There is something truly comforting about a warm, tender cookie that carries the rich, caramel-like sweetness of maple combined with the deep molasses undertones of brown sugar. This Maple Brown Sugar Cookies Recipe is a delightful treat that’s buttery, soft with a slight chew, and crowned with a luscious maple glaze that will make your kitchen smell heavenly. Perfect for cozy afternoons, cookie exchanges, or just indulging your sweet tooth, these cookies are sure to become a treasured favorite. Each bite offers a perfect harmony of maple sweetness, nutty pecans, and delightful texture that will keep you coming back for more.
Ingredients You’ll Need
Getting these cookies right starts with simple, high-quality ingredients that each play an important role. From the rich brown sugar that adds moisture and depth to the dough, to the pure maple syrup that infuses authentic sweetness, every ingredient works to build layers of flavor and texture. Here’s what you’ll need to bring this recipe to life:
- 2 and 1/3 cups all-purpose flour: Provides the structure for tender yet sturdy cookies when spooned and leveled carefully.
- 1 teaspoon baking soda: Helps the cookies rise just enough for a soft but not cakey texture.
- 1/4 teaspoon salt: Balances sweetness and enhances all the flavors in the dough.
- 1/2 cup unsalted butter, softened: Adds richness and moisture for that melt-in-your-mouth feel.
- 1 cup packed dark brown sugar: The star for deep caramel notes and chewyness.
- 1 large egg, room temperature: Binds ingredients and adds tenderness.
- 1/3 cup pure maple syrup: Infuses authentic maple sweetness and moisture.
- 1 teaspoon pure vanilla extract: Enhances all the flavors with warm, familiar notes.
- 1 teaspoon maple extract: Amplifies maple flavor for a double dose of deliciousness.
- 1 cup chopped pecans: Adds crunch and a toasty nuttiness to every bite.
- 2 tablespoons unsalted butter: Used in the icing for smooth, buttery richness.
- 1/3 cup pure maple syrup: Sweetens the glaze with natural maple flavor.
- 1 cup sifted confectioners’ sugar: Gives the icing its silky, just-sweet texture.
- Pinch of salt: Accentuates the sweetness and balances the glaze.
How to Make Maple Brown Sugar Cookies Recipe
Step 1: Mix the Dry Ingredients
Start off by whisking together the all-purpose flour, baking soda, and salt in a medium bowl. This step ensures that your leavening and seasoning are evenly distributed throughout the flour, which is key to having cookies that rise and taste perfect in every bite.
Step 2: Cream the Butter and Sugar
In a large bowl, use a mixer to beat the softened butter and packed dark brown sugar on medium-high speed until the mixture is light and fluffy, about 3 minutes. This aerates your dough, giving the cookies a lovely texture, plus that rich, caramel flavor starts building here.
Step 3: Add the Wet Ingredients
Next, add the egg and beat on high speed for about 30 seconds until combined, scraping down the bowl as needed to fully incorporate everything. Stir in the pure maple syrup, vanilla extract, and maple extract, mixing on high for one minute. It’s the maple syrup and extracts here that give the cookie its signature soulful flavor. Your dough should be creamy and soft.
Step 4: Combine Dry and Wet Mixtures
Slowly beat in the dry ingredients on low speed until just combined. Then fold in the chopped pecans gently with the mixer on low to keep that lovely crunch evenly distributed without overmixing the dough.
Step 5: Chill the Dough
Cover your dough and refrigerate for at least two hours. This chilling step is essential for firming up the dough, which helps prevent spreading and encourages the cookies to develop deeper flavors. Plus, it makes scooping easier.
Step 6: Prepare to Bake
When you’re ready, preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking. If the dough has chilled beyond three hours, allow it to rest at room temperature for about 30 minutes so it’s workable but still cool.
Step 7: Shape and Bake
Scoop the dough into roughly 1.5-tablespoon balls and place them 3 inches apart on the baking sheets. Bake for 12 to 13 minutes until the edges become lightly browned and the centers look soft but set. Let the cookies cool on the sheet for 5 minutes before transferring to a rack so they finish setting perfectly.
Step 8: Make the Maple Icing
While the cookies cool, gently melt the butter and maple syrup together in a small saucepan over low heat, whisking occasionally. Remove from the heat and blend in the sifted confectioners’ sugar and pinch of salt until smooth. Drizzle the icing over cooled cookies and let it set at room temperature for about an hour. That shiny glaze adds a final, irresistible touch.
How to Serve Maple Brown Sugar Cookies Recipe
Garnishes
Sprinkle a few extra chopped pecans or a tiny pinch of flaky sea salt over the icing for a gorgeous textural contrast and a sophisticated hint that will make your friends ask for the recipe. A slight dusting of cinnamon can also add an inviting warmth that pairs beautifully with maple.
Side Dishes
Serve these cookies alongside a hot cup of chai tea, coffee, or a creamy latte to complement the rich maple flavors. They also pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert twist.
Creative Ways to Present
Arrange the cookies on a rustic wooden board with autumn leaves or small pumpkins for a seasonal display. You could even sandwich two cookies with a maple buttercream filling for an extra special treat that’s sure to impress at gatherings.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature for up to two days. This keeps them soft and delicious, maintaining that wonderful balance of chewy edges and tender centers.
Freezing
If you want to enjoy these cookies later, freeze the unbaked dough balls on a tray until solid, then transfer to a freezer-safe bag for up to three months. When ready to bake, just thaw for 30 minutes and bake as directed. You can also freeze baked cookies between layers of parchment paper for similar freshness.
Reheating
To refresh the cookies, warm them in the microwave for about 10 seconds or in a preheated oven at 300°F (150°C) for about 5 minutes. This softens the cookies and revives that tender, just-baked goodness while gently warming the maple glaze.
FAQs
Can I substitute the pecans with another nut?
Absolutely! Walnuts or chopped almonds can be great alternatives if pecans aren’t your favorite or aren’t on hand. They will still provide a lovely crunch and a toasty flavor that complements the maple perfectly.
Is it necessary to use both maple syrup and maple extract?
While the maple syrup gives a natural sweetness and moisture, the maple extract amplifies the flavor intensity. Using both ensures the signature maple taste shines through distinctly in every bite.
What can I do if my dough is too sticky to handle?
If the dough feels overly sticky, refrigeration will help firm it up and make it easier to scoop and shape. If it’s still too sticky after chilling, try lightly flouring your hands and scoop or rolling the dough gently to prevent sticking.
Can I make these cookies gluten-free?
To make this recipe gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Keep in mind that texture might slightly vary, but the cookies should still taste delicious with that signature maple flavor.
How long do the cookies stay fresh once iced?
Once beautifully glazed, these cookies can be kept at room temperature in an airtight container for up to two days. For longer storage, refrigerate them for up to a week to keep the icing fresh and the cookies soft.
Final Thoughts
You truly can’t go wrong with this Maple Brown Sugar Cookies Recipe. It’s a cozy, heartfelt dessert that brings the warmth of fall to your kitchen all year round. The blend of maple and brown sugar with pecans creates a symphony of flavors and textures that’s simply irresistible. Give it a try, and prepare to have a new favorite cookie to share with your loved ones!
Print
Maple Brown Sugar Cookies Recipe
- Total Time: 2 hours 50 minutes
- Yield: 28 servings
Description
These Maple Brown Sugar Cookies combine the warm, rich flavors of pure maple syrup and dark brown sugar with a soft, chewy texture. Topped with a glossy maple butter icing and crunchy chopped pecans, these cookies offer a delightful treat perfect for any occasion. Refrigerating the dough ensures perfectly soft-centered perfection after baking at 350°F.
Ingredients
Dry Ingredients
- 2 and 1/3 cups (292g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Cookie Dough
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) packed dark brown sugar
- 1 large egg, at room temperature
- 1/3 cup (113g/80ml) pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon maple extract
- 1 cup (120g) chopped pecans
Maple Butter Icing
- 2 Tablespoons (28g) unsalted butter
- 1/3 cup (113g/80ml) pure maple syrup
- 1 cup (112g) sifted confectioners’ sugar
- Pinch of salt, to taste
Instructions
- Prepare dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set this mixture aside for later integration into the dough.
- Make the cookie dough: In a large bowl using a handheld or stand mixer with paddle attachment, beat the softened unsalted butter and dark brown sugar on medium-high speed until the mixture is light and creamy, about 3 minutes. Add the large egg and beat on high speed until fully combined, about 30 seconds, scraping down the bowl sides as needed. Incorporate the pure maple syrup, vanilla extract, and maple extract, beating on high until combined, about 1 minute. Gradually add the dry ingredients to the wet mixture and beat on low speed just until combined. Fold in the chopped pecans by beating on low speed until evenly distributed. The dough should be creamy and soft.
- Chill the dough: Cover the cookie dough with plastic wrap and refrigerate for at least 2 hours, which helps develop the flavors and texture. Dough can be kept chilled for up to 3 days. If chilled longer than 3 hours, allow dough to warm at room temperature for about 30 minutes before shaping.
- Preheat oven and prepare baking sheets: Set the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Shape the cookies: Scoop approximately 1.5 tablespoons (35g) of dough and roll into balls. Arrange cookie dough balls on the prepared baking sheets, spacing them about 3 inches apart to allow for spreading during baking.
- Bake the cookies: Place the baking sheets in the preheated oven and bake for 12 to 13 minutes, or until the edges are lightly browned and set but the centers still appear very soft. This ensures a chewy texture.
- Cool the cookies: Remove from oven and let the cookies cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely before adding icing.
- Prepare the maple butter icing: In a small saucepan over low heat, melt 2 tablespoons unsalted butter with 1/3 cup pure maple syrup, whisking occasionally. Remove from heat once melted and smooth. Whisk in sifted confectioners’ sugar and a pinch of salt until the icing is smooth and glossy. Taste to adjust salt as preferred.
- Ice the cookies: Drizzle the prepared maple butter icing over the cooled cookies. Allow the icing to set at room temperature for about 1 hour to develop a slight crust.
- Storage: Store the iced cookies covered tightly at room temperature for up to 2 days or refrigerate for up to 1 week to maintain freshness.
Notes
- Room temperature ingredients, especially the butter and egg, help achieve a smooth dough texture and consistent baking.
- Refrigerating the dough enhances flavor and prevents excessive spreading while baking.
- Chilling dough for more than 3 days requires letting it come to room temperature before shaping to ensure ease of handling.
- Use parchment paper or silicone mats to prevent sticking and facilitate easy cleanup.
- The maple butter icing adds a rich, glossy finish and can be adjusted in sweetness and saltiness to taste.
- Cookies store well in a covered container but are best enjoyed fresh within the first few days.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
