Maple Brown Sugar Cookies Recipe

Introduction

These Maple Brown Sugar Cookies offer a delightful blend of rich butter, sweet brown sugar, and the warm flavor of pure maple syrup. Topped with a smooth maple glaze, they make a perfect treat for any occasion. Easy to prepare and irresistibly tasty, they’re sure to become a favorite in your cookie jar.

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

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

Tips & Variations

• For a deeper maple flavor, use dark or grade B maple syrup in both the dough and glaze.
• Try adding chopped pecans or walnuts to the dough for added crunch.
• To make the cookies dairy-free, substitute the butter with a plant-based alternative and use non-dairy milk for the glaze.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze unglazed cookies in a sealed container or bag for up to 3 months. Thaw completely before glazing. Reheat glazed cookies gently in a warm oven if you prefer them soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white sugar instead of brown sugar?

While you can substitute white sugar, using brown sugar adds moisture and a richer flavor that is key to these cookies’ soft texture and caramel notes.

How do I make the glaze thicker or thinner?

To thicken the glaze, add more powdered sugar a little at a time. To thin it, add a small amount of milk until you reach the desired consistency for drizzling.

Maple Brown Sugar Cookies Recipe

Print Recipe

★★★★★

4.6 from 128 reviews

These Maple Brown Sugar Cookies offer a perfect balance of rich butter, sweet brown sugar, and pure maple syrup for a deliciously soft and tender treat. Finished with a smooth maple glaze and a hint of cinnamon, they are ideal for any occasion and easy to make from scratch.

• Author: Rico
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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 and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats to prevent sticking and promote even baking.
2. Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and packed brown sugar together until the mixture is light and fluffy, about 2 to 3 minutes. This step aerates the batter, leading to tender cookies.
3. Add Wet Ingredients: Mix in the pure maple syrup, egg, and vanilla extract until the batter is smooth and fully combined, ensuring even flavor throughout the dough.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. This ensures the leavening and spices are evenly distributed.
5. Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the dough comes together. Avoid overmixing to maintain a tender cookie texture.
6. Shape Cookies: Roll the dough into 1½-inch balls and place them on the prepared baking sheets spaced about 2 inches apart. Gently flatten each ball to promote even baking and shape.
7. Bake Cookies: Bake in the preheated oven for 8 to 10 minutes or until the edges are golden brown. The centers should remain soft. Remove from the oven and allow cookies to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
8. Prepare the Maple Glaze: While the cookies cool, whisk together the powdered sugar, pure maple syrup, and 1 to 2 tablespoons of milk until smooth. Adjust milk to achieve desired glaze consistency.
9. Glaze and Garnish: Drizzle the maple glaze over the cooled cookies and optionally sprinkle with a pinch of cinnamon. Allow the glaze to set before serving.

Notes

• Use room temperature butter for easier creaming and better texture.
• Do not overbake the cookies to keep them soft and chewy.
• For a dairy-free glaze, use plant-based milk like almond or oat milk.
• Store cookies in an airtight container at room temperature for up to 5 days.
• Freeze unglazed cookie dough balls for later baking, thaw before baking.

Keywords: Maple Brown Sugar Cookies, soft cookies, maple glaze, cinnamon cookies, easy dessert, homemade cookies