Introduction

These Maple Brown Sugar Cookies offer a perfect balance of sweet maple flavor and rich brown sugar warmth. Soft and chewy with a delicate cinnamon hint, they’re topped with a smooth maple glaze that makes each bite irresistible. Ideal for cozy afternoons or sharing with friends.

A white plate holds six round peanut butter cookies stacked slightly unevenly, showing their light brown, crackled surface with clear fork-pressed lines on top of each cookie. Some cookies have a few coarse salt crystals scattered on them, adding texture and a slight shine. The plate sits on a dark textured surface, with more cookies visible in a white rectangular dish in the blurred background. The overall look is warm and inviting with a focus on the cookies' soft texture and earthy color. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
Step 2: In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2 to 3 minutes.
Step 3: Add the maple syrup, egg, and vanilla extract to the butter mixture. Mix until smooth and fully incorporated.
Step 4: In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined.
Step 5: Roll the dough into 1½-inch balls and place them on the prepared baking sheets about 2 inches apart. Gently flatten each ball with the palm of your hand.
Step 6: Bake for 8 to 10 minutes, or until the edges start to turn golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Step 7: While the cookies cool, whisk together the powdered sugar, maple syrup, and milk until smooth. Drizzle the glaze over the cooled cookies and sprinkle with a little cinnamon if desired. Allow the glaze to set before serving.

Tips & Variations

For a richer maple flavor, use pure-grade A maple syrup and consider adding a pinch of nutmeg to the dough.
Swap out the cinnamon with ground ginger for a different spice profile.
Refrigerate the dough for 30 minutes before baking to reduce spreading and enhance texture.
Use dairy-free butter and milk alternatives to make the cookies vegan-friendly.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If glazed, keep them loosely covered to prevent the glaze from sticking. For longer storage, freeze the cookies without glaze in a sealed bag for up to 3 months. Thaw at room temperature and drizzle glaze fresh before serving.

How to Serve

A white plate holds six peanut butter cookies stacked and slightly overlapping, each cookie showing a light golden-brown color with clear fork mark lines pressed into the top, creating a simple grid pattern, sprinkled with coarse salt crystals that glisten softly. The cookies have a slightly cracked texture on the surface, giving them a homemade look. In the blurred background, there is a white rectangular plate with more cookies, all resting on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute maple syrup with honey in this recipe?

While you can substitute honey for maple syrup, it will change the flavor profile. Honey is sweeter and less earthy than maple syrup, so expect a different taste and possibly a slightly different texture in the cookies.

How do I know when the cookies are done baking?

The cookies are done when the edges turn a light golden brown while the centers remain soft. They will firm up as they cool, so avoid overbaking to keep them chewy.