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    You are here: Home / Desserts / Cookies / Maple Brown Sugar Cookies

    Maple Brown Sugar Cookies

    December 23, 2016 Updated December 20, 2017 BySam 99 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe

    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.

    Maple Brown Sugar Cookies -- soft and chewy and with a delicious hint of maple flavor! || Sugar Spun Run

    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.

    Maple Brown Sugar Cookies -- soft and chewy and with a delicious hint of maple flavor! || Sugar Spun Run

    Maple Brown Sugar Cookies -- soft and chewy and with a delicious hint of maple flavor! || Sugar Spun Run

    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!).

    Maple Brown Sugar Cookies -- soft and chewy and with a delicious hint of maple flavor! || Sugar Spun Run

    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.

    Maple Brown Sugar Cookies -- soft and chewy and with a delicious hint of maple flavor! || Sugar Spun Run

    Maple Brown Sugar Cookies -- soft and chewy and with a delicious hint of maple flavor! || Sugar Spun Run

    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 on cooling rack

    Maple Brown Sugar Cookies

    Soft, flavorful maple brown sugar cookies.
    4.72 from 39 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Chilling Time: 2 hours
    Total Time: 2 hours 20 minutes
    Servings: 30 cookies
    Calories: 155kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup unsalted butter melted and cooled (226g)
    • 1 ½ cup brown sugar tightly packed (300g)
    • ⅓ cup maple syrup (pure or faux -- I honestly prefer Aunt Jemima!)
    • 1 teaspoon vanilla extract
    • ¾ teaspoon maple extract optional, but this will give your cookies a distinct maple flavor.
    • 1 large egg (room temperature & lightly beaten.)
    • 3 cups all-purpose flour (375g)
    • 2 teaspoon cornstarch
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • Granulated sugar for rolling or sprinkling
    Prevent your screen from going dark

    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 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.
    • 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

    I rolled these cookies in coarse sugar and sprinkled with golden sugar sprinkles and stars for decoration while they were cooling.

    Nutrition

    Serving: 1cookie | Calories: 155kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 64mg | Potassium: 54mg | Fiber: 1g | Sugar: 13g | Vitamin A: 199IU | Calcium: 24mg | Iron: 1mg

    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.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Original photos

    cookies - maple - brown sugar-4

    Maple Brown Sugar Cookies || SugarSpunRun.com

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    Maple Brown Sugar Cookies were originally posted 11/18/15 — Updated 12/23/16

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    Reader Interactions

    Comments

    1. Georgiou

      April 08, 2020 at 3:19 pm

      Can I add more gr of maple syrup? I want the taste

      Reply
      • Sugar Spun Run

        April 08, 2020 at 3:42 pm

        Hi, Georgiou! You can, you just don’t want to add too much as it will change the consistency of the dough. Enjoy! 🙂

        Reply
    2. Carol Walker

      December 23, 2019 at 6:47 pm

      5 stars
      Thank you so very much for this FANTASTIC RECIPE. GREAT GREAT POST. AGAIN THANK YOU AND MERRY CHRISTMAS AND A HAPPY NEW YEAR 12-23-2019

      Reply
      • Sam

        December 23, 2019 at 7:00 pm

        You are very welcome, I’m so glad you enjoyed the cookies, Carol! Merry Christmas and Happy New Year and thank you for commenting! 🙂

        Reply
    3. Lea mac leod

      December 04, 2019 at 12:10 am

      I saw a beautiful blue kitchen aid in the back ground.why aren’t you using this glorious thing? Had to have a good gigggle about the maple syrup issue. The fake stuff is more pronounced beacause its fake. Chemicals and just enough maple for it to be called maple syrup. Not a big anount. Why make home made cookies from scratch and put something that is chemicals in it? Cant beat real.just something to think about. Ill be making these tomorrow( with real syrup!) Thanks for sharing the recpie.❤🍪🍁

      Reply
      • Sam

        December 04, 2019 at 10:34 am

        I lovvveee using my kitchenaid, but this uses melted butter so it’s not really necessary. It comes together pretty easily but you certainly can use a mixer. I hope you love the cookies! 🙂

        Reply
    4. Jen

      October 20, 2019 at 11:12 am

      5 stars
      I make cookies weekly for my son’s Model UN club. His school is nut free so it can be a challenge to find good recipes. This one fit the bill and the kids LOVED them! Big hit! Thank you!

      Reply
      • Sugar Spun Run

        October 20, 2019 at 1:38 pm

        Thank you so much, Jen! I am so happy that the maple brown sugar cookies were such a hit! 🙂

        Reply
    5. Zoey

      October 07, 2019 at 4:39 pm

      5 stars
      Now 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 🙂

      Reply
      • Sugar Spun Run

        October 08, 2019 at 9:55 am

        Thank you so much, Zoey! I am glad that you enjoyed the maple brown sugar cookies. 🙂

        Reply
    6. Megan

      October 02, 2019 at 12:46 pm

      I 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?)

      Reply
      • Sugar Spun Run

        October 02, 2019 at 4:28 pm

        Hello, 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. 🙂

        Reply
    7. Jaime

      March 26, 2019 at 9:27 am

      Question – would this recipe work for cutout cookies? Looking for a more exciting recipe than plain sugar cookie dough.

      Reply
      • Sam

        March 26, 2019 at 1:39 pm

        Unfortunatley, it will not work with this recipe. 🙁

        Reply
    8. Mary

      March 19, 2019 at 4:56 pm

      Wondering if it would work to brown the butter. Would the brown butter flavor overshadow the maple?

      Reply
      • Sam

        March 19, 2019 at 7:47 pm

        Hi Mary! That sounds delicious! I haven’t tried it, but it should work. Let me know how it tastes if you test it out! 🙂

        Reply
    9. Becky

      February 03, 2019 at 4:21 pm

      5 stars
      These 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. 🙂

      Reply
      • Sam

        February 03, 2019 at 6:01 pm

        I am so glad everyone enjoys them, Becky! 🙂

        Reply
    10. Mary Sheets

      January 30, 2019 at 12:45 pm

      In 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

      Reply
      • Sam

        January 30, 2019 at 8:26 pm

        That sounds like a great time! I hope you love them. 🙂

        Reply
    11. Margot

      January 24, 2019 at 6:26 am

      5 stars
      Hi 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!

      Reply
      • Sam

        January 24, 2019 at 7:34 pm

        I’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

        Reply
    12. Val E

      December 19, 2018 at 11:13 am

      If 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?

      Reply
      • Sam

        December 19, 2018 at 5:26 pm

        Hi, Val. If you add maple extract, I would reduce the vanilla extract to 1/2 teaspoon and use 1 teaspoon of maple extract. Enjoy! 🙂

        Reply
    13. April

      November 18, 2018 at 9:15 pm

      3 stars
      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!

      Reply
    14. Jen

      November 16, 2018 at 9:38 pm

      4 stars
      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.

      Reply
    15. Sunny

      November 03, 2018 at 3:04 pm

      5 stars
      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

      Reply
      • Sam

        November 03, 2018 at 4:40 pm

        I am so glad you enjoyed them! Thanks for letting me know. 😊

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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