Brown Sugar Maple Cookies are soft, chewy treats with a warm, sweet flavor that feels like a hug in cookie form. The rich brown sugar blends perfectly with the natural sweetness of maple syrup, making every bite melt in your mouth. They have a lovely golden color and just the right amount of crisp around the edges.
I love making these cookies when I want something simple but special. The smell of maple and brown sugar filling the kitchen is one of my favorite moments—it’s like a cozy little celebration. I usually mix the dough in the morning and bake them fresh in the afternoon so the whole house feels welcoming and homey.
These cookies go great with a glass of milk or a cup of coffee, especially on chilly days. I often pack them up for road trips or as a sweet surprise in a lunchbox. They’re easy to share and always disappear fast, which makes me think they just might be the perfect go-to cookie for any occasion.
Key Ingredients & Substitutions
Brown Sugar: This is what gives the cookies their deep, rich sweetness and chewiness. I like using dark brown sugar for even more molasses flavor, but light brown sugar works too.
Maple Syrup: The star flavor here. Real maple syrup is best, but you can substitute with maple-flavored syrup if needed. Avoid artificial syrups for the best taste.
Butter: Softened unsalted butter helps the cookies spread nicely and stay tender. You can use salted butter but skip adding extra salt in the dough.
Flour & Baking Soda: Standard all-purpose flour works great. Baking soda helps the cookies spread and get those lovely cracks on top. Don’t swap this for baking powder.
Glaze Ingredients: Powdered sugar and a bit of milk or cream make a simple, sweet glaze. Maple syrup in the glaze ties the flavor together beautifully. You can leave the glaze off if you want a simpler cookie.
How Do I Get Soft, Chewy Cookies With Cracked Tops?
Soft and chewy texture comes mostly from the brown sugar and butter, but technique matters, too:
- Beat the butter and brown sugar until light and fluffy to trap air, which adds softness.
- Add the egg and maple syrup fully before mixing in flour.
- Don’t overmix the dough once you add flour — just stir until combined. Overmixing develops gluten and makes cookies tough.
- Space the dough balls well on the baking sheet so they have room to spread and form cracks.
- Bake just until edges set but centers are still slightly soft; they’ll continue to firm up as they cool.
For the pretty cracked tops, baking soda reacts in the dough and helps create surface cracks. Don’t skip or replace it!
Equipment You’ll Need
- Mixing bowls – I like a medium bowl for dry ingredients and a large bowl for mixing wet ingredients, making the process easier.
- Electric hand or stand mixer – helps beat the butter and sugar smoothly, saving you time and effort.
- Cookie scoop or spoon – ensures uniform-sized cookies for even baking.
- Parchment paper and baking sheets – prevents sticking and makes cleanup a breeze.
- Whisk or fork – for mixing the glaze ingredients smoothly.
Flavor Variations & Add-Ins
- Stir in chopped nuts like pecans or walnuts for extra crunch and flavor.
- Mix in dried fruit such as cranberries or chopped apricots for a touch of tartness and chewiness.
- Replace half the flour with oats for a hearty, rustic look and texture.
- Swirl in some caramel or butterscotch chips into the dough for an extra rich treat.
How to Make Brown Sugar Maple Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 1 cup powdered sugar (for glaze)
- 2-3 tablespoons pure maple syrup (for glaze)
- 1 tablespoon milk or cream (for glaze)
Time Needed
You’ll spend about 15 minutes preparing the dough, 10-12 minutes baking, and then about 10 minutes cooling and glazing the cookies. In total, expect around 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Dry Ingredients
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to keep your cookies from sticking. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon if you’re using it. Set this aside for now.
2. Cream Butter and Sugar
In a large bowl, beat the softened butter and brown sugar together with an electric mixer until the mixture is light and fluffy, about 2 to 3 minutes. This will help make your cookies soft and chewy.
3. Add Wet Ingredients
Beat in the egg, maple syrup, and vanilla extract until everything is combined and smooth.
4. Mix in Dry Ingredients
Slowly add the dry ingredient mixture to the wet ingredients. Stir just until combined—the dough should be soft but not overworked.
5. Scoop and Bake
Use a cookie scoop or spoon to drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart so they have room to spread. Bake the cookies for 10 to 12 minutes, or until the edges look set and the tops have cracked but the centers are still soft.
6. Cool and Glaze
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool fully. While they cool, whisk together powdered sugar, maple syrup, and milk or cream in a small bowl until smooth to make the glaze. Drizzle the glaze over the cooled cookies and let it set before serving.
Enjoy your warm, sweet Brown Sugar Maple Cookies with a glass of milk or your favorite hot drink!
Can I Use Frozen Butter for These Cookies?
It’s best to use softened butter at room temperature for easy mixing and a soft, chewy texture. If your butter is frozen, thaw it in the fridge overnight or leave it out until it’s soft but not melted.
Can I Make the Dough Ahead of Time?
Yes! You can refrigerate the cookie dough tightly wrapped for up to 48 hours. Just let it sit at room temperature for 10-15 minutes before scooping and baking.
How Should I Store Leftover Cookies?
Keep leftover cookies in an airtight container at room temperature for up to 4 days. Adding a slice of bread to the container helps keep them soft.
Can I Skip the Glaze?
Absolutely! The glaze adds extra sweetness and maple flavor, but the cookies are delicious on their own as soft, chewy treats.