Brown Sugar Cookies with Maple Glaze

Brown Sugar Cookies with Maple Glaze is a lacto ovo vegetarian hor d'oeuvre. This recipe makes 36 servings with 155 calories, 2g of protein, and 7g of fat each. For 20 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. It can be enjoyed any time, but it is especially good for Christmas. 106 people have made this recipe and would make it again. A mixture of baking powder, maple syrup, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Buns in My Oven. With a spoonacular score of 9%, this dish is very bad (but still fixable). Similar recipes include Baked Pumpkin Doughnuts with Brown Sugar Maple Glaze, Pumpkin Yeast Donuts with Brown Sugar Maple Glaze, and Brown Sugar and Chocolate Chip Pound Cake with Maple-Espresso Glaze.

Servings: 36

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.Beat together butter and sugar until light and fluffy, about 3 minutes with a stand mixer or 5 minutes with a hand mixer.Beat in the eggs and vanilla until just combined.In a small bowl, combine the flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture and mix until well combined.Use a medium cookie scoop to drop balls of dough on the prepared baking sheet, about 1-inch apart.Bake for 11 minutes or until edges are golden and tops are just slightly underdone looking.Cool for 10 minutes on the cookie sheet before transferring to a cooling rack to cool completely.Once cool, whisk together the powdered sugar, maple syrup, and maple extract in a small bowl until smooth. Drizzle the glaze over the cookies and let sit to harden.Store in an air-tight container for up to 1 week.

 

Step by step:

1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.Beat together butter and sugar until light and fluffy, about 3 minutes with a stand mixer or 5 minutes with a hand mixer.Beat in the eggs and vanilla until just combined.In a small bowl, combine the flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture and mix until well combined.Use a medium cookie scoop to drop balls of dough on the prepared baking sheet, about 1-inch apart.

2. Bake for 11 minutes or until edges are golden and tops are just slightly underdone looking.Cool for 10 minutes on the cookie sheet before transferring to a cooling rack to cool completely.Once cool, whisk together the powdered sugar, maple syrup, and maple extract in a small bowl until smooth.

3. Drizzle the glaze over the cookies and let sit to harden.Store in an air-tight container for up to 1 week.

Nutrition Information:

covered percent of daily need