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Article: Maple Brown Sugar Cookies

Wabanaki Maple Syrup with Maple Brown sugar cookie

Maple Brown Sugar Cookies


  • 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


  • 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.