Maple is one of the best flavors of fall and winter, so why not make a sweet treat and bundle up inside while it’s cold outside. There are some great local farms and shops that make their own maple syrup, so why not visit one and then use the fresh local syrup in your recipe, and may we suggest Maple Brown Sugar Cookies.
Kraus Farms
55 Grouser Rd
Somerset NJ, 08873
The Maple Shop
105 Main Street
Chester NJ, 07930
Sweet Sourland Farms
90 Lambertville Hopewell Road
Hopewell NJ, 08525
Maple Brown Sugar Cookies
Ingredients:
2 1/3 Cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ cup unsalted butter, salted to room temperature
1 cup packed dark brown sugar
1 egg
1/3 cup pure maple syrup
1 tsp pure vanilla extract
1 tsp maple extract
1 cup chopped pecans (optional)
Maple Icing:
2 Tbsp unsalted butter
1/3 cup pure maple syrup
1 cup confectioners’ sugar
Pinch of salt to taste
Directions:
- Whisk flour, baking soda, and salt together in a medium bowl, then set aside
- Use the paddle attachment of a mixer to cream together butter and brown sugar on medium speed until smooth, about 1-2 minutes. Add eggs, beat until combined. Next, add maple syrup, vanilla extract, and maple extract, then beat until combined.
- Pour dry ingredients into the wet ingredients, then mix on low until combined, next add in the pecans and stir to combine.
- Once dough is creamy and soft cover and refrigerate for 2 hours. Let the dough rest at room temperature for 30 minutes before rolling out.
- Preheat oven to 350 °F, line baking sheets with parchment paper
- Roll cookie dough into 1.5 tablespoon size balls. Bake for 12-13 minutes
- Make the icing: in a small saucepan on low heat, melt butter and maple syrup together. Once butter is melted remove from heat and add in confectioners’ sugar.
- After the cookies have cooled for at least 5 minutes drizzle with icing, the icing will need about 1 hour to set completely. Enjoy!