Maple Brown Sugar Cookies with Maple Glaze Recipe

Introduction

These Maple Brown Sugar Cookies are a delightful twist on a classic favorite, combining the rich warmth of brown sugar with the unique sweetness of pure maple syrup. Topped with a glossy maple glaze, they’re perfect for cozy afternoons or sharing during the holidays.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• ¼ cup pure maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 cup powdered sugar (for glaze)
• 2 tablespoons pure maple syrup (for glaze)
• 1–2 tablespoons milk (dairy or non-dairy, for glaze)
• Optional cinnamon for garnish

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
2. Step 2: In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2 to 3 minutes.
3. Step 3: Add the maple syrup, egg, and vanilla extract to the butter mixture; mix until smooth and combined.
4. Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
6. Step 6: Roll the dough into 1½-inch balls, place them 2 inches apart on the prepared baking sheets, and gently flatten each ball.
7. Step 7: Bake for 8 to 10 minutes or until the edges turn golden. Remove from oven and allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
8. Step 8: While the cookies cool, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk to make the glaze. Add more milk if needed until smooth and drizzling consistency is reached.
9. Step 9: Drizzle the glaze over the cooled cookies and sprinkle with cinnamon if desired. Let the glaze set before serving.

Tips & Variations

• For a richer flavor, toast the cinnamon lightly before adding it to the dry ingredients.
• Use a cookie scoop to ensure uniform-sized cookies that bake evenly.
• Substitute half the all-purpose flour with whole wheat flour for a nuttier taste and added fiber.
• For a dairy-free option, use non-dairy butter and milk alternatives.
• Add chopped nuts like pecans or walnuts into the dough for extra crunch.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If glazed, keep them separate in a single layer or with parchment between layers to prevent sticking. Cookies can also be frozen for up to 3 months; thaw at room temperature and refresh in a warm oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use maple-flavored syrup instead of pure maple syrup?

Pure maple syrup is recommended for its natural flavor, but you can use maple-flavored syrup if needed. The taste might be less authentic and slightly sweeter, so adjust the sugar if preferred.

How do I know when the cookies are done baking?

The edges should be lightly golden while the centers remain soft. Cookies firm up as they cool, so avoid overbaking to keep them tender.

Maple Brown Sugar Cookies with Maple Glaze Recipe

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★★★★★

4.6 from 93 reviews

• Author: Olivia
• Total Time: 25 minutes
• Yield: 24 cookies 1x

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Description

These Maple Brown Sugar Cookies are soft, chewy, and packed with rich maple flavor. Featuring a blend of brown sugar and pure maple syrup in both the cookie dough and a sweet, maple glaze topping, they offer a perfect balance of sweetness and warmth from cinnamon. Easy to prepare and baked to golden perfection, these cookies make an ideal treat for maple lovers year-round.

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Ingredients

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For the Cookies

• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• ¼ cup pure maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 2½ cups all‑purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon

For the Maple Glaze

• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1–2 tablespoons milk (dairy or non‑dairy)
• Optional cinnamon for garnish

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream Butter and Sugar: In a large bowl, cream together the softened unsalted butter and packed brown sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2–3 minutes. This step incorporates air for a tender texture.
3. Add Wet Ingredients: Beat in the pure maple syrup, egg, and vanilla extract until the mixture is smooth and well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices.
5. Mix Dry and Wet: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until everything is combined. Do not overmix to keep the cookies tender.
6. Shape Cookies: Roll the dough into 1½-inch balls. Place them on the prepared baking sheets spaced 2 inches apart to allow room for spreading, then gently flatten each ball slightly with your palm or the bottom of a glass.
7. Bake: Bake in the preheated oven for 8–10 minutes, or until the edges are golden brown but the centers remain soft.
8. Cool: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
9. Prepare Maple Glaze: In a small bowl, whisk together the powdered sugar and pure maple syrup. Add 1 to 2 tablespoons of milk as needed to achieve a smooth, drizzle-friendly consistency.
10. Glaze and Garnish: Drizzle the maple glaze over the cooled cookies using a spoon or a piping bag. Sprinkle a pinch of cinnamon on top if desired. Let the glaze set for a few minutes before serving.

Notes

• Make sure the butter is softened to room temperature for easy creaming and a smooth dough.
• If you prefer a stronger maple flavor, you can increase the maple syrup in the dough to 1/3 cup.
• For a dairy-free option, use a plant-based butter and non-dairy milk in the glaze.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze the baked cookies without glaze for up to 3 months.
• To make the glaze thicker, reduce the milk; to thin it out, add a little more milk by teaspoon until you reach the desired consistency.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: maple brown sugar cookies, maple cookies, brown sugar cookies, maple glaze cookies, easy cookie recipe, fall cookies