Maple Brown Sugar Cookies Recipe

Cookies

1. Get ingredients:
   • 298 g (2 1/3 cups) flour (all-purpose)
   • 5 g (1 tsp) baking soda
   • 2 g (1/4 tsp) salt
   • 113 g (1/2 cup) butter (unsalted, room temperature, around 65° F / 18° C)
   • 220 g (1 cup packed) brown sugar (dark)
   • 1 egg (50 g) (large, room temperature)
   • 105 g (1/3 cup) maple syrup
   • 4 g (1 tsp) vanilla extract (pure)
   • 4 g (1 tsp) maple extract
   • stand mixer
   • baking trays
   • mixing bowl (medium, 2 litres)
   • cookie scoop (small, 1/8 cup)
   • spatula
   • whisk
   • parchment paper or silicone mats
2. If the eggs are not room temperature, place them in a bowl of warm water for a few minutes.
3. Clear some space in the fridge (for chilling the dough later).
4. Line the baking trays with parchment paper or a silicone mat. Set aside.
5. Add to medium mixing bowl:
   • 298 g (2 1/3 cups) flour
   • 5 g (1 tsp) baking soda
   • 2 g (1/4 tsp) salt
6. Whisk until combined (less than 30 seconds). Set aside.
7. Add to stand mixer bowl:
   • 113 g (1/2 cup) butter
   • 220 g (1 cup packed) brown sugar
8. Attach the paddle to the stand mixer.
9. Mix on medium-high speed until light and creamy (about 3 minutes).
10. Set stand mixer to low speed.
11. Add to stand mixer bowl:
    • 1 egg (50 g)
12. Mix on high speed until combined (about 30 seconds).
13. Set stand mixer to low speed.
14. Add to stand mixer bowl:
    • 105 g (1/3 cup) maple syrup
    • 4 g (1 tsp) vanilla extract
    • 4 g (1 tsp) maple extract
15. Mix on high speed until combined (about 1 minute).
16. Set stand mixer to low speed.
17. Using a measuring cup, scoop the dry ingredients into the stand mixer bowl about a cup at a time until all the ingredients have been added.
18. Mix on low speed until combined (about 1.5 minutes).
19. Cover the bowl with a lid, plastic wrap, or beeswax wrap.
20. Chill the dough in the fridge for at least 1 hour.
21. Set the oven to bake, 350° F (177° C). Ensure the oven rack is in the middle position.
22. Using a cookie scoop, scoop the dough into balls weighing about 30 g each.
    • If the dough gets too sticky, place the dough back in the fridge.
23. Roll each scoop of dough in a smooth ball using your hands.
24. Place each ball on the baking tray.
    • You should be able to fit 12 cookies per 18"x13" half sheet baking tray (3 rows by 4 columns).
    • You should be able to fit 8 cookies per 13"x9" quarter sheet baking tray (2 rows by 4 columns).
25. Bake for 12-20 minutes (or until the edges have lightly browned).
26. Let cool at room temperature on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.

Icing

1. Get ingredients:
   • 28 g (1/8 cup) butter
   • 105 g (1/3 cup) maple syrup
   • 110 g (1 cup) icing sugar
   • 1 g (1/8 tsp) salt
   • 1 g (1/8 tsp) maple extract
   • small mixing bowl (1 litre)
   • saucepan
   • sifter
   • whisk
2. Sift into small mixing bowl:
   • 110 g (1 cup) icing sugar
3. Set aside.
4. Add to saucepan:
   • 28 g (1/8 cup) butter
   • 105 g (1/3 cup) maple syrup
5. Place the saucepan on the stove.
6. Set heat to low.
7. Whisk occasionally until the butter melts (about 6 minutes).
8. Remove the saucepan from the heat. Turn off the heat.
9. Add to saucepan:
   • icing sugar
   • 1 g (1/8 tsp) salt
   • 1 g (1/8 tsp) maple extract
10. Whisk until consistent.
11. Place the cookies on the wire rack on top of a baking tray.
12. Using a spoon, drizzle the icing over the cooled cookies.
13. Store in an airtight container in the fridge for up to 1 week.