Brown Sugar Maple Cookies are soft, chewy treats that bring together the warm, rich flavors of brown sugar and sweet maple syrup in every bite. These cookies have a lovely, slightly caramelized taste with a hint of maple that makes them feel like a cozy treat perfect for fall or anytime you want something a little special.
I love how easy these cookies are to make and how the smell fills the kitchen with that wonderful cozy vibe. Sometimes, when I’m baking these, I like to add a sprinkle of flaky sea salt on top—it really balances the sweetness and makes them even more delicious. It’s those little touches that make this recipe a favorite in my house.
These cookies are perfect with a cup of tea or a mug of warm coffee. I often pack a few in my lunchbox or share them with friends because they’re just that good and always bring a smile. If you’re looking for a simple cookie that feels a bit special, these brown sugar maple cookies are a great choice that never disappoints.
Key Ingredients & Substitutions
Brown Sugar: This gives the cookies a warm, caramel flavor and helps keep them chewy. Light brown sugar works well, but dark brown sugar adds deeper molasses notes.
Maple Syrup: Real maple syrup brings authentic sweetness and that classic maple flavor. If you can’t find maple syrup, try maple-flavored syrup as a substitute, but pure maple syrup is best for taste.
Butter: Use unsalted butter softened to room temperature for easy mixing. You can swap it with margarine if needed, but it may change the texture slightly.
Flour: All-purpose flour is ideal here. For a gluten-free version, try a 1:1 gluten-free baking flour blend, but results might vary.
Glaze: The powdered sugar and maple syrup glaze adds a nice sweet finish. You can adjust the glaze thickness by adding more powdered sugar or milk to get the perfect drizzle.
How Do You Get Soft, Chewy Brown Sugar Maple Cookies?
Softness comes down to ingredient ratios and baking time. Here’s how to nail it:
- Use brown sugar: It keeps cookies moist and chewy thanks to molasses.
- Don’t overmix: Combine dry and wet ingredients just until blended to avoid tough cookies.
- Flatten dough balls: These cookies don’t spread much, so flattening before baking helps them bake evenly.
- Watch baking time: Bake just until edges set and cracks form on top. Overbaking can make cookies hard.
- Cool properly: Let cookies cool on the sheet for a few minutes before moving to wire racks. This helps them set without losing softness.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for mixing the dough and a medium bowl for the glaze, making prep easy.
- Hand or stand mixer – helps beat the butter and sugar until fluffy, saving time and effort.
- Measuring cups and spoons – ensures accuracy for the best results every time.
- Silicone spatula – great for mixing and scraping dough from bowls without sticking.
- Cookie scoop or rounded tablespoon – makes evenly-sized cookies for uniform baking.
- Baking sheets – Use with parchment paper or silicone mats to prevent sticking and make cleanup easy.
- Cooling rack – helps cookies cool evenly and keeps them soft.
- Whisk or spoon – for mixing the glaze, giving you control over consistency.
Flavor Variations & Add-Ins
- Chopped nuts: Add walnuts or pecans for crunch and extra flavor.
- Chocolate chips: Mix in semi-sweet or milk chocolate chips for a sweet surprise.
- Cinnamon or nutmeg: Sprinkling some warm spices enhances the cozy fall flavors.
- Dried fruit: Add raisins or dried cranberries for a chewy, fruity twist.
Brown Sugar Maple Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- Optional: 1/2 teaspoon ground cinnamon or nutmeg
For the Glaze/Drizzle:
- 1/2 cup powdered sugar
- 1-2 tablespoons maple syrup
- 1-2 teaspoons milk or cream (adjust for consistency)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and roughly 10-12 minutes to bake. Allow an additional 10-15 minutes for cooling before glazing and serving. Overall, you’ll spend about 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Dry Ingredients:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to keep cookies from sticking. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and optional cinnamon or nutmeg if using. Set aside for later.
2. Mix the Wet Ingredients:
In a large bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy, about 2-3 minutes. Add the egg, maple syrup, and vanilla extract, then beat well until fully combined.
3. Combine Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Stir gently or use a mixer on low speed just until combined. Avoid overmixing to keep the cookies soft and tender.
4. Shape and Bake the Cookies:
Using a rounded tablespoon or cookie scoop, drop dough balls onto the prepared baking sheets about 2 inches apart. Lightly flatten each ball with your hand or the bottom of a glass since these cookies don’t spread much on their own. Bake for 10-12 minutes, or until the edges are set and you see cracks forming on top.
5. Cool and Glaze:
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely. While the cookies cool, whisk together the powdered sugar, maple syrup, and milk or cream in a small bowl until smooth and easy to drizzle. Drizzle the glaze over the cooled cookies with a spoon or piping bag. Let the glaze set before serving.
Enjoy your soft, chewy Brown Sugar Maple Cookies with their lovely maple-sweet flavor—perfect with a warm cup of tea or coffee!
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter at room temperature for easy mixing and a smooth cookie texture. If your butter is frozen, thaw it in the fridge overnight or at room temperature for about 30 minutes before starting.
Can I Substitute Maple Syrup with Another Sweetener?
While pure maple syrup provides the signature flavor, you can substitute with honey or agave nectar in the same amount. Keep in mind, the flavor profile will change slightly but still taste delicious.
How Should I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. To keep them soft longer, you can add a slice of bread to the container, which helps retain moisture.
Can I Make the Dough Ahead of Time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking. Just let the dough sit at room temperature for 10-15 minutes before scooping and baking.