So these were made on the same week as my catastrophic blue soup. It was a week that felt like nothing would go right for me in the kitchen but I kept going! These cookies were absolutely scrumptious and if they had stayed in my kitchen, I may have devoured the lot. These cookies are warm and inviting with a little glaze on top to tickle the tastebuds. It hasn’t really felt like fall much here in Baltimore with the heat, but compared to CA it’s a veritable igloo over here! This recipe is from the Los Angeles Times Food section from about a month ago that I saved until I needed a little dose of fall.
So even though they turned out delicious in the end, there were some technical issues to be aware of as you try this recipe! I did not have enough butter on hand when I was making the recipe and substituted in some margarine which worked well. However, I did microwave the butter briefly because I hadn’t left it out long enough to soften. The microwaving made the margarine too soft and while I was able to mix the cookies up just fine, the batter was much softer than I would have liked. Before I scooped it, I froze the dough for twenty minutes which is good practice whenever you have really slack or soft cookie dough. Once baked, the cookies tasted fine but went soft pretty quickly. This recipe calls for a glaze which can add moisture to the cookies. If you prefer crunchier cookies, bake for an addition minute or two but watch carefully. The high sugar content from the brown sugar and maple syrup means that these cookies can catch or burn in the oven really quickly. A note on the glaze, mine wasn’t particularly white colored but to make a more solid glaze, you can add teaspoons of powdered sugar until it reaches the appropriate consistency and color that you prefer. I hope you enjoy and be sure to check out the Lost Angeles Times Food section on Sundays; it’s definitely one of my favorite parts of the newspaper and the writers work really hard on perfecting these recipes!
Brown Sugar and Maple Cookie Recipe
For the Cookie:
- 240 grams (2 cups) All Purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 170 grams (3/4 cup) softened unsalted butter
- 213 grams (1 cup) packed dark brown sugar (light is fine as well)
- 78 grams (1/4 cup) pure maple syrup
- 1 large egg, room temp
- 1 teaspoon pure vanilla extract
For the Glaze
- 1 Tablespoon pure maple syrup
- Pinch of kosher salt
- 1 Tablespoon Water
- 1/2 cup packed powdered sugar
- Heat the oven to 375F and line 3 cookie sheets (I used two and rotated their use but they are supposed to cook a little extra on the sheets once out of the oven so try to have 3)
- Whisk flour, baking soda, and salt in a medium bowl.
- In a separate, larger bowl, beat together the softened butter and brown sugar until smooth and creamy. Add the syrup and beat until incorporated then beat in the egg and vanilla extract until well-blended.
- Add flour mix and fold in gently until no trace of flour remains. If your dough seems really slack at this point, freeze for 10-20 minutes or until it hardens enough to scoop
- Using a tablespoon measuring tool or a tablespoon cookie scoop, drop dough onto the sheets with at least 2 inches of space around each cookie. They will spread in the oven.
- Bake each sheet for 12 minutes or until golden dark brown. Cool completely on the cookie sheets on wire racks.
- In a small bowl, stir together the glaze ingredients. Taste and add additional salt as needed. Once cookies are completely cool, drizzle the glaze on top. Try to wait to eat them until the glaze hardens on the cookies.