Description
Soft, chewy maple brown sugar cookies packed with chopped pecans and finished with a warm, glossy maple icing.
Ingrédients
Scale
- 2 1/3 cups (292g) all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) packed dark brown sugar
- 1 large egg, room temperature
- 1/3 cup (80ml) pure maple syrup
- 1 tsp pure vanilla extract
- 1 tsp pure maple extract
- 1 cup (120g) chopped pecans
- 2 tbsp (28g) unsalted butter
- 1/3 cup (80ml) pure maple syrup
- 1 cup (112g) confectioners’ sugar, sifted
- Pinch of salt, to taste
Instructions
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened unsalted butter and dark brown sugar with an electric mixer on medium-high speed for about 3 minutes until light, creamy, and fluffy. Beat in the egg until fully combined, scraping down the sides of the bowl as needed.
- Mix in the pure maple syrup, vanilla extract, and maple extract. Add the dry flour mixture and mix on low speed just until combined. Gently fold in the chopped pecans.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours or up to 3 days. If chilling for longer than 3 hours, let the dough stand at room temperature for 20 to 30 minutes before shaping.
- Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats. Roll 1.5-tablespoon portions of dough, about 35g each, into smooth balls and arrange them 3 inches apart on the sheets.
- Bake for 12 to 13 minutes, or until the edges are set and golden while the centers still look soft. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
- In a small saucepan over low heat, gently warm the 2 tablespoons of butter and 1/3 cup of pure maple syrup, whisking occasionally. Once the butter melts completely, remove from heat and whisk in the sifted confectioners’ sugar and a pinch of salt until completely smooth and glossy.
- Generously drizzle the warm maple icing over the cooled cookies using a spoon or piping bag. Allow about 1 hour for the icing to set.
Notes
Chill the dough for at least 2 hours for the best texture. The cookies should still look soft in the centers when removed from the oven, and the maple icing should be drizzled over completely cooled cookies.
- Temps de préparation: 15 minutes
- Temps de cuisson: 13 minutes
- Catégorie: Dessert
- Méthode: Oven
- Cuisine: American
Nutrition
- Portion: 1 cookie
- Calories: 190
- Sucre: 15g
- Sodium: 85mg
- Graisse: 9g
- Graisse saturée: 3g
- Graisses insaturées: 5g
- Gras trans: 0g
- Glucides: 27g
- Fibres: 1g
- Protéine: 2g
- Cholestérol: 15mg