Dessert

Maple Brown Sugar Cookies Recipe

ByJeannette Jaeger December 6, 2025December 6, 2025

Introduction

These Maple Brown Sugar Cookies offer a delightful blend of rich brown sugar sweetness and warm maple flavor in every bite. Soft, chewy, and topped with a luscious maple glaze, they make a perfect treat for cozy afternoons or special occasions.

A close-up view of a stack of five soft, round cookies with a light beige color and a slightly cracked surface texture, each topped with a thin drizzle of white icing that forms irregular lines and small pools along the edges; the top cookie is partially bitten, revealing a dense, chewy interior with a crumbly texture. The cookies are placed on a white marbled surface, giving a clean and bright contrast to their warm tones. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F and line two large baking sheets with parchment paper. Set aside.
Step 2: In a medium bowl, whisk together the flour, baking soda, and kosher salt. Set this dry mixture aside.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and brown sugar. Mix on medium speed until the mixture is smooth and creamy, about 1-2 minutes.
Step 4: Add the egg to the mixer and beat until fully combined.
Step 5: Pour in the maple syrup, vanilla extract, and maple extract. Increase to high speed and beat until well combined, scraping down the sides of the bowl as needed.
Step 6: Gradually add the flour mixture to the wet ingredients. Mix on low speed until just combined; do not overmix.
Step 7: Using a 2-tablespoon cookie scoop, portion out the dough and roll into balls. Place each ball onto the prepared baking sheets about 2 inches apart.
Step 8: Bake the cookies for 8-9 minutes, until the edges are golden brown but the centers remain slightly soft.
Step 9: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Step 10: While cookies cool, prepare the glaze by combining the confectioners’ sugar, maple syrup, melted butter, maple extract, and a pinch of kosher salt in a medium bowl. Mix until smooth.
Step 11: Once the cookies are completely cool, drizzle the maple glaze evenly over the tops. Allow the glaze to set before serving.

Tips & Variations

For a more intense maple flavor, consider adding a bit more maple extract to both the dough and glaze. Use sparingly as it’s quite strong.
Substitute half of the all-purpose flour with whole wheat flour for a nuttier taste and chewier texture.
If you prefer a crisper cookie, bake for an additional 1-2 minutes, keeping a close watch to avoid burning.
To make these gluten-free, swap the all-purpose flour for a 1-to-1 gluten-free baking blend.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. Because of the glaze, it’s best to keep them separated with parchment paper to prevent sticking. For longer storage, freeze the cookies without glaze for up to 2 months; thaw and then glaze before serving. Reheat briefly in a warm oven if you like them soft and warm.

How to Serve

The image shows a baking tray lined with white parchment paper holding nine round cookies spread out evenly. Each cookie is light brown and soft in texture with a smooth surface, topped with light beige drizzles of melted peanut butter creating an artistic, random pattern on each one. The tray is set on a white marbled surface with parts of other cookies visible on the sides. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pure vanilla extract instead of maple extract?

Yes, you can omit the maple extract and use only vanilla extract, but the cookies will have less of that signature maple flavor.

Why are my cookies too flat?

This can happen if the dough is too warm when baking or if not enough flour is used. Make sure your butter is at room temperature but not melted, and measure your flour carefully. Chilling the dough for 30 minutes before baking can also help cookies hold their shape.