Maple Brown Sugar Cookies Recipe

There’s something magical about maple-flavored desserts, especially as the weather starts to cool down and the leaves crunch beneath your feet. These maple brown sugar cookies are the ultimate comfort treat, with a deep, rich flavor from the dark brown sugar and pure maple syrup. The scent that fills the kitchen as they bake is worth the effort alone—sweet, nutty, and cozy, like a perfect fall afternoon. And let’s be honest, who doesn’t love a soft, chewy cookie with a slight crunch from pecans? These cookies check all the boxes.

The first time I made these, it was a chilly Sunday afternoon, and I had a bottle of maple syrup I was eager to put to good use. I wanted to create something special for my family, and these cookies ended up being an instant hit. The subtle sweetness from the maple, paired with the buttery richness of the brown sugar, made each bite melt in your mouth. Add a drizzle of maple icing on top, and you’ve got yourself a cookie that feels just as warm and comforting as your favorite fall sweater.

this RECIPE

A little backstory on maple cookies

Maple-flavored treats are a North American classic, especially in Canada and parts of the northeastern United States, where maple syrup production thrives. Traditionally, maple syrup has been used to sweeten everything from pancakes to cakes, but cookies have long been a favorite. The combination of maple syrup with brown sugar brings a caramel-like depth that just feels nostalgic. Over time, bakers have added their own twists, like incorporating nuts or using different icing techniques. And while the origins may be humble, today’s maple cookies are a celebration of fall flavors that people have come to adore across the globe.

Let’s talk ingredients: what makes these cookies so good

Each ingredient in this recipe has a special role to play. Here’s why they’re important, and a few ideas if you’re missing something.

• All-purpose flour: The base of our cookie dough, giving structure to the cookies. If you’re out, you could try using a 1:1 gluten-free flour blend.
• Baking soda: This gives the cookies just enough lift, helping them bake up soft and chewy.
• Unsalted butter: Always a key player in cookies, adding richness and moisture. If you only have salted butter on hand, just skip the additional salt in the recipe.
• Dark brown sugar: This is what gives the cookies their deep, molasses-like sweetness. You could use light brown sugar, but dark brown adds more depth. Plus, brown sugar keeps cookies nice and soft.
• Maple syrup: Pure maple syrup is non-negotiable here for that authentic flavor. Try to avoid pancake syrup if you can!
• Maple extract: This boosts the maple flavor even more, giving the cookies that extra oomph. Don’t have any? You can leave it out, but your cookies will be slightly less maple-y.
• Chopped pecans: These add a lovely crunch. Walnuts make a great substitute if you prefer them or don’t have pecans on hand.
• Vanilla extract: Enhances all the flavors in the cookies.

And, of course, we can’t forget the maple icing—the finishing touch. It’s made with butter, maple syrup, and confectioners’ sugar, and it’s just the right amount of sweetness to complement the cookies.

Kitchen gear: what you’ll need (and what you can skip)

You don’t need any fancy gadgets for this recipe, which is always a plus. But a few trusty kitchen tools will make your life a little easier.

• Stand mixer or hand mixer: Creaming the butter and sugar together is key to achieving that perfect cookie texture, and a mixer helps with this. You could mix by hand, but it’ll take a bit more effort.
• Mixing bowls: You’ll need one for the dry ingredients and another for the wet. I usually keep a set of nesting bowls handy.
• Cookie scoop: This isn’t essential, but it really helps keep your cookies uniform in size. Plus, it saves time when you’re rolling the dough into balls.
• Baking sheets: If you’ve got parchment paper or silicone mats, use them! They’ll keep the cookies from sticking and help with even baking.

Step-by-step: how to make these cookies (and what to watch out for)

Alright, let’s get baking. Here’s how I make these maple brown sugar cookies, with a few tips I’ve learned along the way.

Step 1: Prepare your dry ingredients

In a medium bowl, whisk together your flour, baking soda, and salt. This step ensures that everything is evenly distributed, so you don’t end up with a random clump of baking soda in one cookie. Set that bowl aside for now.

Step 2: Cream the butter and sugar

Using your mixer, beat the softened butter and brown sugar together. You want the mixture to be smooth and creamy, which usually takes about 1-2 minutes. It’s tempting to rush this step, but taking the time here gives your cookies a better texture in the end.

Step 3: Add the egg and flavors

Beat in the egg on high speed for about 30 seconds, then scrape down the sides of the bowl. Now, add your maple syrup, vanilla extract, and maple extract. Mix it all on high speed until it’s combined. The dough will look silky and smell amazing at this point!

Step 4: Combine wet and dry ingredients

Slowly pour your dry ingredients into the wet mixture, mixing on low speed until it’s just combined. This is where you don’t want to over-mix, or your cookies might turn out tough. Stir in the chopped pecans by hand or with the mixer on low speed. The dough will be soft and creamy—perfect for chilling.

Step 5: Chill the dough

Cover your dough and pop it in the fridge for at least 2 hours. Chilling helps the flavors meld and keeps your cookies from spreading too much in the oven. If you’re in a rush, you can chill for an hour, but I’ve found two hours works best.

Step 6: Roll and bake

Preheat your oven to 350°F (177°C) and line your baking sheets. Roll the dough into 1.5-tablespoon-sized balls and space them out on your sheet. Bake for 12-13 minutes, until the edges are just lightly browned. The centers will look a little underbaked, but they’ll set as they cool. If the cookies puff up too much, gently bang the tray on the counter when they come out of the oven. It’ll give them those beautiful cracks on top.

Step 7: Cool and ice

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. While they’re cooling, make your maple icing by melting butter and maple syrup together, then whisking in confectioners’ sugar. Drizzle the icing over the cooled cookies and let it set—about an hour should do it.

Variations and adaptations: how to make these cookies your own

These maple brown sugar cookies are pretty versatile, and you can easily tweak them to suit your preferences or dietary needs.

• Gluten-free: Swap the all-purpose flour for a 1:1 gluten-free baking flour. I’ve tried this, and the cookies turned out slightly more delicate but still delicious.
• Vegan: Substitute the butter with a vegan butter or margarine, and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the egg. The cookies may not brown quite as much, but the flavor will be spot on.
• Nut-free: If you’re not a fan of nuts or have allergies, feel free to skip the pecans. You’ll still get that soft, chewy cookie texture.
• Spiced version: For a fall twist, try adding a teaspoon of cinnamon or a pinch of nutmeg to the dough. It gives the cookies a warm, spiced flavor that’s perfect for the season.
• Chocolate lover’s edition: Stir in a handful of chocolate chips for a maple-chocolate combo that’s surprisingly delicious. I wasn’t sure how these would turn out, but the slight bitterness of dark chocolate pairs beautifully with the sweet maple.

How to serve and present your cookies

When it comes to serving, these cookies are perfect as-is, but if you’re hosting or looking to impress, try arranging them on a rustic wooden board or a tiered dessert stand. A sprinkle of extra chopped pecans on top before baking gives them a little extra texture and makes them look extra special. For a pop of color, you can garnish your serving platter with a few cinnamon sticks or autumn leaves.

beverage pairings: what to sip with your cookies

A cozy cookie like this deserves an equally cozy drink. Here are my go-to pairings:

• Hot apple cider: The warmth and slight tartness of apple cider balance out the sweet, rich flavors of the cookies. Plus, it’s such a classic fall combo.
• Chai tea: If you love spices, a cup of chai brings out the nutty and sweet elements in the cookies. It’s a little more fragrant than a regular black tea.
• Maple latte: Want to double down on the maple? A homemade maple latte, made with steamed milk and a touch of maple syrup, is a sweet treat on its own but pairs perfectly with the cookies.
• Spiced hot chocolate: For the ultimate indulgence, serve these cookies with a cup of hot chocolate, maybe even with a dash of cinnamon or a sprinkle of nutmeg.

Storage and reheating tips

These cookies stay fresh at room temperature in an airtight container for up to a week. If you want to keep them longer, you can freeze the baked cookies (or even just the dough) for up to 3 months. Just let them thaw at room temperature when you’re ready to enjoy them again. To reheat and bring back that fresh-from-the-oven vibe, pop them in a 300°F oven for about 5 minutes. The icing won’t melt, but the cookies will get nice and soft again.

Adjusting for different serving sizes

This recipe makes about 24 cookies, but if you want more or fewer, it’s easy to scale. Double the recipe for a big batch—perfect for holiday gifting—or halve it if you’re just making a small batch for yourself. The key when scaling is to be mindful of the baking time; larger cookies will need a minute or two more in the oven, while smaller ones will bake up faster.

Wrapping it up: why you should try these cookies

These maple brown sugar cookies are more than just a sweet treat—they’re a little bite of fall comfort, perfect for cozying up with on a cool day. With the rich flavor of dark brown sugar, pure maple syrup, and a buttery soft texture, they’re hard to resist. And the maple icing? That’s just the cherry on top. Whether you’re baking them for friends, family, or just for yourself, these cookies are bound to become a seasonal favorite.

Frequently Asked Questions

1. Can I use light brown sugar instead of dark brown sugar?
Yes, you can use light brown sugar, but the flavor won’t be as deep or rich. Dark brown sugar adds a molasses-like flavor that complements the maple syrup.

2. What can I use if I don’t have maple extract?
If you don’t have maple extract, you can simply leave it out. The cookies will still taste great with just the maple syrup, though they won’t have as strong of a maple flavor.

3. Can I make these cookies ahead of time?
Definitely! You can chill the dough for up to 3 days before baking, or freeze it for up to 3 months. If freezing, let the dough thaw in the fridge before rolling and baking.

4. Can I freeze the baked cookies?
Yes! The baked cookies freeze well. Just let them cool completely before freezing in an airtight container for up to 3 months. Thaw at room temperature when ready to eat.

5. Why do my cookies spread too much?
If your cookies spread too much, it could be because the dough wasn’t chilled long enough. Make sure to chill the dough for at least 2 hours before baking.

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