Chewy Maple Brown Sugar Cookies
These chewy maple brown sugar cookies are bursting with warm fall flavors. Easy to make and perfect for any occasion!
Equipment
- Mixing bowls
- Electric Mixer
- Baking Sheets
- Measuring Cups and Spoons
- Wire rack
Ingredients
Main Ingredients
- 1 cup (2 sticks) Unsalted Butter softened
- 1 cup Packed Light Brown Sugar
- 0.5 cup Granulated Sugar
- 2 Large Eggs
- 1 teaspoon Pure Maple Extract
- 2.25 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 0.5 teaspoon Ground Nutmeg
- 0.25 teaspoon Salt
- 0.5 cup Chopped Walnuts or Pecans Optional
Instructions
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Use an electric mixer for best results.
- Beat in the eggs one at a time, then stir in the maple extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Stir in nuts, if using.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For extra chewy cookies, chill the dough for at least 30 minutes before baking. Store cookies in an airtight container at room temperature for up to a week.