My Maple Brown Sugar Cookies are a warm and comforting treat that's perfect for any occasion, especially a fall gathering. They can be made in just 20 minutes, making them an easy cookie recipe to enjoy this fall.
The combination of brown sugar and maple syrup gives these cookies a rich, deep sweetness with a subtle hint of caramel. Plus, the maple extract adds delicious maple flavor that's hard to resist. They're not overly sweet, making them perfect for kids and adults.
I like to add these cookies to my holiday cookie platter. They also make a special after-school snack for the kids, and they're a great way to end a weeknight dinner on a sweet note.
The icing is a simple maple glaze that takes the cookies to the next level. With just a few ingredients, it comes together in no time. The drizzle adds a sweet, perfect finish to the maple brown sugar cookies.
See the printable recipe card below for all ingredients, specific measurements, and complete instructions.
- All-purpose flour: Provides the main structure for the cookies.
- Baking soda: Acts as a leavening agent, helping the cookies rise and become light and airy.
- Salt: Enhances the overall flavor by balancing the sweetness and adding a touch of contrast.
- Butter: Contributes to the cookies' rich and tender texture, and it's a source of fat for flavor.
- Brown sugar: Adds sweetness, moisture, and a deep caramel flavor to the cookies.
- Egg: Binds the ingredients together and adds moisture, richness, and structure.
- Maple syrup: Infuses the cookies with a distinct maple flavor and additional sweetness.
- Vanilla: Enhances the overall flavor profile by providing a hint of aromatic sweetness.
- Maple extract: Amplifies the maple flavor, making it more pronounced in the cookies.
- Maple glaze icing made with butter, maple syrup, and powdered sugar.
How To Make Maple Brown Sugar Cookies
Preheat your oven to 350ºF.
Start by combining all-purpose flour, baking soda, and salt in a small bowl. Set this mixture aside.
Cream the softened butter and brown sugar together until the mixture becomes light and fluffy.
Add the egg, maple syrup, vanilla, and maple extract to the butter-sugar mixture and beat until well combined.
Gradually stir the flour mixture into the wet ingredients until the dough is just blended.
Drop spoonfuls of the cookie dough onto an ungreased or parchment paper-lined baking sheet, leaving about 2 inches of space between each.
Bake in the preheated oven for 10-12 minutes, or until the cookies are set around the edges but slightly soft in the middle.
Once baked, transfer the cookies to a wire rack to cool.
How To Make The Maple Icing For The Cookies
While the cookies cool, prepare the icing by combining melted butter, maple syrup, and powdered sugar until smooth. Adjust the consistency with a few drops of water or extra powdered sugar if needed.
Drizzle the icing over the cooled cookies, and for easy cleanup, consider moving the cookies back onto the parchment-lined baking sheet.
Storing and Freezing
Room Temperature: If you plan to consume these cookies within a few days, storing them at room temperature is perfectly fine. Place them in an airtight container or a cookie jar, separating layers with parchment paper to prevent sticking.
They should remain delicious and maintain their texture for up to 4 days.
Freezing: To keep your Maple Brown Sugar Cookies for an extended period, freezing is the best option. First, ensure the cookies are completely cooled. Place them in a single layer on a baking sheet and freeze until solid.
Then, transfer the frozen cookies to an airtight container or freezer bag, using parchment paper between layers to prevent sticking. When stored this way, they can last in the freezer for up to 2 months.
To enjoy, simply thaw the desired amount at room temperature or in the refrigerator for a few hours.
Can I freeze the cookie dough for later use?
Yes, you can freeze the cookie dough. Form it into cookie-sized balls, freeze them on a baking sheet, and then transfer the frozen dough balls to a resealable bag. When you're ready to bake, you can place them directly in the oven; just add a couple of extra minutes to the baking time.
- Maple Pecan Cookies: Fold in a cup of chopped pecans or other favorite nuts for a delightful crunch and added flavor.
- Maple Chocolate Chip Cookies: Add semi-sweet or milk chocolate chips to the dough for a classic combination of maple and chocolate.
- Maple Cinnamon Cookies: Mix a teaspoon of ground cinnamon into the dry ingredients for a warm and spicy twist on these cookies.
- Maple Bacon Cookies: Yes, you read that right! Try adding some finely chopped, cooked bacon to the cookie dough for a sweet-savory experience.
- Make sure your butter is softened at room temperature, but not melted. This allows for better incorporation with other ingredients.
- Before combining with the wet ingredients, sift the flour, baking soda, and salt to prevent lumps and ensure even distribution in the cookie dough.
- Leave enough space between cookie dough balls on the baking sheet. This allows for spreading during baking without the cookies merging into one another.
- Keep a close eye on the cookies as they bake. They should be set around the edges but still slightly soft in the middle. Overbaking can result in dry cookies.
- When preparing the icing, aim for a drizzling consistency. Adjust with water or powdered sugar as needed. It should flow smoothly from a spoon.
Why You Will Love These Maple Brown Sugar Cookies
- Rich, deep sweetness: The combination of brown sugar and maple syrup creates a sweet, caramel-like flavor that's hard to resist.
- Easy and quick: With a 10-minute prep time and an 11-minute bake time, these cookies are a breeze to make.
- Perfect for sharing: The recipe yields 24 cookies, making them ideal for sharing with family and friends.
- Maple glaze: The simple maple glaze icing adds a sweet finish that takes these cookies to the next level.
Can I use pancake syrup instead of pure maple syrup?
While you can use pancake syrup, pure maple syrup offers a richer and more authentic maple flavor. Pancake syrup often contains corn syrup and artificial flavors, which may result in a different taste.
Can I substitute margarine for butter in this recipe?
While it's possible, I recommend using butter for better flavor and texture. Butter contributes to the cookies' richness, so substituting it with margarine may alter the taste and texture.
Ways to Serve Maple Brown Sugar Cookies
I'd definitely serve these Maple Brown Sugar Cookies with a scoop of rich vanilla ice cream. You could even use these cookies to make ice cream sandwiches!
These cookies are also perfect when dipped in hot coffee or served with a glass of cold milk.
You will absolutely love these Maple Brown Sugar Cookies! They're a delicious blend of rich, caramel-like sweetness with a hint of maple, delivering pure comfort in every soft, chewy bite.
Maple Brown Sugar Cookies Recipe
- 2 cups all-purpose flour
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, softened
- 1 cup brown sugar
- 1 egg
- ¼ cup maple syrup
- ½ teaspoon vanilla
- 1 teaspoon maple extract
Maple Icing Ingredients
- 2 Tablespoons butter, melted
- 2 Tablespoons maple syrup
- ½ cup powdered sugar
- Preheat your oven to 350ºF.
- Combine the flour, baking soda, and salt in a small bowl and set aside.
- In a large bowl, cream the softened butter and brown sugar together with a hand mixer or stand mixer until fluffy.
- Beat in the egg, maple syrup, vanilla, and maple extract.
- Stir in the flour mixture until combined.
- Drop by tablespoon onto an ungreased or parchment paper-lined baking sheet with about 2 inches between each to allow for spreading.
- Bake in a preheated oven for 10-12 minutes until set around the edges but still slightly soft in the middle.
- Remove from oven and let cookies cool on a wire rack.
- While the cookies cool, combine the icing ingredients of melted butter, powdered sugar and maple syrup. Stir until smooth. If needed you can add in a drop or two of water or another teaspoon of powdered sugar to achieve a thick consistency that will still drizzle from a spoon.
- Drizzle icing over the cookies. I move them back to the parchment-lined baking sheet to do this for easy cleanup.