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Maple Brown Sugar Cookies


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  • Author: sara
  • Total Time: 2 hours 22 minutes
  • Yield: 20 cookies
  • Diet: Vegetarian

Description

These Maple Brown Sugar Cookies are soft, chewy, and infused with rich maple syrup and warm cinnamon. Topped with a sweet maple glaze, these cookies are the perfect fall treat! With a buttery texture and deep brown sugar flavor, they’re great for holiday baking or cozy autumn days.


Ingredients

For the Cookies:

  • ¾ cup (170g) unsalted butter, melted
  • 1 cup (200g) light brown sugar, packed
  • ¼ cup (60ml) pure maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon

For the Maple Glaze:

  • 1 cup (120g) confectioners’ sugar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon milk

Instructions

1. Prepare the Dough

  • In a large mixing bowl, whisk together melted butter, brown sugar, and maple syrup until smooth.
  • Add the egg and vanilla extract, then mix until combined.

2. Mix Dry Ingredients

  • In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
  • Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

3. Chill the Dough

  • Cover the dough and refrigerate for at least 2 hours (or overnight) for best results.

4. Bake the Cookies

  • Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
  • Roll the dough into 1.5-inch balls and place them 2 inches apart on the baking sheet.
  • Bake for 11-13 minutes, or until edges are lightly golden.
  • Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

5. Make the Maple Glaze

  • In a small bowl, whisk together confectioners’ sugar, maple syrup, and milk until smooth.
  • Drizzle over cooled cookies and let set before serving.

Notes

  • Stronger Maple Flavor: Use Grade A Dark maple syrup for a deeper taste.
  • Storage: Store in an airtight container at room temperature for up to 5 days.
  • Freezing: Freeze unbaked cookie dough balls for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes.
  • Extra Toppings: Sprinkle with chopped pecans or flaky sea salt for added texture.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American