Maple Brown Sugar Cookies Recipe

1. Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.

2. Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed for about 1 to 2 minutes until smooth.

3. Add the egg and beat on high for about 30 seconds until combined. 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.

4. Pour the dry ingredients to the wet ingredients, then mix on low until combined. Add the pecans, then beat on low speed until combined. Dough will be creamy and soft.

5. Cover and chill the dough for about 2 hours in the refrigerator (and up to 3-4 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.

6. Preheat oven to 350 degrees F. Line 2 to 3 large baking sheets with parchment paper or silicone baking mats. Set aside.

7. Roll cookie dough into balls, about 1.5 tablespoons of dough per cookie. This cookie scoop is helpful.

8. Bake each batch for about 12 to 13 minutes until lightly browned on the sides. The centers will look very soft.

9. Remove from the oven. If your warm cookies look puffy, lightly bang the pan on the counter when you remove it from the oven. That will help slightly deflate the cookies, creating lovely cracks.

10. Cool cookies on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely.

Make the icing:

1. In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally.

2. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste. Add a pinch of salt, if desired.

3. Drizzle over cooled cookies. Icing will set after in about 1 hour.