Maple Brown Sugar Cookies

Maple Brown Sugar Cookies are soft, chewy, and filled with warm, cozy flavors. Sweetened with rich brown sugar and pure maple syrup, these cookies have a deep caramel-like taste with a hint of toasty maple. Perfect for fall, the holidays, or whenever you’re craving a cookie that’s just a little extra special.

Why You’ll Love This Recipe

• Soft and chewy texture with crisp edges
• Made with real maple syrup for authentic flavor
• Simple ingredients and easy prep
• Perfect for cozy seasons and festive gatherings
• No chilling required—ready in under 30 minutes
• Pairs beautifully with coffee or tea

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• unsalted butter (softened)
• brown sugar
• pure maple syrup
• egg
• vanilla extract
• all-purpose flour
• baking soda
• baking powder
• ground cinnamon
• salt
• optional maple glaze (powdered sugar, maple syrup, milk)

Directions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
3. Mix in the maple syrup, egg, and vanilla extract until smooth.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
6. Scoop the dough into tablespoon-sized balls and place on the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 9–11 minutes or until the edges are lightly golden. The centers may look soft but will firm up as they cool.
8. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. (Optional) Drizzle with maple glaze once cooled.

Servings and Timing

• Servings: 24 cookies
• Prep time: 10 minutes
• Cook time: 10 minutes
• Total time: 20 minutes

Variations

• Add chopped pecans or walnuts for crunch
• Sprinkle with flaky sea salt before baking for contrast
• Use maple extract for an even stronger maple flavor
• Add white chocolate chips for a sweet twist
• Turn them into sandwich cookies with a maple buttercream filling

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 5 days
• Freezer: Freeze baked cookies or unbaked dough balls for up to 2 months
• Reheating: Microwave for 10 seconds for that fresh-baked warmth

FAQs

Can I use pancake syrup instead of pure maple syrup?

It’s best to use real maple syrup for the deepest flavor, but you can substitute in a pinch.

Do I need to chill the dough?

No chilling is necessary, but chilling for 30 minutes can help prevent spreading if desired.

What type of brown sugar works best?

Light brown sugar works great, but dark brown sugar adds even more richness.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend for best results.

How do I make the glaze?

Mix powdered sugar with a little maple syrup and milk until smooth and drizzle consistency.

Can I double the recipe?

Yes, this recipe doubles well for larger batches.

Are these cookies crispy or soft?

They are soft and chewy with slightly crisp edges.

How do I prevent them from spreading too much?

Use room temperature butter and avoid overmixing once flour is added.

Can I use maple extract?

Yes, for stronger flavor, use 1/2 to 1 teaspoon of maple extract along with the syrup.

What’s the best way to store glazed cookies?

Let glaze set fully, then store in a single layer or with parchment between layers.

Conclusion

Maple Brown Sugar Cookies are a warm, comforting treat that brings out the best of both brown sugar richness and maple sweetness. With their soft centers, toasty edges, and optional glaze, they’re a seasonal favorite that feels special yet simple enough to enjoy anytime. Bake a batch and watch them disappear!

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