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The Ultimate Soft and Chewy Maple Brown Sugar Cookies with Maple Glaze

A stack of soft maple brown sugar cookies drizzled with white glaze, one cookie is broken open to show the chewy interior.
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Bake these soft and chewy maple brown sugar cookies for a comforting treat. Made with pure maple syrup and brown sugar, they have rich, cozy flavors perfect for fall baking or holiday cookie exchanges. Finish them with a simple maple glaze for bakery-style quality.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup pure maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • For the Glaze: 1 1/2 cups powdered sugar
  • For the Glaze: 3 tablespoons pure maple syrup
  • For the Glaze: 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, beat the softened butter and brown sugar together until creamy. Add the maple syrup, egg, and vanilla extract. Mix until just combined.
  3. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  5. Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared baking sheets.
  6. Bake for 9 to 11 minutes, or until the edges are set but the centers still look slightly soft. For chewier cookies, slightly underbake.
  7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. Prepare the glaze: Whisk together the powdered sugar, 3 tablespoons of maple syrup, and 1 tablespoon of milk or cream until smooth. Add more milk, half a teaspoon at a time, until you reach a thick but pourable consistency.
  9. Once the cookies are completely cool, drizzle the maple glaze over the tops. Let the glaze set before serving.

Notes

  • Use pure maple syrup, not pancake syrup, for the best flavor in both the cookie and the glaze.
  • Chilling the dough for 30 minutes before scooping helps prevent the cookies from spreading too much, resulting in a thicker, chewier cookie.
  • For a bakery-style look, press a few flakes of sea salt onto the glaze before it sets.

Nutrition

Find it online: https://delicerecipe.com/maple-brown-sugar-cookies-soft-chewy-recipe/