Maple Brown Sugar Cookies: A Cozy Treat for Any Occasion

If you’re looking for a cookie that perfectly captures the warmth and comfort of fall, these Maple Brown Sugar Cookies are for you. Soft, chewy, and drizzled with a luscious maple glaze, they strike a beautiful balance between sweetness and spice. Whether you’re baking for a holiday gathering, a cozy night in, or just because, these cookies are sure to impress.

Why You’ll Love This Recipe

Maple Brown Sugar Cookies are everything you want in a homemade cookie. They’re rich with the deep caramel notes of brown sugar, kissed with the warmth of cinnamon, and perfectly complemented by the sweet, woodsy flavor of pure maple syrup. Plus, they’re easy to make and come together in under 30 minutes, making them a great choice for busy bakers.

Who Is This Recipe For?

This recipe is perfect for:

• Cookie lovers seeking a soft and chewy treat.
• Maple enthusiasts who adore that distinctive syrupy sweetness.
• Anyone looking to add a new favorite to their holiday baking repertoire.
• Beginners in the kitchen — the steps are simple, and the results are foolproof.

Ingredients You’ll Need

For the Cookies:

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/4 cup pure maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon

For the Maple Glaze:

• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1-2 tablespoons milk (for consistency)
• Optional: a sprinkle of cinnamon for garnish

Kitchen Equipment Needed

• Mixing bowls (one large, one medium)
• Electric mixer or stand mixer
• Whisk
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Wire cooling rack

Step-by-Step Instructions

1. Preheat Your Oven:
   • Set your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats.
2. Cream Butter and Sugar:
   • In a large bowl, cream the softened butter and brown sugar together until light and fluffy (about 2-3 minutes). Add the maple syrup, egg, and vanilla extract, beating until smooth and well combined.
3. Mix the Dry Ingredients:
   • In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, mixing on low speed until combined. Be careful not to overmix.
4. Shape the Cookies:
   • Roll the dough into 1 1/2-inch balls and place them on the prepared baking sheets about 2 inches apart. Gently flatten each ball with the palm of your hand.
5. Bake:
   • Bake for 8-10 minutes, or until the edges are just golden and the centers are set. Avoid overbaking to keep the cookies soft and chewy. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack.
6. Prepare the Maple Glaze:
   • In a small bowl, whisk together the powdered sugar, maple syrup, and enough milk to reach a smooth, pourable consistency.
7. Glaze and Serve:
   • Drizzle the glaze over the cooled cookies and sprinkle with a touch of cinnamon if desired. Allow the glaze to set before serving.

Recipe Notes and Tips

• Use Pure Maple Syrup: It makes all the difference in flavor.
• Don’t Overbake: The cookies will continue to set as they cool, so pull them out when they’re just golden.
• Chilling the Dough: If you prefer a thicker cookie, chill the dough for 30 minutes before baking.

Storage Instructions

Store these cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies (unglazed) for up to 3 months. Thaw at room temperature and glaze before serving.

Perfect Pairings

These cookies pair beautifully with:

• A hot cup of coffee or maple-flavored latte.
• Warm spiced cider.
• Vanilla ice cream for an indulgent dessert.

Variations

• Nutty Delight: Add 1/2 cup of chopped pecans or walnuts to the dough for added crunch.
• Chocolate Twist: Stir in 1/2 cup of white chocolate chips for a sweet contrast.
• Pumpkin Spice Version: Swap the cinnamon for pumpkin pie spice for a fall-inspired twist.

Frequently Asked Questions

Can I use margarine instead of butter? Yes, but the flavor and texture will be slightly different. Butter gives the best richness.

Can I make these cookies gluten-free? Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.

Why are my cookies too flat? If your cookies spread too much, try chilling the dough for 30 minutes before baking.

Can I double the recipe? Yes! This recipe doubles beautifully.

Conclusion

If you make these Maple Brown Sugar Cookies, I’d love to hear about it! Leave a comment below, share a photo on social media, and don’t forget to tag me. If you enjoyed this recipe, be sure to subscribe to my blog for more sweet treats and cozy bakes.

Happy baking!