Melt-in-your-mouth soft-baked cookies made with brown sugar and warm tones of pure maple syrup.
I was never a big fan of maple flavor growing up. In fact, I remember that when I was much younger my mom used to keep pure maple syrup in the house and I hated the taste of it on my pancakes. For the longest time I requested waffles (which my mom made from the same from-scratch batter) that I could then sprinkle with (read: bury under) powdered sugar. It wasn’t until I discovered the taste of a well-buttered pancake beneath a pond of processed store bought imitation syrup that I would even let “syrup” touch my breakfast foods at all.
But things have changed now.
While Zach and I may still have a bottle of the less expensive non-pure syrup in our pantry for the days when I’m feeling ambitious enough to actually make something for breakfast other than a granola bar, I’ve developed a taste for maple syrup–the real stuff.
Maple syrup has a wonderful and warm flavor to it, an almost “cozy” taste, and as we inch further and further into cold-weather territory (not to mention Christmas-Cookie-Season) I felt a pairing of maple and sugar and cookies was in order.
Made with a third-cup of pure maple syrup (though honestly I suspect you could substitute a knock off, less-pure version, though I haven’t tried it myself), and all brown sugar, these cookies are soft, chewy and simply perfect. They nearly melt in your mouth– the maple flavor a subtle warmth on your tongue (for a stronger, more distinct maple flavor, 1/2-1 tsp of maple extract would do the trick).
I also suspect these would taste wonderful with a splash of bourbon (or better, homemade Madagascar Vanilla Bourbon).
Enjoy!
Maple Brown Sugar Cookies
Ingredients
- 1 cup unsalted butter melted and cooled
- 1 1/2 cup brown sugar tightly packed
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/2 tsp maple extract (optional but it will give the cookies a much more distinct maple flavor)
- 1 large egg (room temperature lightly beaten.)
- 3 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- Granulated sugar for sprinkling if desired
Instructions
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Melt butter in large, microwave-safe bowl and allow to cool completely.
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Stir in brown sugar and maple syrup until completely combined.
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Stir in vanilla extract and maple extract (if using).
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Add egg and stir until well-combined.
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In separate, medium-sized bowl, combine flour, cornstarch, baking soda and salt.
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Gradually (about 1/4 of the mixture at a time), add the flour mix to the butter mixture and stir until completely combined.
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Chill in refrigerator for 2-3 hours or freezer for 1-2 hours (can be chilled in refrigerator for longer, even overnight)
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Once dough is about 30 minutes from being ready, preheat oven to 375F and line a baking sheet with parchment paper.
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Scoop dough into round 1 1/2" scoops, sprinkle lightly with granulated sugar and bake for 10-12 minutes.
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Allow cookies to cool completely on cookie sheet. Do not put dough for following batches on hot cookie sheets, they should be room temperature or colder.
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These cookies really do look melt-in-your-mouth! They look so chewy, and delicious!
Thanks, Marsha! 🙂
These look amazing! Love the rich flavors in these cookies 🙂 Pinning!
Thank you, Medha! 🙂
Mmm I love maple syrup! It’s such a warm and comforting flavor, especially during the colder season. These cookies look and sound absolutely perfect. I can imagine swooning over these with a tall cup of hot coffee! 😀
Thank you, Beeta! 🙂
Yes!! Real maple syrup is the best! When I first met my hubby he only liked Aunt Jemimah’s, AHHH! The New England girl in me quickly converted him, though! 🙂 These cookies sound so awesome!
Haha good job, Jess! I don’t know what took me so long to finally see the light! Thanks! 🙂
I definitely agree that there’s something cozy about maple syrup. These look great, and I bet they’d be good ice cream sandwich cookies!
Oh yum, that’s a great idea, Amanda! 🙂
I didn’t like pure maple syrup as a kid either, but now I can’t live without it! By the way, I am sooooo excited about holiday cookie season. I bet these Maple Brown Sugar Cookies would be perfect to dunk in some eggnog!!!
You know, I’m not actually a fan of eggnog, but that pairing of these cookies with a mug of some doesn’t sound bad at all! 🙂
These look so dangerously Moorish I am sure I would devour a whole batch in one sitting.
It’s hard not to! Thanks, Ruby! 🙂
These look so soft and so perfect! Perfect for Christmas!
Thanks Chels! They’d be great for a cookie exchange!
This looks like a great cookie. Can’t wait to try it!
Thanks Abbe! I bet you’ll love it! 🙂
Has anyone tried to make these with nuts (pecans) in them? I love Maple Walnut ice cream – maybe add walnuts to the dough and eat with the ice cream?? Or am I obsessing too much, LOL??
Sounds delicious! I bet these would be great with walnuts!
Are those pictures really from the ones you made? <3 They look so yummy! You're truly talented. I love your page! Will visit it all the time from now on 🙂 I want to learn how to do the best cookies ever.
Hi Barbara! Yes, I take all of the photos on my site. Thank you so much, you are so sweet! I hope you love the recipes! 🙂
Has anyone who rated them even attempted to make them? It drives me crazy when people say “they look great” “sound fabulous” and then rate them. Don’t rate things unless you make them. The dough is chilling in my fridge.
Hope you’ll come back and let us know how they turned out, Angela! 🙂
I totally agree!!!!!
Oh my goodness! You are a queen of baking! Thank you for sharing this recipe. I prepared the dough in the morning to chill for the afternoon so I could bake. I did not add the maple extract and I did sprinkle sugar before baking. They did not even make it to cool down. These are so delicious I recommend everyone to make them and make them again! Seriously! I never doubted your cookie recipe (I make your worst chocolate chip cookie too) Great, now I’m going to be conflicted in which cookies I should make! Thank you so much for sharing and letting me bake!
Yay! I’m so glad that you enjoyed these cookies so much, April! Thank you for commenting, and have a wonderful day! 🙂 🙂
These turned out so good! I popped them in the freezer for 30 minutes and was able to handle them easily, with no sticking. The only change I’d suggest is the baking time and temp. Every oven is different, so I know it’s hard get a temperature consensus, but I put my cookies in at 350 F for about 8 minutes and they were perfect, without being too crunchy. I always try to error on the side of underbaked, anyway. All in all, incredible autumn sugar cookies!!
I’m so glad you enjoyed these, Kelsea! 🙂