Soft and slightly crinkly, these melt-in-your-mouth maple brown sugar cookies are made with all brown sugar and infused with cozy maple syrup. Recipe includes a how-to video!
Warm & Cozy Maple Cookies
These maple brown sugar cookies are one of my all-time favorite cookies. In fact, I love this recipe so much that it actually inspired me to create my super popular worst chocolate chip cookies after I realized how utterly amazing maple syrup tastes in cookie dough!
So warm, so cozy, and deliriously soft and chewy, these cookies are perfect fall or winter cookies and absolutely belong next to a glass of milk for Santa on Christmas Eve!
Why You’ll Love This Recipe
- Easy! No mixer needed, since we are starting with melted butter. Unfortunately this means we will have to chill the dough, but I promise these cookies are worth the wait!
- Soft, tender texture thanks to a few carefully selected ingredients (two types of brown sugar, cornstarch, melted butter) and my favorite cookie baking technique. They nearly melt in your mouth!
- Prominent, but not overpowering maple flavor. It adds a cozy and familiar taste that makes these cookies perfect for cooler weather, just like my brown butter blondies.
- The dough can be made in advance or even frozen, making this recipe perfect for holiday cookie baking! If you need more inspiration for Christmas cookies, check out my 12 days of cookies email series.
Ingredients
- Maple syrup. I’ve made these cookies many times using both pure maple syrup and plain old Aunt Jemima, and I like them both ways. Pancake syrup has a more prominent, more fragrant flavor, and it is far less expensive. But the cookies still taste wonderful with pure maple syrup (and we’ll be enhancing the flavor with some maple extract anyway!).
- Brown sugar. I recommend a blend of dark and light brown sugar. If you only have one on hand, use only light brown (all dark brown would be too sweet). Note that the only granulated sugar we are using today will be for rolling the cookies before they bake.
- Melted butter. Starting with melted butter means our cookies will have a more buttery flavor AND we won’t need to use a mixer (just like my chocolate snickerdoodles!). Make sure to let your butter cool down after melting; adding the sugars when the butter is too warm can create a greasy, unusable cookie dough.
- Cornstarch. I love using cornstarch to make chewy cookies! It thickens the dough without making it cakey (like flour would). I use this in so many of my cookie recipes, from my apple pie cookies to my pecan sandies.
- Maple extract. We’ll amp up the maple flavor even more with some maple extract.
SAM’S TIP: Make sure your egg comes to room temperature before you add it. Adding a cold egg to the otherwise room temperature dough could shock it. If you forget, pop your egg in warm water for 15 minutes or so to warm it up before drying it off and cracking it in the dough.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Maple Brown Sugar Cookies
Make the dough
Melt the butter, then let it cool to the touch before stirring in your sugars and maple syrup. Do not rush this step, or you could melt your sugars and create a super greasy, unusable cookie dough!
Stir in your egg and extracts, then set aside while you combine your dry ingredients.
Gently fold the dry ingredients into the wet ingredients in 3-4 parts. This helps keep the dough manageable and allows the dry ingredients to fully absorb.
Cover and chill
Cover the bowl with plastic wrap and place the dough in the fridge for at least an hour or up to five days. If you pull your dough out of the fridge and it still seems too soft, you can bake a test cookie to see how much it spreads. If it spread too much, pop your dough back in the fridge a little longer.
Roll and bake
Scoop and roll the dough into 2-tablespoon balls. Roll through granulated sugar before baking on parchment lined sheets until the edges are light golden brown. The centers will still look underdone, and that’s totally fine! We’ll let the cookies finish baking on the hot sheets outside the oven for soft and chewy results.
SAM’S TIP: If you don’t feel like rolling your cookies, you can drop them directly onto the baking sheet and sprinkle the tops with sugar instead.
Frequently Asked Questions
Yes! You can add up to 1 cup of chopped nuts (toasted pecans would be tasty!) to the dough right before chilling. Note that when you add nuts to a cookie dough, the cookies often don’t spread as much. If your first tray stays a bit more ball-shaped than you’d like, just lightly flatten the rest of the cookies before baking.
You will want to freeze it after chilling, and I recommend rolling the cookies into balls before you do so. I provide detailed instructions on how to do this with this recipe and pretty much every other cookie recipe in my post on how to freeze cookie dough.
Sure! You can either swap the granulated sugar coating for cinnamon sugar, or you can add your spices to the dough. If you choose the second option, I would start with ½ teaspoon and go from there.
If you try these cookies, please leave me a review below to let me know how you like them. I really appreciate it!
Enjoy!
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Maple Brown Sugar Cookies
Ingredients
- 1 cup (226 g) unsalted butter melted and cooled
- 1 ½ cup (300 g) brown sugar tightly packed
- ⅓ cup maple syrup (pure or faux — I honestly prefer Aunt Jemima!)
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1 large egg (room temperature & lightly beaten.)
- 3 cups (375 g) all-purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- Granulated sugar for rolling or sprinkling
Recommended Equipment
Instructions
- Melt butter in large, microwave-safe bowl and allow to cool completely.1 cup (226 g) unsalted butter
- Stir in brown sugar and maple syrup until completely combined.1 ½ cup (300 g) brown sugar, ⅓ cup maple syrup
- Stir in vanilla extract and maple extract.1 teaspoon vanilla extract, 1 teaspoon maple extract
- Add egg and stir until well-combined.1 large egg
- In separate, medium-sized bowl, combine flour, cornstarch, baking powder, baking soda and salt.3 cups (375 g) all-purpose flour, 2 teaspoon cornstarch, 1 teaspoon baking powder, ½ teaspoon baking soda, ¾ teaspoon salt
- Gradually (about ¼ of the mixture at a time), add the flour mix to the butter mixture and stir until completely combined.
- Chill in refrigerator for at least one hour (may chill longer, up to 5 days).
- Once dough is about 30 minutes from being ready, preheat oven to 375F and line a baking sheet with parchment paper.
- Once dough has chilled, scoop into 2-Tablespoon (45g) sized scoops. Roll in or sprinkle lightly with granulated sugar and bake for 10-12 minutes.Granulated sugar for rolling or sprinkling
- 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
Storing
Store in an airtight container at room temperature for up to 5 days.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Originally posted 11/18/15 — Updated 12/23/16 and again December 2024
Betty
Great recipe! However, I used a slightly different method. I made them like a molasses cookie. So I softened the butter in the microwave for a bit and then creamed together the butter and brown sugar until fluffy. Then added in the maple syrup, scraped down the sides of the bowl, and added the eggs. Then the dry ingredients. I think the dough is a lot easier to work with this way!
Kelsea
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!!
Sam
I’m so glad you enjoyed these, Kelsea! 🙂
April
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!
Sam
Yay! I’m so glad that you enjoyed these cookies so much, April! Thank you for commenting, and have a wonderful day! 🙂 🙂
Angela
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.
Sam
Hope you’ll come back and let us know how they turned out, Angela! 🙂
Susan
I totally agree!!!!!
Barbara
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.
Sam
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! 🙂
gabrielle
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??
Sam
Sounds delicious! I bet these would be great with walnuts!
Abbe @ This is How I Cook
This looks like a great cookie. Can’t wait to try it!
Sam
Thanks Abbe! I bet you’ll love it! 🙂
Chels
These look so soft and so perfect! Perfect for Christmas!
Sam
Thanks Chels! They’d be great for a cookie exchange!
Ruby @ Ruby & Cake
These look so dangerously Moorish I am sure I would devour a whole batch in one sitting.
Sam
It’s hard not to! Thanks, Ruby! 🙂
Meagan @ The F&B Department
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!!!
Sam
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! 🙂
Amanda
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!
Sam
Oh yum, that’s a great idea, Amanda! 🙂
Jess @ Flying on Jess Fuel
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!
Sam
Haha good job, Jess! I don’t know what took me so long to finally see the light! Thanks! 🙂
Beeta @ Mon Petit Four
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! 😀
Sam
Thank you, Beeta! 🙂
Medha @ Whisk & Shout
These look amazing! Love the rich flavors in these cookies 🙂 Pinning!
Sam
Thank you, Medha! 🙂
Marsha | Marsha's Baking Addiction
These cookies really do look melt-in-your-mouth! They look so chewy, and delicious!
Sam
Thanks, Marsha! 🙂