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Soft and Chewy Maple Brown Sugar Cookies with Maple Glaze

Close-up of three stacked maple brown sugar cookies drizzled with white vanilla icing.
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Bake these soft and chewy Maple Brown Sugar Cookies. They feature rich brown sugar flavor balanced with real maple syrup and are finished with a sweet maple glaze for a perfect cozy autumn dessert.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup pure maple syrup
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • For the Glaze: 1 1/2 cups powdered sugar
  • For the Glaze: 3 tablespoons pure maple syrup
  • For the Glaze: 1 tablespoon 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, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the egg, vanilla extract, and maple syrup until fully combined. Scrape down the sides of the bowl as needed.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Scoop rounded tablespoons of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
  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 sheets for 5 minutes before transferring them to a wire rack to cool completely.
  9. While cookies cool, prepare the glaze: Whisk together the powdered sugar, maple syrup, and milk until smooth. Add more milk, a half teaspoon at a time, if the glaze is too thick.
  10. Once cookies are completely cool, drizzle or spread the maple glaze over the tops of each cookie. Allow the glaze to set before serving or storing.

Notes

  • For the best caramel flavor, use high-quality, dark amber pure maple syrup in both the dough and the glaze.
  • Chilling the dough for 30 minutes before scooping helps prevent the cookies from spreading too much during baking.
  • If you want a hint of spice, add an extra 1/8 teaspoon of ground nutmeg along with the cinnamon.

Nutrition

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