Maple Brown Sugar Cookies
Recipes adapted Sally’s Baking
Prep Time: 2h 25minutes
Cook Time: 13 minutes
Makes: 28-30 cookies
Ingredients
*ingredients available at the market
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened to room temperature
1 cup dark or light brown sugar
1 large egg, room temperature*
1/3 cup maple syrup*
1 teaspoon pure vanilla extract*
1 cup chopped pecans
Maple Icing
2 tablespoons unsalted butter
1/3 cup pure maple syrup*
1 cup confectioners’ sugar
Salt, pinch to taste
Directions
Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until smooth, about 1-2 minutes. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla extract, and maple extract, then beat on high speed until combined.
Pour the dry ingredients to the wet ingredients, then mix on low until fully combined. Add the pecans, then beat on low speed. Dough will be creamy and soft.
Cover and chill the dough for 2 hours in the refrigerator (and up to 3 days). If chilling the dough for longer then a few hours, allow the dough to sit at room temperature for at least 30 minutes before rolling and baking.
Preheat oven to 350°F. Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. Bake each batch for 12-13 minutes until lightly browned on the sides. The centers will look very soft.
Remove from the oven. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Make the icing: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste. Add a pinch of salt, if desired. Drizzle over cooled cookies. Icing will set after about 1 hour.
Cookies stay fresh covered at room temperature for up to 1 week.
Recipe Notes:
Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 5. Baked cookies, with or without icing, freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.
This week’s article: Baking with Maple Syrup
The Saratoga Farmers’ Market is currently open Saturdays, 9:30 a.m. to 1:30 p.m., November through April at Wilton Mall Food Court; accessible from the mall entrance across from BJs. The CDTA’s 450 (from Schenectady) and 452 (from Skidmore College via downtown Saratoga) run to the Mall hourly Saturday mornings.
Visit www.saratogafarmersmarket.org, sign up for our weekly newsletter and follow us on Facebook and Instagram.
