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 (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
- ¾ 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
- ½ teaspoon salt
- Granulated sugar for rolling or sprinkling
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, ¾ 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, ½ 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 two hours (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 round 1 ½" 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
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.
Original photos
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Maple Brown Sugar Cookies were originally posted 11/18/15 — Updated 12/23/16
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! 🙂