Maple Brown Sugar Cookies

2-1/3 cups all-purpose flour (spooned and leveled)
1 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup  packed dark brown sugar (can use light brown sugar if needed)
1 large egg, at room temperature
1/3 cup pure maple syrup (avoid breakfast syrup)
1 tsp pure vanilla extract
1 tsp maple extract
1 cup chopped pecan (optional)

Maple Icing:
2 TBS unsalted butter
1/3 cup pure maple syrup
1 cup sifted confectioners’ sugar
pinch salt, to taste


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 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.

3. 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.

4. Cover and chill the dough for 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.

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

6.  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. (mine only took about 8 minutes)

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

8.  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.

Notes

Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 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. 

Pecans: The pecans are optional, but add wonderful flavor and texture. I recommend unsalted, un-roasted pecans but feel free to use salted roasted pecans. Or feel free to leave them out or replace with chopped walnuts.

Confectioners’ Sugar: To avoid any lumps,  sift the confectioners’ sugar.

from Sally's Baking Addiction