Maple Brown Sugar Cookies – A Soft, Chewy Classic with a Cozy Twist
There’s something soul-soothing about the scent of warm cookies baking in the oven—especially when brown sugar and maple syrup are involved. Growing up in my grandmother’s cozy New England kitchen, these Maple Brown Sugar Cookies were a year-round staple. She’d make them in the dead of winter to warm us from the inside out, and again in the summer, when chilled milk and cookies on the porch was our simple pleasure.
This recipe honors her sweet traditions with a slightly modern touch—crispy edges, chewy centers, and that unmistakable rich flavor only maple and brown sugar can deliver.
Whether you’re looking for the perfect holiday cookie or a picnic-ready treat, this cookie adapts to the seasons like a pro. So, tie on that apron, preheat the oven, and let’s fill your kitchen with the irresistible scent of comfort.
Why You’ll Love These Maple Brown Sugar Cookies
• Soft and chewy with golden crispy edges
• Rich, warm flavor from brown sugar and maple syrup
• Quick to make with simple pantry staples
• Perfect for any season—cozy for winter, light enough for summer
• A crowd-pleaser at potlucks, parties, or just a Tuesday night treat
Ingredients Maple Brown Sugar Cookies
Let’s keep things simple yet decadent. Here’s what you’ll need:
Dry Ingredients
• 1 ¾ cups all-purpose flour
• ¾ tsp baking soda
• ¼ tsp salt
• ½ tsp cinnamon (optional, for warmth)
Wet Ingredients
• ½ cup unsalted butter, softened
• ¾ cup packed dark brown sugar
• ¼ cup pure maple syrup (Grade A dark preferred)
• 1 large egg
• 1 tsp vanilla extract
Optional Add-Ins
• ½ cup chopped pecans or walnuts
• Flaky sea salt for topping
Instructions Maple Brown Sugar Cookies
Step 1: Prep the Oven
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. This prevents sticking and encourages that perfectly chewy center.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
Step 3: Cream the Butter & Sugar
In a large bowl, beat the softened butter with the brown sugar until light and fluffy—about 2-3 minutes. This is key to a soft, well-textured cookie.
Step 4: Add the Maple Goodness
Add the maple syrup, egg, and vanilla to the butter-sugar mixture. Beat until smooth. The maple syrup not only flavors the cookie but gives it a beautiful chewy texture.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to the wet, mixing on low until just combined. Don’t overmix—this helps keep the cookies tender.
Pro Tip: For an extra layer of flavor and texture, fold in chopped nuts or even white chocolate chips here.
Step 6: Chill the Dough (Optional but Recommended)
If time allows, chill the dough for 30 minutes. This deepens flavor and helps the cookies hold their shape better while baking.
Step 7: Scoop and Bake
Using a tablespoon or cookie scoop, place dough balls about 2 inches apart on the prepared sheets. Bake for 10–12 minutes, or until edges are golden and centers are set but soft.
Step 8: Cool and Sprinkle
Let the cookies cool on the pan for 5 minutes before transferring to a wire rack. If using, sprinkle a touch of flaky sea salt on top while they’re still warm.
Avoid These Common Cookie Mistakes
Even the best recipes can go sideways without the right technique. To ensure your Maple Brown Sugar Cookies come out just right, check out this Bon Appétit guide to common sugar cookie mistakes. It’s packed with tips to help you avoid overmixing, underbaking, and other classic cookie conundrums.
Serving Suggestions
• Winter Cozy Combo: Serve warm with a mug of hot chai or spiced cider.
• Summer Refresh: Pair with iced coffee or a scoop of vanilla bean ice cream.
• Holiday Hack: Add festive flair by drizzling with maple glaze and crushed pecans.
Storing & Freezing Tips
These cookies store beautifully!
• Room Temp: Keep in an airtight container for up to 5 days.
• Freezing Dough: Scoop dough onto a tray, freeze until solid, then store in a zip-top bag. Bake straight from frozen—just add 1–2 extra minutes.
• Freezing Baked Cookies: Cool completely and freeze in a single layer. Warm in the oven at 300°F for a few minutes for that just-baked taste.
If you’re in the mood to explore more indulgent desserts, try these Cheesecake Crescent Rolls Casserole—they’re rich, creamy, and perfect for brunch or dessert.
Ingredient Notes
• Brown Sugar: Dark brown sugar adds a deeper molasses flavor, but light brown works too.
• Maple Syrup: Pure maple syrup is a must—no pancake syrup substitutes here. Grade A dark is best for baking.
• Butter: Unsalted gives you better control over salt levels. Always soften for creaming!
Nutrition (Per Cookie, approx.)
• Calories: 145
• Fat: 7g
• Carbohydrates: 19g
• Sugars: 10g
• Protein: 2g
Note: Based on 16 cookies per batch.
FAQs Maple Brown Sugar Cookies
Can I use maple extract instead of syrup?
You could, but it won’t provide the same depth or texture. Stick with real syrup for best results.
Can I make these vegan?
Yes! Use a plant-based butter and flax egg (1 tbsp ground flax + 2.5 tbsp water, rested 5 mins). The texture will be slightly different but still delicious.
Why chill the dough?
Chilling allows the flour to hydrate and the flavors to develop—plus, it helps control spreading.
Reader Favorite Variations
• Maple Glazed: Mix ½ cup powdered sugar with 1 tbsp maple syrup and a splash of milk for a sweet drizzle.
• Espresso Touch: Add 1 tsp instant espresso powder for a mocha-maple vibe.
• Bourbon Kick: Stir in 1 tbsp bourbon for a grown-up twist.
Final Thoughts
These Maple Brown Sugar Cookies are more than just a treat—they’re a little bite of nostalgia, comfort, and joy. Whether you’re baking on a snowy day or prepping for a summer BBQ, they never go out of season.
I hope you enjoy baking—and sharing—these cookies as much as I do. Try the recipe, make it your own, and don’t forget to drop a comment below. What’s your favorite cookie twist?
And for cookie fans, these Chocolate Chip Cookie Bars are chewy, buttery perfection in bar form.