Maple Brown Sugar Cookies Recipe

If you adore a cookie that perfectly balances sweet maple goodness with the warm, rich depth of brown sugar, then these Maple Brown Sugar Cookies are about to become your new obsession. Picture crisp edges with irresistibly chewy centers, each bite bursting with pure maple syrup flavor and tender chopped pecans. Topped with a luscious maple icing that sets just right, these cookies are a cozy treat that’s perfect all year long but especially irresistible during sweater weather. Trust me, once you try these Maple Brown Sugar Cookies, you’ll want to bake them again and again.

Ingredients You’ll Need

The beauty of making these Maple Brown Sugar Cookies lies in the simplicity and quality of the ingredients. Each one plays an essential role in creating that perfect texture, flavor, and color that you’ll notice the moment you take your first bite. From the all-purpose flour that forms the sturdy base to the pure maple syrup that infuses depth and sweetness, everything comes together magically.

• All-purpose flour (2 and 1/3 cups): The backbone of your cookies, carefully measured to hold just the right amount of moisture and structure.
• Baking soda (1 teaspoon): Helps the cookies rise and creates those delightful light edges.
• Salt (1/4 teaspoon): Balances sweetness and enhances all the other flavors.
• Unsalted butter (1/2 cup, softened): Adds creamy richness and helps create tender, chewy cookies.
• Dark brown sugar (1 cup, packed): Gives deep, caramel-like sweetness and moisture.
• Large egg (1, room temperature): Binds everything together and adds richness.
• Pure maple syrup (1/3 cup): The star of the show that lends authentic maple flavor and slight crispness to edges.
• Pure vanilla extract (1 teaspoon): Adds warmth and depth to your flavor profile.
• Maple extract (1 teaspoon): Intensifies the maple flavor for that unmistakable taste you’ll crave.
• Chopped pecans (1 cup): Optional, but these give a lovely crunch and nutty contrast that pairs beautifully with the sweetness.

How to Make Maple Brown Sugar Cookies

Step 1: Whisk Together Dry Ingredients

Begin by combining the all-purpose flour, baking soda, and salt in a medium bowl. Whisking these together ensures an even distribution of leavening and seasoning in every bite, setting the foundation for perfect cookie structure.

Step 2: Cream the Butter and Brown Sugar

In a large bowl, beat the softened butter and dark brown sugar using a hand or stand mixer until light, fluffy, and creamy. This step incorporates air, giving the cookies their delightful chew and slight lift. It usually takes about 3 minutes on medium-high speed.

Step 3: Add Wet Ingredients

Mix in the egg first, beating on high speed until fully combined, then add the pure maple syrup, vanilla extract, and maple extract. This combination builds layers of flavor and moisture that create the unique maple-infused base of your cookies.

Step 4: Combine Wet and Dry Ingredients

Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Overmixing can toughen the dough, so be gentle. Stir in the chopped pecans at the end to infuse delightful texture and nutty notes.

Step 5: Chill the Dough

Cover your cookie dough and chill it in the refrigerator for at least 2 hours, or up to 3 days. This step is absolutely crucial — it allows the maple syrup and butter to firm up, preventing the cookies from spreading too thin and giving you that perfect chewy texture in the center with crisp edges.

Step 6: Shape and Bake the Cookies

Once chilled, preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats for best results. Scoop approximately 1.5 tablespoons (35g) of dough per cookie and roll into balls, placing them about 3 inches apart on the baking sheets. Bake for 12 to 13 minutes, watching for lightly browned edges with soft centers. Let them cool on the sheets briefly before transferring to wire racks to cool completely.

Step 7: Prepare the Maple Icing and Drizzle

In a small saucepan over low heat, gently melt the butter together with the maple syrup, whisking occasionally. Remove from heat and stir in sifted confectioners’ sugar and a pinch of salt until smooth. Drizzle this luscious icing over the cooled cookies. It will set in about an hour, making these Maple Brown Sugar Cookies both stunning and easy to handle.

How to Serve Maple Brown Sugar Cookies

Garnishes

While these cookies are showstoppers on their own, adding a scattering of additional chopped pecans or a light dusting of cinnamon over the icing can elevate the presentation and flavor. For an extra festive touch, try topping with edible gold dust or a sprinkle of flaky sea salt to contrast the sweet maple glaze.

Side Dishes

Pair your Maple Brown Sugar Cookies with a cozy cup of coffee, chai latte, or hot apple cider for a comforting snack or dessert. They also make a perfect companion to a slice of creamy pumpkin pie or a scoop of vanilla bean ice cream to create an indulgent autumn dessert spread.

Creative Ways to Present

These cookies look delightful stacked on a rustic wooden platter tied with a burlap ribbon, perfect for gift-giving or parties. You can also sandwich them with a smear of maple cream cheese frosting to create elegant cookie sandwiches. Boxed up with wax paper separators, they’re sure to impress at bake sales or holiday gatherings.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Maple Brown Sugar Cookies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to one week. To maintain that delightful chewy texture, allow refrigerated cookies to come back to room temperature before serving.

Freezing

You can freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months. Similarly, unbaked cookie dough balls can be frozen for the same length of time — just bake them straight from the freezer, adding an extra minute or two to the baking time.

Reheating

Reheat cookies gently in a low oven (about 300°F/150°C) for 3 to 5 minutes, or briefly microwave for 10 seconds to awaken their softness, especially if they’ve been chilled or frozen. The maple icing will soften slightly, revealing those classic melt-in-your-mouth flavors.

FAQs

Can I omit the pecans from the Maple Brown Sugar Cookies?

Absolutely! Pecans add lovely texture and flavor, but the cookies are just as delicious without them. If you prefer, you can substitute other nuts or add mini chocolate chips for a different twist.

What if I don’t have maple extract?

Maple extract boosts the maple flavor but isn’t mandatory. If you don’t have it, simply increase the pure maple syrup slightly to keep the flavor robust, or try a tiny splash of vanilla instead.

Why is chilling the dough important in this recipe?

The dough includes maple syrup, which adds liquid and causes the cookies to be softer and more likely to spread. Chilling firms up the dough, so the cookies bake up with chewy centers and crisp edges rather than a greasy, flat mess.

Can I make this recipe gluten-free?

To make these Maple Brown Sugar Cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Keep in mind that texture may vary slightly, but the maple flavor will still shine.

How long do the cookies keep once iced?

With the maple icing, these cookies keep well for up to 2 days at room temperature and up to one week refrigerated, thanks to the icing’s ability to set and protect them from drying out.

Final Thoughts

If you’re searching for a cookie that’s bursting with warm, comforting flavors and a texture that’s just right, your search ends here with these Maple Brown Sugar Cookies. They are simply irresistible, easy to make, and perfect for sharing or savoring solo with a cozy drink. I encourage you to give this recipe a try — it could easily become the sweet staple you reach for again and again during cookie season. Happy baking!

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