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Soft and Chewy Maple Brown Sugar Cookies with Optional Glaze

A stack of three soft maple brown sugar cookies, one broken open to show the chewy interior and drizzled with glaze.

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Make soft, chewy maple brown sugar cookies filled with warm, cozy flavors. This easy recipe uses pure maple syrup and results in a tender texture perfect for fall or holiday baking.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup pure maple syrup
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • For Glaze (Optional): 1 cup powdered sugar, 2 tablespoons pure maple syrup, 1-2 teaspoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the egg, vanilla extract, and maple syrup until combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Scoop rounded tablespoons of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
  7. Bake for 9 to 11 minutes, or until the edges are set but the centers look slightly underbaked for maximum chewiness.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. To make the optional glaze, whisk together the powdered sugar, maple syrup, and milk until smooth. Drizzle over cooled cookies.

Notes

  • For extra rich flavor, substitute 1/2 cup of the butter with browned butter. Cool the browned butter before creaming with sugars.
  • If you want bakery style maple cookies, chill the dough for 30 minutes before scooping.
  • Add 1/2 cup chopped walnuts to the dough for Maple Walnut Cookies.

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