Easy brown sugar maple cookies recipe, homemade with simple ingredients with the best soft and chewy texture. Topped off with silky smooth maple glaze. Flavored with pure maple syrup and maple extract for the most incredible warm flavor possible.
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This is a classic cookie all of the family will enjoy. It's perfect for any season, but especially during the holidays. And if you love that warm maple flavor, then you'll also want to try this recipe for Maple Fudge (With Maple Syrup). These cookies (and fudge) are a great addition to my Christmas Cookie Boxes (Homemade Gifts).
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Key ingredients
- Flour- All-purpose will yield the best results.
- Baking soda- This helps the cookies rise and puff up.
- Salt- Balances out the sweetness in the cookies.
- Sugars- You will need both brown sugar and powdered sugar.
- Butter- For this recipe, be sure to use the salted kind.
- Egg- Be sure it is large and at room temperature.
- Maple syrup- Use the pure kind, not simply pancake syrup.
- Extracts- Maple and vanilla are used for the best flavor.
- Pecans- Chop and add as little or as much as you want.
Variations
- Make the maple flavor even more prominent- By turning these into cookie sandwiches. Use my Easy Maple Frosting (4 Ingredients) as the filling between two cookies.
- Use browned butter- For a subtle nutty flavor.
- Toss some add-ins in the cookie dough- Such as white chocolate chips, chopped up candy bars, chopped nuts like pecans and walnuts, dried fruits, shredded coconut, or toffee bits.
- I highly recommend the maple glaze topping- However, if you don't want to go that route, you can dip in melted white chocolate or drizzle melted white chocolate on top. You can top off with Royal Icing or Glace Icing or Vanilla Powdered Sugar Glaze.
- Add a little bit of ground cinnamon- For another layer of warm flavor, but don't add too much because you don't want to take away from the maple flavor.
- Before baking, roll them- In Homemade Cinnamon Sugar (2 Ingredients).
- Stuff them with goodies- Like these Chocolate Rolo Cookies {Stuffed} and Stuffed Chocolate Caramel Cookies.
- Add various sprinkles- Soon after baking for color and a festive touch.
How to make easy soft and chewy maple cookies recipe from scratch?
1. Cream together butter and sugars- Until light and fluffy.
2. Add in maple syrup, egg, extracts- And mix until smooth.
3. Mix in- Flour and baking soda until combined.
4. Scoop and roll portions of dough- To place on a lined baking tray.
5. Bake until golden brown- And allow to cool.
6. Drizzle on the glaze- Then let set and enjoy.
Tips and techniques
- Please note that I am using salted butter in this recipe- It's not a typo or a mistake. This helps to cut the sweetness.
- If you are worried the salted butter will be too salty- You can use half unsalted and half unsalted or use unsalted butter and add ½ teaspoon salt.
- Do not omit the maple extract- It's a small amount but makes a big difference in the overall aroma and flavor.
- Don't omit the glaze- Because it really takes this treat over the top.
- Don't have brown sugar on hand?- Don't worry. You can easily make my Homemade Brown Sugar.
- Your brown sugar is too hard?- No worries. Learn How to Soften Brown Sugar.
- If you want to give these to family and friends as gifts- Package them nicely. Check out my post on Food and Cookie Packaging Ideas.
- You must use pure high quality maple syrup and not pancake syrup- Because it has depth and flavor and aroma that's unmatched.
- Use room temperature ingredients- To allow smooth and even blending.
- Allow cookies to cool before glazing- Otherwise they will become a runny mess.
- Be sure to sift powdered sugar- Because this will make a smoother consistency.
- To prevent cookies from sticking to the pan- Line it with parchment paper. This makes for easier cleanup and better looking cookies.
Recipe FAQs
No, because that is what give these cookies their signature aroma and flavor. They would be bland without it.
This happens when cookies get over-baked, have too much flour, don't have liquid, or get over mixed.
It is likely there was too much liquid or butter added. This can also happen if the dough was not chilled prior to baking to help firm them up.
No, because pancake syrup is often made with "fake" ingredients that don't contain that pure, deep maple flavor.
Storage
- Room temperature- Store in a sealed container for up to 3 days.
- Refrigerate- Place in an airtight container for up to 1 week.
- Freeze- These cannot be frozen with the glaze. However, seal unglazed cookies for up to 1 month, thaw to room temperature, then add the glaze and enjoy.
- Make ahead- These can easily be made ahead of time. Store at room temperature for up to 3 days and in the fridge for up to 1 week.
More homemade cookie recipes
- Small batch of sugar cookies
- Best Oatmeal Raisin Cookies (Soft and Chewy)
- Classic No Bake Cookies
- Chocolate Crinkle Cookies
- Gooey Butter Cookies
Recipe
Easy Brown Sugar Maple Cookies (Soft and Chewy)
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Ingredients
- ½ cup Butter Salted, Room temperature
- ¾ cup Brown sugar Coconut sugar also works well as a substitute
- ¼ cup Granulated sugar
- ⅓ cup Maple syrup Not the same as pancake syrup
- 1 Egg Large, Room temperature
- 1 teaspoon Maple extract
- ½ teaspoon Vanilla extract
- 2 ⅓ cups All-purpose flour
- 1 teaspoon Baking soda
- ¼-1/3 cup Chopped pecans I didn't want them too nutty and only added ¼ cup but you can add more as per your preference
Maple glaze
- 2 tablespoon Butter Salted, Melted
- ⅓ cup Maple syrup Heat in the microwave to make it warm but not boiling hot
- 1 cup Powdered sugar Sifted
- ½ teaspoon Maple extract
Instructions
- In a large mixing bowl, cream together butter, brown sugar and granulated sugar until light and fluffy.
- Add maple syrup, egg, maple extract, vanilla extract and mix until smooth.
- Add flour and baking soda and mix until just combined.
- Optional: Stir in chopped pecans (if you like) until evenly distributed.
- Cover and chill dough in fridge for 15 minutes to make it easier to handle.
- Scoop out small portions of the dough and roll into balls.
- Place them on a baking tray, lined with parchment paper. Please note that if you want a more rustic appearance, don't roll into smooth balls and just drop them onto the lined tray.
- Bake at 350 degrees F for 8-10 minutes or until cookies are golden brown along the edges but still slightly soft in the center.
- Remove from oven and let them cool to temperature.
- While the cookies are baking and cooling, prepare the glaze. In a small mixing bowl, add melted butter, warm maple syrup, powdered sugar, maple extract and whisk everything together until you have a smooth consistency.
- Drizzle this glaze on top of your room temperature cookies and let it set. The glaze forms a slightly soft crust takes about 15-20 minutes. Enjoy.
Notes
- This is one of the few times that I will ever tell you to actually use salted butter instead of unsalted butter.
- Make sure all ingredients are at room temperature so they blend well.
- Be sure to line your pan with parchment paper to prevent sticking.
- Don't omit maple extract. It adds aroma and flavor that is not possible to achieve with just maple syrup alone.
- Maple syrup is not the same as pancake syrup and cannot be used interchangeably.
- Allow the cookies to cool fully before you drizzle them with the glaze or else you will end up with a sticky mess.
- Turn these into cookie sandwiches by filling two cookies with frosting.
- Don't over mix the dough or else you will end up with very tough cookies.
- Sift powdered sugar for the glaze because it removes any lumps and creates the smoothest consistency.
- Read additional tips and variations above.
- Leftovers can be stored in a cookie jar at room temperature for up to 3 days.
An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.
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