Maple Brown Sugar Cookies are the perfect blend of cozy warmth and indulgent sweetness, making them a treat you’ll crave all year round. With a soft, chewy center and a slightly crisp edge, these cookies are infused with the rich, caramel-like flavor of maple and brown sugar. The dough comes together in just 10 minutes, and after a quick chill in the fridge, they bake to golden perfection in another 10. Each bite is a comforting hug, with hints of vanilla and a subtle nuttiness that keeps you reaching for more.
These cookies are not only delicious but also surprisingly simple to make, requiring minimal effort for maximum reward. The aroma of maple and brown sugar wafting through your kitchen is irresistible, promising a batch of cookies that’s as delightful to smell as it is to eat. Perfect for sharing or savoring solo, they’re a crowd-pleaser that’s sure to become a staple in your baking repertoire. With just 155 calories per cookie, you can enjoy this sweet treat without guilt, making it a win-win for your taste buds and your day.
Ingredients for Maple Brown Sugar Cookies
- 1 cup (226 g) unsalted butter, melted and cooled
- 1 ½ cups (300 g) brown sugar, tightly packed
- ⅓ cup maple syrup (pure or faux, like Aunt Jemima)
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1 large egg, room temperature and lightly beaten
- 3 cups (375 g) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- Granulated sugar (for rolling or sprinkling)
Step-by-Step Instructions
- Melt the butter: In a large microwave-safe bowl, melt the butter and let it cool completely.
- Combine wet ingredients: Stir in the brown sugar and maple syrup until fully combined. Add the vanilla extract, maple extract, and egg, mixing well.
- Mix dry ingredients: In a separate medium-sized bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add the flour mixture to the butter mixture (about ¼ at a time), stirring until fully incorporated.
- Chill the dough: Refrigerate the dough for at least 1 hour (or up to 5 days).
- Preheat the oven: About 30 minutes before baking, preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Shape the cookies: Scoop the dough into 2-tablespoon (45g) portions. Roll each in granulated sugar or sprinkle lightly with sugar.
- Bake: Place the cookies on the prepared baking sheet and bake for 10-12 minutes, or until the edges are lightly golden.
- Cool: Let the cookies cool completely on the baking sheet. Ensure the sheet is at room temperature or colder before adding dough for the next batch.
Perfect Pairings: Serving Suggestions
These Maple Brown Sugar Cookies are delicious on their own, but they shine even brighter with a few thoughtful pairings. Serve them warm with a glass of cold milk or a cup of spiced chai tea for a cozy treat. For a dessert platter, pair them with vanilla ice cream or a drizzle of caramel sauce for an indulgent twist.
Keep Them Fresh: Storage Tips
Store your cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container—it works like magic! For longer storage, freeze the dough balls before baking or freeze baked cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months.
Mix It Up: Recipe Variations
Want to switch things up? Try adding ½ cup of chopped pecans or walnuts to the dough for a crunchy texture. For a festive twist, mix in ½ cup of white chocolate chips or drizzle melted white chocolate over the cooled cookies. You can also swap the granulated sugar for cinnamon sugar for a warm, spiced flavor.
Time-Saving Hacks
Short on time? Skip the chilling step by freezing the dough balls for 15-20 minutes instead. You can also use a stand mixer to combine the ingredients faster. If you’re baking multiple batches, keep the dough in the fridge while the first batch bakes to maintain the perfect consistency.
Baking Like a Pro: Equipment Tips
For evenly baked cookies, use a light-colored baking sheet lined with parchment paper. A cookie scoop ensures uniform size, and a silicone baking mat can prevent over-browning. If you don’t have cornstarch, you can substitute it with an equal amount of additional flour, though the cookies may be slightly less tender.
Maple Brown Sugar Cookies
Ingredients
- 1 cup unsalted butter melted and cooled
- 1 ½ cup brown sugar tightly packed
- ⅓ cup maple syrup pure or faux — I honestly prefer Aunt Jemima!
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1 large egg room temperature & lightly beaten.
- 3 cups all-purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- Granulated sugar for rolling or sprinkling
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.
- 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 one hour (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 2-Tablespoon (45g) sized 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.