Chewy Maple Brown Sugar Cookies with Cinnamon Icing
These soft, chewy maple brown sugar cookies are so rich in flavor. They come together with only about 10 minutes of prep, no electric mixer and are topped with an irresistible cinnamon icing drizzle to add perfect balance to these cozy cookies!
Servings: 24 cookies (approx.)
Ingredients
Cookies
- ¾ cup unsalted butter (169 g), melted and cooled slightly (about 95°F-100°F)
- ¾ cup dark brown sugar (169 g)
- 1 large egg room temp.
- 1 tsp vanilla extract
- ½ tsp maple extract can use up to 1 tsp, but I don’t like too much of the extract flavor
- ¼ cup maple syrup (71 g)
- 2 ⅓ cup flour* (292 g), spooned and leveled
- 1 tsp baking soda
- ½ tsp sea salt
- ¼ tsp nutmeg and possible cinnamon
- granulated sugar for rolling cookies optional
Cinnamon Icing
- 1 cup powdered sugar
- 3-4 Tbsp heavy cream or milk adjusted to desired consistency, if using cream, more is sometimes needed
- Pinch of sea salt
- ½ tsp cinnamon
Instructions
- In a medium bowl, combine the flour, salt, baking soda and nutmeg (and a bit of cinnamon if preferred) and whisk.
- In a separate bowl, add the butter and brown sugar and whisk until smooth. Add in the butter, egg, maple syrup, vanilla and maple extract and whisk until smooth.
- Add the dry ingredients to the wet and stir only until combined and no streaks. Cover and chill for at least 30 minutes and up to about 1 hour.
- Roll chilled cookie dough into about 1 ½ inch balls. You can roll in sugar to coat or leave the sugar off for more textured cookies.
- Arrange on parchment lined baking pan and bake for about 8-10 minutes in preheated oven, 350°F, or until the edges are just starting to set. Err on the side of under baked verses baked too long.
- Cool for several minutes before transferring to a cooling rack.
- Once cooled, whisk the icing glaze ingredients together. Make it a touch on the thinner side for a drizzle, or a bit thicker to dip or spread across. Enjoy!
Notes
* The grams DO NOT double or triple automatically when you hit the button to do so. Please calculate adjustments if doing so!
Storage: These cookies are best in the first two days, but will still keep for about 3-4 days at room temperature in a sealed container. Pop them in the microwave just for about 5 or so seconds and they get nice and fudgy in the center again. Freeze cookies for up to 3 months.
Nutrition
Calories: 154kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 101mg | Potassium: 37mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 190IU | Vitamin C: 0.002mg | Calcium: 17mg | Iron: 1mg