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Soft and Chewy Maple Brown Sugar Cookies with Maple Glaze

Two soft maple brown sugar cookies on a white plate, one broken open, drizzled with thick caramel sauce.
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Make these soft and chewy maple brown sugar cookies. They use pure maple syrup and brown sugar for rich flavor, finished with a simple maple glaze. This easy recipe is perfect for fall baking or holiday treats.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup pure maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup pure maple syrup (for glaze)
  • 2 cups powdered sugar (for glaze)
  • 1 tablespoon milk or cream (for glaze, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  3. Beat in the 1/2 cup of maple syrup, egg, and vanilla extract until combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared baking sheets.
  7. Bake for 9 to 11 minutes, or until the edges are set but the centers look slightly soft. These cookies will firm up as they cool, giving you that chewy texture.
  8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare the glaze: Whisk together the 1/4 cup maple syrup and powdered sugar in a small bowl until smooth. Add milk or cream, one teaspoon at a time, until you reach a thick but pourable consistency.
  10. Once cookies are completely cool, drizzle the maple glaze over the tops. Let the glaze set before serving.

Notes

  • For a deeper flavor, substitute 1/2 cup of the butter with browned butter. Cool the browned butter slightly before creaming it with the sugar.
  • If you want bakery style cookies, gently press down on the dough balls slightly before baking.
  • Store cooled cookies in an airtight container at room temperature for up to 4 days to maintain softness.

Nutrition

Find it online: https://miameal.com/maple-brown-sugar-cookies-soft-chewy-recipe/