Maple Pecan Brown Sugar Cookies

• Flour1 and ½ cups (180g)
• Baking soda½ teaspoon
• Salt¼ teaspoon
• Butter¼ cup (57g)
• Light brown sugar½ cup (100g)
• Egg1 large (50g)
• Pure maple syrup2 tablespoons (37ml)
• Vanilla extract½ teaspoon
• Chopped pecans½ cup (65g)

• Powdered sugar1 cup (120 g)
• Heavy cream3-4 tablespoons (45-60 g)
• Maple syrup2 tablespoons (30 g)
• Cinnamon½ teaspoon (1.3 g)

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Melt the butter in the microwave for 45 seconds. In a large bowl, whisk together the butter, light brown sugar, egg, maple syrup, and vanilla extract for about 2 minutes.

Add in the flour, baking powder, baking soda, pecans, and salt and fold this into the wet batter until just combined.

Let the cookie dough chill in the freezer for 30 minutes. Scoop the dough onto the prepared baking sheet at about 2 tablespoons of cookie dough per cookie.

Bake for 9-11 minutes or until the edges are golden brown. Let these cool to room temperature.

Maple Glaze: Whisk the powdered sugar, maple syrup, cinnamon, and heavy cream together - adding the cream one tablespoon at a time until you have a thick, runny consistency. Once the cookies are done baking, let them cool for 30 minutes, then drizzle the maple glaze on top.

This recipe made 10 cookies.