Soft Maple Cookies With Brown Butter Frosting Food

MAPLE BROWN SUGAR COOKIES

Steps:

• Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
• Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until smooth, about 1-2 minutes. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla extract, and maple extract, then beat on high speed until combined.
• Pour the dry ingredients to the wet ingredients, then mix on low until combined. Add the pecans, then beat on low speed until combined. Dough will be creamy and soft.
• Cover and chill the dough for 2 hours in the refrigerator (and up to 3-4 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
• Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. This cookie scoop is helpful. Bake each batch for 12-13 minutes until lightly browned on the sides. The centers will look very soft.
• Remove from the oven. If your warm cookies look puffy, lightly bang the pan on the counter when you remove it from the oven. That will help slightly deflate the cookies, creating lovely cracks as you see in the pictured cookies. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
• In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners' sugar. Taste. Add a pinch of salt, if desired. Drizzle over cooled cookies. Icing will set after about 1 hour.
• Cookies stay fresh covered at room temperature for up to 1 week.

MAPLE COOKIES WITH BROWN BUTTER FROSTING

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
• In a large mixing bowl add the butter, beat until smooth and creamy. Add the light brown sugar and mix until combined and fluffy.
• Add the eggs one at a time, mixing in between. Add in the sour cream and maple syrup, mix until completely combined.
• In a medium size bowl combine the flour, salt and baking soda. Stir with a fork. Then slowly pour the dry ingredients into the wet ingredients, slowly mixing until just combined.
• Using a cookie scoop or spoon, spoon about 2 tablespoons of the cookie dough onto the baking sheet.
• Bake for about 12 minutes until the cookies are turning golden on the edges. Remove from the oven and allow to cool on the pan for about 3-4 minutes, then remove to continue cooling on a wire rack. Repeat this process until all the cookie dough has been baked. This will make about 3 dozen cookies.
• Once the cookies are cooled prepare the frosting.

SOFT MAPLE COOKIES

Steps:

• In a large bowl, whisk together 1 cup of the flour, the oats, baking powder, cinnamon, salt and baking soda.
• In a medium bowl, whisk together the remaining 1/4 cup flour, the maple syrup, melted butter, vanilla extract and egg until smooth. Stir the wet ingredients into the dry and blend well. Stir in the chocolate, pecans and raisins if using. Cover the bowl and chill in the refrigerator until very firm, 1 hour.
• Position a rack in both the upper and lower thirds of the oven, and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• Use a 1-tablespoon measuring spoon to portion the dough onto the prepared baking sheets-15 cookies per sheet, evenly spaced. Sprinkle with turbinado sugar if using.
• Bake until lightly golden on the outside but still slightly soft in the centers, about 12 minutes, being careful to not over-bake. Cool on the baking sheets for about 5 minutes, then transfer the cookies to wire racks to cool completely. Store in an airtight container for up to 1 week.

CHEWY MAPLE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a mixing bowl, cream shortening and brown sugar until fluffy. Beat in the egg, syrup, and vanilla until well mixed.
• Combine flour, baking powder and salt. Add flour mixture to the creamed mixture. Stir in coconut. Drop by tablespoonfuls 2-inches apart onto greased baking sheets.
• Bake at 375 degrees F (190 degrees C) for 10-12 minutes.

FROSTED MAPLE COOKIES

Steps:

• In a large bowl, cream together shortening and brown sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Stir in sour cream and maple flavoring. Combine the flour, salt and baking soda; add to creamed mixture and mix well. Stir in nuts. Cover and refrigerate for 1 hour. , Preheat oven to 375°. Drop dough by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake for 8-10 minutes or until edges are lightly browned. Cool completely on wire racks. , For frosting, in a small saucepan, heat butter over low heat until golden brown. Remove from the heat; blend in confectioners' sugar, maple flavoring and enough water to achieve spreading consistency. Frost cookies.

MAPLE COOKIES WITH BROWN BUTTER FROSTING RECIPE

Steps:

• Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
• In a large mixing bowl add the butter, beat until smooth and creamy. Add the light brown sugar and mix until combined and fluffy.
• Add the eggs one at a time, mixing in between. Add in the sour cream and maple syrup, mix until completely combined.
• In a medium size bowl combine the flour, salt and baking soda. Stir with a fork. Then slowly pour the dry ingredients into the wet ingredients, slowly mixing until just combined.
• Using a cookie scoop or spoon, spoon about 2 tablespoons of the cookie dough onto the baking sheet.
• Bake for about 12 minutes until the cookies are turning golden on the edges. Remove from the oven and allow to cool on the pan for about 3-4 minutes, then remove to continue cooling on a wire rack. Repeat this process until all the cookie dough has been baked. This will make about 3 dozen cookies.
• Once the cookies are cooled prepare the frosting.
• Add the butter to a small sauce pan. Heat over medium heat, butter will melt. Stir while the butter continues to cook. It will foam and bubble while cooking. Continue to stir cooking over medium heat. Once the butter starts to form brown bits on the bottom of the pan, and the foam starts to go away, you will notice a nutty smell coming from the butter. Remove from heat and pour the butter and all the browned bits into a medium size bowl.
• Allow the butter to cool for several minutes before moving onto the next step.
• Once the butter is cooled add in the powdered sugar, heavy cream and vanilla extract. Stir until smooth and creamy. If needed add more powdered sugar or heavy cream to reach desired consistency.
• Spread the frosting over the top of the cooled cookies.
• Store the cookies at room temperature in a sealed container, will keep for 4-5 days.
• Enjoy!

CANADIAN MAPLE COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease several cookie sheets.
• In a large bowl, cream butter and brown sugar; add egg, maple syrup and vanilla, mixing until well blended.
• Sift or whisk together flour, baking soda and salt; add this mixture to creamed mixture and stir until well blended.
• Shape into 1 inch balls and roll in sugar.
• Place balls on cookie sheets about 2 inches apart and flatten slightly.
• Bake 8 to 10 minutes; remove and let cool on a wire rack.

PUMPKIN COOKIES WITH BROWN BUTTER ICING

Steps:

• Preheat the oven to 375 degrees. Line baking sheets with parchment paper; set aside. Fit a pastry bag with a large coupler and a 1/2-inch plain round (such as Ateco #806); set aside.
• Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside. Cream 12 tablespoons (1 1/2 sticks) butter and the brown sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low. Add pumpkin, 3/4 evaporated milk, and 1 teaspoon vanilla; mix until well blended, about 2 minutes. Add flour mixture; mix until combined.
• Transfer 1 1/2 cups batter to a pastry bag. Pipe 1 1/2-inch rounds onto parchment-lined baking sheets, spacing 1 inch apart. Bake cookies, rotating sheets halfway through, until tops spring back, about 12 minutes. Cool on sheets on wire racks 5 minutes. Transfer cookies to wire racks; let cool completely.
• Put confectioners' sugar in a large bowl; set aside. Melt remaining 10 tablespoons butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 3 minutes.
• Immediately add butter to confectioners' sugar, scraping any browned bits from sides and bottom of pan. Add remaining 5 tablespoons evaporated milk and remaining 2 teaspoons vanilla; stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time.