If you’re in the mood for a cookie that feels like a warm hug, look no further than these Maple Brown Sugar Cookies. They deliver that comforting richness of brown sugar and a deep, natural maple syrup flavor, balanced with a touch of cinnamon. Finished with a silky maple glaze, they’re the perfect treat for crisp fall mornings, cozy afternoons, or any moment when you crave a tender, flavorful cookie.
These cookies are easy to make yet taste gourmet—soft, chewy, and packed with sweet maple goodness. Whether you’re Baking with kids, making a batch for neighbors, or just treating yourself with a cup of tea, these cookies won’t last long.
Why You’ll Love This Recipe
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Soft and chewy texture with crisp edges
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Cozy, nostalgic flavor from brown sugar and cinnamon
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Real maple syrup in both the dough and glaze
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Quick and simple steps—ready in under 30 minutes
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Ideal for fall gatherings, holiday trays, or anytime snacking
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Pairs perfectly with coffee, cider, or a cold glass of milk
Ingredients
(tip: you can find a full list of ingredients and measurements in the recipe card below)
For the cookies
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1 cup unsalted butter, softened
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1 cup packed brown sugar
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¼ cup pure maple syrup
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1 large egg
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1 teaspoon vanilla extract
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2½ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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½ teaspoon ground cinnamon
For the maple glaze
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1 cup powdered sugar
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2 tablespoons pure maple syrup
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1–2 tablespoons milk (dairy or non-dairy, for consistency)
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Optional: a sprinkle of cinnamon for garnish
Instructions
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Preheat your oven to 350°F (175°C). Line two baking sheets with parchment or silicone mats.
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In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy—about 2–3 minutes. Add maple syrup, egg, and vanilla extract. Mix until smooth.
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In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add this to the wet mixture, mixing on low speed until just combined.
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Scoop dough into 1½-inch balls and place on baking sheets, spaced about 2 inches apart. Gently flatten with your palm.
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Bake for 8–10 minutes, until edges are golden and centers are set. Avoid overbaking for the best texture. Let cookies cool on sheets for a few minutes, then move to a wire rack.
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Make the glaze by whisking powdered sugar, maple syrup, and milk until smooth and pourable. Drizzle over cooled cookies and lightly sprinkle cinnamon if desired.
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Allow glaze to set briefly before serving.
Variations
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Use half whole wheat flour for a nuttier, hearty version.
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Swap cinnamon for ground ginger or cardamom to mix up the spice profile.
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Fold in chopped nuts (like pecans or walnuts) for extra crunch.
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Add maple extract for an even more pronounced flavor.
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Use dairy-free butter and milk to make vegan-friendly maple cookies.
Storage and Reheating
Store cookies in an airtight container at room temperature for up to 5 days. If the glaze softens over time, pop cookies in a 325°F oven for a few minutes to reset. While best fresh, you can freeze unglazed cookies for up to 2 months. Thaw before glazing and serving.
Frequently Asked Questions
How can I make these cookies chewier?
Reduce baking time by a minute or two and let them cool on the baking sheet—they stay softer inside.
Can I use light brown sugar instead of dark?
Yes, light brown sugar works fine—it just gives a slightly milder molasses flavor.
Can I skip the glaze?
Yes. The cookie is still delicious on its own, though the glaze adds a delightful finish.
What milk should I use in the glaze?
Any milk you prefer works—dairy or non-dairy like almond or oat milk.
Can I make the dough ahead?
Yes, chill the dough for a day before baking. Allow for a minute longer in the oven if baking straight from cold.
Can I double this recipe?
Absolutely. The dough freezes well too—just bake from frozen and add a minute or two to the baking time.
Do I need to flatten the dough balls?
Yes—these cookies don’t spread much, so flattening helps ensure they bake evenly and stay chewy.
Can I make these gluten-free?
Use a 1:1 gluten-free flour blend—texture may vary slightly but they still taste great.
How do I make the glaze thicker?
Add more powdered sugar a little at a time until you reach the desired thickness.
Can I add mix-ins like chocolate chips?
Certainly! Mini chocolate chips or toffee bits make lovely additions to these soft, maple-sweet cookies.
Conclusion
These Maple Brown Sugar Cookies are a delightful blend of homestyle comfort and refined sweet flavor. Soft, tender, and glazed with maple-sweet icing, they’re the perfect cookie for fall baking, gifting, or just satisfying that cookie craving. Simple to make and impossible to resist, you’ll find yourself returning to this recipe again and again.
Print
Maple Brown Sugar Cookies
- Total Time: 18–20 minutes (plus cooling)
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, chewy maple brown sugar cookies glazed with a maple icing and a hint of cinnamon. A comforting and cozy treat with rich brown sugar and real maple syrup—perfect for fall baking, family gatherings, or afternoon delight.
Ingredients
For the Cookies
• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• ¼ cup pure maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 2½ cups all‑purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
For the Maple Glaze
• 1 cup powdered sugar
• 2 tablespoons pure maple syrup
• 1–2 tablespoons milk (dairy or non‑dairy)
• optional cinnamon for garnish
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets.
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Cream butter and brown sugar until light (2–3 minutes). Add maple syrup, egg, and vanilla; mix until smooth.
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Whisk flour, baking soda, salt, and cinnamon; add to wet ingredients and mix on low until just combined.
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Roll dough into 1½-inch balls, place on sheets 2 inches apart, flatten gently.
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Bake 8–10 minutes or until edges are golden. Cool for minutes, then transfer to wire rack.
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Whisk glaze ingredients until smooth; drizzle over cooled cookies, and sprinkle cinnamon if desired. Let set.
Notes
• For chewier cookies, bake a minute less and cool on sheets.
• Dough freezes well—bake directly from frozen and add time.
• Use gluten‑free 1:1 flour blend to make the recipe GF-friendly.
- Prep Time: 8 minutes
- Cook Time: 8–10 minutes
- Category: Dessert
- Method: oven baking
- Cuisine: American
