Soft Brown Sugar and Butterscotch Chip Cookies with Maple Glaze
Every year in Bryant Park in New York City they set up Christmas shops. Brian brought home a special maple syrup from one of the food stalls. I knew I had to incorporate it into something. If you have been following me you know I am not the best baker. However, I nailed these soft, chewy, brown sugar cookies with butterscotch chips folded into the batter. I did have some help from Sally’s Baking Addiction blog recipe. She is phenomenal baker and blogger, hence the reason these came out so well. These were the softest cookies I have ever made. I added in the butterscotch chips for an extra boost of decadence along with the maple syrup laced glaze. These are easy to make and if I can do it anyone can! These are perfect for Christmas cookie swaps, and add on a little bit of sparkly sugar for an extra festive touch.
Soft Brown Sugar and Butterscotch Chip Cookies with Maple Glaze
ingredients
2 c flour
1 tsp baking soda
1 1/2 tsp cornstarch
1 tsp ground cinnamon
1/4 tsp salt
3/4 c unsalted butter, melted
1 1/4 c light brown sugar
1 large egg, room temperature
2 tsp vanilla extract
1/3 c butterscotch chips folded into batter
maple glaze
1 1/2 c powdered sugar
1/4 c maple syrup
2 Tbsp whole milk
instructions
Prepare a baking sheet with silicone liners or line with parchment paper.
In a large bowl whisk together your dry ingredients: flour, baking, soda, cornstarch, cinnamon, and salt.
In a small bowl whisk melted butter and brown sugar together until all the lumps have dissolved. Then whisk in egg and vanilla until everything is smooth and incorporated.
Add the wet ingredients into the dry ingredients. With a rubber spatula and mix until it forms a soft dough. The gently fold in the butterscotch chips. Cover it and place it in the refrigerator for about 2 hours.
Remove dough from the refrigerator. Once you take the dough out of the refrigerator preheat the oven to 325 degrees.
Take about a tablespoon and a half of dough and and roll it into a ball. Place on the prepared baking sheet. Repeat the process leaving about them about 3 inches apart on the baking sheet.
This direction was taken exactly as written by sally's baking addiction blog : bake for 8-9 minutes. Remove from the oven and gently press the top of the cookie down with the back of a utensil or even use your fingers. You're trying to obtain a crinkly top. Place back into the oven for 2-4 more minutes. The total time these cookies are in the the oven is 10-13 minutes. The cookies will be puffy and still appear very soft in the middle. Remove from the oven and allow to cool on the baking sheet for ten minutes before transferring to a wire rack to cool completely. They will continue to cook in the center on the baking sheet after being removed from the oven.
Once the cookies are cooled top them with maple glaze.
maple glaze
In a medium size bowl combine the sugar, syrup and milk. Mix until it becomes smooth and thick.
RECIPE NOTES: Please note I mention that I copied a direction word for work from Sally's Baking Addiction blog which is linked above. This worked so well for me that I did not want to change the wording and therefore change someones understanding of the cookies oven timing. I am not taking full credit for this recipe!