If you’re craving something sweet, cozy, and packed with fall flavor, these maple brown sugar cookies are exactly what you need. They’re soft, chewy, and topped with a maple glaze that melts into every crevice. Whether you’re a longtime fan of brown sugar cookies or just dipping into maple cookies for the first time, this recipe delivers on both simplicity and richness. In the sections ahead, I’ll walk you through the story behind this seasonal favorite, the key ingredients, how to bake them perfectly, and tips for storing them like a pro.
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My Family’s Favorite Fall Cookie
When the air starts to turn crisp and the leaves crunch beneath your boots, my kitchen starts to smell like comfort. That means it’s officially cookie season, and nothing hits the spot like a batch of homemade maple brown sugar cookies. If you have a half-used bottle of maple extract staring at you from the pantry. That, along with some rich dark brown sugar, became the heart of what is now one of the most requested cookie recipes.
These maple brown sugar cookies are a celebration of fall in every bite, soft in the middle, lightly crisped at the edges, and drizzled with a maple glaze that sets like icing on a donut.
What Are Maple Brown Sugar Cookies?
If you’ve never had one, picture the perfect blend of buttery brown sugar cookies and the warm, distinct sweetness of maple. They’re soft and chewy—thanks to a hefty scoop of brown sugar, and the real star is that golden maple glaze drizzled on top. Whether you call them maple cookies, brown sugar cookies, or just your new favorite, these little bites of joy are a nostalgic nod to cozy kitchens and the kind of baking that doesn’t need to be complicated to be special.
You’ll love how easy they are to make—and how fast they disappear. And if you’re into fall baking, don’t skip my Pumpkin Cream Cheese Cookies or these buttery Festive Shortbread Cookies.
Maple Brown Sugar Cookies Recipe
Equipment
- Mixing bowls (1 large, 1 medium)
- Hand or stand mixer
- Measuring cups & spoons
- Rubber Spatula
- Parchment paper
- Baking sheets
- Wire cooling rack
- Whisk or small spoon (for glaze)
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 1 ¼ cups packed dark brown sugar
- 1 large egg
- 2 teaspoons maple extract or 3 tbsp maple syrup
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup chopped pecans or walnuts Optional
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 –2 tablespoons milk adjust for consistency
- pinch of sea salt Optional
Instructions
- In a large mixing bowl, cream the softened butter and brown sugar until light and fluffy (about 2–3 minutes).
- Beat in the egg and maple extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined.
- Fold in nuts if using. Chill dough for at least 30 minutes for better shape and flavor.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Scoop dough (about 1.5 tbsp per cookie), roll into balls, and place 2 inches apart on baking sheets.
- Bake for 10–12 minutes or until edges are set and centers are soft.
- Cool for 5 minutes on baking sheet, then transfer to wire racks.
- While cookies cool, whisk together powdered sugar, maple syrup, and milk to make glaze.
- Drizzle glaze over cooled cookies. Let set for 15 minutes before storing or serving.
Notes
Nutrition Info (per cookie)
- Calories: 180
- Fat: 9g
- Sugar: 13g
- Carbohydrates: 22g
- Protein: 2g
Ingredients and Baking Tips
The Secret to Soft Brown Sugar Cookies
The heart of every great brown sugar cookie is well the sugar. But not just any sugar. The reason these maple brown sugar cookies are irresistibly soft and chewy is because they rely heavily on dark brown sugar, which holds more molasses than its lighter cousin. That extra molasses adds moisture and depth, giving the cookies their signature chew and rich, almost caramel-like base.
A little baking soda goes a long way here, too. It reacts with the molasses, lifting the dough just enough for a tender center with golden, crisp edges. But here’s the real secret weapon: chilling the dough. Letting it rest for at least 30 minutes (or up to 24 hours) prevents spreading and lets the flavors deepen. If you want truly bakery-style brown sugar cookies, don’t skip the chill.
For more fall-perfect texture tips, check out our Peanut Butter Banana Chocolate Chips Cookies and Pumpkin Snickerdoodle Cookies, both rely on similar tricks to achieve that soft, chewy bite.
Ingredient Breakdown & Substitutions
Here’s what makes this cookie dough shine, and how you can adjust it to suit your pantry or preferences:
- Brown Sugar: Dark brown sugar is preferred for maximum flavor, but light brown works if that’s all you have.
- Maple Flavoring: Maple extract delivers a bold, concentrated flavor. If using real maple syrup, reduce other wet ingredients slightly.
- Butter: Always go with unsalted, softened just enough to cream well with sugar.
- Eggs: One large egg does the job, but a flax egg (1 tbsp flaxseed + 2.5 tbsp water) works beautifully if you’re going egg-free.
- Flour: Use all-purpose, and spoon it into the cup to avoid overpacking.
- Optional Add-ins: Chopped pecans or walnuts add a nice crunch. You could also toss in white chocolate chips for a twist.
Looking for more recipes that play with bold, buttery flavors? Don’t miss our Pumpkin Spice Donuts and Pumpkin Bread with Cinnamon Glaze, they’re guaranteed crowd-pleasers.
Step-by-Step Baking Guide
How to Bake Maple Cookies That Don’t Spread Too Much
The beauty of these maple cookies is in their shape, thick, soft, with those golden edges that hold just the right chew. The secret to that perfect texture? Cold dough and a hot oven. After mixing your cookie dough, chill it for at least 30 minutes. Cold dough spreads less, meaning you’ll get cookies that are tall and tender, not flat and crispy.
Here’s a quick baking flow:
- Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper.
- Scoop 1.5 tablespoon-sized balls of chilled dough.
- Roll and slightly flatten them on the baking sheet.
- Bake for 10–12 minutes. The edges should be set, but the centers will still look slightly underdone.
- Cool on the sheet for 5 minutes before transferring to a wire rack.
The cookies will continue to firm up as they cool, locking in that ideal soft center. Trust me, the wait is worth it.
If you love baking with precision, our Old-Fashioned Oatmeal Cookies and Pumpkin Oatmeal Cookies Recipe with Walnuts & Raisins follow a similar chilled-dough approach for bakery-perfect results every time.
Maple Glaze That Sets Perfectly
Which Pure Maple Syrup Is Best?
When it comes to maple cookies, the syrup quality makes all the difference. For a bold, deep flavor, opt for Grade A Dark Color, Robust Taste, it gives the glaze that rich maple punch. If you prefer a milder sweetness, Grade A Amber, Rich Taste is a solid choice. Avoid pancake syrup blends, they lack the complexity and real maple essence needed for this glaze to shine.
Now let’s talk glaze, the glossy finish that transforms these brown sugar maple cookies into a bakery-style dream. It’s a simple blend:
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 tablespoon milk (add more if needed)
Whisk until smooth. Drizzle it over the cooled cookies using a spoon or piping bag. It’ll set in about 15 minutes, creating that shiny, slightly crackled surface.
Want to level it up? Try adding a tiny pinch of sea salt to the glaze for contrast. For more glazed cookie inspiration, take a peek at our Apple Cider Crinkle Cookies ,they shine in a similar way.
Storing, Freezing & Serving
How to Store Brown Sugar Cookies
Once your maple brown sugar cookies are cool and glazed, storing them correctly keeps that soft texture intact. Here’s the best way to do it:
- Room Temperature: Place them in an airtight container with parchment between layers. Add a slice of white bread inside—the cookies absorb the moisture from the bread, staying chewy for up to 5 days.
- Refrigerator: Not necessary unless your kitchen is warm. But if you do refrigerate, let the cookies come to room temp before serving to soften again.
- Freezer-Friendly: These cookies freeze beautifully. Wrap individual cookies in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave for 10–15 seconds.
For a batch-and-freeze option, you can also freeze the dough. Scoop into balls and flash freeze, then store and bake straight from frozen, just add 2 extra minutes to the baking time.
You’ll find the same smart storage tips in other freezer-friendly favorites like our Pumpkin Chocolate Chip Baked Oatmeal and Chocolate Pumpkin Cheesecake Bars, which hold up well even after weeks in the freezer.
Serving Ideas
These maple brown sugar cookies aren’t just a snack—they’re a fall dessert staple. Here are a few ways I love to serve them:
- With Coffee or Chai: That maple glaze pairs beautifully with hot drinks. Try them with a cinnamon-spiced latte or classic black coffee.
- Holiday Platters: They hold up well on cookie trays with Pumpkin Chocolate Chip Cookies and Pumpkin Cheesecake Bars.
- Ice Cream Sandwiches: Use two cookies and sandwich maple walnut or vanilla ice cream in the middle—perfect for a chilly twist.
- Gift Boxes: Wrapped in parchment with a handwritten tag, they make heartfelt, homemade gifts.
Troubleshooting & Common Questions (FAQs)
What makes maple brown sugar cookies chewy?
The molasses in dark brown sugar locks in moisture, while softened butter and precise flour measurement create that tender, chewy bite.
Can I use maple syrup instead of extract in maple cookies?
Yes, but the flavor will be more subtle. Use 2–3 tablespoons of syrup and slightly reduce milk or egg for balance.
How do you store brown sugar cookies to keep them soft?
Use an airtight container and tuck in a slice of bread to maintain softness for several days.
Are maple cookies freezer-friendly?
Absolutely. Freeze baked cookies or raw dough for up to 3 months. Thaw on the counter or warm briefly before serving.
These maple brown sugar cookies are the kind of treat that feels like a hug in dessert form. With the richness of dark brown sugar, the warmth of maple, and that dreamy glaze on top, they’re everything you want in a homemade cookie—soft, chewy, and packed with cozy flavor. Whether you’re baking them for a fall get-together, holiday tray, or just a Tuesday afternoon pick-me-up, they never disappoint.
And hey, if you’re anything like me and love baking from the heart, you’ll find these cookies are just the beginning. Explore more sweet ideas like our Pumpkin No Bake Cookies or Crispy Pumpkin Cheesecake Egg Rolls, and keep the oven warm all season long.
