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Maple Brown Sugar Cookies

These soft and chewy Maple Brown Sugar Cookies are a delightful treat, combining the rich flavors of dark brown sugar and maple syrup to create a nostalgic baking experience.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup Butter, softened Can substitute with coconut oil for a dairy-free version.
  • 1 cup Dark Brown Sugar Light brown sugar can be used but won't be as rich.
  • 1/2 cup Maple Syrup Can substitute with honey, but it will alter the flavor slightly.
  • 1 large Egg Can substitute with a flax egg for a vegan option.
  • 1 teaspoon Vanilla Extract Almond extract can be used for a twist.
Dry Ingredients
  • 2 cups All-Purpose Flour May substitute with gluten-free flour.
  • 2 tablespoons Cornstarch Can be omitted, but texture may be affected.
  • 1 teaspoon Baking Soda Ensure it's fresh for the best results.
  • 1/2 teaspoon Salt A pinch of sea salt enhances sweetness.

Method
 

Baking Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and dark brown sugar until smooth and fluffy, about 2-3 minutes.
  3. Add the maple syrup, egg, and vanilla extract to the bowl. Beat until well combined.
  4. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
  6. Using a cookie scoop or tablespoon, scoop out dough rounds and place them on the prepared baking sheet about 2 inches apart.
  7. Flatten the dough rounds slightly with the back of a spoon or your fingers.
  8. Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden around the edges.
  9. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Chill the dough for 30 minutes for a softer cookie texture. Substitute some flour with oat flour for a unique flavor twist. Avoid overbaking to prevent dryness.