Maple Brown Sugar Cookies Recipe

Introduction

Maple Brown Sugar Cookies are soft, chewy treats bursting with warm maple flavor and a hint of cinnamon. Topped with a sweet maple glaze, these cookies are perfect for cozy afternoons or sharing with friends and family.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• ¼ cup pure maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 cup powdered sugar (for glaze)
• 2 tablespoons pure maple syrup (for glaze)
• 1–2 tablespoons milk, dairy or non-dairy (for glaze)
• Optional cinnamon for garnish

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter and brown sugar until light and fluffy, about 2–3 minutes.
3. Step 3: Add the maple syrup, egg, and vanilla extract to the butter mixture and beat until smooth and well combined.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Gradually add this dry mix to the wet ingredients, stirring on low speed just until combined.
5. Step 5: Roll the dough into 1½-inch balls and place them on the prepared baking sheets about 2 inches apart. Gently flatten each ball.
6. Step 6: Bake the cookies for 8–10 minutes, or until the edges turn golden. Allow them to cool on the baking sheets for a few minutes, then transfer to a wire rack.
7. Step 7: To make the glaze, whisk powdered sugar, maple syrup, and milk together until smooth. Drizzle the glaze over the cooled cookies and sprinkle with cinnamon if desired. Let the glaze set before serving.

Tips & Variations

• For chewier cookies, reduce the baking time by one minute and cool cookies on the baking sheets.
• Dough can be frozen–bake cookies directly from frozen, adding a little extra baking time as needed.
• Use a gluten-free 1:1 flour blend to make these cookies gluten-free.
• If you prefer a stronger maple flavor, add an extra tablespoon of maple syrup to the dough.

Storage

Store cookies in an airtight container at room temperature for up to one week. The glaze helps keep them moist. For longer storage, freeze the baked cookies in a sealed container for up to three months. Thaw at room temperature and enjoy. To refresh, warm briefly in the oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of brown sugar?

Brown sugar adds moisture and a rich molasses flavor that complements the maple syrup. Using regular sugar will change the texture and flavor, making cookies less chewy and less flavorful.

What is the best way to soften butter quickly?

Cut the butter into small cubes and let it sit at room temperature for about 30 minutes. Alternatively, you can soften it gently in the microwave in 5-second bursts, being careful not to melt it.

Maple Brown Sugar Cookies Recipe

Print Recipe

★★★★★

4.8 from 83 reviews

These Maple Brown Sugar Cookies are a delightful treat combining rich brown sugar and pure maple syrup for a uniquely sweet and slightly spiced flavor. Soft and chewy with a hint of cinnamon and topped with a glossy maple glaze, they make a perfect dessert or snack for any maple lover.

• Author: lea
• Prep Time: 8 minutes
• Cook Time: 8–10 minutes
• Total Time: 16–18 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cookies

• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• ¼ cup pure maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 2½ cups all‑purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon

For the Maple Glaze

• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1–2 tablespoons milk (dairy or non‑dairy)
• Optional cinnamon for garnish

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats to prevent sticking.
2. Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar using an electric mixer or a whisk until the mixture becomes light in color and fluffy, which takes about 2–3 minutes.
3. Add Wet Ingredients: Mix in the pure maple syrup, egg, and vanilla extract until the batter is smooth and well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices.
5. Mix Dry and Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding gently until just combined to avoid overworking the dough.
6. Shape Cookies: Roll the dough into 1½-inch diameter balls and place them on the prepared baking sheets about 2 inches apart. Gently flatten the balls slightly with your palm or the bottom of a glass.
7. Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until the edges just start to turn golden brown.
8. Cool Cookies: Let the cookies cool on the baking sheets for a few minutes to set, then transfer them carefully to a wire rack to cool completely.
9. Make the Maple Glaze: In a small bowl, whisk together the powdered sugar, pure maple syrup, and milk until the glaze is smooth and drizzleable. Adjust the milk quantity to achieve desired consistency.
10. Glaze and Garnish: Drizzle the maple glaze over the cooled cookies. If desired, sprinkle a pinch of ground cinnamon on top as a garnish. Allow the glaze to set before serving.

Notes

• For chewier cookies, reduce baking time by one minute and allow them to cool on the baking sheets.
• Dough freezes well; bake cookies directly from frozen, increasing baking time slightly.
• To make the recipe gluten free, substitute all-purpose flour with a gluten-free 1:1 flour blend.

Keywords: maple brown sugar cookies, maple cookies, homemade cookies, cinnamon cookies, maple glaze, fall desserts, soft cookies, chewy cookies