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Chewy Maple Brown Sugar Cookies with Salted Maple Glaze

Three soft maple brown sugar cookies stacked on a white plate, drizzled with white icing.
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Bake soft and chewy maple brown sugar cookies that capture the warm comfort of home baking. This recipe uses pure maple syrup and brown sugar for rich flavor, finished with a simple salted maple glaze.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1/2 cup pure maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1 teaspoon milk (or more, as needed)
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream the softened butter and brown sugar together until light and fluffy. You want this mixture smooth.
  3. Beat in the 1/2 cup of maple syrup, egg, and vanilla extract until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Scoop rounded tablespoons of dough and roll them into balls. Place them 2 inches apart on the prepared baking sheets.
  7. Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly soft. These cookies will firm up as they cool, giving you that chewy texture.
  8. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  9. While the cookies cool, prepare the glaze: Whisk together the powdered sugar, 2 tablespoons of maple syrup, milk, and a pinch of salt until smooth. Add more milk, half a teaspoon at a time, if the glaze is too thick.
  10. Once the cookies are completely cool, drizzle the salted maple glaze over the tops. Let the glaze set before serving.

Notes

  • For the best flavor, use real, pure maple syrup, not pancake syrup.
  • To achieve a soft and chewy cookie, slightly underbake them. The residual heat will finish the cooking process.
  • If you want to try brown butter maple cookies, brown your butter first, chill it until solid, and then proceed with creaming it with the brown sugar.
  • These are excellent fall cookie recipes for holiday cookie essentials.

Nutrition

Find it online: https://mdlatdmm.com/maple-brown-sugar-cookies-chewy-soft-recipe/