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Ultra Soft and Chewy Maple Brown Sugar Cookies with Maple Glaze

A stack of soft maple brown sugar cookies drizzled generously with a thick caramel glaze.
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Make soft and chewy maple brown sugar cookies using real maple syrup. This easy recipe yields comforting fall treats, finished with a simple brown sugar maple glaze.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup pure maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon (optional)
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk or cream

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
  3. Beat in the maple syrup, egg, and vanilla extract until fully combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon, if using.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared baking sheets. You can lightly press the tops if you prefer flatter cookies.
  7. Bake for 9 to 11 minutes, or until the edges are set but the centers still look slightly soft. These cookies will firm up as they cool, giving you that chewy texture.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. While the cookies cool, prepare the glaze: Whisk together the powdered sugar, 2 tablespoons of maple syrup, and milk or cream until smooth. Add more liquid one teaspoon at a time to reach your desired drizzling consistency.
  10. Once cookies are completely cool, drizzle the brown sugar maple glaze over the tops. Let the glaze set before serving or storing.

Notes

  • For the chewiest cookies, measure your flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag.
  • Chilling the dough for 30 minutes before baking helps prevent the cookies from spreading too much.
  • Use high-quality, pure maple syrup for the best flavor in both the cookie and the glaze.

Nutrition

Find it online: https://cookingbycarla.com/maple-brown-sugar-cookies/