If you have a soft spot for sweet, warmly spiced treats, you are going to fall head over heels for this Maple Brown Sugar Cookies Recipe. These cookies are a beautiful harmony of rich brown sugar sweetness and the unmistakable, earthy warmth of pure maple syrup that dances on your tongue with every bite. They’re tender, delightfully chewy, and bursting with cozy cinnamon notes, making them perfect for any time you crave a comforting homemade dessert. Whether you’re baking for a crowd or just treating yourself, this recipe turns simple pantry staples into an irresistible delight that will fill your kitchen with the most inviting aroma.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering these straightforward yet wonderful ingredients is the first step toward baking magic. Each component plays its unique role: from the creamy butter that gives softness, to the brown sugar that lends moistness and depth, and the maple syrup that infuses that signature rich flavor.
- 1 cup unsalted butter, softened: Essential for a tender, melt-in-your-mouth texture without overpowering the sweetness.
- 1 cup packed dark brown sugar: Brings moistness and a deep, caramelized flavor that perfectly complements maple.
- 1/2 cup granulated sugar: Balances sweetness and helps provide a slight crisp edge.
- 1/4 cup pure maple syrup: The star ingredient; adds natural sweetness and that iconic maple aroma.
- 1 large egg: Binds the dough together and contributes to the cookie’s soft structure.
- 2 teaspoons vanilla extract: Enhances the overall warmth and rounds out the flavors beautifully.
- 2 1/2 cups all-purpose flour: The backbone of the cookie, providing the right density and chewiness.
- 1 teaspoon baking soda: Helps the cookies rise and achieve a light texture.
- 1/2 teaspoon salt: Balances the sweetness and intensifies other flavors.
- 1/2 teaspoon ground cinnamon: Adds a subtle spicy kick that complements the maple’s earthiness perfectly.
How to Make Maple Brown Sugar Cookies Recipe
Step 1: Cream Butter and Sugars
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to ensure easy cleanup and perfect baking. In a large bowl, cream together the softened butter, dark brown sugar, and granulated sugar until the mixture is light and fluffy. This step is crucial because it incorporates air, creating a tender texture for your cookies.
Step 2: Add Wet Ingredients
Next, stir in the maple syrup, egg, and vanilla extract into the creamed butter mixture. This blend brings together the rich sweetness and moisture, weaving the flavors throughout your dough. Make sure everything is well combined for even consistency.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. Whisking these dry ingredients ensures they are evenly distributed, which helps your cookies bake uniformly.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet mixture, mixing just until a soft dough forms. Avoid overmixing at this stage to keep the cookies tender and chewy rather than tough and dense.
Step 5: Shape and Bake
Scoop tablespoon-sized balls of dough and place them about 2 inches apart on the prepared baking sheet. Give them space because they will spread slightly during baking. Bake for 10 to 12 minutes, or until the edges are a light golden color and the centers look set but soft. This timing strikes a perfect balance between chewy and crisp.
Step 6: Cool the Cookies
Let the cookies rest on the baking sheet for 5 minutes once out of the oven to finish setting. Then, transfer them to a wire rack to cool completely; this prevents sogginess and preserves their texture.
How to Serve Maple Brown Sugar Cookies Recipe
Garnishes
Once your cookies have cooled, consider a light drizzle of maple glaze made from powdered sugar and a touch of maple syrup to intensify their flavor. Sprinkle a few chopped pecans on top for a delightful nutty crunch that pairs wonderfully with the soft cookie base.
Side Dishes
These cookies shine as a standalone treat but are fantastic alongside a steaming mug of spiced chai, rich coffee, or even a glass of cold milk. They also pair well with creamy vanilla ice cream for a delectable dessert experience.
Creative Ways to Present
For festive gatherings, stack these cookies in a pretty jar tied with a rustic ribbon, or arrange them on a dessert platter garnished with fresh cinnamon sticks and small bowls of nut butter or fruit preserves. This makes serving beautiful and invitations irresistible.
Make Ahead and Storage
Storing Leftovers
Keep leftover Maple Brown Sugar Cookies in an airtight container at room temperature for up to five days. Layering parchment paper between cookies helps prevent sticking and keeps them fresh and chewy.
Freezing
These cookies freeze wonderfully! Store them in a freezer-safe bag or container with parchment paper between layers for up to three months. Thaw at room temperature when you’re ready to indulge in their sweet goodness.
Reheating
To revive that fresh-baked warmth, pop a cookie or two in the microwave for 10 to 15 seconds or warm them briefly in a preheated oven at 300°F (150°C) for about 5 minutes. This reawakens the soft texture and maple aroma beautifully.
FAQs
Can I use light brown sugar instead of dark brown sugar?
Yes, you can substitute light brown sugar, but dark brown sugar has a richer molasses content that complements the maple flavor better. Using light brown sugar will make the cookies slightly less intense in flavor.
What does maple syrup add to these cookies?
Maple syrup infuses the cookies with natural sweetness and a distinctive, warm, aromatic note that elevates this recipe beyond typical brown sugar cookies. It also adds a bit of moisture, helping achieve a soft and chewy texture.
Can I make this recipe gluten-free?
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Ensure the blend contains xanthan gum for structure, or add it separately for best results.
How can I make these cookies vegan?
To make a vegan version, replace the butter with vegan margarine or coconut oil, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and use a plant-based maple syrup. The texture may vary slightly but will still be delicious!
Why is the dough softly sticky, and is that okay?
A softly sticky dough is completely normal for this recipe because of the moisture from maple syrup and butter. It helps keep the cookies soft and chewy. Just be sure to scoop with a spoon and avoid adding too much extra flour.
Final Thoughts
There is something truly special about baking cookies that blend the sweetness of brown sugar with the rich, cozy notes of maple syrup. This Maple Brown Sugar Cookies Recipe is one of those treasured finds that make your kitchen smell like warm comfort and your heart feel right at home. Give it a try soon—you’ll be amazed how a handful of simple ingredients creates such an unforgettable treat. Happy baking!
Print
Maple Brown Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Maple Brown Sugar Cookies are soft, chewy, and bursting with warm maple and cinnamon flavors. Combining the richness of brown sugar and pure maple syrup, these classic American cookies are perfect for cozy fall desserts or anytime you crave a sweet treat with a hint of spice.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1/4 cup pure maple syrup
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, dark brown sugar, and granulated sugar until light and fluffy, which usually takes about 2-3 minutes. This step incorporates air for a tender cookie texture.
- Add Wet Ingredients: Mix in the pure maple syrup, followed by the large egg and vanilla extract. Stir until all ingredients are well combined into a smooth mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening agent and spices throughout the dough.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until a soft, consistent dough forms. Be careful not to overmix to keep the cookies tender.
- Shape Cookies: Using a tablespoon or cookie scoop, scoop out dough balls and place them about 2 inches apart on the prepared baking sheet to provide room for spreading during baking.
- Bake Cookies: Bake for 10 to 12 minutes or until the edges are lightly golden and the centers are set but still soft, achieving the perfect chewy texture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up slightly before transferring them to a wire rack to cool completely, ensuring they don’t break apart.
Notes
- For extra maple flavor, drizzle cooled cookies with a maple glaze made from powdered sugar and maple syrup.
- You can add chopped pecans to the dough for a delightful nutty twist and extra texture.
- Ensure the butter is softened to room temperature for easier creaming and better cookie texture.
- Do not overbake; cookies will continue to firm up as they cool off the heat.
