Easy Brown Sugar Maple Cookies (Soft and Chewy)
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.
Servings: 18 Cookies
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.