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
Sally do you know if there are any modifications needed for altitude of 6900 ft?
Hi Traci, I wish I could help, but I have no experience baking at high altitude. I know some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Are you able to store these cookies in a regular cookie tin? I might want to make these if I can get the right ingredients. 🙂
I don’t see why not! Hope you will get the chance to make these soon!
I love to bake….ran across this website and LOVE IT. This was the first cookie recipe I tried and it did not disappoint. I made two batches for a family party and they were a huge hit. I am a fairly novice baker so I love the tips and recipe details provided. I’m excited about trying other recipes.
FYI, Frontier Spices makes a good maple extract (I believe it’s alcohol-free too). Also try beanilla.com which has a ton of extracts of many different flavors, including an all-natural maple flavoring.
I baked these today for my son who loves maple flavoring. I have tried other maple cookie recipes before but my family has never like them. Today was a success! These cookies are delicious and will be added to our recipes. My son was very happy!
My whole family loved these! Something a little different than making chocolate chip cookies but also very easy! The maple is not overpowering, just right! That glaze on top makes these so special!
I LOVE THESE COOKIES!!
I baked these for the first time last week and fell in love. Maple is my favorite flavor and when I came across this recipe I baked them right away.
Not only were they delicious they’re so simple to make. I have made 5 batches already. My husband, who is a chocolate chip only kind of guy, liked them so much that I just finished 2 batches for his office. Even my kids, who insist they don’t like maple, couldn’t keep their paws off. Thank you for this delicious recipe. Whenever I’m looking for a cookie or cake recipe I come right to your site and I’m never disappointed!
These cookies (with or without the icing) are amazing! Made them for Thanksgiving and even the picky, “non-sweets” eating people loved them. They have a rich, deep flavor without being overly sweet despite the maple syrup and brown sugar. Thank you!
Sorry if this has been asked and answered, but can you chill the dough balls overnight (so it’s all ready to go) and then bake?
Yes you can, Jamie! Just make sure they are covered well. Enjoy!
These cookies are absolutely delicious. I used 2 tsp of maple extract and didn’t add the vanilla extract. I also used roasted pecans and maple chips. I didn’t use the glaze. They are up in the top 5 of my favorite cookie
Made these for the first time tonight and — just wow. It’s hard to describe these cookies other than fluffy pillows of flavor. Things that happened while I was baking: the store was out of dark brown sugar, so I was forced to use light brown. I added an additional teaspoon of maple syrup to compensate the drier texture. I also could not find grade B maple syrup, so I used grade A. This, combined with the light brown sugar, left the batter tasting a little flat, so I added 1/2 teaspoon more maple extract than what was called for. I think I may have over beaten the cookies as they are slightly cakier than normal, but that’s on me walking away while the mixer was going. Regardless, the cookies have a flavor profile that is so lovely and subtle yet strong and unique. A real winner. They were quick to whip up too! I did not make the glaze because I ran out of time for our cookie exchange, but I will next time and look forward to that additional maple flavor!
Do you think these can be rolled out, so I can use cookie cutters?
Hi Tara! No, this is not a roll out cookie recipe. Instead, I recommend my maple cinnamon sugar cookies.
These were most likely the best cookies I’ve ever eaten. I will make these again and again and my guests couldn’t eat them fast enough. The texture is perfectly chewy on the inside, all thanks to your wonderful tip of banging the pan if they come out fluffy! Another recipe win, thanks, Sally!
Hi Sally, I made these cookies for a cookie exchange. If I freeze them cooked … what would happen if they get frozen again once they are exchanged?
Nothing at all! You can freeze and re-freeze these as long as they’re gobbled up within 3 months. They taste best before that 3 month mark. 🙂
They just came out of the oven & WOW! My Hubby taste tested and said he just wanted one he wasn’t hungry and I started to walk away….wait one more!LOL! My house smells Divine. I used Pure maple syrup & Watkins Pure Maple Extract.
Completely amazing! Can’t stop eating them. Hope my next batch makes it to the Thanksgiving dessert table!
Oh my goodness! Thank you! Thank you! Thank you!!! I followed the recipe exactly as written and they are DELICIOUS! Great texture! An instant classic!
Hi Sally! I was so excited to make these this past weekend. Followed your recipe to a tee. However, they didn’t turn out as you described. They never flattened, stayed as balls and the centers were not chewy at all. Chilled for 2 hours, let them sit for 30 min and when that batch didn’t flatten I left the dough out even longer in hopes the closer to room temp consistency might help. Any ideas what may have happened? Thanks!
Hi Lisa, did you make any ingredient substitutions at all? Was your dough very soft and creamy after mixing the wet and dry ingredients together? If if was next time try flattening each dough ball slightly before going in the oven to help them spread.
Ok I’m hooked, will try these for my competitive cookie exchange (with sparkle embellishments)
Your website is my favorite baking site for ideas and inspiration. I never would have thought that maple would work so well in cookies but I made these cookies with a few variations and Oh My Goodness, they are GOOOOOD! Instead of pecans, I added 1 cup of white chocolate chips and I also added a pinch of sea salt on top. In addition, I also made a batch of your cream cheese frosting and then piped it between 2 cookies to make a cookie-sandwich-kind-of-whoopie-pie concoction. Even my husband is raving about them and he doesn’t normally like sweets/desserts so it’s a winner! Thank you for sharing your amazing recipes and your tips and tricks for better baking!
Have you ever added chocolate chips?
I like to eat maple fudge and regular fudge together–just wondering. 🙂
Hi Janet, I haven’t but you certainly could! I recommend sticking to one cup of add-ins so you can either use chocolate chips instead of pecans or use half a cup of each. Let me know if you try it!
Hello,
I put in 1/2 cup of pecans and 1 cup of chocolate discs–that was great! I may even add 1/4 cup more of the pecans.
I bought real maple extract from Amazon–It didn’t smell like maple to me, but I used it. I am going to go to the store and buy the McCormick’s–I will be making them for Thanksgiving.
Thanks!
Hey Sally! Do you think this Recipe works if i bake it in a 8” x 8” pan and make it sort of a blondie?
Cheers 🙂
Hi Kiki, an 8×8 will be a bit too small. I recommend a 9×9 inch baking pan for cookie bars. 350F, but I’m unsure of the bake time. You can use a toothpick to test the center for doneness. If it comes out clean, they’re done!
How do you think these would fare with coconut oil or shortening subbed for the butter? I have a DF husband and would love to make these for him!
Hi Amy, I haven’t tested these without butter. You can try vegan butter (Earth Balance is a great brand) or solid coconut oil.
I haven’t made the cookies yet. But I made the maple icing and drizzled it over your pumpkin bundt cake. It’s delicious and drizzled perfectly and looks great!
So delicious! I don’t use the maple extract and I think these are great without it.
The mouth feel of these cookkes is addictive! Do not use salted roasted pecans! I did and the salt hides the maple flavor. The recipe didn’t specify what kind of pecans to use and I thought the salt would tame the sugar… my bad. Still good though not amazing.
These cookies are so good! They got thumbs up from my little ones, which is hard to do without chocolate!! I did sub a Gluten-Free flour blend but followed the rest of the recipe, and they are delicious. Thanks!!
These are my new favorite cookies. I made them twice to confirm. 😉 For people worried that they may be too sweet: the second time – I didn’t have enough maple syrup for the icing so I did half maple syrup and half heavy cream (to make 1/3 c liquid) and was pleasantly surprised at the flavor. I also probably used 1.5-2 tsp of kosher salt in the icing as well. It had a salted caramel with maple syrup undertones flavor.
I followed recipe to a tee and mine came out flat? What did I do wrong?
Hi Linda, If you are having trouble with your cookies spreading I recommend checking out this post to help troubleshoot: https://route-span.live/tips-for-cookie-spreading/%3C/p%3E
Hi Sally! Is it possible to make these as cut-out cookies? Thank you!!
Hi MaryAnn, no I don’t recommend it. Here’s a maple cinnamon cut-out sugar cookies recipe instead.