Description
These irresistible chewy brown sugar maple cookies are a perfect blend of warm sweetness and soft texture. Infused with rich maple syrup and packed with brown sugar, these cookies offer a delightful chewiness with lightly golden edges. Ideal for a cozy treat or sharing with friends, they deliver deep flavors enhanced by a crucial chilling step that improves texture and prevents spreading.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter, at room temperature
- 1 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat and Prepare Dry Mix: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats. In a medium bowl, whisk together the flour, baking soda, and salt to combine. Set this dry mixture aside.
- Cream Butter and Sugars: In a large mixing bowl or using a stand mixer, cream the softened unsalted butter with the brown sugar and granulated sugar on medium speed for 3 to 5 minutes until the mixture is light and fluffy. This process incorporates air for a better cookie texture.
- Add Wet Ingredients: Beat in the large egg, followed by the maple syrup and vanilla extract. Mix until just combined, and scrape down the bowl as needed to ensure an even mixture.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just incorporated and no flour streaks remain. Be cautious not to overmix to keep the cookies tender. At this stage, optional mix-ins such as nuts or chocolate chips can be gently folded in by hand.
- Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate it for a minimum of 3 hours, but ideally overnight (8 to 12 hours). This resting period allows the flavors to mature and improves the chewy texture while preventing the cookies from spreading too much during baking.
- Form and Bake Cookies: Once the dough is chilled, use a 1.5 to 2 tablespoon scoop to form dough balls and place them about 2 inches apart on the prepared baking sheets. Bake the cookies for 10 to 13 minutes until the edges are lightly golden and set, but with centers still appearing slightly soft and underbaked to maintain chewiness.
- Cool: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 to 10 minutes to firm up before transferring them carefully to a wire rack to cool completely.
- Storage: Store any leftover cookies in an airtight container at room temperature. They will keep well for 5 to 7 days, maintaining their chewy texture and delightful flavor.
Notes
- Chilling the dough is essential for flavor development and prevents cookies from spreading too thin.
- Do not overbake; the centers should appear slightly soft for the best chewy texture.
- Optional mix-ins like chopped nuts or chocolate chips can be added after combining wet and dry ingredients.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Allow cookies to cool on the baking sheet before transferring to avoid breakage.
- Prep Time: 15 minutes
- Cook Time: 10-13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brown sugar cookies, maple syrup cookies, chewy cookies, homemade cookies, dessert recipes, soft cookies
