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Brown Sugar Cookies with Maple Icing


You know those grocery store oatmeal cookies with the crunchy, white icing on top? These cookies are like an uber-divine version of those. Super soft on the inside, perfectly crunchy around the edges, topped with a sweet maple glaze. If you'd like to try this recipe with more of a gingerbread flavor, substitute molasses for the Karo syrup in the cookie dough, and use vanilla extract instead of maple in the icing recipe.

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  • 1/2 cup butter
  • 1/2 cup dark Karo syrup
  • 1 1/2 cup brown sugar
  • 1 egg
  • 1 tablespoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 1/2 cup flour
  • ICING:
  • 2 cups powdered sugar
  • 1 teaspoon maple extract
  • 2 tablespoons dark karo syrup
  • 1 tablespoon milk



Step 1


In a large bowl, beat together the butter, Karo, sugar and egg until very light and fluffy. Add the remaining ingredients and beat together until well mixed. Roll into golf-ball sized balls. Place 3 cookies on each cookie sheet and bake in an oven preheated to 375 degrees for 10-13 minutes, or just until the edges of the cookies are golden brown.


Whisk all ingredients together until smooth. Spoon into a ziploc baggies. Snip off the corner of the bag and pipe onto slightly warm cookies. Allow to set for 20-30 minutes before packaging up cookies.

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