Description

These Maple Brown Sugar Cookies are soft, chewy, and bursting with rich maple flavor. Made with dark brown sugar and real maple syrup, they’re finished with a dreamy maple icing drizzle. The perfect fall cookie that brings warmth, comfort, and just the right amount of indulgence to your baking tray.

Ingredients

Scale

2⅓ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
1 cup packed dark brown sugar
1 large egg, room temperature
⅓ cup pure maple syrup
1 tsp vanilla extract
1 tsp maple extract
1 cup chopped pecans (optional)

Maple Icing:

2 tbsp unsalted butter
⅓ cup pure maple syrup
1 cup sifted confectioners’ sugar
Pinch of salt (to taste)

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Instructions

Whisk together flour, baking soda, and salt; set aside.
Cream butter and brown sugar until smooth (1–2 minutes).
Add the egg and beat until well combined.
Mix in maple syrup, vanilla, and maple extract.
Gradually stir in dry ingredients on low until a dough forms.
Fold in chopped pecans (optional).
Cover and chill dough for at least 2 hours.
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Scoop 1.5 tbsp dough per cookie, roll into balls, and arrange on sheets.
Bake for 12–13 minutes, until edges are golden and centers soft.
Tap the baking sheet gently for crinkly tops; cool 5 minutes before transferring.
For icing: melt butter and maple syrup, remove from heat, whisk in sugar and salt. Drizzle over cooled cookies.

Notes

Chilling the dough improves chewiness and flavor.

Banging the pan mid-bake or just after enhances the cookie’s texture.

Reheat icing gently if it thickens too fast.

Pecans add crunch, but the cookies are delicious without them, too.

Prep Time: 15 minutes (+2 hours chill time)
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American