egg yolk, room temperature
¼ teaspoon vanilla extract
½ teaspoon maple extract
¾ cup, plus 2 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon baking soda
¼ cup pecans, finely chopped toasted optional

Easy Maple Icing

⅓ cup powdered sugar
2 to 3 teaspoons milk or water
¼ teaspoon maple extract
⅛ teaspoon salt

Instructions

Maple Brown Sugar Cookies

In a medium mixing bowl, add the butter and sugar. Use a hand mixer and mix on medium-high speed until the butter is light and fluffy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, egg yolk, and extracts, and continue to mix until combined and smooth.
3 ½ tablespoons unsalted butter, room temperature, 6 tablespoons light brown sugar, 2 tablespoons pure maple syrup, 1 large egg yolk, room temperature, 1/4 teaspoon vanilla extract, 1/2 teaspoon maple extract

To use a stand mixer, I recommend a 3-quart mixing bowl to properly mix the small batch dough.

Sprinkle the flour, salt, baking powder, and baking soda over the wet ingredients. Mix on low speed until all the flour is incorporated and you no longer see dry streaks. The dough will be thick.
3/4 cup, plus 2 tablespoons all-purpose flour, 1/4 teaspoon salt, 1/4 teaspoon baking soda
Add the chopped pecans and mix on low to just combine, or fold them in by hand. Cover and refrigerate the dough for at least 2 hours, or overnight.
1/4 cup pecans, finely chopped
Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
Use a 2-tablespoon cookie scoop to portion the dough into 9 equal dough balls. Use the palm of your hand to press the dough into the scoop, then release it onto the prepared baking sheet. Bake the cookies for 12 to 13 minutes, or until the edges are set and the centers still look soft.
Cool the cookies on the baking sheet set on a wire cooling rack for 5 minutes, then transfer to the rack to cool completely.

Easy Maple Icing

In a small mixing bowl, add the powdered sugar, 2 teaspoons of milk or water, maple extract, and salt. Whisk until smooth. Add more liquid as needed to reach drizzle consistency.
1/3 cup powdered sugar, 2 to 3 teaspoons milk or water, 1/4 teaspoon maple extract, 1/8 teaspoon salt
Transfer the icing to a small piping bag or use a spoon to drizzle the glaze over the cooled cookies. The glaze will dry hard.
Store the cookies at room temperature in a covered container for up to 5 days.

Notes

Serving Size - As written, this is a small batch recipe that makes 9 cookies. You can double the recipe using 2 egg yolks instead of 1 whole egg.
Maple Syrup - For the best flavor, use pure maple syrup, not pancake syrup.
Toasted Pecans - I have tested these cookies with and without toasting the pecans. Toasting intensifies the flavor, but both are equally delicious.
Icing - For even deeper maple flavor, try the maple glaze on my pumpkin donuts.
Freezing the Dough - After the dough has chilled, scoop it into cookie dough balls, and place them in a freezer bag. Freeze for up to 3 months. The cookies can be baked from frozen; just add a minute to the bake time.

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