Maple Brown Sugar Cookies
Made with brown butter and sweet maple syrup these maple brown sugar cookies have a chewy texture with deliciously crisp edges. Topped with an easy maple glaze they’re a sugar cookie that’s always a hit.
These maple brown sugar cookies have the perfect balance between taste and texture. Thanks to the combination of both maple syrup and brown sugar the cookies end up with a chewy but soft center that almost melts in with the icing.
Made with just baking staples these cookies don’t require time to firm up in the fridge which means they come together quicker than you think. Perfect for fall gatherings, with slightly crisp edges but a melt-in-your-mouth center their flavor is sweet and indulgent.
Ingredients For the cookies:
- 1/2 cup (113 g) butter (1 stick) – to make brown butter
- 1 cup (200 g) packed brown sugar
- 1/4 cup (60 ml) maple syrup
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Ingredients For the glaze:
- 1/4 cup (57 g) butter
- 1/4 cup (60 ml) maple syrup
- 1/2 cup (60 g) powdered sugar
Preparation time:
Dough Preparation: 15 minutes
Baking: 10-12 minutes
Cooling on the Baking Sheet: 5 minutes
Cooling on the Wire Rack: 10 minutes
Glazing: 5 minutes
Total Time: Approximately 45 minutes.
Serves: 15 cookies
Directions
1. Prepare the Brown Butter:
In a medium saucepan, melt the butter over medium heat, stirring constantly. The butter will start to bubble and change color. Continue cooking until it turns golden brown and develops a nutty aroma. Remove from heat and let it cool slightly. (Time: 5-7 minutes)
2. Prepare the Dough:
In a large bowl, add the brown butter with the brown sugar, maple syrup, egg and vanilla. Mix until the mixture is smooth and completely combined.
In the same bowl, add the flour, baking soda, baking powder, cinnamon and salt. Mix until the dry ingredients are incorporated and you get a homogeneous dough.
3. Shape and Bake the Cookies:
Preheat the oven to 350°F (175°C). Form dough balls and place them on a parchment-lined baking sheet, leaving space between each cookie.
Bake at 350°F (175°C) for 10 to 12 minutes, or until the edges are golden and the center is set.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
4. Prepare the Glaze:
In a bowl, add the powdered sugar, butter at room temperature, and maple syrup, beating until smooth.
5. Glaze the Cookies:
Once the cookies are completely cool, spread the frosting on top. You can use a spoon to decorate.
Variations and Substitutions
Brown sugar: All variations will result in tasty cookies; however, dark brown sugar will bring extra depth to the cookies and a much richer flavor.
More maple: If you absolutely love maple flavor, try adding a small bit of maple extract into the cookie batter to maximize the taste.
Citrus: Adding a bit of lemon or orange zest to the cookies themselves or sprinkled on after the glaze gives a bright and uplifting twist that is perfect for warm months.
Crunch: Mixing in some chopped pecans or walnuts is a wonderful way to change the texture and give a bit of crunch.
Indulgent add-ins: Take the brown sugar cookies to another level by swirling some white chocolate chips or even toffee pieces through the batter that will melt in the centers once cooked.
How To Make The Best Brown Sugar Maple Cookies
Take extra care when making the brown butter. You want it to be turning golden and have a bit of a nutty aroma when you remove it from the heat. Leaving it on too long will cause it to burn and lose its rich taste.
Let the brown butter cool slightly before mixing in the sugar and egg so that everything doesn’t immediately melt together.
Mix the ingredients only until just combined. Overmixed dough makes for dense cookies.
Adjust the texture of the cookies by baking them for 1-2 minutes longer if you like them extra crisp. If not, remove them from the oven when the edges are golden.
The glaze can be varied depending on preference. Add extra powdered sugar for a thick glaze or a bit of milk to thin it.
Prep the brown sugar cookies in advance by following the directions and portioning the cookie dough into balls. Place the balls on a tray and freeze them before popping them into a plastic bag to store. Bake them from frozen by adding a couple of minutes to the cooking time.
Store maple brown sugar cookies in an airtight container at room temperature for 4-5 days. Either lay them flat in one layer or if you’re stacking them, make sure the glaze has fully set.
You can freeze the cookies as well for up to 3 months. Let them come back to room temperature when you need them.
Maple Brown Sugar Cookies
Ingredients
For the cookies:
- 1/2 cup butter (113 g) (1 stick) – to make brown butter
- 1 cup brown sugar (200 g) packed
- 1/4 cup maple syrup (60 ml)
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour (250 g)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
For the glaze:
- 1/4 cup butter (57 g)
- 1/4 cup maple syrup (60 ml)
- 1/2 cup sugar (60 g) powdered
Instructions
- Prepare the Brown Butter: In a medium saucepan, melt the butter over medium heat, stirring constantly. The butter will start to bubble and change color. Continue cooking until it turns golden brown and develops a nutty aroma. Remove from heat and let it cool slightly. (Time: 5-7 minutes)
- Prepare the Dough: In a large bowl, add the brown butter with the brown sugar, maple syrup, egg and vanilla. Mix until the mixture is smooth and completely combined. In the same bowl, add the flour, baking soda, baking powder, cinnamon and salt. Mix until the dry ingredients are incorporated and you get a homogeneous dough.
- Shape and Bake the Cookies: Preheat the oven to 350°F (175°C). Form dough balls and place them on a parchment-lined baking sheet, leaving space between each cookie. Bake at 350°F (175°C) for 10 to 12 minutes, or until the edges are golden and the center is set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare the Glaze: In a bowl, add the powdered sugar, butter at room temperature, and maple syrup, beating until smooth.
- Glaze the Cookies: Once the cookies are completely cool, spread the frosting on top. You can use a spoon to decorate.
Notes
- Brown Butter: Make sure not to burn the butter when browning it. Once it starts to turn golden and has a nutty aroma, remove it from the heat immediately. Letting it cool slightly before using it will prevent the sugar or egg from melting when mixed.
- Brown butter adds a deeper, nutty flavor to the cookies, which pairs beautifully with the maple syrup and brown sugar.
- Mixing Ingredients: Mix the wet and dry ingredients just until combined. Overmixing can result in denser, less tender cookies.
- Cookie Texture: For crispier cookies, bake for an additional minute or two.
- Flavor Variations: Adding a bit of orange or lemon zest to the dough can give it a citrusy touch that pairs well with the maple syrup.
You can also mix in chopped nuts, such as pecans or walnuts, for added crunch and a richer, nutty flavor. - Glaze: If you prefer a thicker glaze, add more powdered sugar. If the glaze is too thick, you can thin it out with a small amount of milk or water.
- Storage: Store the cookies in an airtight container at room temperature for up to 4-5 days. If they are glazed, make sure the glaze is fully set before stacking the cookies.
- These cookies also freeze well, either before or after baking. If freezing before baking, shape the dough into balls and freeze on a tray before transferring to a freezer bag.
