With big flavor, crisp edges, and mega chewy centers, these maple brown sugar cookies are a definite favorite. Top with maple icing for the ultimate fall cookie! Chilling the cookie dough is imperative, so set aside 2 hours or prepare the cookie dough the day before.
We’re approaching a new season, so a new cookie recipe is in order. 🙂
I may say this a lot, but nothing has been truer than in this very moment… (dramatic? who me?) … these maple brown sugar cookies are the best cookies I’ve ever made. And that statement holds big weight considering I authored an entire cookbook of JUST cookies.
Maple brown sugar cookies > every other cookie.
I know a good one when I bite it!
These Maple Brown Sugar Cookies Are:
- Not cakey
- Brown sugared and buttery
- Unbelievably chewy and soft in the center
- Crisp on the edges
- Filled with pure maple syrup
- Topped with luscious maple icing
The maple icing sets, so these are perfect for stacking and transporting. Because, trust me, you’ll want to bring these everywhere you go. Football game? Bring them. Party? Bring them. Bake sale? Sell them. No occasion at all? Make them.
10 Ingredients in Maple Brown Sugar Cookies
We use most of these in maple pecan snickerdoodles, too!
- All-Purpose Flour: All-purpose flour is the structure of the cookie. I played around with different amounts. 2 and 1/4 cups wasn’t enough and 2 and 1/2 cups was too much. 2 and 1/3 cups was the perfect amount to hold up to the liquid maple syrup.
- Baking Soda: Baking soda provides lift.
- Salt: Salt balances the flavor.
- Butter: 1 stick (1/2 cup) is plenty for the maple cookies and be sure you use room temperature butter. It should be cool to touch and not melted in the slightest.
- Dark Brown Sugar: Ditch basic white sugar. For optimal flavor and texture, reach for brown sugar instead. I recommend dark brown sugar for extra flavor, but light brown sugar works too.
- Egg: 1 egg provides structure, stability, and richness.
- Pure Maple Syrup: We can’t make maple cookies without pure maple syrup. Avoid “breakfast syrup” which doesn’t have the same robust maple flavor that pure syrup contains. I played around with different amounts and 1/3 cup is plenty. And, as a bonus, the pure syrup helps create slightly crisp edges.
- Vanilla Extract: Adds flavor. Have you tried homemade vanilla extract yet?
- Maple Extract: Pure maple syrup isn’t enough to guarantee mega maple flavor. Without the crutch of maple extract, the cookies were lacking. Pure maple extract is difficult to find, so reach for imitation. I prefer McCormick brand because the flavor doesn’t taste fake.
- Pecans: Nuts are an optional ingredient, but they add awesome (and complementary!) flavor and texture. If you love these maple pecan snickerdoodles, you’ll also love pecans here.
Which Pure Maple Syrup is Best?
Grade A is good, but Grade B is darker and more flavorful because it’s produced later in the season. Honestly, you can’t go wrong with either here!
How to Make Brown Sugar Maple Cookies
Minimal effort, mega results. ♥
- Whisk the dry ingredients together.
- Cream the butter and brown sugar together.
- Beat in the egg, maple syrup, vanilla extract, and maple extract.
- Mix dry and wet ingredients together.
- Add the pecans.
- Chill the cookie dough. This cookie dough contains an additional liquid (maple syrup), so chilling the dough is crucial. Set aside 2 hours to chill this cookie dough. Without chilling, the cookies will spread into a greasy puddle.
- Roll cookie dough into balls. Each dough ball is about 1.5 Tablespoons.
- Bake until the edges are set. Cookies are done in about 13 minutes.
Then we’ll obviously drizzle maple icing all over the tops!
That Irresistible Maple Icing!!
You only need 3 ingredients for this super easy maple icing: butter, maple syrup, and confectioners’ sugar. To avoid any lumps, sift the confectioners’ sugar. If desired, a pinch of salt adds exceptional depth of flavor. The wonderful thing about this maple icing is that it eventually sets, so these cookies aren’t sticky or difficult to store.
You have my full support to use this maple icing for anything and everything. Some ideas: banana scones and pumpkin scones, obviously.
By the way! Today’s cookies differ from the Soft Glaze Maple Cookies in Sally’s Cookie Addiction. Those are ultra cakey (think pancakes!) with moderate maple flavor. These are more similar to chewy chocolate chip cookies in terms of texture.
Loving These Cookies Too
With big flavor, crisp edges, mega chewy centers, and maple icing, these maple brown sugar cookies are a definite favorite. Chilling the cookie dough is imperative, so set aside 2 hours or prepare the cookie dough the day before.
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until smooth, about 1-2 minutes. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla extract, and maple extract, then beat on high speed until combined.
- Pour the dry ingredients to the wet ingredients, then mix on low until combined. Add the pecans, then beat on low speed until combined. Dough will be creamy and soft.
- Cover and chill the dough for 2 hours in the refrigerator (and up to 3-4 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. This cookie scoop is helpful. Bake each batch for 12-13 minutes until lightly browned on the sides. The centers will look very soft.
- Remove from the oven. If your warm cookies look puffy, lightly bang the pan on the counter when you remove it from the oven. That will help slightly deflate the cookies, creating lovely cracks as you see in the pictured cookies. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Make the icing: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste. Add a pinch of salt, if desired. Drizzle over cooled cookies. Icing will set after about 1 hour.
- Cookies stay fresh covered at room temperature for up to 1 week.
- Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 5. Baked cookies, with or without icing, freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
- Brown Sugar: I recommend dark brown sugar for a deeper flavor, but you can use 1 cup (200g) light brown sugar instead if needed.
- Maple Syrup: Avoid “breakfast syrup” which doesn’t have the same robust maple flavor that pure syrup contains. Grade A is good, but Grade B is darker and more flavorful because it’s produced later in the season. You can’t go wrong with either in these cookies.
- Maple Extract: Pure maple syrup isn’t enough to guarantee mega maple flavor. Without the crutch of maple extract, the cookies were lacking. I use McCormick maple extract. You can find it in the baking aisle.
- Pecans: The pecans are optional, but add wonderful flavor and texture. I recommend unsalted, un-roasted pecans but feel free to use salted roasted pecans. Or feel free to leave them out or replace with chopped walnuts.
- Confectioners’ Sugar: To avoid any lumps, sift the confectioners’ sugar.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
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