Maple Brown Sugar Cookies Recipe
If you’re searching for a dessert that wraps up all the cozy flavors of fall into a single, delightfully soft bite, these Maple Brown Sugar Cookies are the answer. Each cookie is wonderfully chewy, brimming with buttery richness, warming cinnamon, and a double hit of sweet maple — making them an absolute favorite for gatherings or quiet afternoons. With simple pantry ingredients and a mix of nostalgic and new flavors, Maple Brown Sugar Cookies are a treat you’ll crave over and over again.
Ingredients You’ll Need
These cookies come together with just a handful of essential, reliable ingredients. Every item on the list brings something special to the flavor, texture, or even the lovely golden hue of your finished cookies.
- Unsalted butter: Bring it to room temperature so it creams perfectly, creating soft, rich cookies.
- Light brown sugar: This infuses deep, caramel notes and helps keep the cookies extra chewy.
- Pure maple syrup: Don’t skimp on quality here — real maple syrup is the secret to that warm, unmistakable maple flavor.
- Large egg: Adds structure and holds everything together perfectly.
- Vanilla extract: Enhances all the other flavors and brings a warm, inviting aroma.
- All-purpose flour: Provides the perfect cookie structure and softness.
- Baking soda: Helps the cookies rise just enough for a pillowy middle.
- Salt: A pinch sharpens and balances the sugary sweetness.
- Ground cinnamon: This adds a subtle, comforting warmth in every bite.
How to Make Maple Brown Sugar Cookies
Step 1: Prepare Your Baking Sheets and Oven
Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure easy release and picture-perfect cookies every time.
Step 2: Cream Butter and Brown Sugar
In a large mixing bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy — aim for about 2-3 minutes. This step is crucial for creating that irresistible chewy, tender texture you want in Maple Brown Sugar Cookies.
Step 3: Add Wet Ingredients
Pour in the pure maple syrup, crack in your egg, and stir in vanilla extract. Mix everything together until it’s thoroughly combined and you can smell that delicious warm aroma starting to develop.
Step 4: Whisk Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. This ensures the cinnamon and leavening get distributed evenly, so every bite is full of balanced flavor.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients into the wet mixture, stirring until just combined. The dough will be soft and a little sticky — perfect for scooping into rounds.
Step 6: Portion and Bake
Using a tablespoon or cookie scoop, form rounded balls of dough and place them about 2 inches apart on your prepared sheets. Bake for 10–12 minutes, just until the edges turn golden brown, but the centers are set yet still soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack for complete cooling. Maple Brown Sugar Cookies continue to set as they cool, so don’t overbake!
How to Serve Maple Brown Sugar Cookies
Garnishes
For next-level maple bliss, drizzle your cooled cookies with a quick maple glaze (just whisk together powdered sugar and maple syrup). A light dusting of cinnamon or a sprinkle of flaky sea salt can also add a lovely finishing touch and make your cookies extra special.
Side Dishes
These cookies are delightful on their own, but even better paired with a steamy mug of coffee, chai, or hot chocolate. During the fall, serve them alongside spiced apple cider or a scoop of vanilla ice cream for a truly comforting dessert plate.
Creative Ways to Present
Maple Brown Sugar Cookies shine as edible gifts! Arrange them in a rustic tin lined with parchment or tuck them into a mason jar with a ribbon for a thoughtful homemade present. For gatherings, pile cookies high on a cake stand or stack and tie with twine for portable party favors.
Make Ahead and Storage
Storing Leftovers
Keep your Maple Brown Sugar Cookies chewy and fresh by storing them in an airtight container at room temperature. They stay soft and flavorful for up to five days, but good luck keeping them around that long!
Freezing
These cookies freeze beautifully! Place cooled cookies between layers of parchment in a freezer-safe container. They’ll stay delicious for up to three months — just let them come to room temperature before enjoying, or warm gently for a fresh-baked feel.
Reheating
If you love a warm cookie, pop one in the microwave for 8–10 seconds or reheat in a 300°F (150°C) oven for a few minutes. The maple and brown sugar flavors come alive, and the texture returns to its original softness.
FAQs
Can I use dark brown sugar instead of light?
Absolutely! Dark brown sugar will give your Maple Brown Sugar Cookies a deeper, more pronounced molasses flavor and a slightly richer color. It’s a wonderful twist if you’re craving an extra hit of caramel.
Can I make these cookies gluten-free?
Yes, you can substitute a cup-for-cup gluten-free flour blend for the all-purpose flour. The cookies will be a bit more delicate, but still soft and delicious. Just be sure your blend contains xanthan gum or a similar binder.
Can I chill the dough before baking?
Chilling the dough isn’t required, but it can help enhance the flavors and prevent excess spreading. If you have extra time, pop the mixture into the fridge for 30–60 minutes for slightly thicker cookies that taste even more incredible.
How do I make the maple glaze?
To make a simple maple glaze, whisk about 1 cup of powdered sugar with 2–3 tablespoons of pure maple syrup until smooth. Drizzle over cooled cookies and let set for a gorgeous, shiny finish and even more maple goodness.
Can I double this recipe?
Yes, this recipe is a breeze to double! Simply multiply all the ingredients by two and bake in batches as needed. Perfect for holiday trays, parties, or anytime you want to share Maple Brown Sugar Cookies with a crowd.
Final Thoughts
If you love cookies that feel like a cozy hug in edible form, you owe it to yourself to whip up a batch of Maple Brown Sugar Cookies. Each bite is brimming with nostalgia, warmth, and just the right amount of sweetness. Go ahead and bake a double batch — after one taste, you’ll see why these cookies are impossible to keep around for long!
Print
Maple Brown Sugar Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the warm flavors of fall with these Maple Brown Sugar Cookies. Soft, chewy, and full of maple goodness, these cookies are perfect for a cozy treat on a cool day.
Ingredients
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/4 cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugar: In a large bowl, cream the butter and brown sugar together until light and fluffy.
- Add wet ingredients: Mix in the maple syrup, egg, and vanilla extract until combined.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Mix the dough: Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Bake: Scoop the dough onto the baking sheets and bake for 10–12 minutes until lightly golden.
- Cool and enjoy: Allow the cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For extra maple flavor, drizzle cooled cookies with a simple maple glaze made from powdered sugar and maple syrup.
- These cookies freeze well and taste even better the next day.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
