Grab your mixer, an apron, and some syrup, because it’s officially cookie season! 🍪
PREP: 10 MINS // COOK TIME: 12 MINS // YIELD: 24 SERVINGS
Combine flour, baking soda and salt in a bowl and set aside. Cream butter and brown sugar together with a hand mixer until smooth (1-2 min). Add the egg then beat until combined. Add the Vanilla Spice Rooibos Syrup and vanilla extract and beat again until all ingredients are incorporated (and remember to scrape down the side of the bowl). Pour in the bowl of dry ingredients and mix until combined and no visible white flour remains. Fold in pecans, then cover and refrigerate cookie dough for 2 hours so that it has time to firm up.
Once your dough has been chilled, set oven to 350F, line three sheet pans with parchment, and place 1.5 tbsp rolled balls of dough on the pans (about 7-8 cookies per pan). Cook one pan of cookies at a time for 12 minutes. After each tray of cookies cools for about 5 minutes, remove from pan and let finish cooling on a wire rack. Once all cookies are cooled, combine all icing ingredients with a whisk then drizzle over cookies. Top with a sprinkle of flake sea salt and enjoy!
If you make these cookies for any of your holiday festivities make sure to tag us at @portlandsyrups and #portlandsyrups.
Recipe has been adapted from https://sallysbakingaddiction.com/maple-brown-sugar-cookies/
Portland Syrup brews exquisitely flavored lower-sugar mixers using whole botanical ingredients. Each 16 oz. bottle will make nearly a gallon of finished soda, or 16-32 cocktails, depending on your palate.
Ingredients: Water, cane sugar, vanilla, organic rooibos tea, whole cinnamon ascorbic cid, stevia