Brown Sugar Maple Cookies Recipes

SOFT AND CHEWY BROWN SUGAR MAPLE COOKIES

Steps:

• To the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes.
• Add the sugars and beat on medium-high speed until creamed and well-combined, about 3 minutes.
• Stop, scrape down the sides of the bowl, and add the egg, vanilla extract, maple extract to taste (start with 3/4 teaspoon and add more to taste; I used nearly 1 1/2 teaspoons and cookies are prominently maple-flavored) and beat on medium-high speed until light and fluffy, about 3 minutes.
• Stop, scrape down the sides of the bowl, and add the flours (solely using all-purpose flour will work, but the cookies will not be as chewy or rise as well because bread flour creates chewier results and gives greater rise), cornstarch, baking soda, salt, and mix until just combined, about 1 minute.
• Using a 2-ounce cookie scoop, form heaping mounds weighing 2 1/4-ounces each (weighed on a scale, which is approximately a scant 1/4-cup measure); or divide dough into 13 to 15 pieces ( made 13 cookies).
• Place dough mounds on a large plate, cover with plastic wrap, and refrigerate for at least 2 hours; up to 5 days. Do not bake these cookies with dough that has not been properly chilled because they will spread and they won't stay thick and puffy.
• Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Place dough on the baking sheet, spaced at least 2 inches apart; I bake 6 or 7 cookies per sheet.
• Bake for 10 to 12 minutes, or until just barely golden brown around the edges, even if slightly undercooked in the center, noting the tops will not be as browned and will be paler. The cookies in the photos were baked for 10 1/2 minutes, with one tray in the oven at a time, and rotated halfway through baking.
• Upon removing trays from oven, if cookies stayed very domed while baking (likely they will if dough was well-chilled) immediately give cookies a firm yet gentle tap or two with the back of a spoon to flatten them. This creates a crackled top appearance.
• Allow cookies to cool on baking sheets for about 10 minutes before moving them to a rack to finish cooling.

MAPLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream the butter and brown sugar. Add the egg, syrup and vanilla. Mix until well blended. Sift together the flour, salt and baking soda. Stir into mixture until well blended. Shape into 1 inch balls and roll in sugar. Place on cookie sheets about 2 inches apart and flatten slightly.
• Bake 8 to 10 minutes in the preheated oven. Let cool on wire rack.

MAPLE BROWN SUGAR COOKIES

Steps:

• In large bowl combine sugars and butter; beat until light and fluffy.
• Add vanilla and egg; blend well.
• Lightly spoon flour into measuring cup; level off.
• Stir in flour until well blended.
• Divide dough into thirds; cover with plastic wraps.
• Heat oven to 375 degrees.
• In medium bowl, combine cookie dough and maple extract, blend well.
• Shape mixture into 1"; place 2" apart on ungreased cookie sheets.
• With glass dipped in sugar, flatten to about 1/4" thickness.
• Bake for 6-9 minutes.
• Cook cookies 1 minute before removing from cookie sheet.
• VARIATION: To make as cut out cookies.
• Chill dough in refrigerator for 15 minutes to harden and then roll out on lightly floured board.
• Roll out to 1/4" thickness and cut cookies accordingly.
• Bake for 6 to 9 minutes.