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If you love brown sugar cookies with a chewy center and glossy maple glaze, these stuffed maple brown sugar cookies will be your new favorite things. They’re bakery-style stuffed cookies with a molten cinnamon-sugar filling inside, finished with a maple icing that actually sets. We start with unsalted butter (cut into cubes) so the dough stays cool and baked up with crispy edges and a soft maple cookie interior. A mix of all-purpose flour and cake flour provides a tender bite; a pinch of salt helps keep sweetness in check.
When the craving for brown sugar-stuffed cookies hits, these deliver a gooey center in every bite. The maple glaze cookies’ finish gives a glossy cap that sets beautifully. If you love filled maple cookies, the cinnamon core is a warm surprise. Think of them as cinnamon-sugar stuffed cookies with a maple twist —soft on the outside, with a molten middle. They bake into soft maple cookies that stay tender even the next day. I style them with bakery-style stuffed cookies, thick, craggy, and dramatic. This is my favorite maple cinnamon cookie recipe for fall gatherings. If you’re craving chew, they behave like chewy stuffed sugar cookies with crispy edges. On cozy nights, they scratch the itch for fall dessert cookies better than anything from the shop. And if “gooey” is your love language, these are unapologetically gooey brown sugar cookies– pure comfort.
The Chemistry of Maple Brown Sugar Cookies
Cold butter + higher flour ratio = structure. Starting with cold, cubed butter prevents over-spreading, the fat melts slowly, creating steam pockets for lift and a chewy center. Cake flour lowers overall protein, softening the crumb, while a touch of cornstarch mimics the tenderness of pastry flour. Baking soda and baking powder work together: the soda deepens browning with the brown sugar, while the powder adds extra rise for a thick cookie. Sealing the filling matters – sugar liquefies early in the bake and will escape if the seam isn’t snug. For the maple glaze, powdered sugar provides body, while maple syrup acts like invert sugar, allowing for a smooth flow; a little milk adjusts the viscosity so that it sets instead of remaining tacky. Cooling to room temperature before glazing is crucial- warm cookies melt the glaze and keep it from firming. Scrape the bottom of the bowl and the sides of the bowl during mixing so the flour mixture is evenly incorporated without needing high speed (which adds too much air and can make cookies cakey).
Recipe Troubleshooting
Filling leaking? This is almost always a sealing issue. Flatten each cookie dough ball, add the filling, then wrap the dough fully around it and pinch the edges shut. Roll the seam-side down and chill for 10-15 minutes if your kitchen is warm.
Flat cookies? This comes from warm butter or dough that has never rested. Since we start with cold butter, you usually won’t need to chill it, but a quick reset in the fridge on a parchment paper-lined baking sheet helps control the spread.
Overbaking turns gooey to dry fast– pull at 13 minutes (tops set, edges just kissed with color) and let carryover finish on the cookie sheet.
Too sweet? Balance by adding a pinch of salt to the filling and glaze; you can also switch some light brown sugar to dark brown sugar in the dough for deeper notes that taste less “sweet.”
Glaze not setting? This means using too much liquid or warm cookies. Whisk the glaze in a small bowl until it forms a thick ribbon (think maple glaze that barely flows). Then, glaze thoroughly cooled cookies on a wire rack.
Can I chill the dough before baking to control spreading? Yes, a short chill (15-20 minutes) on the baking sheet helps, especially if your room temperature is warm.
Can I make the glaze without maple syrup? You’ll lose the delicious maple flavor, but you can substitute milk with a drop of maple extract for a similar taste. Avoid pancake syrup; it won’t set as well.
What’s the best way to evenly portion the dough and filling? Use a cookie scoop (approximately 3 tablespoons) for the dough and a measuring teaspoon for the filling, keeping the ratios consistent throughout the entire cookie recipe batch.
Baking Tips
Use a stand mixer with a paddle attachment (or a hand mixer) to quickly combine the wet and dry ingredients. Mix on low speed until well combined, then briefly increase the speed to medium to break up any butter bits, and you’re done. The maple glaze utilizes pure maple syrup (Grade B, also known as Grade A Dark, for an extra-rich maple flavor), allowing the authentic taste of real maple syrup to shine through. Cool cookies on a wire rack, then pour over that silky maple glaze and watch it set into a delicate shell.
Serving Suggestions
Serve warm cookies with a glass of milk, frozen hot chocolate, or creamy drinking chocolate for cozy fall vibes. For dessert, pair it with a still-warm cookie and vanilla ice cream– the hot-cold contrast is next level. To dress them up, drizzle with extra maple glaze, and scatter crushed, crunchy pecans on top for texture. For gatherings, present on a rustic wooden platter lined with parchment paper and a few fall leaves tucked around. They’re a brilliant handheld alternative to pie at holiday parties- mini, no-fork desserts at the ready. For gifting or a bake sale, wrap individually in cellophane or plastic wrap with ribbon and a little tag. Bonus: a small bowl of extra glaze on the side allows guests to add more maple as they prefer. Keep a pot of coffee nearby; these delicious cookies love a warm sip.
Seasonal Serving
I keep these on my shortlist of fall cookie recipes because they scream ‘sweater weather.’ They’re perfect Thanksgiving cookie ideas when you want a handheld sweet. Comfort-wise, they’re peak cozy autumn desserts that don’t require a pie plate. Maple lovers: pin them under ‘Maple Cinnamon Desserts’ so you can find them quickly. With a dramatic pull-apart center, they’ve got viral TikTok cookie recipe energy. For parties, they double as warm holiday cookies served slightly heated. Pack them as back-to-school lunchbox treats for a big smile at recess. When temperatures drop, they’re ideal for cold-weather baking – the house smells unreal. Maple is everywhere right now, so lean into the maple dessert trend. And for cookie swaps, this is a standout holiday cookie swap recipe people will remember.
These are extra special treats for sale at bake tables, holiday season trays, or enjoyed simply with a cup of coffee.
Similar & Related Recipes
This recipe is similar to my famous Nutella-Stuffed Snickerdoodle Cookie or my gooey Peanut Butter Caramel Cookies. Both are stuffed cookie masterpieces that are guaranteed to satisfy any sweet tooth. You can pair these with my homemade pumpkin pie custard for a fall moment or my candy cane custard for cozy Christmas vibes.
Storage Tips
Let the cookies cool thoroughly before storing. Keep in an airtight container at room temperature for 2-3 days; layer with parchment to protect the maple glaze. For extended storage, refrigerate for up to 5 days. Bring to room temperature before serving for optimal flavor. If glazing later, store plain cookies wrapped in plastic wrap, then glaze them on the day of use. To refresh, warm a cookie 5-8 seconds in the microwave for a just-baked feel (glaze will soften slightly)
Freezer– Place unbaked cookies on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the cooking time. Freeze baked: cool, glaze fully, then freeze flat. Thaw at room temperature on a wire rack to prevent condensation from making the tops sticky. For best results, use within one month.
Make Ahead – Prepare the dough up to 48 hours in advance, then cover it with plastic wrap and refrigerate. Stuff and chill formed cookies can be stored for up to 24 hours. Mix the glaze components in advance (minus the milk) and store them covered. Whisk with the milk right before glazing for the best flavor and set. If baking multiple trays, rotate halfway through to keep color even.
Recommended Products
Maple Brown Sugar Stuffed Cookies
These brown sugar maple cookies are everything I want in a winter cookie: a chewy center, crispy edges, and a rich maple glaze that sets like a dream. Keep the butter cold, measure the flour carefully, and mix just until the ingredients are combined – that’s the best flavor and texture combination. Seal the filling securely and bake on parchment paper for tidy bottoms and reduced risk of leaks. Use pure maple syrup (skip pancake syrup) so the maple cookie recipe tastes like the real deal, and don’t be afraid to add a pinch of salt to balance sweetness. Whether you’re baking for a holiday cookie swap, a bake sale, or just because, I have a feeling these will become new time favorites. Save them to your recipe card- and enjoy with a warm drink tonight.
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Soft Maple-Stuffed Brown Sugar Cookies
Ingredients
- 1 cup unsalted butter **cold and cut into cubes
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp fine sea salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 eggs
- 2 cups all-purpose flour
- 1 cup cake flour
- 1 tsp cornstarch
- 1 tsp vanilla extract
Filling
- 1/2 cup melted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 tbsp ground cinnamon
Glaze
- 2 cups powdered sugar
- 1/4 cup brown sugar
- 3 tbsp maple syrup
- 1-2 tbsp milk
Instructions
- Preheat your oven to 375 degrees.
- In a stand mixer with the paddle attachment, add 1 cup of cold unsalted butter cut into small cubes, 1 cup brown sugar and 1/2 cup granulated sugar. Mix until combined. Its okay if the butter is still a bit in tiny cubes.
- Fold in 2 eggs and 1 tsp vanilla extract.
- Add the dry ingredients: 1 tsp fine sea salt, 1 tsp baking soda, 1 tsp baking powder, 2 cups all-purpose flour, 1 cup cake flour, and 1 tsp cornstarch. Mix on low speed until a dough forms.
- If you can still see cubes of butter, turn the mixer on medium speed and beat for 30 seconds to break them up into the dough. Do not go over 30 seconds, though, or else it will be over-mixed.
- Line two light-colored metal cookie sheets with parchment paper.
- Break the dough into 12 even pieces and roll into balls. You can eyeball and cut the dough or use a kitchen scale.
- Place 6 large cookie dough balls onto each sheet. Leaving a good amount of space between each.
- Now prepare the filling. In a small bowl add 1/2 cup melted butter, 1 cup brown sugar, 1/2 cup granulated sugar and 1 tbsp cinnamon.
- Flatten 1 cookie at a time, scoop in the brown sugar filling and wrap the cookie dough around the scoop to cover it completely. Repeat until all the cookies are stuffed.
- Place the cookies in the oven and bake for 13 minutes.
- Remove and allow the cookies to rest on the pan for 5-10 minutes to set.
- Remove and allow to cool off completely while you prepare the glaze.
Glaze
- In a small bowl, combine 2 cups of powdered sugar, 1/4 cup brown sugar, 3 tbsp maple syrup, and 1-2 tbsp of milk to your desired thickness.
- Spread the glaze on top of each cooled cookie. Allow the glaze to set before serving.
Nutrition
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