With big flavor, crisp edges, and mega chewy centers, these maple brown sugar cookies are a definite favorite. Top with maple icing for the ultimate fall cookie! Chilling the cookie dough is imperative, so set aside 2 hours or prepare the cookie dough the day before.
I may say this a lot, but nothing has been truer than in this very moment… (dramatic? who, me?) … these maple brown sugar cookies are the best cookies I’ve ever made. And that statement holds big weight considering I authored an entire cookbook of JUST cookies.
Maple brown sugar cookies > every other cookie. I know a good one when I bite it!
Plus, this recipe is such a fan favorite, that it deserved a spot in print! You’ll also find this recipe in my New York Times best-selling cookbook, Sally’s Baking 101.
These Maple Brown Sugar Cookies Are:
- Brown sugared and buttery
- Unbelievably chewy and soft in the center—not cakey
- Crisp on the edges
- Filled with pure maple syrup
- Topped with luscious maple icing
The maple icing sets, so these are perfect for stacking and transporting. Because, trust me, you’ll want to bring these everywhere you go. Football game? Bring them. Party? Bring them. Bake sale? Sell them. No occasion at all? Make them.
Video Tutorial
10 Ingredients in Maple Brown Sugar Cookies
We use most of these in maple pecan snickerdoodles, too!
- All-Purpose Flour: All-purpose flour is the structure of the cookie. I played around with different amounts. 2 and 1/4 cups wasn’t enough and 2 and 1/2 cups was too much. 2 and 1/3 cups was the perfect amount to hold up to the liquid maple syrup.
- Baking Soda: Baking soda provides lift.
- Salt: Salt balances the flavor.
- Butter: 1 stick (1/2 cup) is plenty for the maple cookies and be sure you use room-temperature butter. It should be cool to the touch and not overly soft and greasy.
- Dark Brown Sugar: For optimal flavor and texture, reach for brown sugar. I recommend dark brown sugar for extra flavor, but light brown sugar works too.
- Egg: 1 egg provides structure, stability, and richness.
- Pure Maple Syrup: We can’t make maple cookies without pure maple syrup. Avoid “breakfast syrup,” which doesn’t have the same robust maple flavor that pure syrup contains. I played around with different amounts and 1/3 cup is plenty. And, as a bonus, the pure syrup helps create slightly crisp edges.
- Vanilla Extract: Adds flavor. Have you tried homemade vanilla extract yet?
- Maple Extract: Pure maple syrup isn’t enough to guarantee mega maple flavor. Without the crutch of maple extract, the cookies were lacking. Pure maple extract is difficult to find, so reach for imitation. I prefer McCormick brand because the flavor doesn’t taste fake. You can use it in maple pecan snickerdoodles, maple walnut tassies, and maple bacon doughnuts, too!
- Pecans: Nuts are an optional ingredient, but they add awesome (and complementary!) flavor and texture. If you love these maple pecan snickerdoodles, you’ll also love pecans here.
Which Pure Maple Syrup Is Best?
Grade A is good, but Grade B is darker and more flavorful because it’s produced later in the season. Honestly, you can’t go wrong with either here!
How to Make Brown Sugar Maple Cookies
Minimal effort, mega results. ♥
- Whisk the dry ingredients together.
- Cream the butter and brown sugar together.
- Beat in the egg, maple syrup, vanilla extract, and maple extract.
- Mix dry and wet ingredients together.
- Add the pecans.
- Chill the cookie dough. This cookie dough contains an additional liquid (maple syrup), so chilling the dough is crucial. Set aside 2 hours to chill this cookie dough. Without chilling, the cookies will spread into a greasy puddle.
- Roll cookie dough into balls. Each dough ball is about 1.5 Tablespoons, or 35g.
- Bake until the edges are set. Cookies are done in about 12–13 minutes.
Then we’ll obviously drizzle maple icing all over the tops!
That Irresistible Maple Icing!!
You only need 3 ingredients for this super easy maple icing: butter, maple syrup, and confectioners’ sugar. To avoid any lumps, sift the confectioners’ sugar. If desired, a pinch of salt adds exceptional depth of flavor. The wonderful thing about this maple icing is that it eventually sets, so these cookies aren’t sticky or difficult to store.
You have my full support to use this maple icing for anything and everything. We found it to be the perfect finishing touch on these pumpkin crumb cake cookies and these maple pecan slice & bake cookies. Some ideas: on banana scones, pumpkin scones, and apple cinnamon scones, obviously.
By the way! Today’s cookies differ from the Soft Glaze Maple Cookies in Sally’s Cookie Addiction. Those are ultra cakey (think pancakes!) with moderate maple flavor. These are more similar to chewy chocolate chip cookies in terms of texture.
Loving These Fall Cookies Too
- Apple Cinnamon Oatmeal Cookies
- Butter Pecan Cookies
- Snickerdoodles (no cookie dough chilling!)
- Oatmeal Scotchies
- Caramel Apple Spice Thumbprints
- Pumpkin Chocolate Chip Cookies
- Pecan Sugar Cookies
- Brown Sugar Shortbread Cookies
Maple Brown Sugar Cookies
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Total Time: 2 hours, 50 minutes
- Yield: 28-30 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
With big maple flavor, crisp edges, mega chewy centers, and crunchy pecans, these maple brown sugar cookies are a definite favorite. Chilling the cookie dough is imperative, so set aside 2 hours or prepare the cookie dough the day before. This recipe is also in my New York Times best-selling cookbook, Sally’s Baking 101.
Ingredients
- 2 and 1/3 cups (292g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) packed dark brown sugar*
- 1 large egg, at room temperature
- 1/3 cup (113g/80ml) pure maple syrup*
- 1 teaspoon pure vanilla extract
- 1 teaspoon maple extract*
- 1 cup (120g) chopped pecans*
Maple Icing
- 2 Tablespoons (28g) unsalted butter
- 1/3 cup (113g/80ml) pure maple syrup
- 1 cup (112g) sifted confectioners’ sugar*
- pinch of salt, to taste
Instructions
- Make the cookies: In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
- In a large bowl using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter and brown sugar on medium-high speed until light and creamy, about 3 minutes. Add the egg and beat on high speed until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla extract, and maple extract, then beat on high speed until combined, about 1 minute. Pour the dry ingredients into the wet ingredients and beat on low speed until combined. Add the pecans and beat on low speed until just incorporated. Dough will be creamy and soft.
- Cover the dough and refrigerate it for at least 2 hours (and up to 3 days).
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) If the dough has chilled for longer than 3 hours, let it sit at room temperature for about 30 minutes before shaping the cookies.
- Scoop and roll cookie dough into balls, about 1.5 Tablespoons (35g) of dough per cookie. Arrange the cookies 3 inches apart on the prepared baking sheets.
- Bake for 12–13 minutes or until the edges are lightly browned and set but the centers still look very soft. Cool the cookies on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.
- Make the icing: In a small saucepan over low heat, melt the butter with the maple syrup, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar and salt. Taste. Drizzle over the cooled cookies. Icing will set after about 1 hour. Store cookies covered tightly at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Notes
- Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 5. Baked cookies, with or without icing, freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Medium Cookie Scoop | Cooling Rack | Small Saucepan
- Brown Sugar: I recommend dark brown sugar for a deeper flavor, but you can use light brown sugar instead if needed.
- Maple Syrup: Avoid syrup labeled “breakfast syrup” or “pancake syrup,” which doesn’t have the same robust maple flavor that pure syrup contains. Grade A is good, but Grade B is darker and more flavorful because it’s produced later in the season. You can’t go wrong with either in these cookies.
- Maple Extract: Pure maple syrup isn’t enough to guarantee mega maple flavor. Without the crutch of maple extract, the cookies were lacking. I use McCormick brand maple extract. You can find it in the baking aisle or online.
- Pecans: The pecans are optional, but add wonderful flavor and texture. I use unsalted, unroasted pecans, but feel free to use salted roasted pecans or toast the pecans before using, if desired. You can also substitute chopped walnuts.
- Confectioners’ Sugar: To avoid any lumps, sift the confectioners’ sugar.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Reader Comments and Reviews
Hello! The flavor of the cookies was outstanding but my cookies baked up very flat and thin. All my ingredients are fresh and I chilled the dough two hours. Any ideas?
Hi Joie, there are quite a few factors that can go into overly thin cookies. Was your butter a little softer than room temperature? Warm butter can often contribute to flat cookies. This post on tips to prevent cookies from spreading will be a helpful resource to review. Thank you for giving these a try!
This is a most fabulous cookie. My maple syrup was aged in a bourbon barrel. I didn’t have maple extract and used 2 t vanilla extract. It’s the greatest recipe! Thank you.
My family Loved these cookies. Fun to make and easy. Thanks Sally
This recipe is a hit! Every time I make these they get rave reviews. One person remarked “this is the best cookie I’ve ever had that didn’t include chocolate!” which I found humorous. Each time they turn out so well and the frosting is a fun addition on top. I look forward to making at least one batch each fall/winter.
This is the perfect pumpkin Bundt cake!!! Delicious with the maple syrup icing! Will be the only pumpkin cake I’ll ever bake !
Could you drizzle with caramel instead of the maple icing?
Absolutely! Caramel sauce would be wonderful with these.
This is an awesome recipe. I made these this weekend for my church family. They loved them.
These were a miss for me, maybe the first on this site I’ve ever disliked. Just tasted bland and boring. I did omit the nuts due to allergy so perhaps those make it way better? We did use the extra maple glaze on some pumpkin cookies and that was excellent.
Hello! The description mentions “Grade B” maple syrup. A few years back the labeling standards for syrup changed in the US and “grade B” is no longer sold. The equivalent product is “Grade A Very Dark”. Hope this helps some folks out!
Could I do these with a flax egg?
Love it. 1 thing I changed up. The icing I use half unsalted and half salted butter. Made a difference in the taste. No ounce of salt need
I love these cookies! If I wanted to make a batch with some bourbon flavor in it. Should I add the same amount as the maple syrup or would that make the cookies too wet with both the maple and bourbon?
Hi Mike! We’d caution against adding any extra liquid to the cookies, but you could try replacing some of the maple syrup in the cookies OR the icing with a bit of bourbon. Let us know if you try anything!
This cookie is great for fall days. Reminds me of fall and going to see maple syrup being made. Standing next to the big cooker in my warm coat
I am making these a couple days ahead of time. It says I can chill the dough for up to three days. Should I roll them cookie balls before chilling or just wrap the dough in large plastic wrap?
Hi Tera, the dough is quite creamy and soft, so it can be difficult to roll into balls before chilling (without making a mess!). We usually chill the dough first in a covered bowl. If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard. Hope you enjoy these cookies!
AMAZING!!!! These really are the best cookies EVER! I made them with and without pecans, and raves on both versions from everyone!!! Thank you so much!
These honestly did not do much.
If you are someone who loves a thin flat super sweet soft cookie.
These flatten out big time.
Even after freezing for 20 minutes to chill the butter and dough.
Less moisture for next time and maybe more leavening in the dough.
Hi Emmi, thanks so much for giving these cookies a try. Should you wish to try again, this post on how to prevent cookies from over spreading will be helpful to review. Thanks again!
A very tasty cookie. Next time I will add a bit more maple extract for a stronger maple taste.
Oh my goodness!! What a delicious cookie!
Oh my goodness, these were REALLY GOOD!
Hi Sally Love this recipe will be a great addition to my Christmas cookies baking I was wandering if you I could add oatmeal to this recipe like maple and brown sugar oatmeal and how would I portion the oatmeal meal to flour
Thanks for sharing you recipes
Tina
Hi Tina, We haven’t tried them with oats. Let us know if you do!
Does the icing harden or stay soft? I’m wondering for packing reasons?
Hi Patty, the icing does set after about an hour, so they can be stacked and packaged.
So good! These came out perfect with a balance of sweet, salty, and maple. I loved the texture, too.
This recipe was AMAZING! Turned out absolutely delicious
I was wondering if maple sugar can be used in this recipe or if you have any recipe suggestions for using maple sugar?
Hi Lauryn, we haven’t tested them that way, but some readers have reported success with using it! You can always start with substituting just half of the sugar with maple sugar, and see how it turns out. Enjoy!
YUUUUUMMM! All the maple flavor! Love these fall-flavored cookies.
Made these today exactly as directed. They are delicious, highly recommend!
What and how much do you recommend for butter substitute please?
Hi Chris, we haven’t tested these with any butter alternatives, but you could try solid coconut oil instead. You’ll want a fat that is sold at room temperature so that you can properly cream it with the sugars.
We are in a Maple kick around here for the beginning of fall! These cookies hit the spot! They go perfect with a warm coffee.
I really wanted to make these asap but I’m lacking ONE ingredient: maple extract. I wonder if subbing in a tablespoon of breakfast syrup would do the trick to add that touch of flavor…
Hi Amanda, you can make these cookies without the maple extract if needed. But if you make them in the future, maple extract really brings out the flavor 🙂
Hi! I’m making these to bring to someone but I’m running short on time! Do you think it would work if I made the icing in advance and brought it with me and iced them there? (Also side note I’ve made them before and this recipe is 10000/10!!! Love love love!)
Hi Tori, the icing will keep to ice a little later if sealed up tight (it will harden otherwise). We recommend storing it in a plastic zip lop bag – then you could just cut a small tip off and easily ice the cookies. So glad you love these cookies!
Sally! My husband said these maple brown sugar cookies were the BEST cookies he’s ever had! I’m in trouble though. He now wants me to make them every weekend! I LOVE all your recipes. I follow them exactly and everything comes out perfect every time! Thank you so much! Fan for life!
So thrilled these are a hit, Jennifer!