Maple brown sugar cookies are basically autumn wrapped up in a soft, chewy circle, and I’m completely obsessed with them right now. Like, can’t-stop-making-them-every-weekend obsessed.
I think I first made these last October? Or maybe it was September. Honestly can’t remember because time is weird. But what I DO remember is burning the first batch because I got distracted watching some baking show on Netflix and completely forgot they were in the oven. The smoke alarm went off, my dog freaked out, and my kitchen smelled like burnt sugar for two days.
But batch number two? Absolute perfection.
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Why This Easy Maple Brown Sugar Cookies Recipe Works
Now, here’s the thing about chewy maple cookies—they’re not your standard sugar cookie situation. The combination of brown sugar and real maple syrup creates this deep, caramel-y flavor that’s sweet but not too sweet, you know? And the texture is what got me hooked. Crispy edges with soft, almost cake-like centers that stay chewy for days.
My neighbor actually knocked on my door last week asking what smelled so good. Ended up giving her half the batch because I’m a sucker for compliments and also I’d already eaten like six cookies while they were still warm and needed them out of my kitchen before I ate more.
These soft maple cookies recipe cookies remind me of those maple sugar candies my grandma used to keep in a glass jar on her counter, except in cookie form and way better because, well, cookies.
What You’ll Need For The Best Maple Cookie Recipe
For the cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon (trust me on this one)
- 3/4 cup unsalted butter, softened to room temperature
- 1 cup packed brown sugar (dark brown is better but light works too)
- 1/4 cup pure maple syrup (NOT pancake syrup—learned this the hard way)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon maple extract (optional but makes them taste SO much more maple-y)
For the maple glaze (because why not):
- 1 1/2 cups powdered sugar
- 3 tablespoons pure maple syrup
- 2-3 tablespoons milk or cream
- Pinch of salt
Good luck finding real maple syrup that doesn’t cost a fortune. I usually buy it at Costco because the regular grocery store prices are insane. And please, for the love of everything delicious, don’t use Mrs. Butterworth’s or Aunt Jemima. That’s corn syrup with maple flavoring and it will NOT taste the same. I tried it once when I ran out of the real stuff. Disaster. Complete disaster.
The maple extract is sold near the vanilla extract at most stores. McCormick makes one that works great. Some people skip it but I think it really amps up the maple flavor without making the cookies too sweet.
How To Make These Homemade Maple Cookies
Step 1: Preheat your oven to 350°F. Line two baking sheets with parchment paper. Don’t skip the parchment—these cookies can stick like crazy because of all the sugar and syrup.
Step 2: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set it aside. This seems pointless but it actually helps distribute everything evenly so you don’t get a bite that’s super salty or weirdly cinnamon-heavy.
Step 3: In a large bowl (or your stand mixer if you’re fancy), beat the softened butter and brown sugar together for about 3 minutes until it’s light and fluffy. This step is—oh wait, I forgot to mention—make sure your butter is actually room temperature. Not melted, not cold from the fridge. Room temp. It should be soft enough to leave a fingerprint but not greasy or melted.
Step 4: Add the maple syrup, egg, vanilla extract, and maple extract (if using). Beat until everything is combined and smooth. It’ll look kinda glossy and beautiful at this point.
Step 5: Add the flour mixture to the wet ingredients and mix on low speed just until combined. Don’t overmix or your cookies will be tough instead of tender. I usually stop mixing as soon as I can’t see any more flour streaks.
Step 6: The dough will be soft and slightly sticky. That’s normal. Use a cookie scoop (I use a 2-tablespoon size) or just spoon out balls of dough onto your prepared baking sheets. Leave about 2 inches between each cookie because they spread a bit.
Step 7: Bake for 10-12 minutes. They’ll look slightly underdone in the centers when you take them out—that’s what you want. They’ll continue cooking on the hot pan for a couple minutes after you remove them from the oven. If you bake them until they look completely done, they’ll be too hard and crunchy once they cool.
Step 8: Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack. This is when the smell in your kitchen will be absolutely incredible and you’ll want to eat one immediately but they’re too hot so you’ll burn your mouth. Ask me how I know.
Step 9 (optional but highly recommended): Make the glaze while the cookies cool. Just whisk together the powdered sugar, maple syrup, milk, and salt until smooth. It should be thick but pourable—like honey consistency. Drizzle it over the cooled cookies or dip the tops of each cookie into the glaze. Either way works.
Tips For Perfect Maple Glazed Cookies
Use real maple syrup. I can’t stress this enough. The fake stuff just doesn’t have the same depth of flavor. Yes, it’s more expensive. Yes, it’s worth it.
Brown butter version: Want to take these to the next level? Brown your butter before mixing it with the sugar. Let it cool to room temperature first though. I made brown butter maple cookies last month and they were next-level good. The nutty flavor from the browned butter plus the maple is just… chef’s kiss.
Add pecans: Chopped pecans or walnuts mixed into the dough make these even better. About 3/4 cup is perfect. The nuts add texture and complement the maple flavor really well. My husband insists on the pecan version now and gets disappointed when I make them plain.
Chill the dough if you have time: I usually just bake these right away because I’m impatient, but if you chill the dough for 30 minutes before baking, you’ll get thicker cookies with less spreading. Both versions are good though.
The glaze is optional but not really: Okay technically you don’t HAVE to glaze them. They’re delicious plain. But the glaze adds this extra hit of maple flavor and makes them look really pretty. I usually only glaze half the batch because my kids prefer them without glaze (weird children) and I prefer them with.
What Makes These Fall Maple Cookies Recipe Special
These cinnamon maple cookies have become my go-to recipe for basically any fall occasion. Made them for my daughter’s school bake sale and they sold out in like 15 minutes. Brought them to Thanksgiving last year and my aunt asked for the recipe three times because she kept forgetting to write it down.
The texture is what really sets them apart. They have those crispy edges that I love, but the centers stay soft and chewy even days later. And the maple flavor is present but not overwhelming—it’s balanced by the brown sugar and cinnamon so you get this complex, warm flavor that just screams autumn.
Actually, you know what? These work year-round. I made them in June once (I know, weird timing) and everyone still loved them. But they definitely hit different when it’s cold outside and you’re drinking coffee or hot cider with them.
Storage And Make-Ahead Tips
These cookies keep in an airtight container at room temperature for up to 5 days. The ones without glaze stay crispier longer. The glazed ones get slightly softer after a day or two but still taste amazing.
You can freeze the dough for up to 3 months. Just scoop it into balls, freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen—just add 2 extra minutes to the baking time. This is perfect for when you want fresh cookies but don’t want to deal with making dough from scratch.
The baked cookies also freeze well for up to 2 months. Let them thaw at room temperature for about 30 minutes before serving.
Wait, I almost forgot—if you’re glazing them, wait until they’re completely cool. I tried glazing warm cookies once and the glaze just melted and slid right off. Patience is key here, even though it’s hard to wait.
Why This Became My Favorite Cozy Maple Baking Recipe
I’ve made these maple syrup cookie recipe treats probably 20 times since I figured out the perfect version. They’re easy enough to make on a random Tuesday when I need comfort food, but impressive enough to bring to parties or give as gifts.
My 10-year-old son, who normally only eats chocolate chip cookies, actually requests these now. That’s how I know they’re good. Kids are brutally honest about food—if they don’t like it, they’ll tell you without hesitation.
Honestly got a little teary-eyed when my mom tried them and said they reminded her of something her grandmother used to make. I don’t think that recipe actually exists anymore, but the fact that these cookies brought back that memory for her made me really happy.
If I can make these without completely messing them up (after that first burned batch), anyone can. They’re forgiving, delicious, and make your house smell incredible.
Let me know how yours turn out! And if you come up with any variations, drop them in the comments because I’m always looking for new ways to make these even better. 🍁🍪
