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Soft maple brown sugar cookies with golden edges, chewy centers, and a light maple glaze.

Maple Brown Sugar Cookies

Soft and chewy maple brown sugar cookies made with real maple syrup, warm cinnamon, dark brown sugar, and an easy maple glaze.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 2 hours
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • FOR THE COOKIES
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1/3 cup pure maple syrup
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon maple extract optional
  • FOR THE MAPLE GLAZE
  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1 to 2 tablespoons milk as needed

Method
 

  1. Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
  3. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar for 2–3 minutes until creamy.
  4. Beat in the egg until fully incorporated.
  5. Add the maple syrup, vanilla extract, and optional maple extract. Mix until combined.
  6. Gradually add the dry ingredients and mix just until a soft cookie dough forms.
  7. Cover and refrigerate the dough for 45–60 minutes.
  8. Preheat the oven to 350°F (175°C).
  9. Scoop approximately 1 1/2 tablespoons of dough for each cookie.
  10. Roll gently into rough balls and arrange about 2 inches apart on the prepared baking sheets.
  11. Bake one tray at a time for 10–12 minutes, until the edges are set and lightly golden while the centers still appear slightly soft.
  12. Allow the cookies to cool on the baking sheet for 5 minutes.
  13. Transfer to a wire rack and cool completely.
  14. To make the glaze, whisk together powdered sugar and maple syrup.
  15. Add milk a small amount at a time until the glaze reaches a smooth drizzle consistency.
  16. Drizzle over the completely cooled cookies.
  17. Allow the glaze to set for 20–30 minutes before serving or storing.

Notes

Use pure maple syrup for the best maple flavor.
Make sure the butter is softened but not melted.
Chilling the cookie dough is important because the maple syrup adds additional moisture.
Do not overmix after adding the flour.
For soft centers, remove the cookies from the oven while they still look slightly underdone in the middle.
Allow the cookies to cool completely before adding the maple glaze.
Dark brown sugar gives the deepest caramel and molasses flavor, but light brown sugar can be substituted.
Store in an airtight container at room temperature for up to 4 days.
Unglazed cookies and portioned cookie dough can be frozen for up to 2 months.