Description
These Maple Brown Sugar Cookies are soft, chewy, and infused with cozy fall flavors. Brown sugar brings richness, maple syrup adds warmth, and a simple maple glaze drizzled on top makes them look (and taste) bakery-worthy. Perfect for autumn baking, holiday dessert trays, or a sweet treat to enjoy with coffee on a crisp fall day.
Ingredients
For the Cookies:
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1 cup (227 g) unsalted butter, softened
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1 cup (200 g) brown sugar, packed
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1/4 cup (60 ml) pure maple syrup
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1 large egg
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1 teaspoon (5 ml) vanilla extract
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2 1/2 cups (300 g) all-purpose flour
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1 teaspoon (5 g) baking soda
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1/2 teaspoon (3 g) salt
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1/2 teaspoon (2 g) ground cinnamon
For the Maple Glaze:
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1 cup (120 g) powdered sugar
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2 tablespoons (30 ml) pure maple syrup
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1–2 tablespoons (15–30 ml) milk (adjust for consistency)
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Optional: sprinkle of cinnamon for garnish
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
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In a large bowl, beat butter and brown sugar until fluffy (2–3 minutes). Add maple syrup, egg, and vanilla; mix until smooth.
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In another bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add to wet mixture on low speed until just combined.
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Scoop dough into 1 1/2-inch balls, place 2 inches apart, and flatten slightly.
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Bake 8–10 minutes, until edges are golden but centers remain soft. Cool 3 minutes before transferring to a wire rack.
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For glaze: whisk powdered sugar, maple syrup, and milk until pourable. Drizzle over cooled cookies, sprinkle with cinnamon if desired, and let set.
Notes
Do not overbake—the cookies should look slightly underdone in the center when removed.
Chill dough 20 minutes before baking for puffier cookies.
Swap cinnamon for pumpkin pie spice for extra fall flavor.
Add chopped pecans to dough for crunch.
Freeze unbaked dough balls for fresh cookies anytime.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American