Soft and Chewy Brown Sugar Maple Cookies

For the past 6 weeks, I’ve done nothing besides work and do school work.  I’ve forgone menu planning and cooking something much more elaborate than a grilled cheese sandwich.  I’ve eaten out on numerous occasions (which is something we try not to do) and if we haven’t eaten out, then we tend to order in.  I need normalcy back into my life.  I also need to have better time management.  I think I’m going to implement organizational ideas and projects into the blog – one that is much needed for me.  This may take a bit of time, because as you see – I’m only posting on average once a week (which will hopefully change) and I plan on doing my own printouts – which will take a bit to create, so bare with me.

Onto a lighter note – I did make some cookies Saturday morning!  I finished up my course work early and mixed together some cookie batter, which I allowed to chill in the fridge while I cleaned the entire house prior to my parents coming over.  Busy days…busy days.  Anyway, I’ve been trying to eat healthier – but with all the dinners out I figured why not?  The past few times I’ve made “sweets” I’ve tried supplementing ingredients for healthier options but they tasted horrendous, so for this one I followed the recipe (as well as I could).  These cookies aren’t normally what I would choose for myself, I tend to like cookies like I like my ice cream – loaded with add ins – but Mr. LL loves sugar cookies and I’m fond of maple flavored items, so I chose these to make!


Soft and Chewy Brown Sugar Maple Cookies

{recipe from Averie Cooks website – and just to note, she has some of the best cookie recipes!}

  • 3/4 c unsalted butter, softened
  • 1 c dark brown sugar, packed (it called or 3/4 and 1/4 light, but all I had was dark)
  • 1 large egg
  • 2 tsp vanilla extract
  • 3/4+ tsp maple extract
  • 1 tsp maple syrup (this isn’t required in the original recipe.  I only had 3/4 tsp extract, so I added the syrup for more maple flavor – you could definitely do without)
  • 1 c bread flour
  • 1 c whole wheat pastry flour (the original recipe calls for all-purpose, but I didn’t have any… you couldn’t tell their was whole wheat pastry flour in here at all)
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt

Place the butter and sugars into the bowl of a stand mixer and beat until creamed.  Add egg, vanilla extract, maple extract and maple syrup (if you’re using) and beat together until light and fluffy.  Add flours, cornstarch, baking soda and salt and beat together until just combined.  Make approximately 14 mounds and place onto a prepared cookie sheet. (I didn’t do this, I just placed my bowl in the fridge and then scooped the chilled dough – which resulted in awkward shaped cookies.)  And place cookie sheet in the refrigerator for at least 2 hours.

When you’re ready to bake your cookies, preheat your oven to 350F.  Bake for 10-12 minutes.  Once removed from oven, allow cookies to cool for 10 minutes on the cookie sheet before moving to a cooling rack.  Store in an air tight container for approximately 5 days or in the freezer for 3 months.

These were delicious.  Right after Mr. LL took his first bite, he said it tasted similar to waffles – but not overpowering.  I’m glad I decided to make these fairly correct instead of attempting to alter it with “healthier” options.  Which, brings me to how artificial sweeteners (and I’m mainly talking about stevia, since that’s the one I attempted to switch over to) are absolutely disgusting.  It leaves this overpowering sickly sweet aftertaste in my mouth.  Not appreciated.


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