Maple Brown Sugar Cookies

If you’re craving a cookie that perfectly balances rich, warm flavors with a delightful texture, these Maple Brown Sugar Cookies are exactly what you need. Imagine crisp edges giving way to mega chewy centers, all infused with the deep, sweet notes of real maple syrup and brown sugar. Toss in some crunchy pecans for a bit of nutty contrast, and you have a cookie that’s both comforting and sophisticated. These cookies are more than just a treat—they’re a beloved classic perfect for sharing or savoring solo with a cozy cup of tea or coffee.

Ingredients You’ll Need

These ingredients are wonderfully simple, yet each plays an essential role in creating the perfect Maple Brown Sugar Cookies. From the tender crumb delivered by all-purpose flour to the buttery sweetness of brown sugar and maple syrup, every component adds to a cookie that’s bursting with flavor and texture.

• All-purpose flour (2 and 1/3 cups): The sturdy base that gives your cookies structure and the perfect bite.
• Baking soda (1 teaspoon): Helps the cookies rise just enough to stay soft yet have those coveted crisp edges.
• Salt (1/4 teaspoon): Enhances all the sweet flavors, balancing the maple and sugar perfectly.
• Unsalted butter (1/2 cup, softened): Adds richness and a tender, melt-in-your-mouth texture.
• Dark brown sugar (1 cup, packed): Provides deep molasses notes that complement the maple syrup beautifully.
• Large egg (1, room temperature): Binds the ingredients and keeps cookies chewy.
• Pure maple syrup (1/3 cup): The star flavor that makes these cookies unforgettable and naturally sweet.
• Pure vanilla extract (1 teaspoon): Adds warmth and complexity to the flavor profile.
• Maple extract (1 teaspoon): Boosts the maple flavor for that iconic taste.
• Chopped pecans (1 cup): Brings a satisfying crunch and a slightly buttery nuttiness.
• For the maple icing: Unsalted butter (2 Tbsp), pure maple syrup (1/3 cup), sifted confectioners’ sugar (1 cup), and a pinch of salt—these ingredients come together to create a luscious finish that’s the cherry on top.

How to Make Maple Brown Sugar Cookies

Step 1: Mix Dry Ingredients

Start by whisking together the all-purpose flour, baking soda, and salt in a medium bowl. This ensures the leavening agent and salt are evenly distributed for perfect cookie texture every time.

Step 2: Cream Butter and Sugar

In a large bowl, use your mixer on medium-high speed to beat the softened butter and packed dark brown sugar until light and creamy. This usually takes around three minutes and is key to building a luscious dough that bakes into a chewy, tender cookie.

Step 3: Add Wet Ingredients

Beat in the egg at high speed until just combined, then add the pure maple syrup, vanilla extract, and maple extract. Continue beating on high to fully incorporate these flavors into the creamy mixture, which invites the unmistakable aroma and sweetness of maple to your batter.

Step 4: Combine Wet and Dry

Slowly add your dry ingredient mixture into the wet bowl on low speed. Once combined, fold in the chopped pecans carefully so they’re evenly spread but the dough remains soft and creamy.

Step 5: Chill the Dough

Cover the dough and refrigerate it for at least 2 hours, or up to three days. This chilling step is essential—it enhances the flavor and helps the cookies hold their shape for that ideal crisp edge and chewy center combination.

Step 6: Preheat and Prepare

When ready to bake, preheat your oven to 350°F (177°C) and line baking sheets with parchment paper or silicone mats to prevent sticking and promote even baking.

Step 7: Shape and Bake

Scoop about 1.5 tablespoons of dough per cookie and roll into balls, spacing them 3 inches apart on the baking sheet. Bake for 12 to 13 minutes until the edges appear lightly browned and set, but the centers still look soft. Let them rest on the baking sheets for 5 minutes before moving to a wire rack to cool completely.

Step 8: Prepare Maple Icing

In a small saucepan over low heat, melt butter and maple syrup together, whisking occasionally. Off the heat, whisk in sifted confectioners’ sugar and a pinch of salt to create a smooth, creamy icing. Once the cookies are cool, drizzle the icing over them. It takes about an hour to set and adds the perfect finishing touch.

How to Serve Maple Brown Sugar Cookies

Garnishes

Sprinkle a few extra chopped pecans or a light dusting of cinnamon over the maple icing to add a decorative and flavorful touch. A pinch of flaky sea salt on top can also enhance the sweetness with a delightful contrast.

Side Dishes

These cookies pair beautifully with a warm cup of coffee, chai tea, or even a glass of cold milk. For a more indulgent treat, serve alongside a scoop of vanilla ice cream or a drizzle of salted caramel sauce.

Creative Ways to Present

Arrange Maple Brown Sugar Cookies on a rustic wooden board with small bowls of pecans and maple syrup for dipping. For gatherings, stack the cookies with parchment paper between layers in a pretty box or tin, tying with a ribbon that hints at the homemade love inside.

Make Ahead and Storage

Storing Leftovers

Store leftover Maple Brown Sugar Cookies in an airtight container at room temperature for up to two days. For longer freshness, keep them refrigerated for up to one week—just bring them to room temperature before enjoying.

Freezing

Freeze baked cookies in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag. They keep well for up to three months. Thaw at room temperature and reheat slightly if you want that freshly baked warmth.

Reheating

To revive that fresh-baked softness, pop a cookie or two in the microwave for 10-15 seconds or warm briefly in a 300°F oven for about 5 minutes. The maple icing will soften just enough to make each bite heavenly all over again.

FAQs

Can I use light brown sugar instead of dark brown sugar?

Yes, but keep in mind that dark brown sugar has a richer molasses flavor that better complements the maple syrup. Light brown sugar will still work and produce tasty cookies, just a bit milder in flavor.

Do I really have to chill the dough for two hours?

Absolutely. Chilling solidifies the fats and lets the flavors meld, which leads to a cookie that’s perfectly chewy in the center with crisp edges. Skipping this step might result in flatter, less flavorful cookies.

Can I substitute pecans with another nut?

Sure! Walnuts or chopped almonds make great alternatives and will offer slightly different texture and flavors but keep the nutty crunch that complements the maple beautifully.

Is maple extract necessary if I’m using maple syrup?

Maple extract boosts the maple flavor intensity, giving a deeper, more pronounced taste. Without it, your cookies may be less distinctively maple but still delicious thanks to the maple syrup.

How long do these cookies stay fresh?

When stored properly, these cookies remain fresh and flavorful for up to one week refrigerated or about two days at room temperature. The maple icing may slightly soften over time but adds to the delicious experience.

Final Thoughts

These Maple Brown Sugar Cookies are sure to become a treasured favorite in your baking repertoire. The combination of real maple flavor, chewy texture, and crunchy pecans creates an irresistible treat that’s perfect anytime you need a cozy, sweet pick-me-up. Trust me, once you try them, you’ll want to make a batch again and again—not just for yourself but to share the warm joy with friends and family too.

Maple Brown Sugar Cookies

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These maple brown sugar cookies deliver a delightful combination of bold maple flavor, crisp edges, chewy centers, and crunchy chopped pecans. Chilling the dough is essential to achieve the perfect texture. Topped with a luscious maple icing, they are a beloved treat perfect for maple lovers and cookie enthusiasts alike.

• Author: Mari
• Prep Time: 30 minutes
• Cook Time: 13 minutes
• Total Time: 2 hours 50 minutes
• Yield: 28–30 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 2 and 1/3 cups (292g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Wet Ingredients & Mix-ins

• 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 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

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Instructions

1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set this mixture aside while you prepare the wet ingredients.
2. Mix Wet Ingredients: Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the softened unsalted butter and packed dark brown sugar on medium-high speed until the mixture is light and creamy, which usually takes about 3 minutes. Then add the egg and beat on high speed for about 30 seconds until well combined, scraping down the bowl as needed.
3. Add Flavorings: Incorporate the pure maple syrup, vanilla extract, and maple extract into the butter-sugar-egg mixture. Beat again on high speed for about 1 minute until thoroughly combined.
4. Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, beating on low speed just until combined. After that, fold in the chopped pecans by beating on low speed until they are just incorporated. The dough should be creamy and soft.
5. Chill Dough: Cover the cookie dough and refrigerate it for a minimum of 2 hours or up to 3 days. If storing longer than 3 hours, allow the dough to sit at room temperature for about 30 minutes before shaping.
6. Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking.
7. Shape Cookies: Scoop about 1.5 tablespoons (35g) of dough per cookie and roll into balls. Place them about 3 inches apart on the prepared baking sheets to allow room for spreading.
8. Bake Cookies: Bake in the preheated oven for 12 to 13 minutes, or until the edges are lightly browned and set while the centers still appear soft. Remove from oven and let cookies cool on the baking sheets for 5 minutes.
9. Transfer to Cooling Rack: Carefully transfer the cookies to a cooling rack to cool completely before icing.
10. Prepare Maple Icing: In a small saucepan over low heat, melt the unsalted butter with the pure maple syrup, whisking occasionally. Once melted, remove from heat and whisk in the sifted confectioners’ sugar and a pinch of salt. Taste to adjust seasoning.
11. Ice the Cookies: Drizzle the maple icing over the cooled cookies. Allow the icing to set for about 1 hour before serving.
12. Store: Store the iced cookies covered tightly at room temperature for up to 2 days or in the refrigerator for up to 1 week to maintain freshness.

Notes

• Chilling the dough is crucial to ensure the cookies maintain their chewy texture and don’t spread too much during baking.
• Using dark brown sugar deepens the molasses flavor and complements the maple syrup beautifully.
• Pecans can be substituted with other nuts like walnuts or almonds if preferred.
• If you don’t have maple extract, you can increase the pure maple syrup slightly for enhanced flavor, but avoid overhydrating the dough.
• Always use parchment paper or silicone mats to prevent sticking and promote even baking.
• Let the cookies cool before icing to prevent the glaze from melting and becoming too runny.
• The maple icing will firm up as it sets, giving a nice glossy finish to the cookies.