Maple Brown Sugar Cookies

5 from 1 vote

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By: Jill Mills Posted: Nov 26, 2024

Soft, chewy, and tender, you’ll want to add these Maple Brown Sugar Cookies to every cookie tray this year. Between maple syrup, maple extract, and the sweet glaze on top, there’s no shortage of flavor in these easy maple cookies.

If you’ve been around here for a while, you know I love to make different variations of my soft and chewy sugar cookies. Today’s maple cookies are a twist on my brown sugar cookies but with the fun addition of maple. These are some of our new favorite cookies and I expect to make them several times this winter season.

Why You’ll Love These Maple Cookies

Here are a few reasons why we can’t get enough of these cookies.

• Perfectly soft and chewy. There are few things I love more than a perfectly chewy sugar cookie. Lightly golden and crisp on the edges with a soft, slightly gooey center…these maple cookies are perfect!
• Warm maple flavor. These cookies are LOADED with maple flavor. There’s maple syrup (the real stuff, not pancake syrup!) and maple extract in the dough plus the sweet maple glaze on top.
• Easy to make. Beyond the maple syrup and extract, these maple cookies are made with pantry staples. The dough is quick and easy to make and they bake in about 10 minutes. The dough does need to chill but you can also make it a day or so in advance and bake the cookies the next day.

Recipe Ingredients

Here’s a rundown of the ingredients needed to make these maple cookies. Scroll down to the recipe card below for the exact measurements.

For the Brown Sugar Maple Cookies

• All-purpose flour
• Baking soda – Helps the cookies rise and creates a chewy texture.
• Salted butter – I used salted butter, but you can use unsalted butter instead. However, you will want to add a ½ teaspoon of salt to the dry flour mixture in the beginning.
• Dark brown sugar – You can use light brown sugar but it won’t add the extra molasse-y flavor.
• Egg – Helps bind the ingredients together. Make sure it’s at room temperature.
• Pure maple syrup – Pure maple syrup is best for this and if you’re looking for the most “mapley” flavored cookie, stick with real deal – NOT plain pancake syrup.
• Maple extract – Maple syrup alone isn’t enough to really give you the punch of maple flavor you’re looking for. Adding the maple extract really ramps things up a notch.
• Pecan pieces – Adds some texture to the cookies.

For the Maple Glaze

• Salted butter – Just like with the cookie dough, you can use unsalted butter but add a pinch of salt with it.
• Maple syrup
• Powdered sugar – Sweetens and thickens the glaze.

How To Make Maple Brown Sugar Cookies

Here’s an overview of how to make these maple cookies. You can find the printable version of the instructions in the recipe card below.

• Make the dough. Whisk together the flour and baking soda. In a separate bowl, cream the butter and brown sugar until smooth and creamy. Beat in the egg then add the maple syrup and maple extract. Mix to combine. Pour in the dry ingredients and mix on low. Stir in the pecans.
• Shape the cookies. Drop 1 1/2 tablespoon balls of neatly rounded dough balls on the baking sheet. Be sure to leave 2-3 inches between them.
• Chill. Place the baking sheets in the fridge for at least 2 hours to firm up.

• Bake. Bake for 10-12 minutes, until the edges are slightly golden and set. Cool for 5 minutes on the baking sheet then transfer to a wire rack.
• Add the glaze. Heat the butter, salt, and maple syrup in a small saucepan until the butter is melted. Remove from heat and whisk in the powdered sugar. Drizzle over the cooled cookies and allow to set before storing or serving.

Proper Storage

• Room temperature. Store leftover maple cookies in an airtight container at room temperature. They’ll stay soft and chewy for 4-5 days. Just make sure the glaze has set completely before storing.
• Freezer. Once they’ve cooled completely, these cookies can also be frozen. Just place in a freezer-safe container or ziploc and freeze for up to 3 months. Thaw on the counter.

More Sugar Cookie Recipes To Try

• Pumpkin Spice Sugar Cookies
• Best Cut Out Sugar Cookies
• Strawberry Sugar Cookies
• Chocolate Chip Sugar Cookies
• Red Velvet Sugar Cookies

5 from 1 vote

Maple Brown Sugar Cookies

Soft, chewy, and tender, you'll want to add these Maple Brown Sugar Cookies to every cookie tray this year. Between maple syrup, maple extract, and the sweet glaze on top, there's no shortage of flavor in these easy maple cookies.

Servings: 28 cookies

Prep: 10 minutes mins

Cook: 12 minutes mins

Total: 22 minutes mins

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Ingredients

  

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Ingredients for the cookies:

• ▢ 2 1/3 cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ ½ cup salted butter room temperature (one stick)
• ▢ 1 cup dark brown sugar light is okay, but it won’t add the extra flavor
• ▢ 1 egg room temperature
• ▢ 1/3 cup pure maple syrup Not plain pancake syrup
• ▢ 2 teaspoons maple extract
• ▢ 1 cup pecan pieces

Ingredients for the maple glaze:

• ▢ 2 Tablespoons salted butter
• ▢ 1/3 cup maple syrup
• ▢ 1 cup powdered sugar

Instructions

• Line two large baking sheets with parchment paper.
• In a medium bowl, add the flour and baking soda. Whisk to combine, then set aside.
• In a large mixing bowl, add the room temperature butter and brown sugar then beat with a stand or hand mixer until smooth and creamy, approximately 1-2 minutes.
• Add the egg and beat on medium/high until thoroughly mixed through, scraping the sides of the bowl down as needed.
• Add the maple syrup and maple extract and mix to combine.
• Pour the dry ingredients into the bowl with the wet ingredients. Mix on low/medium until combined. (If you start on high, you’ll end up with flour everywhere!)
• Add the pecans and mix on low speed until properly dispersed throughout the dough.
• Using a cookie scoop or a Tablespoon, scoop out 1 ½ Tablespoons of dough into neatly rounded balls and place them on the baking sheet 2-3 inches apart. To be on the safe side I only placed 3 cookies per row widthwise.
• Place the baking sheets in the refrigerator for 2 hours to firm up (or you can cover them first if you plan on making them later in the day or the next day. Make sure to NOT skip this step as the cookies will spread out into a greasy mess instead of holding their shape. Tasty, but a greasy mess!
• After the chilling period, preheat the oven to 350 degrees.
• Bake one sheet at a time for 10-12 minutes or until the edges are slightly golden and set, but the inside will be very soft.
• Remove the baked cookies and allow them to cool for 5 minutes before moving them to a wire rack to fully cool. The cookies will firm up as they cool.
• To get the crackled effect throughout the cookies, I slammed the baking sheet on the counter a few times after removing them from the oven. It allowed them to crack open just a bit to show the soft, gooey inside. (This is not necessary, but a fun perk!)
• For the maple glaze, add the salt and maple syrup to a small saucepan and heat until the butter is melted.
• Remove the pan from the heat and add the powdered sugar and whisk until smooth.
• Drizzle the maple glaze over the cooled cookies and allow time for the glaze to set. After they set, they are transportable and will hold the glaze nicely.

Last Step:

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Nutrition

Calories: 171kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 77mg | Potassium: 58mg | Fiber: 1g | Sugar: 17g | Vitamin A: 137IU | Vitamin C: 0.04mg | Calcium: 21mg | Iron: 1mg

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