Small Batch Maple Brown Sugar Cookies
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These small batch maple brown sugar cookies have a rich maple flavor and buttery pecans, with lightly crisp edges and a satisfying chew. Made with pure maple syrup and light brown sugar, this batch of nine soft cookies is finished with a drizzle of maple icing.
From My Kitchen
Maple extract dials up the flavor.
My pecan brown sugar cookies were the starting point for these maple brown sugar cookies. Maple syrup provides the base flavor, but a little maple extract is what makes it unmistakable.
Makes
Plan ahead
The flavor
9 cookies
2-hour dough chill
Maple and toffee notes with buttery pecans.
Adding maple syrup to cookie dough also introduces extra moisture, so I adjusted the flour and leavening to get the balance right without losing the bakery-style texture I loved in the original cookies.
Erin’s Testing Notes
The first thing I did differently in this recipe is use light brown sugar so the milder molasses flavor wouldn’t compete with the maple. But adding maple syrup to cookie dough introduced another challenge. It makes a beautiful creamy caramel sauce, but in cookies, it can encourage too much spread. And I make no apologies for liking my cookies to be substantial in height and bite.
My first batches spread more than I wanted, so I increased the flour and added a little baking powder. But the cookies became too puffy. Removing the baking powder brought everything together, giving the cookies a little height without making them cakey.
I also found that creaming the butter instead of melting it, like I do in my original pecan cookies, gave these a lighter texture. And the two-hour chill is a must to firm up the dough before baking.
How To Make Maple Brown Sugar Cookies
I use my stand mixer to cream the butter and sugar, letting it do most of the work. Once the butter is light and fluffy, add the maple syrup, egg yolk, and extracts. The mixture may look a little curdled after adding the syrup, but that’s normal.
After adding the dry ingredients, the dough will come together and turn thick and creamy. Mix in the chopped pecans using the mixer, or fold them in by hand.
After the dough chills in the refrigerator, use a cookie scoop to portion it evenly. I like to press the dough firmly into the scoop with the palm of my hand. This creates compact dough balls that help the cookies bake thicker and spread less.
The cookies will puff up and spread slightly as they bake, so leave enough room between them on the baking sheet. You’ll be looking for set edges and centers that still appear a little soft. They’ll continue to firm up as they cool, so avoid overbaking them.
Maple Icing
I go back and forth between two maple icings for these cookies. The buttery maple glaze I use on my baked pumpkin donuts is made with butter, maple syrup, and powdered sugar. It sets into a thin shell with a little softness underneath.
For an icing that sets a little firmer, I use the simple maple icing included in this recipe card. Rather than adding more maple syrup, I use maple extract with the powdered sugar to deliver flavor, and a pinch of salt to balance the sweetness.
With their maple icing and buttery pecans, these cookies make a lovely addition to a holiday cookie tray. Though I wouldn’t wait for the holidays to make them. 😉
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Small Batch Maple Brown Sugar Cookies
by Erin Cernich
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
- 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.
Nutrition Estimates
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About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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