Brown Sugar Maple Cookies are soft, chewy treats that bring together the warm sweetness of brown sugar and the rich, natural flavor of maple syrup. These cookies have a comforting texture and a delightful hint of maple that makes them perfect for any time you want a cozy snack. They’re simple but packed with flavor, making them an easy favorite in my kitchen.
I love making these cookies when I want something a bit special but don’t feel like fussing over complicated ingredients. The brown sugar adds just the right amount of caramel notes, while the maple syrup gives them a unique taste that always surprises people in the best way. I often find myself grabbing a second one, and sometimes even a third—so be prepared to share or hide a few!
These cookies are perfect with a warm cup of coffee or a glass of milk. I like to enjoy them on a chilly afternoon while curled up with a good book or sharing stories with friends. They’re also great to bake for school lunches or as a sweet treat for gatherings. If you’re a fan of that cozy, maple flavor, these cookies won’t disappoint and are sure to become a regular in your baking rotation.
Key Ingredients & Substitutions
Brown sugar: This gives the cookies their deep, caramel-like taste and chewy texture. I usually use dark brown sugar for a richer flavor, but light brown sugar works well too.
Maple syrup: Pure maple syrup is the star here, adding that unique maple sweetness. If you can’t find it, substitute with maple-flavored syrup, but pure is best for authentic taste.
Butter: Using unsalted, softened butter ensures you control the saltiness and get a tender cookie. You can swap for margarine if needed, but flavor may vary slightly.
Flour and leavening: All-purpose flour is standard. Baking soda helps the cookies spread and rise a bit, giving them that perfect soft texture.
Maple glaze: Powdered sugar mixed with maple syrup adds a pretty and tasty touch. For a thinner glaze, add a bit of milk or cream. You can skip the glaze if you prefer simpler cookies.
How Do You Know When the Cookies Are Perfectly Baked?
It’s easy to overbake cookies, so watch for just set edges and slightly soft centers. Here’s how I check:
- Bake at 350°F for 10-12 minutes.
- Edges should look firm and lightly golden, while centers remain soft and slightly puffy.
- Let cookies cool on the baking sheet for 5 minutes; they’ll firm up as they rest.
- Transfer to a wire rack to cool completely before glazing or storing.
This method keeps them soft and chewy, not crunchy or dry. If you bake too long, they lose that nice tender texture, so timing really matters.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for mixing the dough and a smaller one for the glaze, making everything easier and less messy.
- Electric mixer or whisk – helps you cream the butter and sugar smoothly for a fluffy cookie base.
- Measuring cups and spoons – precise measurements make sure your cookies turn out just right.
- Cookie scoop or tablespoon – makes evenly-sized cookies so they bake uniformly.
- Baking sheets – choose flat ones with low sides for even baking and easy removal.
- Parchment paper or silicone mats – keep cookies from sticking and make cleanup a snap.
- Cooling rack – allows air to circulate and prevents sogginess as cookies cool.
- Small spoon or piping bag (for glaze) – for drizzling the maple glaze evenly over the cookies.
Flavor Variations & Add-Ins
- Swap almond or vanilla extract for a different flavor profile; orange or lemon zest also pairs nicely with maple.
- Add chopped nuts like pecans, walnuts, or almonds for crunch and extra flavor.
- Mix in dried fruit such as cranberries or raisins to add sweetness and chewiness.
- Replace some or all of the maple syrup with honey or agave syrup for a different sweetness nuance.
How to Make Brown Sugar Maple Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups packed brown sugar (light or dark)
- 1/4 cup pure maple syrup
- 1 large egg
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon vanilla extract
For the Maple Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons pure maple syrup
- 1 teaspoon milk or heavy cream (optional, for consistency)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake each batch. Plus, allow extra time for the cookies to cool and the glaze to set, around 15 minutes. All together, plan for about 40 minutes from start to finish.
Step-by-Step Instructions:
1. Get Ready:
Set your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to keep the cookies from sticking.
2. Mix the Wet Ingredients:
In a large bowl, beat the softened butter and brown sugar together until the mix is light and fluffy. Then add the maple syrup, egg, and vanilla extract. Beat again until all is combined.
3. Combine the Dry Ingredients:
In a separate bowl, mix the all-purpose flour, baking soda, salt, and ground cinnamon if you’re using it. Stir these dry ingredients together well.
4. Make the Cookie Dough:
Slowly add the dry ingredients to the wet ingredients, mixing just until blended. Be careful not to overmix, or your cookies might turn out tough.
5. Shape and Bake:
Using a spoon or cookie scoop, place about 1 1/2 tablespoons of dough onto your baking sheet, leaving 2 inches between each cookie. Flatten each cookie a little with your fingers or the back of a spoon for even baking. Bake for 10-12 minutes, until the edges look set and the centers are still slightly soft.
6. Cool the Cookies:
Let the cookies rest on the baking sheet for 5 minutes after baking—they’ll continue to firm up. Then transfer them onto a wire rack to cool completely.
7. Prepare and Add the Glaze:
While your cookies cool, whisk together the powdered sugar and maple syrup in a small bowl. If the glaze is too thick, stir in a teaspoon of milk or cream at a time to get the perfect drizzling consistency. Once ready, drizzle the glaze over the cooled cookies in fun patterns and let it set before digging in.
Enjoy your soft, chewy Brown Sugar Maple Cookies with that deliciously sweet maple glaze! Perfect for sharing or keeping all to yourself.
Can I Use Frozen Butter for These Cookies?
It’s best to use softened butter for this recipe to ensure the sugar creames properly and the dough mixes evenly. If your butter is frozen, let it thaw at room temperature for about 30-60 minutes before baking.
Can I Substitute the Maple Syrup?
You can use honey or agave syrup if you don’t have maple syrup on hand, but the flavor will be less authentic. For best results and that classic maple taste, stick with pure maple syrup.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze them for up to 3 months and thaw at room temperature when ready to eat.
Is it Okay to Skip the Maple Glaze?
Absolutely! The cookies are delicious on their own, and the glaze just adds a nice touch of extra sweetness and decoration. Feel free to omit it if you prefer a simpler cookie.
