Name: Brown Sugar Cookies With Maple Drizzle Recipe
Total time: 55 min
Yield: Makes about 45 cookies
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; ¾ teaspoon fine sea salt, plus more; 3/4 cup unsalted butter, softened; 1 cup packed dark brown sugar; ¼ cup plus 1 tablespoon pure maple syrup; 1 large egg, room temperature; 1 teaspoon pure vanilla extract; 1/2 cup packed powdered sugar

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By Genevieve Ko

Aug. 19, 2020

Pure maple syrup, along with sea salt to complement its sweetness, gives both the cookie dough and the icing a homey warmth. So does brown sugar, which makes these cookies chewy in the center and crisp around the edges.

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2 cups all-purpose flour

1 teaspoon baking soda

¾ teaspoon fine sea salt, plus more

¾ cup unsalted butter, softened

1 cup packed dark brown sugar

¼ cup plus 1 tablespoon pure maple syrup

1 large egg, room temperature

1 teaspoon pure vanilla extract

½ cup packed powdered sugar

Heat the oven to 375 degrees. Line 3 cookie sheets with parchment paper.

Whisk the flour, baking soda and salt in a medium bowl.

Using a wooden spoon or rubber spatula, beat the butter and brown sugar until smooth and creamy. Add ¼ cup syrup and beat until incorporated, then beat in the egg and vanilla until well blended. Add the flour mixture and fold gently until no traces of flour remain.

Using a 1 ¼-inch cookie scoop or measuring tablespoon, drop the dough onto the prepared sheets, spacing 2 inches apart.

Bake 1 sheet at a time until dark golden brown, about 12 minutes. Cool completely on the sheets on wire racks.

Stir the powdered sugar, remaining tablespoon syrup, 1 tablespoon water and a tiny pinch of salt in a small bowl. Taste and add more salt if you’d like. Drizzle all over the cooled cookies. Let stand until the drizzle hardens.

Variations:

Spiced Brown Sugar Cookies: Add 2 teaspoons warm spices, such as ground ginger, cinnamon, cardamom, nutmeg or a combination to the dry ingredients. You also can use apple pie spice or pumpkin pie spice.

Whole Wheat Brown Sugar Cookies: Substitute 1 cup whole wheat flour for 1 cup of the all-purpose.

Make Ahead:

The cookies can be kept in an airtight container for up to 5 days.

Genevieve Ko

Genevieve Ko is the former cooking editor for the Los Angeles Times. She is a cookbook author and has been a food writer, editor and recipe developer for national food media outlets. Ko graduated from Yale after a childhood in Monterey Park.