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Soft Maple Brown Sugar Cookies with Brown Butter Maple Glaze

Three delicious maple cookies stacked on a light gray plate, drizzled heavily with a thick, glossy maple glaze.
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Bake soft, chewy cookies featuring rich maple syrup and brown sugar, topped with a simple brown butter maple glaze. This recipe is straightforward and delivers comforting, nostalgic flavor.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup pure maple syrup
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • For the Glaze: 1/2 cup unsalted butter
  • 2 cups powdered sugar, sifted
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1–3 tablespoons milk or cream (as needed)

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.
  3. Beat in the egg, vanilla extract, and 1/4 cup of maple syrup until just combined.
  4. In a separate 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 incorporated. Do not overmix.
  6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 9 to 11 minutes, or until the edges are set and lightly golden. The centers should still look slightly soft.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare the glaze: Melt 1/2 cup of butter in a small saucepan over medium heat. Cook, swirling often, until the butter foams, then brown bits form at the bottom and it smells nutty (about 5-7 minutes). Remove from heat immediately.
  10. Whisk the browned butter (including the browned bits) into the powdered sugar, 1/4 cup maple syrup, and vanilla extract until smooth. Add milk or cream one tablespoon at a time until you reach a thick, pourable consistency.
  11. Once cookies are completely cool, drizzle or spread the brown butter maple glaze over the tops. Let the glaze set before serving.

Notes

  • For the best soft and chewy texture, avoid overbaking. Remove them when the edges look set.
  • Use high-quality pure maple syrup for the strongest flavor in both the cookie and the glaze.
  • If you want a thicker glaze, use less milk. For a thinner glaze that spreads easily, use more milk.

Nutrition

Find it online: https://dishicious.com/maple-cookies-brown-sugar-brown-butter-glaze/