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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.

Ingredients

Scale

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

Find it online: https://deliciousdishspot.com/soft-and-chewy-maple-brown-sugar-cookies-recipe/