Brown Sugar Cookies With Maple Drizzle

Time 55 minutes
Yields Makes about 45 cookies
Brown Sugar Cookies With Maple Drizzle
(Mariah Tauger / Los Angeles Times)

Heat the oven to 375 degrees. Line 3 cookie sheets with parchment paper.


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


Using a wooden spoon or rubber spatula, beat the butter and brown sugar until smooth and creamy. Add ¼ cup syrup and beat until incorporated, then beat in the egg and vanilla until well blended. Add the flour mixture and fold gently until no traces of flour remain.


Using a 1 ¼-inch cookie scoop or measuring tablespoon, drop the dough onto the prepared sheets, spacing 2 inches apart.


Bake 1 sheet at a time until dark golden brown, about 12 minutes. Cool completely on the sheets on wire racks.


Stir the powdered sugar, remaining tablespoon syrup, 1 tablespoon water and a tiny pinch of salt in a small bowl. Taste and add more salt if you’d like. Drizzle all over the cooled cookies. Let stand until the drizzle hardens.

Spiced Brown Sugar Cookies: Add 2 teaspoons warm spices, such as ground ginger, cinnamon, cardamom, nutmeg or a combination to the dry ingredients. You also can use apple pie spice or pumpkin pie spice.

Whole Wheat Brown Sugar Cookies: Substitute 1 cup whole wheat flour for 1 cup of the all-purpose.
Make Ahead:
The cookies can be kept in an airtight container for up to 5 days.