maple brown sugar cookies

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We used Bell-View’s newest product for this recipe. Grade A Maple Syrup will surely be the next staple in your kitchen. Not only is it a great pairing for our Pancake & Waffle Mixes, it’s also a delicious ingredient to have on hand.

Ingredients:

  • 2 and 1/3 cups flour

  • 1 tsp. baking soda

  • ½ tsp.  Salt

  • 1/2 cup unsalted butter, softened to room temperature

  • 1 cup packed brown sugar

  • 1 large egg

  • 1/3 cup Bell-View’s Grade A Maple Syrup

  • 1 tsp.  pure vanilla extract

  • 1 tsp. maple extract

    Maple Icing

  • 2 tbsp. unsalted butter

  • 1/3 cup Bell-View’s Grade A Maple Syrup

  • 1 cup powdered sugar

Instructions

  1. Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.

  2. With hand mixer, cream the butter and brown sugar together on medium speed until smooth. Add the egg and beat. 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.

  5. Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. Bake each batch for 15 minutes until lightly browned on the sides. The centers will look very soft.

  6. Remove from the oven. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

    FOR ICING:

  7. 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.

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