Description
Soft, chewy, and full of cozy fall flavor, these maple brown sugar cookies are everything you want in a seasonal treat. They combine rich brown sugar with real maple syrup, a whisper of cinnamon, and a drizzle of sweet maple glaze on top. The result? A batch of cookies that are perfect for sharing — or not (I won’t judge).
Ingredients
Scale
For the Cookies
- 1 cup unsalted butter, softened – gives these cookies their rich, buttery base.
- 1 cup packed brown sugar – adds a deep, caramel-like sweetness and keeps them chewy.
- 1/4 cup pure maple syrup – the star flavor, so use the good stuff.
- 1 large egg – helps hold everything together.
- 1 teaspoon vanilla extract – for a little extra flavor depth.
- 2 1/2 cups all-purpose flour – the structure for your cookie dough.
- 1 teaspoon baking soda – keeps them light and slightly puffy.
- 1/2 teaspoon salt – balances the sweetness.
- 1/2 teaspoon ground cinnamon – just enough to bring cozy vibes.
For the Maple Glaze
- 1 cup powdered sugar – makes a smooth, shiny glaze.
- 2 tablespoons pure maple syrup – for more maple goodness.
- 1-2 tablespoons milk – use just enough to get a pourable texture.
- Optional: a dusting of cinnamon for garnish.
Instructions
- Get Your Oven Ready
- Preheat your oven to 350°F (175°C). Line two baking trays with parchment paper or silicone baking mats — this keeps cleanup easy and helps the cookies bake evenly.
- Cream and Combine
- In a large mixing bowl, beat the softened butter and brown sugar together until they look light, fluffy, and irresistible (about 2-3 minutes). Add the maple syrup, egg, and vanilla, mixing until smooth and well blended.
- Mix the Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Slowly add this dry mix to the wet ingredients, stirring on low speed until just combined. Pro tip: stop mixing as soon as there are no visible streaks of flour — overmixing will make your cookies tough.
- Scoop and Shape
- Scoop the dough into 1 ½-inch balls using a cookie scoop or spoon. Place them a couple inches apart on the baking sheet. Lightly press down on each dough ball with your palm to help them spread evenly while baking.
- Bake to Perfection
- Bake for 8–10 minutes, until the edges look lightly golden but the centers are still soft. (They’ll continue to set as they cool!) Let them rest on the baking sheet for 3-4 minutes before moving them to a wire rack.
- Make the Maple Glaze
- While the cookies cool, whisk together powdered sugar, maple syrup, and milk in a small bowl until smooth and pourable. Drizzle the glaze over the cooled cookies and sprinkle with a pinch of cinnamon if you’re feeling fancy.
- Time to Enjoy
- Let the glaze firm up for a few minutes, then grab a cup of coffee, tea, or cider and dig in.
Notes
- Go for pure maple syrup. It’s what gives these cookies their incredible depth of flavor.
- Avoid overmixing. This keeps your cookies soft and chewy.
- Chill if needed. If the dough feels sticky, pop it in the fridge for 10–15 minutes before scooping.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 13 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg