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
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
- 1–2 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.