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
Zoey says
October 7, 2019 at 4:39 pmNow that it finally feels like fall I wanted to make warm, fall cookies. These were great and stayed soft for a very long time! I laid them out at work and even a day later they were good and chewy. They didn’t have a strong maple flavor but I wasn’t necessarily wanting a huge punch of maple. But it was definitely filled with warm flavors, just what you want for fall 🙂
Sugar Spun Run says
October 8, 2019 at 9:55 amThank you so much, Zoey! I am glad that you enjoyed the maple brown sugar cookies. 🙂
Megan says
October 2, 2019 at 12:46 pmI have commented about these before, but since it’s finally fall (according to the calendar despite it going up to 90 today), the weather should start to cooperate after today. Going to a mountain cabin this weekend and am excited to make the place take on this smell along with other fall food scents. Question about these cookies. Would adding cinnamon and nutmeg change flavor too much or only enhance? Also any suggestion on how much of each to add? (1 teaspoon of each, 1/2 tsp?)
Sugar Spun Run says
October 2, 2019 at 4:28 pmHello, Megan! It’s a personal preference. If you wish to add them, I’d start with less and increase as desired. I would definitely start with less nutmeg, 1/8-1/4 tsp as its very strong. I hope that you enjoy the brown sugar cookies. 🙂
Jaime says
March 26, 2019 at 9:27 amQuestion – would this recipe work for cutout cookies? Looking for a more exciting recipe than plain sugar cookie dough.
Sam says
March 26, 2019 at 1:39 pmUnfortunatley, it will not work with this recipe. 🙁
Mary says
March 19, 2019 at 4:56 pmWondering if it would work to brown the butter. Would the brown butter flavor overshadow the maple?
Sam says
March 19, 2019 at 7:47 pmHi Mary! That sounds delicious! I haven’t tried it, but it should work. Let me know how it tastes if you test it out! 🙂
Becky says
February 3, 2019 at 4:21 pmThese are SO yum! I brought them to church, and there wasn’t a single cookie left! I’m making them again tonight. Thanks for the lovely recipe. 🙂
Sam says
February 3, 2019 at 6:01 pmI am so glad everyone enjoys them, Becky! 🙂
Mary Sheets says
January 30, 2019 at 12:45 pmIn anxious to try these Maple Sugar cookies. Every spring we have a Maple Syrup Fest every spring so I think these will be a winner
Sam says
January 30, 2019 at 8:26 pmThat sounds like a great time! I hope you love them. 🙂
Margot says
January 24, 2019 at 6:26 amHi Sam – I found you when searching for a maple cookie recipe, and these were wonderful! I used real maple syrup (dark for baking) and based on a previous tip the mix of 1/2 t. vanilla and 1 t. maple extract. The smell of my kitchen the next day was still wonderful, and my boyfriend adored them! I made half of them rolled in sugar, and made a simple maple glaze for the other half… sweet little pancake pillows 🙂
Thanks so much, glad I found you!
Sam says
January 24, 2019 at 7:34 pmI’m so happy to hear that you and your boyfriend enjoyed the cookies, Margot! Thank you so much for commenting and letting me know how they turned out for you, I appreciate it! And that addition of maple glaze sounds delicious! <3
Val E says
December 19, 2018 at 11:13 amIf you decide to add maple extract, would it be the same measurement as the vanilla extract? 1 tsp of vanilla and 1 tsp of maple?
Sam says
December 19, 2018 at 5:26 pmHi, Val. If you add maple extract, I would reduce the vanilla extract to 1/2 teaspoon and use 1 teaspoon of maple extract. Enjoy! 🙂
April says
November 18, 2018 at 9:15 pmJust 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!
Jen says
November 16, 2018 at 9:38 pmThese 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.
Sunny says
November 3, 2018 at 3:04 pmOh 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
November 3, 2018 at 4:40 pmI am so glad you enjoyed them! Thanks for letting me know. 😊