Description
These Maple Brown Sugar Cookies are soft, chewy, and bursting with warm cinnamon and pure maple syrup flavor. Made with melted butter and packed brown sugar, these cookies offer a rich sweetness balanced by a delicate maple glaze. Perfect for cozy afternoons or holiday treats, they combine simple ingredients to create a flavorful homemade delight.
Ingredients
Scale
Cookie Dough
- ¾ cup (170g) unsalted butter, melted
- 1 cup (200g) light brown sugar, packed
- ¼ cup (60ml) pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Maple Glaze
- 1 cup (120g) confectioners’ sugar
- 2 tablespoons pure maple syrup
- 1 tablespoon milk
Instructions
- Mix Wet Ingredients: In a large mixing bowl, whisk together melted butter, brown sugar, and maple syrup until smooth and well combined, creating a rich base for the cookie dough.
- Add Egg and Vanilla: Incorporate the egg and vanilla extract into the wet mixture, whisking until everything is fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spice.
- Form Dough: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours or preferably overnight to enhance flavor and ensure easier handling.
- Preheat Oven: Set your oven to 350°F (177°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
- Shape Cookies: Roll the chilled dough into 1.5-inch balls and place them spaced about 2 inches apart on the prepared baking sheet to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 11 to 13 minutes or until the edges are lightly golden, ensuring they are cooked through but still soft and chewy.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Maple Glaze: While the cookies cool, whisk together confectioners’ sugar, maple syrup, and milk in a small bowl until smooth and pourable.
- Glaze and Set: Drizzle the maple glaze over the cooled cookies evenly and allow it to set before serving for a sweet finishing touch.
Notes
- For best texture and flavor, refrigerate the dough overnight.
- If you prefer a stronger maple flavor, increase the maple syrup in the glaze by 1 tablespoon.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can substitute unsalted butter with salted butter, but reduce added salt by half to balance flavors.
- These cookies freeze well; freeze baked cookies without glaze and glaze after thawing.
