Go Back

Maple Brown Sugar Cookies

These delightful Maple Brown Sugar Cookies are soft, chewy, and infused with rich maple syrup and brown sugar, making them perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookies
  • 2 1/3 cups all-purpose flour For the best results, use a high-quality flour; King Arthur is a great brand.
  • 1 teaspoon baking soda Helps the cookies rise perfectly.
  • 1/2 teaspoon kosher salt Enhances the flavors of the cookie.
  • 1/2 cup unsalted butter, room temperature Using room temperature butter ensures a smoother mix.
  • 1 cup light brown sugar, packed The star of the show! Brown sugar contributes to that chewy texture.
  • 1 large egg, room temperature Works best when it’s at room temperature to incorporate smoothly.
  • 1/3 cup pure maple syrup Use the good stuff! Ontario or Vermont maple syrup works beautifully.
  • 1 teaspoon vanilla extract Adds depth of flavor.
  • 1 teaspoon maple extract If you truly adore maple, this will intensify that flavor.
For the glaze
  • 1/2 cup confectioners’ sugar For the dreamy glaze!
  • 3 tablespoons pure maple syrup More goodness for the glaze.
  • 1 tablespoon unsalted butter, melted Incorporating this butter into the glaze adds a lovely richness.
  • 1/4 teaspoon maple extract Again, elevating the glaze to new heights.
  • 1 pinch kosher salt Balances the sweetness of the glaze.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
  2. In a medium bowl, whisk together flour, baking soda, and kosher salt. Set aside.
  3. In a stand mixer (or large bowl if using a hand mixer), beat butter and brown sugar until smooth and creamy, about 1-2 minutes.
  4. Add in the egg and mix until combined.
  5. Pour in the maple syrup, vanilla, and maple extracts; beat on high speed until everything is well combined, scraping down the sides if needed—about 1-2 minutes.
  6. Slowly mix in the flour mixture until just combined. Don’t over-mix.
Baking
  1. Scoop dough into 2-tablespoon portions, roll them into balls, and place them on the baking sheets 2 inches apart.
  2. Bake for 8-9 minutes until the edges are golden and the centers are slightly doughy.
  3. Let the cookies cool for 5 minutes on the baking sheets before transferring them to a wire rack to cool completely.
Glaze
  1. For the glaze, mix together confectioners’ sugar, maple syrup, melted butter, maple extract, and a pinch of salt until smooth.
  2. Drizzle over the cooled cookies.

Notes

Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage. Dough can be refrigerated for up to 3 days before baking.