Maple Brown Sugar Cookies are soft, chewy cookies that are sweet and rich with a delicious maple flavor, topped with a smooth maple glaze that makes them extra delicious! The maple flavor goes perfectly well with a cup of coffee! If you enjoy these maple cookies, you might love trying my Maple Pecan Coffee Cake Cookies next. They combine the same rich maple flavor with a nutty crunch from pecans.
Ingredients & Substitutions
- Butter: I used unsalted butter in the cookie dough and the maple glaze. This gives you, the baker, control over the amount of salt in recipes. If using salted butter, you may want to reduce the amount of salt.
- Sugar: I used brown sugar in the cookies–I love the sweetness it brings and the little bit of caramel notes that go perfectly with the maple syrup. Then, I used confectioners’ sugar for the maple glaze.
- Maple Syrup: Look for real maple syrup for the most authentic maple flavor. Imitation syrups lack the depth that is important in these cookies. Use the syrup in the cookie dough and the glaze.
- Maple Extract: For an extra burst of maple flavor, maple extract is important. Since these are maple cookies, I wanted the maple to stand out and be more pronounced.
Do You Need Maple Extract For Maple Cookies?
If you ask me, I would say yes, you need the maple extract in the cookies. It gives each bite that extra pop of maple flavor, and since these are maple cookies, I think that is important. If you rely solely on maple syrup, the cookies will have a much more subtle taste. But, they will still be good!
Add-Ins & Mix-Ins For Maple Brown Sugar Cookies
Although perfectly delicious as-is, there are always ways to customize the cookies with add-ins and mix-ins. Here are a few of my favorites you could try:
- Chopped nuts like pecans, walnuts, or almonds
- Chocolate chips or white chocolate chips
- Dried fruit like cranberries, raisins, or chopped dried apricots
- Toffee bits
- Coconut flakes
How To Store Maple Brown Sugar Cookies
To store maple brown sugar cookies, first, let them cool completely and let the glaze set. Then, store the cookies in an airtight container at room temperature for up to 4-5 days. For longer storage, freeze the cookies.
Freezing Maple Brown Sugar Cookies
You can freeze these cookies after they are baked or before baking (freeze the cookie dough). Here is how:
- To freeze after being baked, let the cookies cool completely. I like to freeze them without the glaze, but if adding the glaze, be sure it has time to set. Then, store them in a freezer-safe container, making sure to label and date the container. Let them thaw at room temperature when ready to enjoy.
- To freeze the cookie dough, scoop the dough onto a lined baking sheet. Place the baking sheet in the freezer for about an hour, or until frozen. Once frozen, store the cookie dough in a freezer-safe container for up to three months, labeling and dating the container. When ready to bake, simply bake from frozen, adding a couple of minutes to the baking time. Then, once cooled, add the glaze (if using). I like this method if I know that the cookies won’t all be eaten in a few days. Then, I can just grab one or two frozen dough balls and bake when I am craving a freshly baked cookie!
Check out my Guide to Freezing, Baking, and Storing Cookies for more tips.
Maple Brown Sugar Cookies
Ingredients
- 2 ⅓ cups (292 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar, packed
- 1 large egg, room temperature
- ⅓ cup (105 g) pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
Maple Glaze
- ½ cup (62.5 g) confectioners’ sugar
- 3 tablespoons pure maple syrup
- 1 tablespoon unsalted butter, melted
- ¼ teaspoon maple extract
- 1 pinch kosher salt, to taste
Instructions
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, baking soda, and kosher salt. Set aside.
- To the bowl of a stand mixer fitted with the paddle attachment, add the butter and brown sugar. Mix on medium speed until smooth and creamy, about 1-2 minutes.
- Add the egg and mix until combined.
- Add the maple syrup, vanilla extract, and maple extract. Beat on high speed until well combined, scraping down the sides of the bowl as needed.
- Add the flour mixture to the wet ingredients. Mix on low speed until just combined.
- Use a 2-tablespoon cookie scoop to scoop out portions of dough. Roll the dough into balls and place them on the baking sheets about 2 inches apart.
- Bake for 8-9 minutes, or until golden brown on the edges, but still slightly doughy in the center.
- Let the cookies cool for 5 minutes before transferring to a wire rack to cool completely. While the cookies are cooling, make the glaze.
- In a medium bowl, combine the confectioners' sugar, maple syrup, melted butter, maple extract, and a pinch of kosher salt. Mix well to combine until smooth.
- Once the cookies are completely cool, drizzle the maple glaze over the tops.
Video
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This recipe is adapted from Sally’s Baking Addiction’s Maple Brown Sugar Cookies.
What the Test Kitchen had to say about this recipe:
Autumn
These are soft, chewy cookies that have plenty amount of maple flavor–I really like the glaze on top!
Elizabeth
These cookies are great, with just the right amount of maple flavor!
Annabelle
These were pretty good. They reminded me of the original toaster waffles, which I didn't mind.
Selena
These maple brown sugar cookies are a real treat! The maple syrup and extract give them a rich, warm flavor that's perfect for fall. The glaze adds a nice touch of sweetness and makes the cookies extra special. They’re soft, chewy, and absolutely delicious!
Bella
These cookies are fantastic! They have a lovely maple flavor that’s not overpowering, and the glaze on top is a perfect finishing touch.
Hi Amanda, All I have is self rising flour. Can I still make these but leave out the baking soda? Or should I include the baking soda? I can’t wait to make these as I am a maple syrup fan.
Thank you.