釉面红糖枫饼干。
Ah, these Glazed Brown Sugar Maple Cookies…with a yummy brown butter maple glaze…I’m declaring them my official cookie of fall! Made with brown sugar and sweet maple syrup, these cookies are soft, buttery, and nutty. They’re generously glazed with a sweet, thick and creamy, browned butter maple glaze that truly makes these cookies melt in your mouth. There’s really nothing not to love about these brown sugar maple cookies. The true secret is all in the combination of brown sugar and maple, which keep these cookies incredibly flavorful, soft, and so delicious. Then finish them off with a light dusting of cinnamon sugar. Perfect for both a spooky Halloween night, or an elegant Thanksgiving dinner. Or really…whenever you’re in need of a deliciously sweet and nutty cookie.
星期五快乐！十月愉快!!随着昨天推出的兴奋HBH x etsy collab，我认为今天，我们会庆祝！而不是用我最喜欢的秋天庆祝的更好的方法......这些南瓜形，釉的红糖枫饼干。
这些饼干真的是最美味的。我一直很高兴与你们分享这个食谱！
这些小南瓜不是最可爱的吗？！我喜欢一个可爱的南瓜饼干！记得我的杰克-O-灯笼饼干从几年前开始？食谱中没有南瓜，但他们确实有一个可爱的小南瓜形状，顶部有很多甜蜜的釉。他们很美味，很有趣！
但在我进入这篇文章之前,我想say a quick thank you to you all for your response to yesterday’s launch. I am thrilled that so many of you seem to be loving our collection. It was so much fun to create and my hope is that each piece really does bring some added joy into your lives. I’ll talk more about the launch of the collection in Sunday’s Favorite’s post. But I just had to say a quick thank you here as well, as I know many of you are loyal daily readers!!
但现在，在这些饼干上！
最初我将于周二与你们分享这些人，但是关于这些饼干的事情真的感觉到了一个星期五的帖子。我认为这是我真的喜欢这些饼干。当我爱一个食谱时，就像真的真的爱一个食谱一样，我倾向于为星期五省钱。星期五只是感到庆祝和乐趣，所以自然，这就是我最喜欢的食谱应该活的地方。此外，星期五意味着我们整个周末烘烤......如此饼干周五是！你知道吗？
我想在最长的时间制作一个红糖枫饼基。它全都开始于感恩节。我实际上在测试这些饼干，但从未恰到好处。所以，一旦感恩节过去，我才击败了暂停按钮，我告诉自己我明年会选择食谱。
And here we are, a whole year later! I’m happy to say that I finally perfected my brown sugar maple cookie.
And all I can say is that these are really really GOOD. Some of the best cookies to come out of my kitchen. Dramatic, but even my mom agrees, these are DELICIOUS.
这些饼干的细节。
这些饼干柔软，黄油，并暗示了合适的枫树。
他们很简单。我说话真的很简单。只需用糖击败黄油，加入枫糖浆，添加鸡蛋，加入干成分，滚动，切割和烘烤。绝对没有什么比在这里有意义的。我也搅动了一些切碎的山核桃，以增加额外的秋季口味。完全可选，但真的美味。我妈妈和我都在令人尴尬，山核桃不是需要......but they actually kind of are.
每当我制作任何类型的切口饼干时，我总是喜欢推出面团，切割饼干，然后在烤盘上冻结切割饼干几分钟。这确保了饼干保持其形状。也就是说，这些是一种软糖饼干。它们将在烤箱中传播一点，不会有最紧密的形状。我挂在糖饼干上是它们可以是平淡无奇的。我希望这些柔软，如此美味。为了做到这一点，我必须给某个地方，所以饼干确实传播了一点。但没关系，南瓜形状非常宽容。
要剪我的饼干，我用了这些南瓜饼干切割器. But these cookies would also make a great slice and bake cookie as well. I’ll let you decide, both sets of directions are below.
While the cookies cool, make the glaze.
这釉是一切。这就是让这些饼干在嘴里融化的原因。它超出了美味，易于制作。只是褐色的黄油，枫糖浆，糖粉，香草和盐。简单，但很美味。
我留下了我的釉面，足以利用我的Ziplock包“管道”诀窍在一些可爱的线上画画，但釉仍然厚实又奶油。这样你可以装饰，但一旦留下来，釉就会加强一点，使这些非常适合包装和刺激！
To give each cookie a little sparkle, I dusted them lightly with cinnamon sugar.
Yes, yes, yes…sweet maple cookies (with pecan swirled throughout), nutty browned butter glaze, and cinnamon sugar. All things sweet, all things perfect, and everything you need from a cookie right now.
Oh and while the cookies bake? The best smells will be coming from your oven. Smells that will remind you of fall and Thanksgiving. Think scents of butter, maple, and vanilla…like an autumn candle, but better.
今晚做到这一点，这周末让他们成为，也许甚至可以在万圣节。然后也许再次感恩节。只是让他们很快。相信我，在第一次咬咬后，您将在批次后进行批次。这些饼干是美味的......因为asher喜欢说。
寻找其他秋季饼干食谱吗？Here are a few ideas:
Lastly, if you make these Glazed Brown Sugar Maple Cookies be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me onInstagram.! Looking through the photos of recipes you all have made is my favorite!
营养信息只是估计。不保证本网站上任何食谱的营养信息的准确性。
Glazed Brown Sugar Maple Cookies
My new favorite fall cookies...pumpkin-shaped, soft, buttery, glazed, and delicious!
配料
Brown Butter Glaze
- 1stick (1/2 cup)salted butter
- 1/3杯子真正的枫糖浆
- 1 1/4 - 1 1/2杯powdered sugar
- 1茶匙香草精
- 肉桂糖装饰（可选）
Instructions
-
1.在一个大搅拌碗中，将黄油和红糖一起奶油。加入枫木和香草，拍打光和蓬松，约2-3分钟。加上鸡蛋并混合直至组合。加入面粉，小苏打和盐，跳动至组合，面团形成球。搅拌在山核桃（如果使用）。如果面团感觉过于潮湿，不能伸出2-4汤匙额外的面粉。
2.将面团分成两半。将面团擀成1/4英寸的羊皮纸上的面团。确保你使用足够的面粉或你的面团会棍子。使用南瓜饼干切割器（笔记中的切片烘烤方向切出饼干）。小心地将饼干转移到羊皮纸衬里的烤盘上。我建议使用面粉的刮刀抬起饼干。盖上烤盘并放入冰箱中。冻结直至公司，大约20-33分钟。滚出剩余的碎片，并用剩余的面团重复。如果您在滚动面团掷骰子，请参阅注释。
3.将烤箱预热至350°F.在烤箱的中间架上烘烤饼干12-14分钟（适用于软饼干）或直到轻微的金色棕色。在烤盘上冷却5分钟，然后转移到电线冷却架中以完全冷却。
同时，釉。将黄油添加到中等热量的小锅中。让黄油轻轻棕色，直到它闻到烤，约2-3分钟。从热量中取出并在枫糖浆中搅拌，糖粉，香草和少量盐。
5. Drizzle the glaze over the cookies and decorate as desired with cinnamon sugar. Cookies can be stored in an airtight container for up to 4 days.
Recipe Notes
制作切片和烘烤饼干：Place the dough on a large piece of wax paper or plastic wrap. Using your hands, shape it into a log about 12 inches long and about 2 inches in diameter. Wrap the dough up in the wax paper and place in the fridge for 2 hours or up to 5 days.
打开面团并将其放在切菜板上。使用锋利的刀，将登录切成1 / 4-1 / 2英寸切片。在烤盘上安排切片。烘烤饼干12-14分钟，直到边缘是金褐色的。让饼干在烤盘上冷却。
To Make Ahead:面团可以保存在冰箱中长达5天。
如果你遇到麻烦的掷面团：add 2-4 additional tablespoons flour. Then, chill the dough for 1-2 hours before rolling and cutting the cookies out.
我们最喜欢的食谱
烤大蒜意粉壁炉烤宽面条船。
这些非常可爱，味道声音很精彩。
谢谢你这么多夏洛特！Xtieghan.
这让我想起去年你为你的饼干盒发布的cookie。这是一个与切口一样的食谱吗？如果是这样，我会批量他们 - 他们是如此漂亮！
Hey Jill,
这是一个类似的饼干！我希望你喜欢食谱，如果你有其他问题，请告诉我！Xtieghan.
Hi Tieghan, could you sub maple extract for the vanilla? In the past when I’ve made maple cookies, I’ve noticed that the maple flavour is very subtle and gets lost so it’s necessary to really amp up the maple flavour. So using maple extract has helped. Have you ever baked with maple flakes? These cookies are the most adorable cookies I’ve seen so far this fall!! You are so creative with your food and it’s so inspiring!! Thank you for sharing your ideas with all of us! You are such a talented person!! Keep em coming!!
Hey Lola,
你可以完全居住枫提取物！我希望你喜欢食谱，如果你有其他问题，请告诉我！Xtieghan.
我可以替代油脂吗？这里有很多黄油。
嘿洛林，
I would not recommend using oil in this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan
俄亥俄州 - 我希望我在工作中没有读这篇文章 - 男人 - 听起来很甜蜜 - 我在这里!!!
- 将回来告诉你所有关于他们的人 - 我将整天想到棕色黄油枫釉！PS作为加拿大人谢谢您为您的棍棒添加杯子，为我们节省了一些转换时间!!!
我希望你喜欢这些，德伊！谢谢！Xtieghan.
My word, these look incredible– and I’m SO happy you prioritized making a soft cookie. Who wants a hard sugar cookie? I grew up having brittle, crunchy sugar cookies, and have happily moved into greener (or softer) pastures. Thanks so much for sharing this recipe!
谢谢劳伦！我很高兴这些对你这么好！Xtieghan.
I was taking a look at google about this and found your blog, Congratulations on your work, I know it takes a long time to create great value articles like this.
谢谢你这么多卡洛斯！Xtieghan.
有关如何使这些麸质免费的任何想法？
Hey Meme,
You can use an equal amount of GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
你的cookie刀具尺寸是多少？
嘿劳伦，
Here is the link for the cookie cutter:https://rstyle.me/+wcpo3wu7hn5urn6aflcidg.
我希望你喜欢食谱，如果你有其他问题，请告诉我！Xtieghan.
So beautiful! What are those little pumpkin-looking nature elements in the photos?!!!
Hey Luann,
只有小南瓜我从整个食物中得到:)我希望你喜欢食谱，请告诉我你有其他问题！Xtieghan.
Amazing recipe, amazing flavor, perfect for a rainy fall day!!
谢谢Sara！Xtieghan.
抱歉说些什么，某个地方出错了。最佳成分，完善的室温黄油和鸡蛋在规模上称为面粉，新鲜的小苏打，但面团严重柔软，没有保存这一点。它从未形成过球，甚至是凹凸饼干的柔软。dang！我不会给这个第二次尝试枫糖浆太昂贵，无法浪费。然而，他们看起来很棒。
嗨南希！我很抱歉。我看着食谱，我上市的枫树数量是错误的。对于这些饼干，你只有1/3杯枫。再次，对抱歉。我觉得很可怕!!我想如果你给饼干试一试1/3杯枫糖浆，它们会变得更好！再次，所以，对不起我的错误！XXTieghan.
爱你的食谱！好奇关于潜在地让这款面筋免费为朋友免费。如果这可以免费提供任何建议或想法吗？谢谢！
Making these right now! I’ve been thinking about them all weekend and finally got the chance. Our elderly neighbors across the street brought us a chicken pot pie earlier this week (seriously so precious), and I had been wanting to find a new baked good to bring them as a “thank you.” We frequently bring them chocolate chip cookies and banana bread, but these are on a whole other level! They smell wonderful and are beautiful. Well done! Super simple with an impressive finished product. Thank you!
I had the same problem as Nancy. Followed your recipe but dough wasn’t right for rolling out. And I had to add a bunch of flour to make it a drop cookie. Glaze never got to a consistency to be piped.
如果你不住在高海拔高度，也许需要改变？
嗨丽莎！嗨伊莎贝拉！我很抱歉。我看着食谱，我上市的枫树数量是错误的。对于这些饼干，你只有1/3杯枫。再次，对抱歉。我觉得很可怕!!我想如果你给饼干试一试1/3杯枫糖浆，它们会变得更好！再次，所以，对不起我的错误！
For the glaze, just add addition powdered sugar until it reaches your desired consistency. xxTieghan
I really wanted to love these cookies, as I’ve made other things from your website and they turned out great! But these just did not work for me — the dough was really really wet and sticky, requiring SO much flour on my hands/counter just to roll out that it actually dried out the cookies. they tasted pretty much the same as snickerdoodles – yummy, but definitely not worth the effort.
嗨伊莎贝拉！我很抱歉。我看着食谱，我上市的枫树数量是错误的。对于这些饼干，你只有1/3杯枫。再次，对抱歉。我觉得很可怕!!我想如果你给饼干试一试1/3杯枫糖浆，它们会变得更好！再次，所以，对不起我的错误！XXTieghan.
这些是SOOO YUMMY！喜欢饼干的山核桃的暗示，釉很完美！
我昨晚做了这些，他们是一个真正的人群恳求，很容易
我用2/3杯枫糖浆制作了饼干，添加了3个额外的TBSP面粉，并在推出之前短暂冷却面团。这是完美的，我没有任何问题！我的家人绝对喜欢这些饼干！我忘了用肉桂糖撒上它们，但他们也很棒。釉很棒！大家的狂欢评论，他们要快速快速！我肯定会再次制作它们！
我用2/3杯枫糖浆制成，并认为我需要添加更多干燥的成分。饼干仍然出现巨大的品尝！但釉很棘手。我的并不像薄而，所以突然出现了。然而，我用胶印刮刀来冰饼干。美味的！！我下次会在釉上玩。谢谢！