Brown Sugar Cookies With Maple Icing

There’s something about this season. It transforms me. Like a Betty Crocker version on Jekyll and Hyde, I go from worry about bathing suit sizes to stirring up bowl after bowl of baked goodies. I used to think it was just a natural changing of the seasons, but after making these Brown Sugar Maple Cookies tonight, I’m convinced otherwise.

I’m fairly certain I’m a witch.

Now, before you go shouting for a warrant from the Salem lawfolk, let me assure you that I am a good witch. Let me also prove herewith my claim, as laid forth in the following photo evidence from this evenings activities.

I. It all began when the dough beat up perfectly. Soft and sweet and cinnamonny. It was clearly bewitched. Seeing as how I was the only one in the kitchen at the time, I am left to assume that these these silver beaters are like magic wands. My own set of spell casting cookie makers. Abracayumma.

II.  With dough properly conjured in the cauldron–er–bowl, I set to baking it in my fiery oven. Again, perfection. Just look at those little half-moons. Who’s cookies bake up that way? Well, mine did tonight. See? There’s obviously something mystical going on here.

III. From there, things just kept getting freaky. There was the moment when I decided to apply a drizzly maple glaze to those, giant, soft-cooked cookies. They glimmered in the moonlight. And, what was it about these cookies and the moon?

IV. Like a scene plucked from Watcher in the Woods, I started seeing signs of the moon.

The Eclipse…

The Quarter Moon Sickle….

V. If the previous points haven’t been enough to convince you, here’s one more. Just as I was putting the finishing touches on the batch, the sky opened up and offered an chilly autumn drizzle. It rained from gray skys, speckling the windows with little beads. It rained as if something had conjured autumn into existence straight from her kitchen. I think I know who that something is.

Which also thinking. Maybe I should utilize these ewfound powers on my children tomorrow morning. There are four unkempt beds that never quite find their way into making. Perhaps all that will change in the morn. Mwah-hah-hah-hah-ha!

{Good witches can still have evil cackles, right?}

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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Ingredients

FOR THE COOKIES:

• ½ cup butter
• ½ cup dark Karo syrup
• 1 ½ cup brown sugar
• 1 egg
• 1 tablespoon cinnamon
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 2 ½ cup flour

FOR THE ICING:

• 2 cups powdered sugar
• 1 teaspoon maple extract
• 2 tablespoons dark karo syrup
• 1 tablespoon milk

Instructions

FOR THE COOKIES:

1. In a large bowl, beat together the butter, Karo, sugar and egg until very light and fluffy.
2. Add the remaining ingredients and beat together until well mixed. Roll into golf-ball sized balls.
3. 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.

FOR THE ICING:

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