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Maple Brown Sugar Cookies Recipe

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★★★★★

4.7 from 97 reviews

These Maple Brown Sugar Cookies combine the rich, comforting flavors of brown sugar and pure maple syrup for a soft, chewy treat. Perfectly balanced with vanilla and a hint of maple extract, these cookies are topped with a luscious maple glaze that adds an extra layer of sweetness and shine. Ideal for cookie lovers who enjoy a moist, melt-in-your-mouth texture with a warm, maple-infused finish.

Ingredients

Scale

Cookie Dough

  • 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

  1. Preheat and Prepare Baking Sheets: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside to prevent the cookies from sticking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt. This ensures even distribution of the leavening and salt in the dough.
  3. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the unsalted butter and light brown sugar on medium speed until the mixture becomes smooth and creamy, about 1 to 2 minutes. This creates a light texture in the cookies.
  4. Add Egg: Add the large egg to the creamed butter and sugar and mix until just combined, which helps bind the dough.
  5. Add Maple Syrup and Extracts: Beat in the pure maple syrup, vanilla extract, and maple extract on high speed until the mixture is well combined, scraping down the sides of the bowl if needed to ensure everything is incorporated evenly.
  6. Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients. Mix on low speed just until combined to avoid overworking the dough, which can result in tough cookies.
  7. Scoop and Shape Dough: Use a 2-tablespoon cookie scoop to portion out the dough. Roll each portion into a ball and place on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  8. Bake Cookies: Bake the cookies in the preheated oven for 8 to 9 minutes, or until the edges are golden brown but the centers remain slightly doughy, ensuring a soft and chewy texture.
  9. Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This prevents breakage and finishes the setting process.
  10. Prepare Maple Glaze: While cookies cool, combine confectioners’ sugar, pure maple syrup, melted butter, maple extract, and a pinch of kosher salt in a medium bowl. Stir until the glaze is smooth and well blended.
  11. Glaze Cookies: Once the cookies are completely cool, drizzle the maple glaze evenly over the tops to add a glossy sweetness and enhance the maple flavor.

Notes

  • Room temperature ingredients help the dough mix evenly and create a better texture.
  • Do not overbake the cookies to keep them soft and chewy.
  • Maple extract intensifies the maple flavor; it can be adjusted or omitted if unavailable.
  • The glaze can be thickened or thinned with more confectioners’ sugar or maple syrup to suit your preference.
  • Store cookies in an airtight container at room temperature for up to 5 days for best freshness.

Keywords: maple brown sugar cookies, soft maple cookies, maple glaze cookies, chewy cookies, fall desserts

Find it online: https://topreci.com/maple-brown-sugar-cookies-recipe/