Combine Dry Ingredients: In a medium bowl, whisk together 2 and ⅓ cups flour, 1 tsp baking soda, and ½ tsp salt.

Cream Butter and Sugar: In a separate bowl, use a mixer to cream ½ cup softened butter and 1 cup packed dark brown sugar until smooth.

Add Wet Ingredients: Beat in 1 large egg. Then, add ⅓ cup maple syrup, 1 tsp vanilla extract, and 1 tsp maple extract, mixing until well combined.

Combine Wet and Dry: Gradually mix the dry ingredients into the wet ingredients until just combined. Stir in 1 cup chopped pecans.

Chill Dough: Cover the dough and chill in the refrigerator for at least 2 hours.

Preheat Oven: When ready to bake, preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.

Form Cookies: Roll the dough into balls, using about 1.5 tablespoons of dough for each cookie. Place on prepared baking sheets.

Bake: Bake for 12-13 minutes, or until the edges are lightly browned. The centers will look soft.

Cool: Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Make Icing: Melt 2 tbsp butter with ⅓ cup maple syrup in a small saucepan. Remove from heat and whisk in 1 cup sifted confectioners’ sugar and a pinch of salt. Drizzle icing over cooled cookies.

Serve: Enjoy your Maple Brown Sugar Cookies once the icing has set, about 1 hour. Store any leftovers in an airtight container at room temperature.