Print

Ultra Soft & Chewy Maple Brown Sugar Cookies with Maple Glaze

A stack of soft maple brown sugar cookies drizzled with white icing, one cookie is broken open.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make these soft and chewy maple brown sugar cookies for a comforting homemade treat. They feature rich maple flavor and a simple maple glaze, perfect for fall baking or holiday cookie trays.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tablespoon pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons pure maple syrup (for glaze)
  • 1 tablespoon milk or cream (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This takes about 2 minutes.
  3. Beat in the egg, 1 tablespoon of maple syrup, and vanilla extract until just combined. Scrape down the sides of the bowl.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared baking sheets. You can gently press the tops slightly if you prefer flatter cookies.
  7. Bake for 9 to 11 minutes, or until the edges are set but the centers still look slightly soft. These cookies achieve their best chewy texture when slightly underbaked.
  8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare the maple glaze: Whisk together the powdered sugar, 2 tablespoons of maple syrup, and milk or cream until smooth. Add more milk, a half teaspoon at a time, if the glaze is too thick.
  10. Once cookies are completely cool, drizzle the maple glaze over the tops. Allow the glaze to set before serving.

Notes

  • For the best caramelized flavor, use high-quality pure maple syrup, not pancake syrup.
  • Chilling the dough for 30 minutes before baking helps prevent excessive spreading, resulting in thicker, chewier cookies.
  • If you want a hint of spice, add 1/4 teaspoon of ground nutmeg along with the cinnamon.

Nutrition

Find it online: https://dishicious.com/maple-brown-sugar-cookies-recipe-soft-chewy/