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
These are my husband’s favorite cookie. This is a bigger compliment than it might appear because I routinely bake 15-18 different types of cookies for various events and holidays. It’s worth buying the maple extract just for these cookies. Incredible!!
I made my own maple syrup, and was looking to use it in cookies or bread. I found your recipe, and made them. They were just how you described. Not going back to other recipes! This is now my favorite!!! Thank you.
I browned the butter for both the cookies and frosting and it was amazing. Well worth a little extra time.
These cookies are sooo good! I used walnuts instead of pecans and were delicious. Many compliments and requests for more!!
Delicious cookies!! Can these be made into bars (like a brownie?)
Hi Robin, We recommend a 9×9 inch baking pan for cookie bars. 350F, but we’re unsure of the bake time. You can use a toothpick to test the center for doneness. If it comes out clean, they’re done. Enjoy!
I wasn’t sure at first that we would like this cookie but wow, it was delicious. Soft and chewy with so much flavor. A must on a Christmas cookie tray.
This is a great recipe! Grandkids just love them and a nice change from always chocolate somethings. This time I had some chopped almonds to use up and they worked well too.
AMAZING!!!!! 6 Stars!!!!!
These were so easy to make and so good! I made a batch with pecans and a batch with
out pecans both were good, but the pecans made them phenomenal! Make them – you won’t be disappointed
Oh my goodness!!! These are so yummy!!! Another new favorite!!
I will be making these cookies often. I love the flavor of maple and the pecans make it extra special.
Sally. Trade the pecans for bacon bits. Your welcome seriously, so good.
Sooooo good! I wasn’t sure my family would like these but I was wrong! Absolutely delicious and chewy, and the glaze just ties it all together!
I’ve made these cookies twice and they are wonderful.a sugar rush but that’s why we go for these recipes i suppose. Compliments, they were delicious!!!
As a huge cookie monster, I bake a lot of cookies regularly. My hubby said these are among the top three. I cut the sugar in half, I found that the maple flavor shines much more this way.
Could the dough for this great recipe “Maple Brown Sugar Cookies” be rolled out to be used with cookie cutters. I thought I using the recipe for making teddy bear shaped cookies but not sure if the dough can be used this way. Your earliest reply is appreciated as I am trying to decide for a baby shower. Thank you.
Hi Josie! This dough would spread too much for cut-out cookies. We recommend using our pecan sugar cookies or maple cinnamon star cookies instead – happy baking!
This recipe was simply amazing. I made these for the first time after seeing them on pinterest for a family gathering and they were literally gone in seconds, lots of people were asking for the recipe! Might be one of the easiest cookies I’ve made, I love the fact that natural maple syrup is involved and the use of the brown sugar. I split the making into two days, I make the icing on the second day, these will definitely not disappoint. Highly recommended
Everyone loves these cookies whether with nuts or not. Have also used the maple glaze on donuts and hearty fruit and nut bread. Also made them gluten free with Measure by Measure.
I’m looking for a dairy free recipe but Google gave me this one and I don’t want any other now. Has any one used vegan butter or know how it would work in this cookie?
Hi Jane, we haven’t tested these without butter. You can try vegan butter (Earth Balance is a great brand) or solid coconut oil.
I just made these completely vegan with country crock plant butter and tofu to replace the egg and they are amazing. I’ve been vegan for 34 years and have a lot of experience making a recipe vegan. Other vegan stick butters will work, as well.
I’m in the same boat! I used country crock’s plant butter (the avocado oil one) and they turned out great!
These cookies are incredible! They are best if left to sit for a couple of days. I topped the icing on half my batch with homemade spicy bacon dust (well done bacon with a bit of cayenne). They didn’t last!
These cookies are phenomenal! Incredible flavor. One of my favorite cookies ever. Thank you Sally!
I have extra icing that set. Can I reheat it if I make another batch?
Yes! Reheat and give it a good stir.
These are incredible and the icing on top is perfect. Make sure you remember they need to chill for 2 hours! What am amazing holiday treat☺️
This is the first of Sally’s recipes that I have rated below 5-stars. The cookie itself (despite the maple syrup and maple extract) just didn’t have any taste beyond the pecans. The drizzle, to which we added a half-teaspoon of the extract along with the syrup, did have a good maple flavor, and elevated the end product out of cookie purgatory. But, why use (expensive) maple syrup in a base that lacks the flavor? Next year (and we will try them again) we’ll up the extract in the cookie and see if we can get that maple taste from top to bottom.
What type of maple syrup- the darker, the syrup, the more flavour
This recipe has become my once a year cookies! I only make them once a year because they are kinda a pain in the butt. However when you make them everyone loves them. So, special and hard and should only be made once a year.
I realized today that every time I’ve made these cookies someone has asked me for the recipe. That’s a good cookie.
Love
Hi sally! What do you think about sprinkling bacon pieces in the icing?
Hi Kimber, sounds delicious! Let us know if you give it a try.
I made this recipe for thanksgiving and have been asked to bring it to Christmas! Is this recipe ok to double/triple?
Hi Sam! As long as your mixer can handle the volume, this recipe will multiply well. We usually recommend making multiple batches for anything more than 2x the recipe.
Hi Sally! I’m making these ahead and planning to freeze the baked cookies (without icing). Do you suggest just putting them in a Tupperware or ziploc bag? Will they stick together?
Hi Melissa, you can stack them in a freezer-friendly container or zip-top bag with sheets of parchment paper in between the layers, to keep the cookies from sticking together. Hope they turn out great!
My cookies were cakes, not soft in the middle. Anyone have suggestions?
Hi Kristin, if the cookies were a bit cakey it’s possible there was slightly too much flour. Be sure to spoon and level your flour (or weigh!) and not scoop it. If you have been doing that, you can try reducing the flour by a tablespoon or two if you try this recipe again.