If you’re a fan of soft, chewy cookies with deep, rich flavors, these Maple Brown Sugar Cookies are about to become your new favorite treat. Combining the warmth of brown sugar with the sweet, earthy taste of pure maple syrup, these cookies deliver a cozy, fall-inspired flavor that’s perfect for the cooler months. A maple glaze drizzled on top adds an extra layer of sweetness and enhances the cookies’ beautiful maple aroma.
Whether you’re baking for a holiday gathering, sharing with friends, or just treating yourself, these cookies will impress with their chewy centers, crispy edges, and mouth-watering flavor. Plus, the dough requires no chilling, so they’re ready to bake in minutes!
Ingredients
For the cookies:
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- 1/4 cup (60ml) pure maple syrup (use real maple syrup, not pancake syrup)
- 1 large egg, at room temperature
- 2 tsp pure vanilla extract
- 2 cups (250g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
For the maple glaze:
- 1 cup (120g) powdered sugar
- 2 tbsp (30ml) pure maple syrup
- 2 tbsp (30ml) milk or heavy cream
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats.
2. Cream the Butter and Sugar
In a large mixing bowl using a hand mixer or stand mixer fitted with a paddle attachment, cream together the softened butter and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure everything is fully combined.
3. Add the Wet Ingredients
Add the maple syrup, egg, and vanilla extract to the butter-sugar mixture. Beat on medium speed until smooth and combined. The dough may look a bit curdled at this point, but that’s okay.
4. Mix in the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. With the mixer running on low speed, slowly add the dry ingredients to the wet ingredients. Beat just until combined—do not overmix.
5. Shape the Cookies
Scoop the dough using a 1.5-tablespoon cookie scoop (or roll into balls about that size) and place them on the prepared baking sheets, spaced about 2 inches apart. The dough doesn’t need to be chilled before baking.
6. Bake
Bake the cookies for 10-12 minutes, or until the edges are set and lightly browned. The centers may still look slightly soft, but they will continue to firm up as they cool. Be careful not to overbake them, as you want the centers to remain soft and chewy.
7. Cool the Cookies
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
8. Prepare the Maple Glaze
While the cookies are cooling, whisk together the powdered sugar, maple syrup, and milk or cream in a small bowl until smooth. The glaze should be thick yet pourable. Add a little more milk if needed to reach your desired consistency.
9. Drizzle the Glaze
Once the cookies have cooled, use a spoon or piping bag to drizzle the maple glaze over the tops of the cookies. Let the glaze set for about 15 minutes before serving or storing.
Cooking Tips & Tricks
- Use Real Maple Syrup: For the best flavor, be sure to use real pure maple syrup, not the imitation pancake syrup. The real thing will give your cookies that deep, rich maple flavor that can’t be replicated with artificial syrups.
- Don’t Overbake: The key to keeping these cookies soft and chewy is to slightly underbake them. As soon as the edges are lightly golden and set, remove them from the oven—even if the centers look a little soft.
- Maple Glaze: You can adjust the thickness of the glaze by adding more powdered sugar to thicken or a touch more milk to thin it out, depending on your preference for drizzling or dipping.
Nutritional Information (per cookie)
- Calories: 180
- Carbohydrates: 25g
- Protein: 2g
- Fat: 8g
- Sugar: 15g
- Fiber: 0.5g
These Maple Brown Sugar Cookies are a delightful treat with a balance of sweetness and comforting fall flavors. Perfect for indulging in moderation!
Variations & Substitutions
- Add Nuts: For some crunch, consider adding chopped pecans or walnuts to the dough. The buttery texture of the nuts pairs wonderfully with the maple and brown sugar flavors.
- Brown Butter: For a richer, nuttier flavor, you can brown the butter before using it in the recipe. Simply melt the butter in a saucepan over medium heat, swirling it occasionally, until it becomes golden and smells nutty. Let it cool slightly before creaming it with the sugar.
- Spice It Up: If you want more depth in the flavor, add a pinch of ground nutmeg or ground cloves to the dry ingredients for extra warmth.
- Stuff with Chocolate: To make the cookies even more decadent, you can stuff the dough with chocolate chunks or Nutella before baking. This creates a gooey, chocolate-filled center.
Flavor Profile
These Maple Brown Sugar Cookies boast a rich, warm flavor profile with a perfect blend of caramel-like brown sugar and sweet maple syrup. The cinnamon adds a subtle spice, complementing the sweetness and enhancing the overall fall-inspired flavor. The maple glaze on top adds an extra hit of maple sweetness, making each bite even more delicious and satisfying.
Serving Suggestions
- With Coffee or Tea: Enjoy these cookies with a cup of coffee or tea for a cozy afternoon snack.
- Holiday Cookie Exchange: These cookies are perfect for holiday cookie swaps or fall gatherings. Their warm flavors are ideal for the cooler months, and they make a beautiful addition to any dessert spread.
- Ice Cream Sandwiches: For a fun twist, sandwich a scoop of vanilla or maple-flavored ice cream between two cookies for a delightful treat.
Leftovers & Storage
To Store:
Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, the cookies can be frozen for up to 3 months. Make sure to place them in an airtight container or freezer-safe bag.
To Freeze:
You can freeze the unbaked cookie dough balls as well. Arrange them on a baking sheet, freeze until solid, and then transfer them to a freezer-safe bag. When ready to bake, simply place the frozen dough balls on a baking sheet and bake—just add 1-2 minutes to the baking time.
