Maple Brown Sugar Cookies — Cozy Chewy Fall Cookies with Brown-Butter Maple Glaze

Posted on October 14, 2025

Soft and chewy Maple Butter Cookies with a shiny maple glaze, stacked on a plate — perfect Chewy Fall Cookies for cozy baking days and Giftable Baked Goods ideas.

Chewy Fall Cookies are the vibe here — imagine a warm, tender cookie that tastes like brown-butter maple syrup hugged a cinnamon stick. These Maple Brown Sugar Cookies are soft in the middle, lightly crisp at the edges, and finished with a silky maple glaze that makes them feel tiny, edible celebrations. Perfect for baking when the leaves turn, for slipping into a care package, or for that extra-special weekend coffee run.

Why these cookies steal the show

What makes these addictive? First, the texture: a chewy center with just enough edge crunch. Second, the flavor combo — real maple syrup and brown sugar make a deep, caramelized note you don’t get from plain white sugar. Third, they bake fast and look fancy. Who doesn’t love that?

Bold tip: Use high-quality real maple syrup (not pancake syrup) — it actually changes the flavor profile from “meh” to “wow.”

Ingredients — short descriptions so you know why each one matters

  • Unsalted butter (softened): gives richness; brown-butter variation amps nuttiness.
  • Packed brown sugar: molasses-y sweetness that keeps cookies chewy.
  • Pure maple syrup: the star — adds that distinct maple tone.
  • Large egg: binds and adds tenderness.
  • Vanilla extract: rounds and deepens sweetness.
  • All-purpose flour: structure without heaviness.
  • Baking soda: helps edges crisp while centers stay chewy.
  • Salt: wakes the flavors up.
  • Ground cinnamon: subtle warmth to balance the maple.
  • Powdered sugar (for glaze): makes a smooth, glossy maple icing.
  • Milk: thins the glaze to just the right pourability.

Quick how-to — simple steps for perfect cookies

  1. Preheat oven to 350°F and line baking sheets.
  2. Cream butter and brown sugar until light. Add maple syrup, egg, and vanilla; beat until smooth.
  3. Whisk flour, baking soda, salt, and cinnamon; fold into wet mix until just combined.
  4. Scoop 1½-inch balls, place on sheet, and gently flatten with your palm.
  5. Bake 8–10 minutes until edges set and centers look slightly underdone. Let cool on sheets 3 minutes, then move to a rack.
  6. Whisk glaze (powdered sugar + maple + milk) and drizzle over cooled cookies. Sprinkle a pinch of cinnamon. Let glaze set.

Bold tip: Pull cookies out early — they continue to set on the hot sheet and stay chewy. Overbaking = sad, crunchy cookies.

The story behind this recipe

This cookie grew out of a desire to turn simple pantry staples into something special. Maple syrup + brown sugar felt like a no-brainer for fall, but I wanted chew and depth. Browning the butter was tempting, but the trick here is to keep the dough tender and use maple in both dough and glaze to layer flavor. This recipe performs like a pro even if you just learned to bake last week. Perfect for Baking For Husband moments or impressing neighbors on a rainy Sunday.

Pro tips for bakery-level results

  • Chill the dough if hot/soft: firm dough scoops better and spreads less.
  • Use real maple syrup: flavor difference is huge — not imitation.
  • Slightly underbake: that’s how you keep the gooey center.
  • Uniform scoops: use an ice-cream scoop for consistent baking.
  • Glaze while cookies are fully cool: otherwise it melts into a sad puddle.

Bold tip: If you want extra depth, brown the butter until nutty, cool slightly, then use it — amazing maple-butter notes.

Variations — swap, add, or jazz these up

  • Apple Maple Cookies: fold in ½ cup small diced apple and a pinch more cinnamon for an Apple Maple Cookies riff.
  • Maple Butter Cookies: increase butter, reduce sugar slightly, and use a thicker maple glaze for luxe Maple Butter Cookies.
  • Nut-crunch: add toasted pecans or walnuts for textural contrast.
  • Spice swap: cardamom or ginger in place of cinnamon for a different aromatic note.
  • Chocolate chip: mini chips pair surprisingly well with maple’s sweetness.

Best way to serve (and who to impress)

Serve warm with coffee, cider, or a mug of tea. Stack them in a tin for Giftable Baked Goods — they hold their shape and look lovely glazed. Bring them to a potluck and watch them disappear. They’re great for Baking For Husband vibes — easy, comforting, and decidedly romantic in a low-key way. Want to make a statement? Plate a trio with a small jar of extra maple glaze for dipping.

Soft and chewy Maple Butter Cookies with a shiny maple glaze, stacked on a plate — perfect Chewy Fall Cookies for cozy baking days and Giftable Baked Goods ideas.Pin

Make-ahead, storage & reheating

  • Room temp: airtight container up to 5 days. The glaze may soften; that’s fine.
  • Freeze: unfrosted cookies freeze best—freeze on a tray then bag them for up to 2 months. Thaw and glaze when ready.
  • Reheat: 325°F oven for 3–5 minutes to crisp edges and warm centers.
    Bold tip: If glaze softens, a quick pop in the oven resets it beautifully without drying the cookie.

Why these are perfect Baked Goods From Scratch for busy bakers

You can whip these up in under 30 minutes, they use straightforward pantry items, and they taste way more sophisticated than the effort suggests. They’re ideal when you want true Baked Goods Easy that still wow people.

Gift ideas — make them truly Giftable Baked Goods

Layer with parchment in a pretty box, tie with twine, add a tiny bottle of maple syrup and a handwritten note. People love edible gifts, and these cookies travel well for holiday trays or hostess gifts.

FAQs — quick answers to common questions

Can I make them gluten-free?

Use a 1:1 gluten-free flour blend. Texture changes slightly but still tasty.

Can I omit the glaze?

Sure — the cookies are great plain. The glaze just adds a glam finish.

How do I make them chewier?

Decrease bake time by 1–2 minutes and allow cookies to cool on the baking sheet for a few minutes.

Can I make them vegan?

Swap butter with vegan butter and the egg with a flax egg; results vary but still good.

Any pro tips for glazing?

Drizzle with a fork for thin ribbons, or dip the tops for full coats. Add a pinch of flaky sea salt for contrast.

Pairings & when to serve

These fit Maple Fall Desserts lineups: pair with vanilla ice cream for dessert, or serve alongside apple galette for a fall spread. They also work as after-school snacks or as part of brunch.

A note on maple quality

If you love maple, try Grade A dark amber or Grade B for richer flavor in winter baking. Lower-quality syrup tastes flatter. Real maple syrup is worth the splurge in taste-forward cookies.

Final thoughts — why you’ll make these again and again

These cookies check so many boxes: cozy, simple, gifts-friendly, and totally craveable. They’re perfect for fall baking sessions and for anyone who loves the depth of maple. Whether you’re making Baked Goods From Scratch for your neighborhood swap, learning to bake for a loved one, or compiling seasonal Maple Baking Recipes, this cookie sits happily in all those lists.

Plus, they’re easy enough that you can bake them with kids—teach them the joy of measuring, mixing, and waiting (impatiently) for the first warm bite. And if you want a weekend project that pays off in smiles and full cookie tins? This is it.

Go make a batch. Gift one. Eat one with your morning coffee. Then make another batch and try the apple maple riff. You’ll thank me later.

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Soft and chewy Maple Butter Cookies with a shiny maple glaze, stacked on a plate — perfect Chewy Fall Cookies for cozy baking days and Giftable Baked Goods ideas.

Maple Brown Sugar Cookies — Cozy Chewy Fall Cookies with Brown-Butter Maple Glaze

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  • Author: Jennifer
  • Prep Time: 8 minutes
  • Cook Time: 10 minutes
  • Total Time: 18 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert

Description

If autumn had a flavor, it would taste exactly like these Maple Brown Sugar Cookies — soft, chewy, and kissed with cinnamon warmth. Every bite delivers cozy comfort and that unmistakable maple sweetness that turns any regular afternoon into a sweet little moment of joy.


Ingredients

Scale

For the Cookies

  • 1 cup unsalted butter, softened to room temperature
  • 1 cup packed brown sugar
  • ¼ cup pure maple syrup (the real deal, not pancake syrup!)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon

For the Maple Glaze

  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 12 tablespoons milk (dairy or your favorite non-dairy)
  • A dash of cinnamon for garnish (optional but lovely)


Instructions

Step 1: Preheat and prep
Warm up your oven to 350°F (175°C). Line your baking trays with parchment paper or silicone mats.

Step 2: Cream the butter and sugar
In a large mixing bowl, beat together the softened butter and brown sugar until light, fluffy, and irresistible — about 2 to 3 minutes. Add in the maple syrup, egg, and vanilla extract. Continue mixing until smooth and well-blended.

Step 3: Combine dry ingredients
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Slowly mix the dry ingredients into the butter mixture until a soft dough forms. Avoid overmixing — you want the cookies to stay tender and chewy.

Step 4: Shape and bake
Scoop the dough into 1½-inch balls (a cookie scoop works wonders here). Place them about 2 inches apart on the prepared trays and gently press them down to flatten just a bit.

Bake for 8–10 minutes, or until the edges turn golden and the centers still look slightly underdone. They’ll firm up as they cool. Let the cookies rest on the baking sheet for a few minutes before moving them to a wire rack.

Step 5: Make the glaze
In a small bowl, whisk together the powdered sugar, maple syrup, and milk until smooth and pourable. Adjust consistency by adding more milk or sugar if needed.

 

Once cookies have cooled, drizzle the glaze generously over each one. For extra flair, sprinkle a pinch of cinnamon on top. Let them sit until the glaze sets and becomes glossy.


Notes

  • Baking Notes
    • Want chewier cookies? Bake for one minute less and let them finish cooking on the warm baking sheet.
    • Make ahead magic: The dough freezes beautifully. Roll into balls, freeze, and bake straight from frozen — just add an extra minute or two to the baking time.
    • Gluten-free option: Use a 1:1 gluten-free flour blend; they’ll still come out soft, buttery, and delicious.

These Maple Brown Sugar Cookies are like fall in cookie form — simple, comforting, and made for sharing. Perfect for bake sales, gifting, or sneaking one warm from the tray while the glaze is still just a little drippy.

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