Soft & Chewy Maple Brown Sugar Cookies Recipe

Introduction

These Soft & Chewy Maple Brown Sugar Cookies offer a delightful combination of rich brown sugar sweetness and the warm, aromatic touch of maple syrup. Perfect for fall baking or any time you crave a cozy treat, these cookies are easy to make and irresistibly tender.

Ingredients

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

For the Maple Glaze

• 1 cup powdered sugar
• 2 tbsp pure maple syrup
• 1-2 tbsp milk (any kind), as needed for consistency

Optional Garnish

• Ground cinnamon, a small sprinkle

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Step 2: In a large bowl, beat the softened butter and packed brown sugar on medium speed until light and fluffy, about 2 to 3 minutes. Scrape down the sides, then mix in the maple syrup, egg, and vanilla extract until smooth.
3. Step 3: In another bowl, whisk together the flour, baking soda, salt, and ground cinnamon until evenly combined.
4. Step 4: Gradually add the dry ingredients to the wet ingredients on low speed, mixing just until the flour disappears. Avoid overmixing to keep the cookies tender.
5. Step 5: Scoop the dough into 1½-inch balls (about 1½ tablespoons each) and place them 2 inches apart on the prepared baking sheets. Gently flatten the tops with your palm or the bottom of a glass.
6. Step 6: Bake for 8 to 10 minutes, until the edges are lightly golden and the centers appear set. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
7. Step 7: To prepare the glaze, whisk powdered sugar with maple syrup until thick. Add milk one tablespoon at a time until the glaze reaches a smooth, pourable consistency.
8. Step 8: Drizzle the glaze over the cooled cookies and optionally sprinkle a pinch of ground cinnamon on top. Allow the glaze to set for 15 to 20 minutes before serving or storing.

Tips & Variations

• For the chewiest texture, slightly underbake the cookies; they will firm up as they cool.
• Use pure maple syrup, not pancake syrup, for the best authentic flavor.
• If your dough feels too soft to handle, chill it in the refrigerator for 15 minutes before shaping.

Storage

Store the glazed cookies in an airtight container at room temperature for up to 4 days. If desired, refrigerate to prolong freshness, but allow the cookies to come to room temperature before serving. To refresh slightly, warm gently in the oven for a few minutes. The glaze may soften when reheated, so allow cookies to cool before storing again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How many cookies does this recipe make?

This recipe yields about 24 to 30 cookies, depending on the size you scoop them.

What is the oven temperature for baking these cookies?

Preheat your oven to 350°F (175°C) for perfect baking results.

Soft & Chewy Maple Brown Sugar Cookies Recipe

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★★★★★

4.4 from 77 reviews

Soft & Chewy Maple Brown Sugar Cookies combine the warmth of brown sugar and cinnamon with the rich sweetness of pure maple syrup. These cookies are lightly golden around the edges, tender in the center, and topped with a smooth maple glaze for an irresistible fall-inspired treat perfect for holiday gatherings or everyday indulgence.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 8-10 minutes
• Total Time: 30-35 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cookies

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

For the Maple Glaze

• 1 cup powdered sugar
• 2 tbsp pure maple syrup
• 1–2 tbsp milk (any kind), as needed for consistency

Optional Garnish

• Ground cinnamon, a small sprinkle

Instructions

1. Preheat: Heat oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone mats to prevent sticking and promote even baking.
2. Cream: Beat the softened butter and packed brown sugar on medium speed for 2–3 minutes until the mixture is light and fluffy, ensuring a tender cookie texture. Scrape down the bowl to incorporate all ingredients evenly. Add the pure maple syrup, room temperature egg, and vanilla extract, mixing until smooth and combined.
3. Dry mix: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until they are evenly distributed.
4. Combine: Gradually add the dry ingredients to the wet mixture on low speed, mixing just until the flour disappears. Be careful not to overmix to keep cookies soft and chewy.
5. Shape: Using a scoop or tablespoon, form 1½-inch balls (about 1½ tablespoons each). Space the dough balls about 2 inches apart on the prepared baking sheets. Gently flatten the tops with your palm or the bottom of a glass to help the cookies bake evenly.
6. Bake: Bake for 8–10 minutes until the edges start to turn a light golden color and the centers appear set but still soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
7. Glaze: In a small bowl, whisk powdered sugar and maple syrup to a thick glaze consistency. Add milk 1 tablespoon at a time until the glaze becomes smooth and pourable.
8. Finish: Drizzle the glaze evenly over the cooled cookies. Optionally, sprinkle a small pinch of ground cinnamon over the top. Let the glaze set for 15–20 minutes before serving or storing to ensure the perfect finish.

Notes

• For the chewiest cookies, slightly underbake them as they will firm up while cooling.
• Use pure maple syrup, not pancake syrup, for the best authentic maple flavor.
• If the dough feels too soft to handle, chill it in the refrigerator for 15 minutes before shaping to make it easier to work with.

Keywords: brown sugar cookies, chewy cookies, fall baking, maple cookies