Maple Brown Sugar Cookies

      These Maple Brown Sugar Cookies are packed with rich flavor, boasting crisp edges and irresistibly chewy centers. Topped with a smooth maple icing, they make the perfect treat for fall. The key to their incredible texture is chilling the dough, so be sure to set aside at least 2 hours, or make the dough ahead of time for even better results!

These Maple Brown Sugar Cookies Are:

      These maple brown sugar cookies check all the boxes for the perfect treat. They’re not cakey, but instead, rich with brown sugar and buttery goodness. The centers stay unbelievably soft and chewy, while the edges crisp up just right. Every bite is infused with pure maple syrup and topped with a luscious maple icing that sets beautifully, making these cookies ideal for stacking and easy to transport.

Trust me, once you make them, you’ll want to take them everywhere. Football game? Bring a batch. Party? Instant hit. Bake sale? They’ll sell out fast. No special occasion? That’s the best excuse to bake them! 

Only 10 Ingredients in Maple Brown Sugar Cookies !

1. All-Purpose Flour: This ingredient forms the foundation of the cookies, giving them structure. After testing different amounts, I found that 2 and 1/4 cups wasn’t quite enough, while 2 and 1/2 cups was too much. The sweet spot? Exactly 2 and 1/3 cups, which supports the moisture from the maple syrup without making the dough too dry.
2. Baking Soda: This leavening agent helps the cookies rise and achieve the right texture.
3. Salt: A small but essential ingredient that enhances all the flavors in the cookie.
4. Butter: Just 1 stick (1/2 cup) is sufficient for these cookies. Make sure your butter is at room temperature, cool to the touch but not melted, to ensure the best texture.
5. Dark Brown Sugar: Instead of regular white sugar, opt for brown sugar to achieve a deeper, richer flavor and extra chewiness. Dark brown sugar is best for a more pronounced taste, but light brown sugar will work as well.
6. Egg: A single egg provides stability, structure, and a touch of richness to the dough.
7. Pure Maple Syrup: The star of the show! Be sure to use real maple syrup rather than artificial “breakfast syrup,” which lacks the depth of flavor needed for these cookies. After some testing, I found that 1/3 cup is the perfect amount, it enhances the flavor while also contributing to crisp edges.
8. Vanilla Extract: This adds warmth and depth to the flavor. If you have homemade vanilla extract, even better!
9. Maple Extract: While maple syrup adds great flavor, it alone isn’t enough to make the maple taste really shine. A bit of maple extract boosts the flavor significantly. Since pure maple extract can be hard to find, an imitation version works just fine, McCormick brand is a great option because it doesn’t have an artificial aftertaste. You can also use it in other treats like maple pecan snickerdoodles, maple walnut tassies, or maple bacon doughnuts.
10. Pecans: These are completely optional, but they add a delicious nutty crunch that pairs beautifully with the maple flavor. If you’re a fan of maple pecan snickerdoodles, you’ll definitely love adding pecans to this recipe!

How to Make Brown Sugar Maple Cookies 

1. In a medium-sized bowl, whisk together the flour, baking soda, and salt, then set it aside.
2. Using either a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until smooth and creamy, which should take about 1-2 minutes. Add the egg and mix on high speed until fully incorporated, about 30 seconds. Make sure to scrape down the sides and bottom of the bowl as needed to ensure even mixing. Next, add the maple syrup, vanilla extract, and maple extract, then continue beating on high until everything is well combined.
3. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Stir in the pecans, mixing on low until evenly distributed. The dough should be soft and creamy. Cover and refrigerate for 2 hours at least, or up to 3 days. If chilling for more than a few hours, allow the dough to rest at room temperature for about 30 minutes before rolling, as it will become quite firm.
4. Preheat your oven to 350°F (177°C) and line two or three large baking sheets with parchment paper or silicone baking mats, these help ensure the cookies bake evenly.
5. Shape the cookie dough into balls, using about 1.5 tablespoons of dough per cookie. A cookie scoop can be helpful for this step. Arrange the dough balls on the prepared baking sheets, spacing them apart to allow for spreading. Bake each batch for 12-13 minutes, or until the edges are lightly golden while the centers remain soft.
6. Once out of the oven, if the cookies appear slightly puffy, gently tap the baking sheet on the counter to help them settle and create those signature cracks on top. Let the cookies cool on the baking sheet for about 5 minutes before moving them to a wire rack to fully cool.
7. For the icing, melt the butter and maple syrup together in a small saucepan over low heat, whisking occasionally. Once the butter has fully melted, remove the pan from the heat and whisk in the sifted confectioners’ sugar. Taste the icing and, if desired, add a small pinch of salt to enhance the flavor. Drizzle the icing over the cooled cookies, allowing it to set for about an hour before stacking or serving.
8. Stored in an airtight container at room temperature, these cookies will stay fresh for up to a week. Enjoy!

Notes !

Make-Ahead Instructions :

You can prepare the cookie dough ahead of time and store it in the refrigerator for up to 3 days. When ready to bake, let it sit at room temperature before continuing with step 5. Baked cookies, whether iced or plain, freeze well for up to 3 months. If you prefer to freeze unbaked cookie dough balls, they’ll also keep for up to 3 months. When baking straight from frozen, simply add an extra minute to the baking time, no need to thaw! For more details on freezing cookie dough, check out my tips and tricks.

Recommended Tools :

For the best results, having the right tools makes all the difference. Here are some essentials:

• Mixing Bowl: A sturdy glass mixing bowl for combining ingredients.
• Whisk: Essential for evenly blending dry ingredients.
• Electric Mixer: A handheld or stand mixer helps achieve a smooth dough.
• Baking Sheets: High-quality baking sheets ensure even baking.
• Silicone Baking Mats or Parchment Paper: Prevent sticking and promote even browning.
• Medium Cookie Scoop: Makes portioning cookie dough quick and easy.
• Cooling Rack: Let cookies cool evenly without becoming soggy.
• Small Saucepan: Perfect for preparing the maple icing.

Ingredient Notes :

• Brown Sugar: Use dark brown sugar for deeper flavor. However, if needed, you can substitute with 1 cup (200g) of light brown sugar.
• Maple Syrup: Be sure to use pure maple syrup, not artificial breakfast syrup, for the best flavor. While Grade A maple syrup works well, Grade B is darker and has a richer taste, making it a fantastic choice for baking.
• Maple Extract: Pure maple syrup alone isn’t strong enough to fully infuse the cookies with maple flavor. That’s where maple extract comes in! I use McCormick maple extract, which is easy to find in the baking aisle.
• Pecans: These are optional but add a great nutty crunch. Unsalted, unroasted pecans are best, but if you prefer a bit of extra saltiness, roasted and salted pecans work too. You can also swap them out for chopped walnuts or omit them altogether.
• Confectioners’ Sugar: To ensure a smooth icing, always sift the confectioners’ sugar before mixing.