One of the best maple desserts ever is Maple Cookies. This from-scratch cookie recipe is going to become a household favorite. Kids and adults alike adore these cookies! So much so that you better be prepared to make an extra batch.
The real maple syrup used in the cookie dough is a game changer. It adds sweetness and depth to the cookies which is so addicting. It plays so well with the brown sugar! I top them with a glaze using even more syrup to really reinforce the maple flavor.
If you like maple recipes, you will love Maple Bacon Pull Part Bread, Smoked Maple Bacon and our Tiramisu Cookies.
Why You’ll Love This Maple Cookies Recipe
- Great to make ahead: This cookie dough needs to chill before baking so take it as an opportunity to prep it ahead of time.
- Freezer friendly: These maple cookies freeze well whether they are baked or unbaked.
- Perfect for special occasions: Wow guests and serve these for any holiday or birthday party!
Ingredients
I’ve included the ingredients for the maple brown sugar cookie dough and the maple glaze. It’s truly a simple recipe that uses common items so you don’t have to scour the grocery store for anything.
For the maple syrup cookies:
- Butter: I use salted, softened butter for these cookies. Feel free to use unsalted and add 1 teaspoon of salt instead. For the perfect dough consistency, allow the butter to sit at room temperature for at least 30 minutes before you get started!
- Brown sugar: These cookies are made entirely out of brown sugar and no white sugar. It adds more flavor and texture that compliments the maple syrup.
- Eggs: An essential ingredient for the structure of the cookies.
- Maple syrup: Make sure you are using the real deal for the best and most robust syrup flavor. Breakfast syrup doesn’t pack the same punch so refrain from trying it in this recipe.
- Vanilla: I love using vanilla extract in cookie recipes because it helps enhance the other flavors while adding a subtle note of vanilla.
- Dry ingredients: The baking soda will help the cookies rise and achieve the correct texture. I also use simple all-purpose flour here.
For the maple glaze:
- Maple syrup: Adding extra maple syrup to the glaze enhances the brown sugar maple cookies.
- Powdered sugar: Don’t use white sugar here or your glaze will be grainy. Powdered sugar adds sweetness and dissolves well.
- Butter: This adds richness and helps the maple frosting to set so it doesn’t make a mess when eating or storing. Similar to the maple cookie dough, I use salted butter here. Unsalted is fine too but add a pinch of salt to taste.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add nuts: Try this recipe with chopped pecans or walnuts in the cookie dough for added texture.
- Try cinnamon: Add a touch of cinnamon to the dough and roll the cookies in cinnamon sugar before baking for extra warmth.
- Almond: Swap the vanilla extract for almond extract and add almond slivers to the cookies for texture, too.
How to Make Maple Brown Sugar Cookies
Here are the instructions on how to make these out-of-this-world maple cookies.
To set yourself up for success, be sure all of the ingredients are gathered and measured. Preheat your oven to 350 degrees F and line a baking sheet with parchment paper. This way, the oven will be ready when the cookies are!
Step 1: Cream the butter and sugar. Add the softened butter and brown sugar to a large mixing bowl. Use a hand mixer to combine the ingredients until they become smooth and creamy. It should take around 3 minutes at medium speed.
Step 2: Incorporate the eggs. Next, add the eggs to the butter mixture. Continue to mix with the hand mixer until the eggs are well combined with the butter and sugar.
Step 3: Add the remaining wet ingredient. Whisk in the vanilla extract and maple syrup until just combined. It should be fairly quick.
Step 4: Add dry ingredients. Gradually pour in the flour and baking soda and set your mixer to low speed. Gently mix until all of the ingredients are fully incorporated and a soft dough forms.
Step 5: Chill the dough. Cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes but you can leave the cookie dough in there longer if you are not planning to make the cookies right away.
Step 6: Form into balls. Divide your dough into 18 equal portions. Gently roll each piece of dough into a ball shape and place it on the prepared cookie sheet. Use the bottom of a glass to gently and lightly flatten each cookie.
Step 7: Bake. Place the pan into the oven and bake the cookies for about 13 minutes. The edges will start to brown and the middle will be set.
Step 8: Make the glaze. While the cookies are baking (or cooling) combine the syrup, powdered sugar, and softened butter in a small bowl. Whisk until all of the ingredients are well combined and creamy.
Step 9: Cool. Allow the cookies to cool for a minimum of 30 minutes before adding the maple glaze. Drizzle a small amount over each cookie with a spoon. Once it starts to set, transfer the cookies to a cooling rack and allow them to completely cool before enjoying them!
⭐️ Hint: When the butter for the cookie dough is left at room temperature to soften, be sure to grab enough for the glaze as well. This way you don’t have to wait for it to warm up!
If you love recipes like these cookies you may also enjoy Maple Glazed Donuts, Peanut Butter M&M Cookies, Cool Whip Cake Mix Cookies or Peppermint Mocha Cookies.
Storage Directions
- Storing: Place these cookies in an airtight container or ziploc bag and store them at room temperature for up to 1 week. You may also place them in the refrigerator for storage. They should stay fresh for 1 week as well.
- Freezing: Freeze the dough portioned and unbaked in a freezer-safe ziploc bag for up to 3 months. Bake them from frozen. You may freeze them baked as well for up to 2 months. Thaw them on the counter before eating them. I recommend that you make the glaze fresh and freeze them without it.
Serving Suggestions
- Are you making these for a potluck, bake sale, or even party favors? I highly recommend that you try Churro Cookies and Dulce de Leche Cookies as other cookie flavors to serve with the brown sugar maple cookies.
- Enjoying a fresh cookie with a hot cup of coffee is so comforting. Try this McDonald’s Caramel Mocha Copycat with your maple cookie. If coffee isn’t your style, try this Starbucks copycat Chocolate Caliente instead.
- As always, a warm cookie and a cold glass of milk are a match made in heaven!
Recipe Tips
- Try a cookie scoop: For best results, use a cookie scoop so they are all the same size. This ensures even baking.
- Leave enough space: Ensure there is enough space in between the cookies so that when they spread slightly, they don’t merge.
- Don’t overbake: To avoid dry cookies, don’t overbake them. As soon as the edges start to brown, they are done! The cookies will fully set as they cool.
Recipe FAQs
I love the extra maple flavor that the glaze adds but if you want to skip it, no worries! The cookies are still so yummy on their own.
This could be because the cookie dough was overmixed or the butter got too warm. Make sure the butter is soft and not melted and only mix until the ingredients are combined. If you mix too long it can cause the cookies to spread too thin as they bake.
Likely, it didn’t chill long enough. Place it back in the refrigerator for a few more minutes before forming the cookies.
More Delicious Cookie Recipes
Do you like cookies? Here are some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Maple Brown Sugar Cookies
Equipment
- Large and medium sized mixing bowls
- Electric hand mixer or stand mixer
- 9x13 inch baking sheet
- Wire cooling rack
Ingredients
- ½ cup salted butter
- 1 cup light brown sugar
- 2 large eggs
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 ¾ cups all-purpose flour
Glaze Ingredients
- ¼ cup maple syrup
- 1 cup powdered sugar
- 2 tablespoons salted butter softened
Instructions
- Preheat your oven to 350°F.
- Start by preparing your cookie dough. Cream the butter and brown sugar together in a large mixing bowl using an electric hand mixer. Whisk the ingredients for 3 minutes, or until smooth and creamy.
- Whisk in both of the eggs until they are homogenous with the creamed sugar.
- Add the syrup and vanilla extract to the mixing bowl and give the mixture a quick stir to incorporate the added ingredients.
- Lower the speed of your hand mixer and gently whisk in the flour and baking soda for a few minutes, ensuring the flour is fully incorporated with the rest of the cookie dough.
- Cover the mixing bowl with plastic wrap and chill your cookie dough in the fridge for 30 minutes.
- Divide your cookie dough into 18 equally sized balls and use the bottom of a glass to flatten the cookies a little bit. Bake your cookies for 13 minutes.
- While the cookies are baking, use your hand mixer to whisk all of the glaze ingredients together in a medium sized bowl.
- Allow your cookies to cool on the counter for 30 minutes before drizzling the maple glaze over them. Transfer your cookies to a wire cooling rack until you are ready to serve them. Enjoy!
Notes
- Try a cookie scoop: For best results, use a cookie scoop so they are all the same size. This ensures even baking.
- Leave enough space: Ensure there is enough space in between the cookies so that when they spread slightly, they don’t merge.
- Don’t over bake: To avoid dry cookies, don’t over bake them. As soon as the edges start to brown, they are done! The cookies will fully set as they cool.
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