Maple Brown Sugar Cookies (Print-Friendly Version)
Soft, chewy treats combining brown sugar, pure maple syrup and cinnamon, finished with a smooth maple glaze for ultimate comfort.
# What You Need:
→ For the Cookies
01 -
1 cup unsalted butter, softened
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1 cup brown sugar, packed
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1/4 cup pure maple syrup
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1 large egg
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1 teaspoon vanilla extract
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2 1/2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
→ For the Maple Glaze
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1 cup powdered sugar
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2 tablespoons pure maple syrup
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1-2 tablespoons milk (for consistency)
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Sprinkle of cinnamon for garnish (optional)
# How to Make It:
01 -
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
02 -
In a large mixing bowl, use an electric mixer to cream together the softened butter and brown sugar until light and fluffy, about 2-3 minutes. Add the maple syrup, egg, and vanilla extract. Mix until smooth and well combined.
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In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. Gradually add this dry mixture to the wet ingredients, mixing on low speed to avoid overmixing for tender cookies.
04 -
Using a cookie scoop or tablespoon, roll the dough into 1 1/2-inch balls and place them on the baking sheets, leaving about 2 inches between each. Gently flatten each ball with your palm to create a flat surface.
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Bake for 8-10 minutes, or until the edges are golden and the centers are set. Avoid overbaking for the best texture. Allow cookies to cool on the baking sheets for a few minutes before transferring to a wire rack.
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In a small bowl, whisk together the powdered sugar, maple syrup, and enough milk to reach a smooth, pourable consistency. Drizzle the glaze over the cooled cookies and sprinkle with cinnamon if desired.
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Allow the glaze to set for a few minutes before serving. Enjoy with a warm cup of coffee or tea.
# Additional Tips:
01 -
These soft and chewy cookies combine rich brown sugar with pure maple syrup and cinnamon for a cozy, comforting flavor profile.
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For the best texture, avoid overmixing the dough and be careful not to overbake the cookies.