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There’s something undeniably comforting about a batch of freshly baked maple brown sugar cookies. These chewy cookies are infused with the warm, rich flavors of pure maple syrup and dark brown sugar, giving them a deep caramel-like taste that pairs perfectly with a cup of coffee or hot cocoa. Whether you’re making them for a bake sale, the holidays, or just because, these soft cookies will quickly become a favorite in your home.

The Chemistry of Maple Brown Sugar Cookies
The secret to making chewy brown sugar cookies lies in the balance between wet ingredients and dry ingredients. Using a higher ratio of brown sugar to white sugar helps retain moisture, while the butter adds a rich flavor. Chilling the dough before baking ensures the cookies don’t spread too much, resulting in a soft center and slightly golden brown edge. The pure maple syrup and maple extract add a depth of flavor that makes these cookies stand out from the rest.
What is in maple brown sugar cookies?
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Baking Soda
Elevates the pH level of your batter or dough. It increases the spread in your treat and encourages browning, which gives the crispy outside and soft inside texture that everyone loves. Baking soda needs both an acid and a liquid to react. Things that will activate your baking soda are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk and sour cream. Baking soda only reacts once, which is right when it’s mixed into your batter or dough. The soda creates little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand. All of my favorite salts are from Redmond and I have a discount code for you to get 15% off.
Unsalted Butter
It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.
Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.
When baking with butter, the temperature is important. If the butter is too warm, your treat will melt too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold, it will have the opposite problem and not melt down enough, leaving your treat too thick.
Brown Sugar
Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Maple Extract
Adds a distinctive, aromatic flavor and sweetness.
Unsalted butter
Often the main ingredient of frosting, it adds structure to your buttercream. It also adds a smooth and velvety texture. Butter melts at body temperature, so it will make your frosting have a melt-in-your-mouth sensation.
Maple Syrup
Do not use imitation, the real thing is better. Adds a distinct flavor and sweetness to your treat, while also softening it.
Powdered Sugar
Is just finely ground granulated sugar. It will absorb moisture in your batter or dough. It dissolves easily, ensuring a smooth texture without grittiness. Because it is so fine, it can melt quickly in the oven and spread cookies out more. Powdered sugar also stabilizes and thickens the frosting, thanks to the small amount of cornstarch it contains.

How do you make maple brown sugar cookies?
Cookies
- Prepare the wet ingredients. Add 1/2 cup of softened unsalted butter and 1 cup of brown sugar in the large bowl of a standing mixer with the paddle attachment. Mix on low speed until combined. Then, increase to medium speed and whip for 1-2 minutes until the mixture becomes light and fluffy.
- Add the maple syrup and eggs. Pour in 1/2 cup of pure maple syrup, one egg, one teaspoon of vanilla extract, and maple extract. Mix on low speed until combined.
- Mix in the dry ingredients. In a separate medium bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of fine sea salt. Gradually add the flour mixture to the wet ingredients, mixing on low speed until a dough forms.
- Chill the dough. Remove the dough from the mixer, wrap it tightly in plastic wrap, and place it in the refrigerator to chill for 1-3 hours. This step ensures the cookies maintain their shape during baking.
- Preheat the oven. When ready to bake, preheat your oven to 350 and line cookie sheets with parchment paper.
- Shape the dough. Using a cookie scoop, portion out the cookie dough balls onto the prepared lined baking sheet, leaving space between each cookie for spreading.
- Bake the cookies for 13-14 minutes, or until the edges are golden brown. The center should still look soft. Remove the cookies from the oven and let them cool on the cookie sheet for 10 minutes before transferring them to a wire rack to cool completely.
Glaze
- Make the maple glaze. In a small bowl, whisk together 3 tablespoons of melted butter, 1/3 cup of pure maple syrup, and 1 cup of powdered sugar until smooth.
- Glaze the cookies. Once the cookies are cooled, drizzle the glaze over the top using a spoon or a small saucepan to pour. Let the glaze set before serving.

How to Store Maple Brown Sugar Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze the unglazed cookies in an airtight container for up to 3 months.
You can make the cookie dough ahead of time and keep it in the refrigerator for up to 3 days. When ready to bake, scoop and bake as directed.
Serving Suggestions
These maple brown sugar cookies are perfect when paired with a cup of coffee or hot cocoa. They’re also a delightful treat for gifting during the holidays or at bake sales.
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Why make maple brown sugar cookies?
These maple brown sugar cookies are perfect for the holiday season, family gatherings, bake sales, or simply as an afternoon treat. Their chewy texture and rich maple syrup flavor make them an ideal cookie for fall and winter, but they’re delicious enough to enjoy year-round. Whether you’re baking for a special occasion or just for fun, these cookies are the perfect way to satisfy your sweet tooth.
This cookie recipe is not only easy to follow but yields the best cookies, which are perfectly chewy with a crisp edge. Using real maple syrup and maple extract ensures that the maple syrup flavor shines through in every bite. Drizzling maple icing on top adds an extra layer of sweetness and makes the cookies truly irresistible. Plus, these cookies can be made ahead and stored in an airtight container, making them a great addition to any holiday season or bake sale.
Enjoy baking these delightful maple brown sugar cookies that will impress your friends and family. With their rich flavors, soft sugar cookie texture, and irresistible maple icing, these cookies are the perfect way to celebrate any occasion!

FAQs
How do I make my cookies extra chewy?
To make your cookies extra chewy, use more brown sugar than white sugar, as it adds moisture. Additionally, chilling the dough for at least 1 hour before baking helps the cookies maintain their shape and results in a chewier texture.
Can I use different glazes for these cookies?
Yes, you can experiment with different glazes for these cookies. While the maple icing is delicious, you could also try a brown butter glaze or a simple vanilla glaze. For added flavor, sprinkle some cinnamon sugar on top!
How do I store maple brown sugar cookies?
Store your maple brown sugar cookies in an airtight container at room temperature for up to 5 days. For more extended storage, you can freeze the cookies for up to 3 months, ensuring they stay fresh.
What occasion are best for serving these cookies?
These cookies are perfect for the holiday season, bake sales or casual gatherings. They’re also a great treat for gifting during Christmas or Thanksgiving.
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Maple Brown Sugar Cookies
Ingredients
Cookies
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 egg
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
- 1 tsp maple extract
Glaze
- 3 tbsp unsalted butter melted
- 1/3 cup pure maple syrup
- 1 cup powdered sugar
Instructions
- Add the butter and brown sugar to the bowl of a standing mixer. Mix until combined on low speed. Increase the speed to medium-high and whip for 1-2 minutes.
- Add the maple syrup, egg, vanilla and maple extract. Mix on low until combined.
- Stop the mixer and pour the dry ingredients on top. Add the flour, baking soda and salt. Mix on low until the dough forms.
- Remove from the mixer bowl and place on a piece of plastic wrap. Wrap it up tight and place in the fridge for 1-3 hours to chill.
- When ready to bake, preheat your oven to 350 degrees.
- Remove the dough from the fridge and scoop it with a cookie scoop onto light metal cookie sheets, lined with parchment paper. Bake for 13-14 minutes.
- Remove and cool for 10 minutes on the pan before removing them to finish cooling.
Glaze
- Once the cookies are done, in a small bowl, whisk all the glaze ingredients until they are smooth.
- Drizzle the glaze all over the cookies. Let it set before serving.
Nutrition
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