One of my favorite food bloggers posted a recipe this morning claiming that these cookies are “the best cookies I’ve ever made.” As she said, that’s a big statement from someone who wrote a cookie cookbook. So, of course, I had to bake them and see if her claim was valid. There’s a really good reason that I’m addicted to Sally’s Baking Addiction. She never leads me astray. Maple and brown sugar are two of my favorite flavors for fall. I’m going to have to agree with Sally. These cookies are probably some of the best cookies I’ve ever made (or eaten). Her recipe follows:

INGREDIENTS:

For the cookies:

2 and 1/3 cups all-purpose flour 
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup packed dark brown sugar
1 large egg, at room temperature
1/3 cup pure maple syrup
1 teaspoon pure vanilla extract
1 teaspoon maple extract
1 cup chopped pecans (optional)

For the frosting:

2 Tablespoons unsalted butter
1/3 cup pure maple syrup
1 cup sifted confectioners’ sugar
pinch salt

INSTRUCTIONS:

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

Using a mixer , 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 degrees. Line 2-3 large baking sheets with parchment paper or silicone baking mats. 

Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. Bake each batch for 12-13 minutes until lightly browned. 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.

Make the icing: 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.

Note: This frosting is wonderful, but you have to work quickly when drizzling on the cookies as it sets up quickly. If it gets a little too stiff to drizzle, you can pop it in the microwave for about 10-15 seconds to loosen it up.

Grammy