Print

Soft and Chewy Maple Brown Sugar Cookies with Optional Glaze

A stack of six chewy maple brown sugar cookies coated in sparkling sugar crystals on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake these soft, chewy cookies packed with warm, rich flavors from pure maple syrup and brown sugar. They are perfect for cozy autumn baking or holiday treats.

Ingredients

Scale
  • 1 cup unsalted butter, softened (or browned, cooled)
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup pure maple syrup
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon (optional, for warmth)
  • For Glaze (Optional): 1 cup powdered sugar, 2 tablespoons pure maple syrup, 1-2 teaspoons milk

Instructions

  1. If using brown butter, melt the butter in a saucepan over medium heat, swirling until it foams, browns, and smells nutty. Pour into a heatproof bowl and let cool completely until solid but soft.
  2. In a large bowl, cream the softened butter (or cooled brown butter) with the brown sugar and granulated sugar until light and fluffy.
  3. Beat in the egg, vanilla extract, and pure maple syrup until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Chill the dough for at least 30 minutes. This helps the cookies keep their shape and enhances chewiness.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop the dough into balls (about 1.5 tablespoons each) and place them 2 inches apart on the prepared sheets.
  9. Bake for 9 to 11 minutes. The edges should be set, but the centers should still look slightly soft. For extra chewiness, slightly underbake.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. To make the glaze, whisk together the powdered sugar and 2 tablespoons of maple syrup. Add milk one teaspoon at a time until you reach a smooth, drizzly consistency. Drizzle over cooled cookies.

Notes

  • For the richest flavor, use high-quality pure maple syrup, not pancake syrup.
  • If you want a truly melt-in-your-mouth texture, chilling the dough for one hour or more improves the final result.
  • To achieve bakery-style soft cookies, slightly flatten the dough balls with the bottom of a glass before baking.

Nutrition

Find it online: https://delishcraze.com/maple-brown-sugar-cookies-recipe/