Maple Glazed Brown Sugar Cookies

Pharm-to-Table
by Pharm-to-Table
14 cookies
45 min

These cookies are delicious! The flavors are perfect for Autumn. They are so cute shaped as pumpkins, but they would be just as cute as plain circles with a big dollop of the maple browned butter glaze on top. Normally a sugar cookie dough requires chilling in order to rollout properly. This dough gets chilled after you cut them out, to retain it’s shape. The dough is really easy to work with. You’ll want to make these immediately!

Using a pastry bag you can make this simple design on the sugar cookies. A small hole in a plastic baggie also does the trick.

Perfect balance of sweet, softness and yumminess. Trifecta!

Maple Glazed Brown Sugar Cookies
Recipe details
  • 14  cookies
  • Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min
Show Nutrition Info
Hide Nutrition Info
Ingredients
INGREDIENTS
  • 1 1/2 sticks (3/4 cups) salted butter, at room temperature
  • 3/4 cup packed brown sugar
  • 1/3 cup real maple syrup
  • 2 teaspoons vanilla extract
  • 1 egg, at room temperature
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 1/2 cups all-purpose flour
GLAZE
  • 1/2 stick (1/4 cup) salted butter
  • 5 tablespoons real maple syrup
  • 3/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
Instructions
INSTRUCTIONS
In a large mixing bowl, cream together the butter and brown sugar. This should take a few minutes with a hand mixer. Add the maple syrup and vanilla and beat for another few minutes until fluffy.
Add the egg and beat until combined. Sprinkle the salt and baking soda on the dough. Give it a mix then add the flour. Mix until the dough forms a ball then use your hands to bring it all together.
Flour the surface of your counter lightly then add your dough. Roll the dough, moving it a few times to make sure it isn’t sticking. You will need to flour the top of the dough too so your rolling pin doesn’t stick. If it does start to stick, then add more flour. The dough should be 1/4” thick.
Cut the cookies out using your cookie cutter. I used a 3" pumpkin. If you have a smaller cutter, then you will get more cookies. These were a very generous size.
Place the cut cookies on a parchment lined cookie sheet. You will need at least 2 sheets. Using a floured spatula to place the cookies on your cookie sheet helps. You can reroll the scraps to cut more cookies.
Once your cookie sheets are full, place them in the refrigerator for at least 20 minutes to firm up. You can leave them covered for a few days too! Towards the end of chilling preheat your oven to 350 degrees.
Bake the cookies for 12-14 minutes, or until the bottom and sides are a golden brown. Allow the cookies to cool for 5 minutes on the baking sheets, then transfer to a wire cooling rack.
While the cookies cool you can start to make the glaze. The glaze firms up as it cools, so do this when you are ready to glaze.
In a small pot over medium heat melt the butter. You are browning it, which takes about 3-5 minutes. You will see some browning of the milk solids on the bottom of the pot.
Remove from heat and add the remaining ingredients, whisking until smooth. I used a piping bag to decorate my cookies, but a drizzle would be cute too using a fork.
Allow the glaze to set and harden before you stack any cookies. The cookies will keep for a few days in an airtight container or see the tips for freezing the dough.
Tips
  • If you’d like to freeze the dough and bake the cookies later you can. Line a tray with your cut cookies and freeze until solid. After they are frozen you can place them in a ziplock baggie until you want to bake them. Bake frozen and increase the cooking time by a few minutes.
  • A sandwich sized baggie can serve as a piping bag. Snip a tiny hole in one corner of the baggie and use that to decorate the cookies.
  • If your home is very warm you may want to add an additional 2 tablespoons of flour to the dough if it is too sticky or pop it in the refrigerator to chill for a bit.
Pharm-to-Table
Want more details about this and other recipes? Check out more here!
Go
Comments
Next
More Recipes
Carrot Cake Dip Recipe
Reesa @ Mommalew.com Reesa @ Mommalew.com
How to Make Cupcakes in the Air Fryer
Reesa @ Mommalew.com Reesa @ Mommalew.com
Pink Sleep Elixir
Nicole | nutritiousnicole_rdn Nicole | nutritiousnicole_rdn
Maple Cinnamon Latte With Brown Sugar Foam
Sarah’s Kitchen Sarah’s Kitchen
Maple Cookies W/ Brown Butter Frosting
The Floured Countertop The Floured Countertop
Chocolate and Toffee Cookies Made With Brown Sugar & Butter
Sarah Almond | Salmonde Sarah Almond | Salmonde
Classic Pumpkin Bread With Brown Sugar Glaze
Amanda Chasten Amanda Chasten
Easy Brown Sugar Drop Cookies Recipe
Rebecca D. Dillon Rebecca D. Dillon
3 Ingredient No Bake Lemon Pie - My No-Fail Recipe
Recipe Round-ups Recipe Round-ups
Chocolate Rolls (bollitos De Pan)
Rosa Seidenwar Rosa Seidenwar
Ice Cream Bread
Meeghan Aimone Meeghan Aimone
Keto Pepperoni Cheese Chips (Easy Keto Snacks)
Cathy Dean Cathy Dean
The Best Chocolate Chip Cookies
The Joy-Filled Kitchen The Joy-Filled Kitchen
4-Ingredient Banana Bread With Chocolate Chunk Muffin Mix
Blue's Best Life Blue's Best Life
Easy 2-Ingredient 7-Up Cupcakes
Mary @ Home is Where the Boat Is Mary @ Home is Where the Boat Is
Baking Powder Biscuits
Becky at The Bake Dept Becky at The Bake Dept
Easy Keto Onion Rings With Cheese
Susan Susan
Enchilada Lentil Casserole
Becca Becca
About Privacy Terms Guidelines Support Advertise
© 2024  Foodtalkdaily.com By Hometalk Inc.