Maple Brown Sugar Cookies
These delightful Maple Brown Sugar Cookies offer a unique twist on a classic treat, blending the warm flavors of maple syrup and brown sugar. They are soft, chewy, and perfect for any occasion.
Equipment
- 1 mixing bowls
- 1 measuring cups and spoons
- 1 electric mixer or whisk
- 2 baking sheets
- 1 parchment paper
- 1 cookie scoop or tablespoon
- 1 cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup maple syrup
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, combine the softened butter and brown sugar. Beat together until light and fluffy using an electric mixer or whisk.
- Add the maple syrup, eggs, and vanilla extract to the mixture, and beat until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a cooling rack.
- Optional: For an extra touch, consider adding chopped nuts or chocolate chips to the dough before baking.
Notes
These cookies can be stored in an airtight container at room temperature for up to one week.
For an extra touch, consider adding chopped nuts or chocolate chips to the dough before baking.