Brown Sugar Maple Cookies bring together the warm, comforting flavors of maple syrup and the deep sweetness of brown sugar in a soft, chewy treat. These cookies have a lovely golden color and a subtle caramel touch that makes them perfect for any time you need a little cozy pick-me-up.
I love making these cookies because they fill the house with the most amazing smell that reminds me of lazy weekend mornings and cool autumn days. The maple flavor isn’t overpowering—just the perfect hint that pairs so well with a cup of coffee or tea. Plus, the brown sugar adds a lovely richness that keeps me sneaking tastes while they’re still warm.
One of my favorite ways to enjoy these cookies is fresh from the oven, with a glass of milk or maybe some butter spread on top to melt into the warm cookie. They’re great for sharing with friends or packing in a lunchbox, and I’m pretty sure they’ll become a fast favorite in your cookie jar too!
Key Ingredients & Substitutions
Brown Sugar: This is the heart of the cookies’ rich, caramel flavor. Light or dark brown sugar works fine, but dark will give a deeper molasses note. If you don’t have brown sugar, you can use white sugar with a teaspoon of molasses added.
Maple Syrup: Real maple syrup adds natural sweetness and that signature maple taste. If you want a budget-friendly swap, maple-flavored pancake syrup will work, but the flavor won’t be as authentic.
Butter: Unsalted butter is best for controlling salt levels and gives a creamy texture. You can use salted butter, but reduce added salt slightly to balance flavors.
Flour: All-purpose flour is standard for chewy cookies here. For gluten-free needs, you can try a blend made for baking, but expect some texture changes.
Maple Extract: This is optional but amplifies the maple flavor. If you want a stronger maple taste, adding maple extract is a simple trick.
How Do You Keep These Cookies Soft and Chewy?
The secret is in how you mix and bake the dough. Start by creaming softened butter and brown sugar well; this traps air and makes cookies tender. Gradually add dry ingredients to avoid overmixing, which can make cookies tough.
- Use room temperature butter for smooth creaming with sugar.
- Don’t overmix after adding flour—mix until just combined.
- Watch your baking time closely; baking until edges set but centers still look slightly soft helps keep chewiness.
- Let cookies cool a bit on the baking sheet before moving to a rack; this helps them set without drying out.
Following these steps will help you get that perfect soft center with lightly crisp edges every time.
Equipment You’ll Need
- Mixing bowls – I use a few bowls to combine dry and wet ingredients easily and keep everything organized.
- Electric hand or stand mixer – makes creaming butter and sugar quick and smooth, saving time and effort.
- Measuring cups and spoons – ensure your ingredients are accurate for the best cookies.
- Baking sheets – standard size with parchment paper or silicone mats to keep cookies from sticking and baking evenly.
- Cooling rack – helps cookies cool properly to stay chewy and avoid sogginess.
- Spoon or cookie scoop – for shaping equal-sized dough balls easily.
Flavor Variations & Add-Ins
- Chocolate chips – add semi-sweet or white chocolate chips for extra sweetness and texture.
- Nuts – chopped walnuts or pecans give a nice crunch and nutty flavor.
- Spices – a pinch of ginger or nutmeg can add warmth to the cookies.
- Oats – stirring in oats makes cookies more hearty and chewy.
Brown Sugar Maple Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1 cup unsalted butter, softened
- 1 1/4 cups brown sugar, packed
- 1/4 cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple extract (optional)
For the Maple Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 10-12 minutes to bake, and a short cooling time before drizzling the glaze. Overall, plan on around 30-40 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Baking Sheets:
Set your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats so the cookies don’t stick.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using). Set aside.
3. Cream Butter and Sugar:
Using an electric mixer, beat the softened butter and brown sugar together on medium speed until light and fluffy, about 2 to 3 minutes.
4. Add Wet Ingredients:
Mix in the maple syrup, egg, vanilla extract, and maple extract (if you have it) until everything is combined well.
5. Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, stirring just until blended. Try not to overmix to keep the cookies tender.
6. Shape and Bake Cookies:
Drop rounded tablespoons of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, until edges are set and the tops have cracks but stay soft.
7. Cool Cookies:
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
8. Prepare and Drizzle the Maple Glaze:
Whisk together powdered sugar, maple syrup, and vanilla in a small bowl until smooth and drizzleable. Adjust thickness by adding more sugar or syrup as needed. Once cookies are cool, drizzle the glaze over them using a spoon or piping bag.
9. Serve and Enjoy:
Let the glaze set for a few minutes before enjoying your chewy, maple-flavored brown sugar cookies. Perfect with a cup of tea or coffee!
Can I Use Frozen Butter for These Cookies?
It’s best to use softened, room-temperature butter for creaming with the sugar. If you only have frozen butter, thaw it in the fridge overnight and let it sit at room temperature until soft but not melted before using.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 4 days. To keep them soft longer, add a slice of bread to the container—the moisture helps prevent drying out.
Can I Skip the Maple Glaze?
Absolutely! The glaze adds extra sweetness and a pretty finish, but the cookies are delicious on their own with their natural maple and brown sugar flavor.
What Can I Substitute for Maple Syrup?
If you don’t have pure maple syrup, you can use maple-flavored pancake syrup, though the flavor won’t be as rich. Honey or agave syrup can work in a pinch but will slightly change the taste.