Maple Brown Sugar Cookies are the ultimate fall treat, offering a soft, chewy texture paired with the rich warmth of maple. These cookies are infused with authentic maple flavor and topped with a smooth maple glaze, making them irresistibly delicious. They’re perfect alongside a cup of coffee or tea, adding a cozy sweetness to any moment. Make sure to check out our Snickerdoodle cookie for another timeless classic!
Why You’ll Love Maple Brown Sugar Cookies
These cookies capture the essence of maple in every bite. Using brown sugar in the dough brings a deep, caramel-like flavor that complements the maple syrup beautifully. For an extra burst of flavor, a touch of maple extract elevates the cookies, ensuring that the maple notes stand out. The glaze is the final touch, adding a glossy sweetness that makes these cookies a standout dessert or snack.
Key Ingredients and Substitutions
- Butter: Unsalted butter is ideal here, giving you full control over the salt levels. If you only have salted butter, reduce the added salt in the recipe slightly.
- Sugar: Brown sugar is used in the dough for its caramel tones, while confectioners’ sugar creates the smooth, melt-in-your-mouth glaze.
- Maple Syrup: Opt for real maple syrup for an authentic flavor. Imitation syrup doesn’t have the depth that makes these cookies shine.
- Maple Extract: A must-have if you want bold maple flavor. While you could skip it, relying solely on maple syrup results in a more subtle taste.
Add-Ins and Mix-Ins
While these cookies are delicious on their own, you can easily customize them to suit your taste. Here are a few ideas:
- Nuts: Add chopped pecans, walnuts, or almonds for a bit of crunch.
- Chocolate Chips: Both white or milk chocolate chips pair wonderfully with maple.
- Dried Fruit: Try cranberries, raisins, or chopped dried apricots for a fruity twist.
- Toffee Bits: Add extra caramel-like flavor with toffee pieces.
- Coconut Flakes: A great option for a tropical hint.
Tips for Storage and Freezing
Storing Maple Brown Sugar Cookies
Once the cookies are fully cooled and the glaze is set, store them in an airtight container at room temperature for 4–5 days. If you want them to last longer, freezing is the way to go.
Freezing After Baking
To freeze baked cookies, let them cool completely. It’s best to freeze them without the glaze, but if glazed, ensure the glaze is fully set first. Place the cookies in a freezer-safe container, label and date them, and freeze for up to three months. When ready to enjoy, let them thaw at room temperature.
Freezing the Cookie Dough
To freeze the dough, portion it into scoops and place the dough balls on a baking sheet lined with parchment paper. Freeze for about an hour, then transfer the frozen dough to a freezer-safe container or bag. Label and date the container, and store for up to three months. Bake straight from frozen, adding a couple of extra minutes to the baking time. Glaze the cookies once they’ve cooled, if desired.
Final Thoughts
Maple Brown Sugar Cookies are a cozy, crowd-pleasing treat perfect for any time of year, but especially during fall and winter. Whether you enjoy them plain or customize them with add-ins, they’re sure to become a favorite. Plus, the option to freeze dough makes it easy to enjoy freshly baked cookies whenever the craving strikes!
Maple Brown Sugar Cookies
Ingredients
Cookies
- 2 ⅓ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup stick unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1 large egg room temperature
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
Maple Glaze
- ½ cup confectioners’ sugar
- 3 tablespoons pure maple syrup
- 1 tablespoon unsalted butter, melted
- ¼ teaspoon maple extract
- Pinch kosher salt, to taste
Instructions
- Preheat your oven to 350°F and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and kosher salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar on medium speed until smooth and creamy, about 1–2 minutes.
- Add the egg and mix until fully combined.
- Pour in the maple syrup, vanilla extract, and maple extract. Beat on high speed until the mixture is well combined, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Using a 2-tablespoon cookie scoop, portion out the dough and roll each scoop into a ball. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake the cookies for 8–9 minutes, or until the edges are golden brown but the centers remain slightly soft.
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
- In a medium bowl, combine the confectioners’ sugar, maple syrup, melted butter, maple extract, and a pinch of kosher salt. Whisk until smooth to form the glaze.
- Once the cookies are fully cooled, drizzle the maple glaze over the tops. Let the glaze set before serving.
This recipe is adapted from Iambaker’s Maple Brown Sugar Cookies.
More Cookie Recipes
Oatmeal Cookies
Indulge in soft and chewy oatmeal cookies – a timeless treat perfect for any occasion!
Chocolate Chip Cookies
Indulge in the Best Chocolate Chip Cookies, a timeless favorite loved by all.
Snickerdoodles
Soft, chewy Snickerdoodles with a tangy touch and a cinnamon-sugar coating—perfect for any occasion and irresistibly delicious!