Brown Sugar Maple Cookies Recipe

Introduction

These Maple Cookies combine the rich sweetness of pure maple syrup with a soft, tender crumb. Topped with a luscious maple glaze, they make the perfect treat for any maple lover looking for a cozy, flavorful cookie.

Ingredients

• ¾ cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• ¼ cup pure maple syrup (Grade A recommended)
• 2 cups all-purpose flour
• 1 tbsp cornstarch
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ cups powdered sugar (for glaze)
• 2 tbsp pure maple syrup (for glaze)
• 1–2 tbsp milk (for glaze, as needed for consistency)
• 1 tbsp melted butter (for glaze)
• Pinch of salt (for glaze)

Instructions

1. Step 1: In a large bowl, cream together the softened butter and brown sugar using a hand mixer or stand mixer for 2–3 minutes until light and fluffy. Add the egg, vanilla extract, and maple syrup, then mix until fully combined and smooth.
2. Step 2: In a separate bowl, whisk the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir just until the dough comes together. Avoid overmixing.
3. Step 3: Cover the dough with plastic wrap and refrigerate for at least 1 hour or up to overnight. Chilling helps prevent spreading and improves flavor.
4. Step 4: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
5. Step 5: Scoop about 1½ tablespoons of chilled dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
6. Step 6: Bake for 10–12 minutes, until edges are lightly golden and centers look slightly underbaked. They will firm up as they cool.
7. Step 7: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
8. Step 8: To make the glaze, whisk together powdered sugar, maple syrup, melted butter, and a pinch of salt. Add 1 tablespoon of milk and add more as needed to reach a smooth, spreadable consistency.
9. Step 9: Spoon the glaze over cooled cookies, focusing on the center and allowing it to spread naturally. Let glaze set for 30 minutes at room temperature or chill briefly until firm.

Tips & Variations

• For extra maple flavor, use Grade A amber maple syrup. Adjust milk in the glaze slowly to avoid making it too thin.
• Try adding chopped pecans or walnuts to the dough for a nutty crunch.
• If you prefer a gluten-free option, substitute all-purpose flour with a gluten-free baking blend.

Storage

Store maple cookies in an airtight container at room temperature for up to 5 days. If glazed, keep them separated in single layers to prevent the glaze from sticking. For longer storage, freeze unglazed cookies for up to 3 months and glaze after thawing. Reheat glazed cookies gently at room temperature to avoid melting the glaze.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener instead of maple syrup?

While maple syrup provides a unique flavor, you can substitute honey or golden syrup in the dough and glaze. The taste will vary slightly, but the cookies will remain delicious.

How do I prevent the cookies from spreading too much?

Make sure to chill the dough for at least an hour before baking. This firms up the fat and helps the cookies keep their shape while baking.

Brown Sugar Maple Cookies Recipe

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★★★★★

4.9 from 139 reviews

• Author: Olivia
• Total Time: 1 hour 27 minutes
• Yield: About 24 cookies 1x

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Description

These Maple Cookies are soft, buttery treats infused with pure maple syrup for a rich, comforting flavor. Topped with a sweet maple glaze, they offer a perfect balance of sweetness and texture, ideal for cozy afternoons or festive gatherings.

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Ingredients

Scale 1x2x3x

For the Cookies

• ¾ cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• ¼ cup pure maple syrup (Grade A recommended)
• 2 cups all-purpose flour
• 1 tbsp cornstarch
• ½ tsp baking soda
• ½ tsp salt

For the Maple Glaze

• 1 ½ cups powdered sugar
• 2 tbsp pure maple syrup
• 1–2 tbsp milk (as needed for consistency)
• 1 tbsp melted butter
• Pinch of salt

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Instructions

1. Make the Dough: In a large mixing bowl, cream together the softened butter and brown sugar using a hand mixer or stand mixer for 2–3 minutes until light and fluffy. Add the egg, vanilla extract, and maple syrup, then mix until fully combined and smooth.
2. Add Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir just until the dough comes together. Avoid overmixing to keep the cookies tender.
3. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour or up to overnight. Chilling helps prevent spreading and enhances the flavor.
4. Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
5. Shape the Cookies: Scoop about 1½ tablespoons of chilled dough and roll into balls. Place them 2 inches apart on the prepared baking sheets to allow room for spreading.
6. Bake: Bake for 10–12 minutes, until the edges are lightly golden and the centers still appear slightly underbaked. They will finish setting as they cool, ensuring a soft center.
7. Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
8. Make the Glaze: In a small bowl, whisk together the powdered sugar, maple syrup, melted butter, and a pinch of salt. Add 1 tablespoon of milk to start, then add more as needed until the glaze is smooth and spreadable but not runny.
9. Glaze the Cookies: Spoon the glaze over the cooled cookies, focusing on the center and letting it spread naturally. Let the glaze set for 30 minutes at room temperature or chill briefly in the fridge until firm.

Notes

• Chilling the dough is essential to prevent cookie spreading and to improve flavor.
• Do not overbake to keep the cookies soft and chewy.
• If glaze is too thick, add milk gradually a little at a time until desired consistency is reached.
• Cookies can be stored in an airtight container at room temperature for up to 5 days.
• Use Grade A pure maple syrup for best flavor in both dough and glaze.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Cookie
• Method: Baking
• Cuisine: American

Keywords: maple cookies, soft cookies, maple glaze, homemade cookies, fall dessert