Snack On Meat

You are here: Home / Desserts / Maple Brown Sugar Cookies

Maple Brown Sugar Cookies

Get ready for fall with these irresistible Maple Brown Sugar Cookies! Boasting big flavor, crisp edges, and soft, chewy centers, these cookies are the perfect autumn treat. Topped with a luscious maple icing that sets beautifully, they’re ideal for stacking, sharing, and savoring.

Why You’ll Love These Cookies:

  • Buttery with deep brown sugar sweetness
  • Chewy centers and perfectly crisp edges
  • Bursting with pure maple flavor, thanks to maple syrup and extract
  • Easy to make, with simple pantry staples
  • Perfect for any occasion, from bake sales to cozy nights in

Ingredients That Shine

  1. All-Purpose Flour: The base of the cookie, measured just right for structure and chew.
  2. Dark Brown Sugar: Adds rich flavor and keeps the cookies soft.
  3. Pure Maple Syrup: Brings that authentic maple taste—avoid imitation!
  4. Maple Extract: Enhances the maple flavor to the max.
  5. Butter, Baking Soda, Egg, and Salt: Classic cookie staples for texture and balance.
  6. Optional Pecans: For a nutty crunch that pairs beautifully with maple.

Easy Steps to Make Maple Brown Sugar Cookies

  1. Mix the Dough: Whisk dry ingredients, cream butter and sugar, then combine with wet ingredients.
  2. Chill the Dough: The maple syrup adds extra moisture, so chilling for 2 hours is a must to prevent spreading.
  3. Shape and Bake: Roll the dough into balls, bake until edges are set, and let cool.
  4. Drizzle with Maple Icing: A simple 3-ingredient icing (maple syrup, butter, and confectioners’ sugar) adds the perfect finishing touch.

Tips for Success

  • Use Grade B Maple Syrup for a deeper, more robust flavor.
  • Don’t skip chilling the dough—it ensures thick, chewy cookies.
  • Add a pinch of salt to the icing for an extra flavor boost.

Make These Cookies Yours

Hosting a party? Add chopped pecans or a sprinkle of cinnamon for a festive twist. Craving more sweetness? Double the icing and drizzle generously.

These Maple Brown Sugar Cookies will quickly become your go-to recipe for fall. Pair with a cup of coffee or hot cider for the ultimate cozy treat. 🍁

Maple Brown Sugar Cookies
Print

Maple Brown Sugar Cookies

Recipe by snackonmeat
Servings

30

servings
Prep time

2

hours 

25

minutes
Cooking time

13

minutes


These Maple Brown Sugar Cookies deliver big flavor with crisp edges, ultra-chewy centers, and a luxurious maple icing. Chilling the dough is essential, so set aside at least 2 hours—or prepare the dough a day ahead for convenience.

Ingredients

  • For the Cookies:

  • 2 and 1/3 cups (291g) all-purpose flour (spooned and leveled)

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1/2 cup (113g) unsalted butter, softened to room temperature

  • 1 cup (200g) packed dark brown sugar*

  • 1 large egg, at room temperature

  • 1/3 cup (80ml) pure maple syrup*

  • 1 teaspoon pure vanilla extract

  • 1 teaspoon maple extract*

  • 1 cup (130g) chopped pecans*

  • For the Maple Icing:

  • 2 Tablespoons (28g) unsalted butter

  • 1/3 cup (80ml) pure maple syrup

  • 1 cup (112g) sifted confectioners’ sugar*

  • Pinch of salt, to taste

Directions

  • For the Cookies:
  • Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  • Cream Butter and Sugar: Using a hand mixer or stand mixer with a paddle attachment, beat the butter and brown sugar on medium speed until smooth, about 1-2 minutes.
  • Incorporate Wet Ingredients: Add the egg and beat on high speed until fully combined, about 30 seconds. Scrape down the sides of the bowl as needed. Add the maple syrup, vanilla extract, and maple extract, then beat on high speed until mixed.
  • Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until combined. Fold in the chopped pecans. The dough will be creamy and soft.
  • Chill Dough: Cover the dough and chill in the refrigerator for at least 2 hours (or up to 3 days). If chilled longer than a few hours, let the dough sit at room temperature for about 30 minutes before rolling and baking.
  • To Bake:
  • Preheat Oven: Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Shape Dough: Roll the chilled dough into balls, about 1.5 tablespoons each.
  • Bake: Arrange the dough balls on the prepared baking sheets and bake for 12-13 minutes, or until the edges are lightly browned. The centers will remain soft.
  • Cool: If cookies appear puffy, gently tap the baking sheet on the counter to create cracks and deflate them slightly. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  • For the Maple Icing:
  • Melt Ingredients: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally.
  • Make Icing: Remove from heat and whisk in the sifted confectioners’ sugar. Taste and add a pinch of salt, if desired.
  • Drizzle and Set: Drizzle the icing over the cooled cookies. Allow the icing to set for about 1 hour before stacking or storing.
  • Storage
  • Store cookies in an airtight container at room temperature for up to 1 week.
  • Notes:
  • Dark Brown Sugar: Provides the best depth of flavor, but light brown sugar works as a substitute.
  • Pure Maple Syrup: Use Grade A or B for the richest flavor. Avoid pancake syrup.
  • Maple Extract & Pecans: Optional but highly recommended for extra flavor.
  • Enjoy the perfect blend of maple sweetness and chewy cookie texture! 🍁