Chewy Maple Brown Sugar Cookies (Print Version)
# Ingredients:
→ For the Cookie Dough
01 -
1 cup unsalted butter, softened to room temperature
02 -
1 cup light brown sugar, packed
03 -
½ cup granulated sugar
04 -
2 large egg yolks
05 -
2 teaspoons maple extract
06 -
2 ½ cups all-purpose flour
07 -
1 ½ teaspoons baking powder
08 -
¾ teaspoon kosher salt
→ For the Glaze
09 -
1 cup powdered sugar
10 -
1 teaspoon maple extract
11 -
2 Tablespoons milk
# Instructions:
01 -
Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
02 -
In a large mixing bowl, beat butter with both sugars for 2-3 minutes until fully combined. Add in egg yolks and maple extract, beating until fluffy.
03 -
Add flour, baking powder, and kosher salt. The mixture will be crumbly, but continue beating until a cookie dough ball forms.
04 -
Using a 2 Tablespoon cookie scoop, drop cookie dough balls onto the prepared cookie sheet. Bake for 12-14 minutes, until edges are lightly browned. Remove from the oven and immediately tap the tops of the cookies lightly with the back of a spatula. Allow cookies to cool on pans for several minutes, then remove and cool completely on a wire rack.
05 -
For the glaze, whisk together the powdered sugar with maple extract and milk. Drizzle over cooled cookies and allow to set, for about half an hour.
# Notes:
01 -
Make sure butter is softened to room temperature for proper mixing
02 -
Tapping cookies after baking helps create that perfect chewy texture
03 -
Allow glaze to set completely before stacking or storing cookies
04 -
Cookies can be stored in an airtight container at room temperature for up to 5 days