These Maple Brown Sugar Cookies are chewy and sweet with lots of maple flavor in both the dough and the glaze. So easy to make too!
My top tip is to be sure to pack your brown sugar into the measuring cup to ensure you get the correct amount!
Aimee’s Recipe Notes
Taste: Because these use maple extract, the maple flavor really comes through in every bite.
Texture: Maple brown sugar cookies have a soft and chewy texture, similar to my Lemon Drop Cookies.
Ease of Making: This is based off my easy drop sugar cookie recipe. That means there’s no rolling, no cookie cutters, and you don’t even have to chill the dough before baking.
Brown sugar has that subtle note of caramel and molasses, while maple is—well, how do you describe maple other than maple?
Together, they are a dynamic duo and there’s something about the pairing that just makes me think of comfort.
Ingredients You’ll Need
The full ingredient list is in the recipe card at the bottom of the post, but here are some highlights.
- Unsalted butter – I’ll be adding my own salt to the recipe, so using salted butter in addition would make the cookie dough too salty.
- Light brown sugar – Light brown sugar has a lighter flavor than dark brown sugar, ensuring the right balance for these maple brown sugar cookies.
- Egg yolks – Using yolks instead of whole eggs makes the dough richer and produces chewier cookies. Save the whites to make my meringue cookies.
- Maple extract – Don’t substitute maple syrup! Extract has a more concentrated flavor. To get an equivalent flavor with maple syrup, you’d need to add so much that it would ruin the texture of the cookies.
- Milk – Any kind you have on hand will work.
How to Make Maple Brown Sugar Cookies
Make the Cookie Dough:
- The dough will be dry at first, but keep mixing and it will come together into a ball.
Form and Bake the Cookies:
- Use a 2 tablespoon cookie scoop to drop the dough onto the baking sheet. Be sure to tap the tops of the cookies when they come out of the oven.
Glaze the Cookies:
- Whisk together the powdered sugar, maple extract, and milk.
- Drizzle the glaze over the cooled cookies and allow to set before serving or storing.
Tips and Tricks
- Soften the butter before you get started. This allows it to mix into the other ingredients smoothly without getting stuck on the beaters.
- If you’d like, you can add toffee bits to your maple brown sugar cookies—either fold them into the dough or sprinkle them onto the icing.
- Chopped pecans or walnuts would be another delicious addition that could be added to the dough or the icing.
- Don’t over-bake the cookies. If they start browning too much, they’ll be crispy instead of chewy.
- Store maple brown sugar cookies in an airtight container at room temperature for up to one week.
- Freeze baked cookies in an airtight container for up to 3 months, or follow my tutorial on How to Freeze Cookie Dough to freeze them before baking.
More Maple & Pumpkin Recipes
- If you love maple, you’ll also want to check out this easy melt-in-your-mouth Maple Walnut Fudge.
- My Maple Bacon Blondies are over-the-top delicious too, with sweet, savory, and salty flavor.
- Maple Brown Sugar Pecans are another good example of how well maple and brown sugar flavors work together!
- Make a batch of my Chewy Pumpkin Chocolate Chip Cookies for a special fall treat.
- Just add some bacon for a sweet and salt cookie in this Maple Bacon Cookies recipe.
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Maple Brown Sugar Cookies Recipe
These Maple Brown Sugar Cookies are chewy and sweet with lots of maple flavor in both the dough and the glaze. So easy to make too!
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened to room temperature
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large egg yolks
- 2 teaspoons maple extract
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon kosher salt
For the Glaze
- 1 cup powdered sugar
- 1 teaspoon maple extract
- 2 Tablespoons milk
Instructions
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
- In a large mixing bowl, beat butter with both sugars for 2-3 minutes until fully combined. Add in egg yolks and maple extract, beating until fluffy.
- Add flour, baking powder, and kosher salt. The mixture will be crumbly, but continue beating until a cookie dough ball forms.
- Using a 2 Tablespoon cookie scoop, drop cookie dough balls onto the prepared cookie sheet. Bake for 12-14 minutes, until edges are lightly browned. Remove from the oven and immediately tap the tops of the cookies lightly with the back of a spatula. Allow cookies to cool on pans for several minutes, then remove and cool completely on a wire rack.
- For the glaze, whisk together the powdered sugar with maple extract and milk. Drizzle over cooled cookies and allow to set, for about half an hour.
Notes
- These cookies use a little extra kosher salt than my traditional drop sugar cookie. The salt balances the maple flavor beautifully.
- Toffee bits would be a delicious addition to these chewy cookies. Either fold in 1 cup to the batter before baking, or sprinkle them on the maple icing before it sets.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- Freeze baked cookies in an airtight freezer safe container for up to 3 months.
Nutrition
Serving: 1cookie, Calories: 153kcal, Carbohydrates: 23g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 29mg, Sodium: 84mg, Potassium: 26mg, Fiber: 0.3g, Sugar: 14g, Vitamin A: 208IU, Calcium: 24mg, Iron: 1mg
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