Maple Brown Sugar Cookies Recipe
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You have to try this Maple Brown Sugar Cookies Recipe! This soft sugar cookie recipe has an amazing maple flavor. These chewy brown sugar cookies are so good, you have to try it.
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Soft and Chewy Maple Brown Sugar Cookies Recipe
Can I turn these into maple cream cookies?
These brown sugars cookies can easily be turned into maple cream cookies. After making the cookies, make vanilla or brown sugar frosting. Turn the cookies into sandwich cookies. These soft brown sugar cookies are perfect with the frosting.
How to Store these Soft Sugar Cookies
To keep these cookies fresh, keep the cookies in an airtight container or in a plastic sealable bag. The important part is to keep the cookies from being left open. This will cause the cookies from going stale.
How to keep these chewy brown sugar cookies
Brown sugar is great for making soft, chewy cookies. However, to make sure these cookies stay soft and chewy after they are baked, you want to make sure the cookies are stored properly. When storing the brown sugar cookies you want to make sure they are stored in an airtight container. Use a container with a lid or a plastic storage bag.
If the cookies do start to get hard, there is a simple fix. Wrap the cookie in a moist paper towel and put it in the microwave. Microwave it for about 10 seconds. The time will vary depending on the strength of the microwave. Make sure not to overheat the cookies.
Can I freeze the dough for this soft sugar cookie recipe?
I love freezing soft cookie dough. It is a great way to have cookies on hand whenever the craving hits. Especially since these cookies are a special recipe, you can’t find these cookies in premade store bought dough. There are two ways you can store this cookie dough. You can freeze the cookie dough as a solid dough. The other option, and one of my favorite ways to freeze the cookies is to scoop the cookie dough into balls. Freeze the cookie dough balls on a cookie sheet. Once the cookies dough is frozen, move the dough to freezer bags. By freezing the dough first the cookies will not stick together. When ready to bake the cookies, simply remove them the freezer and bake them.
If you have more cookies than you can eat before they go bad, you can also freeze baked cookies. Store the cookies in a freezer bag.
Ingredients for brown sugar maple cookies
- bread flour
- all-purpose flour
- baking soda
- unsalted butter
- dark brown sugar
- light brown sugar
- vanilla extract
- maple extract
How to make maple brown sugar cookies
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.
Heat oven to 350 degrees F. Line 2 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. Upon removing from oven, if cookies stayed very domed while baking immediately give cookies a firm yet gentle tap or two with the back of a spoon to flatten them. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then using a wide metal spatula, transfer the cookies to the rack to cool completely.
More Cookie Recipes
If you love cookies, you will want to to try these other amazing cookie recipes.
- Peanut Butter Chocolate Chip Cookies – If you can’t choose between making peanut butter cookies or chocolate chip cookies, there is no reason to choose. With this amazing peanut butter chocolate chip cookies recipe, you get the best of both. Soft and chewy, these cookies are too good not to try.
- Iced Thumbprint Cookies – Delicious buttery shortbread cookies offer a salty and sweet cookie that is filled with icing and decorated with sprinkles. The result is an incredible cookie that has the perfect taste.
- The New York Times Chocolate Chip Cookies – Without a doubt one of the very best cookies, these extremely popular New York Times chocolate chip cookies from Jacques Torres are sure to be a hit. These huge, oversized cookies are the dream for any cookie lover. Crunchy on the outside and a perfectly soft center, these cookies are fantastic.
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Maple Brown Sugar Cookies Recipe
- 1 cup bread flour
- 1 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons 1 1/2 sticks 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
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- 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 ball (about 2 1/4 ounces) and place on a parchment paper lined plate, cover with plasticwrap, and refrigerate for at least 2 hours.
- Heat oven to 350 degrees F. Line 2 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. Upon removing from oven, if cookies stayed very domed while baking immediately give cookies a firm yet gentle tap or two with the back of a spoon to flatten them. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then using a wide metal spatula, transfer the cookies to the rack to cool completely.
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