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Ultra Soft & Chewy Maple Brown Sugar Cookies with Maple Glaze

Close-up of soft maple brown sugar cookies stacked on a white plate, drizzled heavily with white glaze.
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Bake these soft and chewy maple brown sugar cookies for a cozy autumn dessert. They feature pure maple syrup flavor and are finished with a simple, sweet maple glaze.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup pure maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 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 and brown sugar until light and fluffy. This step builds the texture for your chewy cookies.
  3. Beat in the 1/2 cup of maple syrup, egg, and vanilla extract until just combined.
  4. In a separate 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.
  6. Scoop rounded tablespoons of dough and 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 perfect soft texture.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. While the cookies cool, prepare the glaze: Whisk together the powdered sugar, 3 tablespoons of maple syrup, and milk until smooth. Add more milk, a drop at a time, if the glaze is too thick.
  10. Once the cookies are completely cool, drizzle or spread the maple glaze over the tops. Allow the glaze to set before serving.

Notes

  • Use pure maple syrup, not pancake syrup, for the best authentic flavor in both the cookie and the glaze.
  • Chilling the dough for 30 minutes before scooping can help prevent the cookies from spreading too much during baking.
  • For a warm spice note, you can increase the cinnamon to 1/2 teaspoon or add a tiny pinch of nutmeg.

Nutrition

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