Today on Sugar Spun Run I'll be showing you how to make maple brown sugar cookies.
Hey everyone! It's Sam here and today I'm sharing one of my all-time
favorite cookie recipes. Now these maple brown sugar cookies were actually the
inspiration for my super popular worst ever chocolate-chip cookies. They're
incredibly addictive. I love making them the fall and for Christmastime. I think
you're really going to love this recipe. Now the first thing that you're going to
need to get started is one cup of melted unsalted butter. Now as usual whenever I
have a recipe where you're melting the butter, you want to make sure that this
butter has cooled before you add anything else to the bowl.
Now we can add our sugar and you are going to need one and a half cups of brown sugar for
this recipe. Now a light brown sugar, or dark brown sugar will work just fine. I
like to use an even split of each. So 3/4 cup of dark brown and 3/4 cup of light brown sugar.
We are also going to be adding 1/3 cup of maple syrup. Now I have
tried this recipe with both pure real maple syrup, and that fake pancake syrup
that you buy at the store. Honestly, either will work but I kind of prefer
the cheaper syrup. I am using Aunt Jemima today just because it has a little bit
more of that maple flavor to it. Probably the non authentic maple flavor
but I like using the fake stuff. You can use whichever you prefer.
This is 1/3 cup of maple syrup.
I'm just gonna use a spatula to stir everything together until our ingredients are nicely combined
Now we'll add one large egg and ideally this should be at room temperature.
I'm also going to add my flavoring at this point. I'm going to be using one teaspoon of vanilla extract.
And I'm also going to be adding about 3/4 teaspoon of maple extract. Now this
is optional. If you leave it out the cookies are still going to be really
good but this really makes that maple flavor shine through.
We'll everything together until that egg is nicely beaten in there and our flavorings are as well.
Now set your wet ingredients aside and you're going to
need a separate bowl for your dry ingredients.
You're going to need three cups of all-purpose flour for this recipe.
We'll be adding two teaspoons of cornstarch, and this is going to help make our
cookies nice and soft and chewy without drying them out.
One teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
Stir everything together so that all of your ingredients are well combined.
Now grab your butter mixture and we are going to gradually add the dry ingredients into that
mixture, stirring until everything is completely combined.
As you can see this is a pretty soft dough. So once you have everything stirred together you're going
to want to cover your bowl with plastic wrap.
And we're going to transfer this to a refrigerator where it's going to need to chill for at least two hours
though it can also chill overnight. About 20 minutes before you're ready to bake your
cookies, you're going to want to pre-heat your oven to 375 degrees Fahrenheit. Once your oven
is preheated and your dough has been completely chilled we can go ahead and start scooping our cookies.
And then just to make them look nice, I like to roll them between my palms to form a nice round ball.
Now one other thing I love doing with these cookies is I like to roll them through granulated
sugar before baking them. Right here this is a coarse granulated sugar, but regular
granulated sugar will work just as well. Just roll your cookie feel and then place it on your baking sheet.
Make sure to space your cookies at least 2 inches apart because they are going to spread some in the oven.
Now lets take these cookies over to our 375 degree fahrenheit preheated oven where they
will need to bake for about 10 to 12 minutes. Once your cookies have finished
baking they should have nice slightly golden brown edges. The centers might
look a little bit under baked too. That's fine you're going to want to let these
cookies cool completely on the baking sheet before you remove them and the
center's will finish baking up there. That's going to give you nice a slightly
crisp edges and super soft interiors. Once your cookies
have cooled completely, you are free to enjoy. Now I really hope you guys enjoy
today's recipe. Let me know if you make it for your Christmas cookie platter or
for any other reason. Let me know if you are as big of a fan as I am. Thank you
guys so much for watching today's recipe and I will see you next time.
Look at how soft these are.
They are still a little warm too. These are good.
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Also, if you enjoyed today's cookie recipe, here are a few others you might like as well.