Can I use real maple syrup instead of maple extract in the Maple Brown Sugar Cookies Recipe?

Yes, you can substitute real maple syrup for maple extract, but keep in mind that it may slightly alter the dough's consistency. You might need to reduce the liquid in the recipe to compensate for the added moisture from the syrup.

How can I make these Maple Brown Sugar Cookies crispier instead of chewy?

If you prefer a crisper cookie, you can reduce the amount of butter in the recipe and bake the cookies a little longer, keeping an eye on them so they don’t burn. You can also flatten the dough balls more before baking.

Can I freeze the baked cookies for later?

Absolutely! You can freeze these cookies once they’re completely cooled. Store them in an airtight container or freezer bag, and they should stay fresh for up to 3 months. To enjoy, just let them thaw at room temperature.

Maple Brown Sugar Cookies Recipe - Easy & Chewy Delight

Description

These Maple Brown Sugar Cookies are soft, chewy, and packed with a rich maple flavor that makes them perfect for fall. Whether you’re enjoying them with a warm drink or sharing them at a gathering, these cookies will quickly become a favorite.

Ingredients

Scale

1 cup bread flour
1 cup all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons unsalted butter, softened
3/4 cup dark brown sugar, packed
1/4 cup light brown sugar, packed
1 large egg, room temperature
2 teaspoons vanilla extract
1 to 1 1/2 teaspoons maple extract, add to taste

Cook Mode Prevent your screen from going dark

Instructions

In a medium bowl, whisk together bread flour, all-purpose flour, cornstarch, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both brown sugars on medium speed until light and fluffy, about 3 minutes.
Scrape down the sides of the bowl then add the egg, vanilla, and maple extract and beat until well combined.
Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated.
Roll a scant 1/4 cup dough into a ball (about 2 1/4 ounces) and place on a parchment paper-lined plate. Cover with plastic wrap and refrigerate for at least 2 hours.
Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
Bake cookies, one sheet at a time, until just barely golden brown around the edges, about 10 to 12 minutes.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Ensure the dough is chilled for at least 2 hours to maintain the chewy texture.
For extra flavor, you can increase the amount of maple extract to 1 1/2 teaspoons.
If you prefer a firmer cookie, reduce the amount of butter slightly and bake the cookies for a little longer.
Store cookies in an airtight container at room temperature for up to 1 week.
For a fun variation, sandwich these cookies with a cream cheese frosting to make maple cream sandwich cookies.

Nutrition

Serving Size: 1 cookie
Calories: 180 kcal
Sugar: 18 g
Sodium: 120 mg
Fat: 9 g
Saturated Fat: 6 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 25 mg