Maple Brown Sugar Cookies

Craving something cozy and sweet? These Maple Brown Sugar Cookies are soft, warm, and melt-in-your-mouth good. They taste like fall in every bite.

We baked a batch last weekend, and wow—they disappeared fast. The maple gives them a rich, buttery flavor, and the brown sugar adds that soft chew everyone loves.

They’re simple, no-fuss, and make your kitchen smell amazing. Perfect with coffee, tea, or just on their own. Honestly, they feel like a hug in cookie form.

Let’s bake! Grab your whisk and your sweet tooth. You’ll wanna keep this recipe on repeat.

Why You’ll Love This Recipe

• Soft-Baked Texture, Every Time: The butter and brown sugar create that slightly chewy, bakery-style bite. Not crispy, not cakey—just right.
• Maple Is the Star: These cookies use pure maple syrup, not flavoring or corn syrup, giving them an authentic taste that’s comforting but not overwhelming.
• Beginner-Friendly Baking: You don’t need any fancy equipment or special techniques. It’s a straightforward mix-and-scoop cookie with a little chill time built in.
• Great for Gifting or Gathering: They hold their shape beautifully, making them ideal for sharing, packing in tins, or dressing up on a holiday cookie platter.
• Versatile Flavor Base: The cookie itself is subtly spiced with cinnamon, making it easy to customize with add-ins like chopped nuts or white chocolate chips.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Chill Time: 30 minutes (this keeps the cookies thick and prevents spreading)
• Bake Time: 10 to 12 minutes
• Total Time: Around 1 hour, start to finish

Servings:

This recipe makes about 24 cookies, depending on how big you scoop them. If you’re baking for a crowd or want extra for freezing, go ahead and double the batch—it scales well.

Difficulty Level:

This recipe is easy—great for beginner bakers or anyone just craving something warm and sweet without a lot of fuss. The only real “technique” involved is chilling the dough, which keeps the cookies from spreading too thin.

Required Kitchen Tools

Here’s what I use every time I make these:

• Mixing Bowls: One for dry ingredients, one for wet.
• Electric Mixer: A hand mixer or stand mixer works. Creaming the butter and sugar properly is key to the texture.
• Measuring Cups and Spoons: Be sure to measure the flour accurately—spoon it into the cup and level off.
• Rubber Spatula: For scraping down the sides of the bowl and folding at the end.
• Cookie Scoop (Optional): Helps keep the cookies uniform in size.
• Baking Sheets: Line them with parchment paper for even browning and easy cleanup.
• Wire Rack: Cooling the cookies properly helps the glaze set just right.
• Whisk or Fork: To make the glaze smooth and lump-free.

Ingredients for Maple Brown Sugar Cookies

Let’s break it down so you know what every ingredient is doing in the dough:

For the Cookie Dough:

• 1 cup Unsalted Butter, softened
  This is your base. It gives the cookies richness and keeps them soft. Make sure it’s at room temperature—it should give slightly when you press it.
• 1 cup Brown Sugar, packed
  Brown sugar does more than sweeten. It adds moisture and chew. Use light brown sugar for a milder flavor, dark brown for more intense molasses notes.
• ¼ cup Pure Maple Syrup
  Not the pancake syrup kind. Use 100% pure maple syrup. It adds subtle sweetness and a smooth, almost caramel-like depth.
• 1 large Egg
  The egg binds the dough and contributes moisture. Room temperature helps it incorporate more evenly.
• 1 tsp Vanilla Extract
  Rounds out the sweetness and enhances the maple flavor.
• 2½ cups All-Purpose Flour
  Spoon and level your flour so you don’t pack too much in—it makes a big difference in texture.
• 1 tsp Baking Soda
  Helps the cookies rise just enough and adds a touch of lift.
• ½ tsp Salt
  Don’t skip it. A little salt makes all the sweet notes pop.
• ½ tsp Ground Cinnamon
  Just a bit for warmth. It adds that familiar spice that plays beautifully with maple and brown sugar.

For the Maple Glaze:

• 1 cup Powdered Sugar
  The foundation of the glaze. It dissolves easily for a smooth texture.
• 2 tbsp Maple Syrup
  Again, use the real stuff. It gives the glaze that gentle amber sweetness and sheen.
• 1–2 tbsp Milk (adjust as needed)
  Start with 1 tbsp and add more slowly if the glaze is too thick. The goal is a drizzle consistency.
• Optional: A sprinkle of Ground Cinnamon
  For decoration and a little extra spice on top.

Variations for Maple Brown Sugar Cookies

These cookies are lovely as-is, but here are a few simple tweaks if you’re in the mood to change things up:

• Add Chopped Pecans or Walnuts: Stir ½ cup of toasted nuts into the dough for a nutty crunch that pairs beautifully with the maple flavor.
• White Chocolate Chips: Mix in ¾ cup of white chocolate chips for a creamy, sweet contrast.
• Maple Sugar Sprinkle: Skip the glaze and top the cookies with a pinch of maple sugar before baking.
• Cinnamon Swirl: Add an extra ½ tsp of cinnamon to the dough and swirl it with a fork right before baking.
• Maple Cream Filling (Sandwich Style): Turn these into sandwich cookies with a maple buttercream between two halves.

How to Make Maple Brown Sugar Cookies

Step-by-Step Instructions

Let’s break it down from start to finish. These cookies come together easily and bake beautifully with just a little bit of chill time.

1. Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set it aside. This ensures everything gets evenly distributed before combining with the wet mix.

2. Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to beat the softened butter and packed brown sugar together. Mix on medium speed for about 2–3 minutes, or until light and fluffy. Don’t rush this—creaming adds air, which gives the cookies their tender texture.

3. Add the Wet Ingredients

Add the maple syrup, egg, and vanilla extract to the butter mixture. Beat on low until just combined. Scrape down the sides of the bowl with a spatula so everything is evenly mixed.

4. Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture. Beat on low speed or stir gently until a soft dough forms. The dough will feel slightly sticky but manageable. Avoid overmixing—once the flour disappears, stop mixing.

5. Chill the Dough

Cover the bowl with plastic wrap and chill for 30–45 minutes. This step helps prevent spreading and gives you thick, chewy cookies with that perfect golden edge.

6. Preheat and Scoop

Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper. Scoop the dough into rounded tablespoons (or use a cookie scoop) and place 2 inches apart on the sheet.

7. Bake

Bake for 10–12 minutes, or until the edges are lightly golden and the centers look just set. The cookies may seem a little soft in the center—that’s exactly what you want. They’ll finish setting as they cool.

8. Cool

Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Don’t glaze them until they’re fully cooled.

9. Make the Maple Glaze

In a small bowl, whisk together the powdered sugar, maple syrup, and milk. Start with 1 tablespoon of milk and add more as needed to reach a smooth, pourable consistency.

10. Drizzle and Finish

Once cookies are cool, drizzle each one with glaze using a spoon or fork. If desired, finish with a light sprinkle of cinnamon. Let the glaze set for about 10 minutes before serving.

How to Serve Maple Brown Sugar Cookies

• With a Warm Drink: Perfect with a cup of coffee, chai, or a maple latte.
• Holiday Platters: They stand out beautifully on fall or winter cookie trays.
• After-Dinner Sweet: Just one cookie makes a cozy, not-too-sweet end to a meal.
• With Ice Cream: Serve alongside a scoop of vanilla or butter pecan for a fun twist.

Storing Maple Brown Sugar Cookies

• Room Temperature: Store cookies in an airtight container at room temp for up to 5 days. A piece of bread inside the container can help keep them soft.
• Refrigerated Dough: The dough can be chilled for up to 48 hours before baking. If chilling longer than an hour, let it sit at room temp for 10–15 minutes before scooping.
• Freezing Instructions:
  • Unbaked Dough Balls: Freeze scooped dough on a tray, then transfer to a freezer bag. Bake from frozen at 350°F (add 1–2 extra minutes).
  • Baked Cookies: Freeze fully cooled cookies with parchment between layers in a container for up to 2 months. Thaw at room temp and glaze after defrosting.

Tips and Tricks for Success

• Don’t Skip the Chill: Chilling helps with texture and prevents overspreading.
• Use Real Maple Syrup: Avoid pancake syrups—they’re mostly corn syrup and won’t give the same depth of flavor.
• Spoon & Level Your Flour: Too much flour leads to dry cookies. Spoon flour into your measuring cup and level it off for accuracy.
• Cream Butter Properly: Softened butter should still hold its shape when pressed. If it’s too soft or melted, the cookies will flatten.
• Drizzle, Don’t Flood: The glaze should be thin enough to drizzle but not run off. Adjust milk amounts as needed.

Nutrition

Here’s a rough nutritional estimate per cookie (based on 24 cookies per batch):

Nutrient	Amount (per cookie)
Serving Size	1 cookie
Calories	~160
Sugar	~12g
Sodium	~90mg
Fat	~7g
Saturated Fat	~4g
Unsaturated Fat	~2.5g
Trans Fat	0g
Carbohydrates	~22g
Fiber	~0.5g
Protein	~1.5g
Cholesterol	~20mg

(Note: Values are approximate and can vary based on ingredients and portion size.)

Maple Brown Sugar Cookies FAQs

Can I use maple extract instead of syrup?
You can, but the flavor will be more concentrated and artificial. If using extract, reduce the amount to ½ teaspoon and increase the brown sugar slightly to compensate for lost moisture.

What’s the best maple syrup for baking?
Go for Grade A Dark Color, Robust Taste maple syrup if you want bold flavor. Lighter syrups work too, but may be more subtle in cookies.

Can I skip the glaze?
Absolutely. The cookies are flavorful on their own, though the glaze adds a nice finishing touch. You can also dust them with powdered sugar as a quick alternative.

How do I know the cookies are done baking?
Look for golden edges and slightly soft centers. If they’re still puffed in the center but don’t jiggle, they’ll firm up as they cool.

Conclusion

These Maple Brown Sugar Cookies are everything I look for in a cozy, satisfying bake—warm flavors, soft centers, and a hint of maple that’s just sweet enough. They’re simple to make, easy to love, and versatile enough to adapt for any season or occasion.

Whether you’re filling your cookie jar, baking with the kids, or packing them up as a gift, this recipe delivers every time. It’s a staple in my baking rotation, and once you try it, I think it’ll become one in yours too.