Maple Brown Sugar Cookies
Ingredients:
- 2 and 1/3 cup of all purpose flour
- 1 Tsp baking soda
- 1/2 Tsp Salt
- 1/2 Cup Unsalted butter, room temp
- 1 Cup brown sugar
- 1 Large egg
- 1/3 cup of Wabanaki Maple syrup (your choice on flavour)
- 1 Tsp vanilla extract
- 1 Tsp Maple extract
Directions:
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- Using a mixer, cream butter, and brown sugar on medium speed until smooth, about 1-2 minutes
- Add the egg and beat on high until combined, about 30 seconds. Scrape the remains from 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 combined. Add the pecans then beat on low speed until combined. Dough will be creamy and soft
- Cover and chill the dough for 2 hours in the refrigerator (and up to 3-4 days), if chilling for longer than a couple hours, make sure dough sits in room temp for 30 minutes
- Preheat oven to 350°F
- Line 2-3 large baking sheets with parchment paper or silicone baking mats
- 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 looks very soft
- Remove from the oven and leave on sheet 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 occassionally. Once the butter has melted, remove from heat and whisk in confectioner's sugar. Taste. Add a pinch of salt, if desired, drizzle over cooled cookies. Icing will set after about 1 hour.