Soft and slightly crinkly, these melt-in-your-mouth maple brown sugar cookies are made with all brown sugar and infused with warm tones of maple syrup.
This is a favorite cold-weather cookie of mine that I posted last year, and the photos have been updated & recipe has been updated to include metric measurements.
2016 has been a hectic, stressful, exhausting, but mostly, joyful, blur.
I’ve baked more (maple brown sugar) cookies than any other year of my life, learned more about Pinterest than anyone should ever need to know, slept less (mostly because of all the time spent on Pinterest — not even kidding), decoded my Rubik’s cube of a camera just a little bit more, and improved my photography as a result (see today’s pictures and the original pictures at the bottom of the post for comparison).
I’ve even begun to dabble in video on my Facebook page, but that’s an entirely new beast that I plan on going after with torch and pitchfork in 2017.
Sure, I’ve got a long way to go and I’m looking forward to growing this space even more in 2017, but right now I’m just so grateful for everything this year has been for me.
But now, let’s talk cookies.
I shared these maple brown sugar cookies over a year ago, but they were in dire need of a new photo shoot.
They’re one of my favorites, and actually served as the inspiration for my Worst Chocolate Chip Cookie recipe after I realized how utterly amazing maple syrup tasted in cookie dough.
Maple syrup has a wonderful and warm flavor to it, an almost “cozy” taste, and it goes perfectly with a warm plate of cookies in the cold weather — they’re great fall or winter cookies and belong next to a glass of milk for Santa on Christmas Eve (only one day left!).
I’ve made these cookies many times using both pure (pricey!) maple syrup and plain old Aunt Jemima, and I’ve finally admitted to myself that I firmly prefer the inauthentic maple syrup.
Is that embarrassing? I feel like I should prefer the fancy tree-tapped stuff, but I don’t.
These will still certainly taste wonderful with pure maple syrup, but faux-syrup seems to be more prominent, more fragrant, and is far less expensive!
Combined with all brown sugar, these cookies are soft, chewy and simply perfect and rich in fall flavors. The dough is amazing — don’t taste it if you can help it, because it’s addictive.
These maple brown sugar cookies nearly melt in your mouth– the maple flavor a subtle warmth on your tongue.
If all goes as planned, this will be my last post of 2016. I have a lot of trouble going any length of time without posting, but I’m going to try to take off from doing so next week — I’ll still be doing plenty of behind-the-scenes work, though.
Before I figuratively sign off for the year, though, I wanted to give a special THANK YOU to all of you, for visiting my website, trying my recipes, leaving kind comments and writing encouraging e-mails. It’s because of you that I have been able to build Sugar Spun Run up to be what it has become in 2016.
Merry Christmas and Happy New Year — let’s make 2017 a great one!!
Maple Brown Sugar Cookies
Ingredients
- 1 cup unsalted butter melted and cooled (226g)
- 1 1/2 cup brown sugar tightly packed (300g)
- 1/3 cup maple syrup (pure or faux -- I honestly prefer Aunt Jemima!)
- 1 teaspoon vanilla extract
- 1 large egg (room temperature & lightly beaten.)
- 3 cups all-purpose flour (375g)
- 2 teaspoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Granulated sugar for rolling or sprinkling
Instructions
- Melt butter in large, microwave-safe bowl and allow to cool completely.
- Stir in brown sugar and maple syrup until completely combined.
- Stir in vanilla extract and maple extract (if using).
- Add egg and stir until well-combined.
- In separate, medium-sized bowl, combine flour, cornstarch, baking powder, baking soda and salt.
- Gradually (about 1/4 of the mixture at a time), add the flour mix to the butter mixture and stir until completely combined.
- Chill in refrigerator for 30 minutes to 1 hour.
- Once dough is about 30 minutes from being ready, preheat oven to 375F and line a baking sheet with parchment paper.
- Scoop dough into round 1 1/2" scoops. Roll in or sprinkle lightly with granulated sugar and bake for 10-12 minutes.
- Allow cookies to cool completely on cookie sheet. Do not put dough for following batches on hot cookie sheets, cookie sheets should always be room temperature or colder.
Notes
Nutrition
Original photos
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Maple Brown Sugar Cookies were originally posted 11/18/15 — Updated 12/23/16
Sunny says
Oh my god, these turned out SO GOOD. Super soft and chewy, and I was really pleased with the way the maple came through without being overpowering. Another winner of a recipe! <3
Sam says
I am so glad you enjoyed them! Thanks for letting me know. 😊
Jen says
These also turn out great using flaxseed (1 tbsp ground flaxseed mixed with 2.5 tbsp of water, let stand in the fridge while you prep your other ingredients) instead of the egg for an egg-free version. I also just leave the butter (or butter substitute if going full vegan) out to soften to room temperature instead of melting, but of course you have to plan ahead a bit, but then no cool down time is required.
April says
Just made these and didn’t have the extract. With just the syrup I have to say that no one could tell these had maple syrup in them. They made good sugar cookies though. Next time I will definitely add the extract and hope for a more perceptible maple flavor. Thanks for the recipe!