Maple Brown Sugar Cookies
These maple brown sugar cookies hit that perfect balance between chewy and crisp, with deep caramel notes from both the brown sugar and real maple syrup.
They’re my go-to when I want something more interesting than plain sugar cookies but don’t want to fuss with complicated decorating. The maple flavor comes through clearly without being overpowering, and the edges get wonderfully crisp while the centers stay soft.
They keep well for about a week and actually taste better the day after baking, once the flavors have had time to develop. Perfect for fall baking or holiday cookie swaps, though I make them year-round when I need a reliable cookie that’s a bit more special than the usual.
What you need for Maple Brown Sugar Cookies
Ingredients You’ll Need For This Recipe
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter, softened
- 1 cup packed brown sugar
- ¼ cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup granulated sugar (for rolling)
How to make Maple Brown Sugar Cookies
Let me walk you through making these perfectly chewy maple cookies that remind me of weekend pancake breakfasts. I’ve made these dozens of times, and I’ll share all the little details that make them turn out great.
1. Start by letting your butter sit out for about an hour to properly soften. You should be able to easily press your finger into it, but it shouldn’t be melty or shiny. If you’re in a hurry, cut it into tablespoon-sized pieces to speed this up.
2. While the butter softens, whisk together the flour, baking soda, and salt in a medium bowl. This ensures the baking soda gets evenly distributed – nobody wants to bite into a cookie and taste that metallic baking soda flavor!
3. In a mixing bowl, beat the softened butter until it’s smooth and creamy – about 30 seconds. Add the brown sugar and beat for about 2 minutes until it gets really light and fluffy. You’ll see the color change to a lighter brown, and the texture will become almost like wet sand.
4. Pour in the maple syrup (make sure it’s pure maple syrup, not pancake syrup) and beat until well combined. The mixture might look a bit curdled at this point – that’s totally normal!
5. Add the egg and vanilla, beating until everything’s smooth and well combined, about 30 seconds. Scrape down the sides of the bowl with a spatula to make sure everything’s mixed evenly.
6. Gradually add the flour mixture, mixing on low speed just until you stop seeing dry flour streaks. The dough will be soft but not sticky – it should easily form a ball without clinging to your fingers.
7. Pop the dough in the fridge for 30 minutes. This firms up the butter and helps prevent the cookies from spreading too much. The dough should feel cool and firm but still scoopable.
8. Preheat your oven to 350°F and line your baking sheets with parchment paper. Pour the granulated sugar into a shallow bowl for rolling.
9. Scoop the dough into 1½-tablespoon balls (I use my #40 cookie scoop). Roll each ball in the granulated sugar until completely coated – this gives the cookies their signature sparkle and slight crunch.
10. Place the cookies about 2 inches apart on your prepared baking sheets. They’ll spread as they bake, so give them room.
11. Bake for 11-13 minutes, rotating the pan halfway through. Here’s what to look for: the edges should be lightly golden brown, but the centers will still look slightly underbaked and puffy. Don’t wait for the centers to look completely done – they’ll continue baking on the hot pan.
12. Let them cool on the baking sheet for 5 minutes – during this time they’ll settle and get those lovely crinkles on top. Then transfer to a wire rack to cool completely.
You’ll know they’re perfect when they’re golden around the edges with slightly lighter centers, and they have a satisfying chewy texture when they’re completely cool. The maple flavor actually gets stronger the next day, if they last that long!
🔍 Recipe Notes & Tips
- Pure maple syrup is non-negotiable – artificial syrup makes cookies too sweet and flat
- Dark brown sugar gives deeper flavor than light brown
- Room temp eggs mix better – quick tip: place in warm water 5 mins
- Don’t skip chilling – warm dough = flat cookies
- Cookies will look slightly underbaked at center – that’s correct
- For extra maple punch, add 1/4 tsp maple extract
- Metal baking sheets work better than glass or ceramic
🍽️ Serving Suggestions
- Perfect with:
– Coffee or espresso
– Cold milk
– Hot apple cider
– Maple bourbon cocktails - Serve slightly warm for gooey centers
- Crumble over vanilla ice cream
🎯 Make it Work for
- Fall bake sales – package in kraft paper bags
- Holiday cookie swaps – unique alternative to usual suspects
- Brunch dessert table
- Fall wedding favors
- Canadian-themed parties
- Thanksgiving dessert platter
📦 Storage & Leftovers
- Counter: 5 days in airtight container
- Freezer: 3 months in freezer bag
- Dough balls freeze great – roll in sugar just before baking
- Add bread slice to container to keep soft
- Best flavor develops day 2
- Reheat 10 seconds in microwave to refresh
Maple Brown Sugar Cookies
Ingredients
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter softened
- 1 cup packed brown sugar
- ¼ cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- ⅓ cup granulated sugar for rolling
Instructions
- Start by letting your butter sit out for about an hour to properly soften. You should be able to easily press your finger into it, but it shouldn’t be melty or shiny. If you’re in a hurry, cut it into tablespoon-sized pieces to speed this up.
- While the butter softens, whisk together the flour, baking soda, and salt in a medium bowl.
- In a mixing bowl, beat the softened butter until it’s smooth and creamy – about 30 seconds. Add the brown sugar and beat for about 2 minutes until it gets really light and fluffy.
- Pour in the maple syrup (make sure it’s pure maple syrup, not pancake syrup) and beat until well combined. The mixture might look a bit curdled at this point – that’s totally normal!
- Add the egg and vanilla, beating until everything’s smooth and well combined, about 30 seconds.
- Gradually add the flour mixture, mixing on low speed just until you stop seeing dry flour streaks. The dough will be soft but not sticky – it should easily form a ball without clinging to your fingers.
- Pop the dough in the fridge for 30 minutes. This firms up the butter and helps prevent the cookies from spreading too much. The dough should feel cool and firm but still scoopable.
- Preheat your oven to 350°F and line your baking sheets with parchment paper. Pour the granulated sugar into a shallow bowl for rolling.
- Scoop the dough into 1½-tablespoon balls (I use my #40 cookie scoop). Roll each ball in the granulated sugar until completely coated – this gives the cookies their signature sparkle and slight crunch.
- Place the cookies about 2 inches apart on your prepared baking sheets. They’ll spread as they bake, so give them room.
- Bake for 11-13 minutes, rotating the pan halfway through. Here’s what to look for: the edges should be lightly golden brown, but the centers will still look slightly underbaked and puffy. Don’t wait for the centers to look completely done – they’ll continue baking on the hot pan.
- Let them cool on the baking sheet for 5 minutes.
