With big flavor, crisp edges, and mega chewy centers, these maple brown sugar cookies are a definite favorite. Top with maple icing for the ultimate fall cookie! Chilling the cookie dough is imperative, so set aside 2 hours or prepare the cookie dough the day before.
We’re approaching a new season, so a new cookie recipe is in order. 🙂
I may say this a lot, but nothing has been truer than in this very moment… (dramatic? who me?) … these maple brown sugar cookies are the best cookies I’ve ever made. And that statement holds big weight considering I authored an entire cookbook of JUST cookies.
Maple brown sugar cookies > every other cookie.
I know a good one when I bite it!
These Maple Brown Sugar Cookies Are:
- Not cakey
- Brown sugared and buttery
- Unbelievably chewy and soft in the center
- Crisp on the edges
- Filled with pure maple syrup
- Topped with luscious maple icing
The maple icing sets, so these are perfect for stacking and transporting. Because, trust me, you’ll want to bring these everywhere you go. Football game? Bring them. Party? Bring them. Bake sale? Sell them. No occasion at all? Make them.
Video Tutorial
10 Ingredients in Maple Brown Sugar Cookies
We use most of these in maple pecan snickerdoodles, too!
- All-Purpose Flour: All-purpose flour is the structure of the cookie. I played around with different amounts. 2 and 1/4 cups wasn’t enough and 2 and 1/2 cups was too much. 2 and 1/3 cups was the perfect amount to hold up to the liquid maple syrup.
- Baking Soda: Baking soda provides lift.
- Salt: Salt balances the flavor.
- Butter: 1 stick (1/2 cup) is plenty for the maple cookies and be sure you use room temperature butter. It should be cool to touch and not melted in the slightest.
- Dark Brown Sugar: Ditch basic white sugar. For optimal flavor and texture, reach for brown sugar instead. I recommend dark brown sugar for extra flavor, but light brown sugar works too.
- Egg: 1 egg provides structure, stability, and richness.
- Pure Maple Syrup: We can’t make maple cookies without pure maple syrup. Avoid “breakfast syrup” which doesn’t have the same robust maple flavor that pure syrup contains. I played around with different amounts and 1/3 cup is plenty. And, as a bonus, the pure syrup helps create slightly crisp edges.
- Vanilla Extract: Adds flavor. Have you tried homemade vanilla extract yet?
- Maple Extract: Pure maple syrup isn’t enough to guarantee mega maple flavor. Without the crutch of maple extract, the cookies were lacking. Pure maple extract is difficult to find, so reach for imitation. I prefer McCormick brand because the flavor doesn’t taste fake. You can use it in maple pecan snickerdoodles, maple walnut tassies, and maple bacon doughnuts, too!
- Pecans: Nuts are an optional ingredient, but they add awesome (and complementary!) flavor and texture. If you love these maple pecan snickerdoodles, you’ll also love pecans here.
Which Pure Maple Syrup is Best?
Grade A is good, but Grade B is darker and more flavorful because it’s produced later in the season. Honestly, you can’t go wrong with either here!
How to Make Brown Sugar Maple Cookies
Minimal effort, mega results. ♥
- Whisk the dry ingredients together.
- Cream the butter and brown sugar together.
- Beat in the egg, maple syrup, vanilla extract, and maple extract.
- Mix dry and wet ingredients together.
- Add the pecans.
- Chill the cookie dough. This cookie dough contains an additional liquid (maple syrup), so chilling the dough is crucial. Set aside 2 hours to chill this cookie dough. Without chilling, the cookies will spread into a greasy puddle.
- Roll cookie dough into balls. Each dough ball is about 1.5 Tablespoons.
- Bake until the edges are set. Cookies are done in about 13 minutes.
Then we’ll obviously drizzle maple icing all over the tops!
That Irresistible Maple Icing!!
You only need 3 ingredients for this super easy maple icing: butter, maple syrup, and confectioners’ sugar. To avoid any lumps, sift the confectioners’ sugar. If desired, a pinch of salt adds exceptional depth of flavor. The wonderful thing about this maple icing is that it eventually sets, so these cookies aren’t sticky or difficult to store.
You have my full support to use this maple icing for anything and everything. Some ideas: on banana scones, pumpkin scones, and apple cinnamon scones, obviously.
By the way! Today’s cookies differ from the Soft Glaze Maple Cookies in Sally’s Cookie Addiction. Those are ultra cakey (think pancakes!) with moderate maple flavor. These are more similar to chewy chocolate chip cookies in terms of texture.
Loving These Fall Cookies Too
- Apple Cinnamon Oatmeal Cookies
- Butter Pecan Cookies
- Snickerdoodles (no cookie dough chilling!)
- Oatmeal Scotchies
- Caramel Apple Spice Thumbprints
- Pumpkin Chocolate Chip Cookies
- Pecan Sugar Cookies
- Brown Sugar Shortbread Cookies
Maple Brown Sugar Cookies
- Prep Time: 2 hours, 25 minutes
- Cook Time: 13 minutes
- Total Time: 2 hours, 30 minutes
- Yield: 28-30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
With big flavor, crisp edges, mega chewy centers, and maple icing, these maple brown sugar cookies are a definite favorite. Chilling the cookie dough is imperative, so set aside 2 hours or prepare the cookie dough the day before.
Ingredients
- 2 and 1/3 cups (291g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) packed dark brown sugar*
- 1 large egg, at room temperature
- 1/3 cup (80ml) pure maple syrup*
- 1 teaspoon pure vanilla extract
- 1 teaspoon maple extract*
- 1 cup (130g) chopped pecans*
Maple Icing
- 2 Tablespoons (28g) unsalted butter
- 1/3 cup (80ml) pure maple syrup
- 1 cup (112g) sifted confectioners’ sugar*
- pinch salt, to taste
Instructions
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until smooth, about 1-2 minutes. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla extract, and maple extract, then beat on high speed until combined.
- Pour the dry ingredients to the wet ingredients, then mix on low until combined. Add the pecans, then beat on low speed until combined. Dough will be creamy and soft.
- Cover and chill the dough for 2 hours in the refrigerator (and up to 3 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. This cookie scoop is helpful. Bake each batch for 12-13 minutes until lightly browned on the sides. The centers will look very soft.
- Remove from the oven. If your warm cookies look puffy, lightly bang the pan on the counter when you remove it from the oven. That will help slightly deflate the cookies, creating lovely cracks as you see in the pictured cookies. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Make the icing: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste. Add a pinch of salt, if desired. Drizzle over cooled cookies. Icing will set after about 1 hour.
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 5. Baked cookies, with or without icing, freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Medium Cookie Scoop | Cooling Rack | Small Saucepan
- Brown Sugar: I recommend dark brown sugar for a deeper flavor, but you can use 1 cup (200g) light brown sugar instead if needed.
- Maple Syrup: Avoid “breakfast syrup” which doesn’t have the same robust maple flavor that pure syrup contains. Grade A is good, but Grade B is darker and more flavorful because it’s produced later in the season. You can’t go wrong with either in these cookies.
- Maple Extract: Pure maple syrup isn’t enough to guarantee mega maple flavor. Without the crutch of maple extract, the cookies were lacking. I use McCormick maple extract. You can find it in the baking aisle.
- Pecans: The pecans are optional, but add wonderful flavor and texture. I recommend unsalted, un-roasted pecans but feel free to use salted roasted pecans. Or feel free to leave them out or replace with chopped walnuts.
- Confectioners’ Sugar: To avoid any lumps, sift the confectioners’ sugar.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Hi… I made these yesterday for my grandsons baptism.
I had in my baking closet a bag on Maple Nestles baking chips. I added about a cup of them to the mix. They were amazing. They were the first empty plate on the dessert table.
Wow!!! These are so good! Loved the flavours and the pecans added the right amount of crunch. Another fantastic recipe!
Ok, these cookies were delicious! They actually reminded me of Pecan Pie. Yummy!!
If you made these into bars what pan would you use and would you bake them on the same temp? And for approximately how long?
Hi Elizabeth! I recommend a 9×9 inch baking pan for cookie bars. 350F, but I’m unsure of the bake time. You can use a toothpick to test the center for doneness. If it comes out clean, they’re done!
Hi Sally! I just made these and they are so delicious! Even the dough after chilling has perfect spread! Thank you for this wonderful recipe Sally!
Sally – I made these and the flavor was OUTSTANDING but they were a little drier and cakier than I wanted, even with baking for just 11 minutes. I wonder if I should use less flour next time? Or more brown sugar? Thanks!
Hi Sally! Did you change any ingredients? Make sure you bang that pan to flatten them out. Feel free to reduce the sugar by 2-3 Tablespoons if you try them again.
I made these and I did toast the nuts first, because I always do. I bake so often I toast a big batch of nuts ahead and then, I have them whenever I want to bake…it cuts down on a step. These are awesome indeed. I did find maple extract by McCormick…thank goodness. I used to have to use a maple imitiation flavor before I saw that McCormick had it. Thank you for an easy and absolutely delicious cookie….easy, and aesthetically appealing. The only other maple cookie I make religiously was from gourmet many years ago called maple stars and they are cut out cookies. Those are divine. I make them every year at the holidays…..they are also frosted…may have to try this glaze on them.
I. Am. Speechless. I very much had my doubts that these could be the best cookies you’ve ever made. Well, I apologize for doubting you. WOW. My husband and I sat in shocked silence as we ate them. They were supposed to go with him to work today, but after tasting one we both looked at each other and said NOPE, we are keeping these for ourselves! LOL. Thank you for these AMAZING recipes, Sally!!!
I just made these cookies. My husband and son love them! They are so delicious! This recipe is a keeper!
THANK YOU for sharing this wonderfully delicious recipe with us! My house smells like the perfect fall candle and these taste like wearing a hoodie while sitting by a bonfire on a crisp evening. ❤️
I’ve been following your blog and baking your cookies since 2016 and I believe this is the best cookie I’ve made of yours to date. My family and friends agree! I’ve got my 2nd batch chilling in the refrigerator right now!
To anyone reading this, make these cookies now. Sally we loved these! Just as described and just like the pictures.
I made them and they were a little flatter than the picture. I only chilled dough a few hours, do you think that was problem?
Hi Rosa, If your cookies spread too much check out this post to help troubleshoot: https://sallysbakingaddiction.com/tips-for-cookie-spreading/
Has anyone made these using any gluten free flour? Would love to hear. I have made to many recipes that call for AP flour and I sub. GF flour and they were flops. Please let me know. Thank you!
In my general experience (baking for a GF colleague), cookies and GF flour do not make good partners. It’s fine for cake but won’t hold together sufficiently for a cookie.
I’m going to try. Fingers crossed. Fall is in the air and we must have cookies:)
Thank you Nicola, I have found that to be true also.
Hi Karen! I made these with gluten-free flour yesterday and they were seriously AMAZING! I always use GF flour because I have to, but my goal is always to bake things that don’t taste gluten-free so my friends and family can’t tell the difference—this recipe passed that test with flying colors. Our friends couldn’t stop talking about how good they were when I made them yesterday; actually just pulled up the site again because my kids asked to make another batch! Here’s what I did:
1) I always use Pillsbury’s GF flour blend — I bake quite a bit and have tried others, but Pillsbury’s blend gives me the best results.
2) Use a digital kitchen scale to weigh ingredients. I love Sally for providing measurements by weight as well as by cup; it’s so much easier to bake GF when you can weigh the flour.
3) After adding the maple extract and vanilla, I added a teaspoon of molasses to help the dough hold together. It worked beautifully and lifted the maple flavors!
Good luck! 😀
Hi Tara, thank you so much for the info. I didn’t know Pillsbury made a
GF flour blend. I live in California and have never seen it. I use Cup 4 Cup and King Arthur GF Blend. I will give it a try. Thanks again Karen
These cookies were amazing, amazing, amazing, considering I’m not a huge maple fan! And that my 3 year-old son/baking assistant turned the mixer on full speed to mix the dry ingredients in…I was sure these cookies would be missing a considerable amount of flour after it flew all over the kitchen! But alas, the texture and flavor were spot-on. And for everyone concerned that imitation maple will give them an artificial taste, worry no more. It just intensifies the authentic maple flavor! These cookies have the consistency that I wish all cookies had…
Made these today and they are amazing! When I used to eat Quaker instant oatmeal as a kid, I always reached for maple and brown sugar flavour first so making these was a no brainer for me! I toasted the pecans first which was, of course, amazing. And while they certainly didn’t NEED the maple glaze, it was a welcome addition. My husband and I both agreed that they taste like fall in cookie form! Thanks for YET ANOTHER keeper Sally!!
I found mine came out thicker than I was hoping. If I make these again I’d use 2 and 1/4 cup flour instead of 2 and 1/3. I’m a bit disappointed – I was super excited for these!
Sally!!!!!! I made these while my Sept. cheese bread was rising. OMG. One taste of the raw cookie dough (no, not gonna die!) and I had to jump back and realize a second batch would be mandatory! Did you hear me squeal from Harford County? I’m not even a maple fan but they sounded good and these are definitely going in my “worthy” cookbook file. Mercy lawdalmighty. Such a delicate balance of flavors with the maple, vanilla and pecans. Perfection. I’m sure you will, but I just don’t know how you can top these – and I’ve made tons of your recipes. Thank you, thank you – always blowing my mind!
This is a super delicious recipe. I reduced the brown sugar by half and it still tasted sweet enough for me. They came out tall and thick. If you love maple syrup, you need to try these!
I made these today and they were fantastic! My friends agreed that they might be the best cookies I’ve ever made. We are fans of everything maple & these were some of the first homemade maple cookies I’ve had that truly deliver the flavor. Added bonus: slamming the cookies at the end was very therapeutic after a long week!
For high-altitude bakers—I’m at 5000 feet elevation, and I made the following changes: reduced baking soda to 3/4 tsp; reduced sugar to 180 grams; baked at 360 for 9-10 minutes.
Made these today! My husband is allergic to pecans so I subbed 1 cup white chocolate chips. They turned out beautiful and delicious! I think pecans or pretzels would be ideal to balance the sweetness, but I still love the batch I made! I like that this is different from the usual pumpkin cookie recipes I make this time of year. This is a recipe I will definitely make multiple times in the fall!
Perfect fall recipe! Would it be too sweet if I put in chopped pralines instead of pecans?
Hi Veronica! They’d be very sweet, yes, but try sprinkling a little sea salt on top of the cookies or on top of the icing as it sets.
You weren’t kidding! These are the best cookies. Followed the recipe to a T the day you sent out this recipe and there’s hardly any left. I can’t wait to make them again!@
I made a batch yesterday and my house smelled like Fall. Even though it is a over 95 here in Florida every day. The cookies baked delicious. Nice gooey center like the picture. So very soft with good maple flavor. Great recipe Sally! I used chopped Pecan Pralines and topped the cookies with my Praline/toffee/cinnamon sugar mix and skipped the glaze. Love your recipes.
Oh Sally, you have gone and done it now with these incredible Maple Brown Sugar Cookies! Ultimately divine, these cookies hint of fall, cooler weather, and the soon to be changing leaf colors. Crisp on the outside with soft chewy centers, these delectable cookies are topped with the soft sweetness of maple frosting.
As you have done, I declare it the best cookie I’ve ever made. And that’s a high position to claim given your Big Fat Peanut Butter Oatmeal Chocolate Chip Cookies.
WOW! These are so good! They have so much yummy flavor packed into them. And the maple glaze that goes on top-delicious! The soft and almost gooey centers are my favorite part. Also, I loved the tip about banging the pan when its out of the oven to deflate the puffy tops.
OMG… I didn’t think these cookies could get much better but made them again and instead of nuts used some chopped up cooked bacon and holy cow!! They are my husbands new favorite cookie! So great!
Just made these yesterday after Sally made the comment that these were her best cookies she ever made! We took them to a cookout dinner and they were very well received. I have Boyajian Maple Flavor (can get at King Arthur Flour or Amazon) and had dark syrup and pecans so made as directed. I’d enclose a pic if I could — the flavor was incredible but the cookies didn’t flatten much as they cooked, they stayed puffier looking. Do you flatten the cookies after rolling them into balls? (I just saw the note about banging the tray when they come out, which I didn’t do…..)
These were a great break from my normal chocolate preference… will def make again!!
Hi Deb! I’m thrilled you made the maple brown sugar cookies already and happy everyone loved them. The pan banging trick really does help flatten those puffy tops out, so I suggest it. Sometimes I even remove the cookies 2 minutes before they’re done, bang the pan once on the counter, then return to the oven to finish baking. Then bang it one more time when they come out. I actually do that for ANY cookie that begins to look too puffy as it bakes. It really helps!
Mine didn’t flatten either and I did bang the pan, and then smacked each individual cookie with my spatula lol. I’ll make some adaptations and try them again. The flavour is amazing and perfect for fall (when you aren’t quite ready for pumpkin yet!)
A great recipe! Made today for my daughter when she got home from her first day of school! Didn’t have maple extract so used a bit more of the vanilla and substituted honey in the glaze since I ran out of maple syrup! My daughter wants to add orange sprinkles to the icing for Halloween and red and green at Christmas-a definite make again at out house!
I love these cookies! As soon as colder weather kicks in, I’m all about fall baking. Last night I promised my daughter we will bake at least 3 desserts together every week and when I saw these, it was the perfect recipe for today. They turned out so delish!
Hi!
I’m so happy you put this recipe up! I’m baking cookies for a baby shower Sunday. I wanted to get some fall flavors in and then you posted this. I just made the batter since I needed to prep ahead of time. I love all things maple so I’m very excited for these. Thank you again and we are also thinking of Jude and so happy to hear his spirits are high. Our pets are family❤️
I love maple and brown sugar together! These cookies look so delicious ♥