Baking maple brown sugar cookies brings warm fall flavors right into your kitchen. These maple brown sugar cookies combine rich brown sugar with pure maple syrup to create soft, chewy cookies with incredible depth of flavor. Perfect for autumn gatherings, holiday exchanges, or anytime you crave something sweet and comforting. The combination creates a caramel-like sweetness that’s not overwhelming.
Why you’ll love these cookies:
- Soft and chewy texture
- Rich maple and brown sugar flavor
- Simple ingredients
- Perfect for fall and winter
- No chilling required
The secret is using real maple syrup, not imitation. Real maple syrup gives authentic flavor. Brown sugar adds moisture and creates a chewy texture.
How to Make Maple Brown Sugar Cookies
Making these cookies is straightforward and doesn’t require fancy techniques. The process is similar to regular cookies but with special ingredients for unique maple flavor.
Ingredients
Dry ingredients:
- 2.25 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon (optional)
Wet ingredients:
- 3/4 cup unsalted butter (softened)
- 1 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/3 cup pure maple syrup
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
Optional add-ins:
- 1 cup chopped pecans or walnuts
- 1/2 cup toffee bits
- Sea salt for sprinkling
Using real maple syrup is crucial for authentic flavor. Dark amber maple syrup has a stronger flavor than lighter varieties. Brown sugar should be packed firmly when measuring.
Recommended Equipment
Essential equipment:
- Large mixing bowl
- Medium bowl
- Electric mixer
- Rubber spatula
- Cookie scoop or spoons
- Baking sheets
- Parchment paper or silicone mats
- Wire cooling rack
A cookie scoop helps make evenly sized cookies that bake uniformly. Parchment paper prevents sticking and makes cleanup easy.
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper
- Whisk together flour, baking soda, salt, and cinnamon in medium bowl
- Beat softened butter with both sugars for 2-3 minutes until fluffy
- Add maple syrup, eggs, and vanilla, beating until smooth
- Gradually add dry ingredients, mixing on low just until combined
- Fold in nuts or toffee bits if using
- Drop rounded tablespoons of dough onto sheets, spacing 2 inches apart
- Bake 10-12 minutes until edges are set but centers look slightly underdone
- Cool on baking sheet for 5 minutes, then transfer to wire rack
- Sprinkle with sea salt while warm if desired
Notes
Don’t overbake: Remove cookies when centers still look soft. They continue cooking after removal and firm up as they cool. Overbaking makes them dry.
Measuring flour correctly: Spoon flour into measuring cup and level with a knife. Don’t scoop directly or pack down. Too much flour makes cookies dry.
Room temperature ingredients: Softened butter and room temperature eggs mix easily and create better texture. Take out of the fridge 30-60 minutes before baking.
Maple syrup alternatives: For best maple taste, stick with real maple syrup. Honey or corn syrup can substitute but flavor will differ.
Customization ideas: Add chocolate chips, dried cranberries, or white chocolate chips. Top with maple glaze for extra sweetness.
Storing
Room temperature: Store in an airtight container at room temperature up to 5 days. Place parchment between layers. Adding bread slices keeps cookies soft.
Freezing baked cookies: Freeze for up to 3 months. Place in a freezer-safe container with parchment between layers. Thaw at room temperature for 20-30 minutes.
Freezing dough: Scoop dough balls and freeze on baking sheet until solid. Transfer to a freezer bag for up to 3 months. Bake frozen, adding 2-3 extra minutes.
Nutrition
Nutrition Facts (Per Cookie)
| Nutrient | Amount |
| Calories | 145 |
| Total Fat | 6g |
| Saturated Fat | 3g |
| Cholesterol | 25mg |
| Sodium | 95mg |
| Total Carbohydrates | 21g |
| Dietary Fiber | 0g |
| Sugars | 13g |
| Protein | 2g |
Based on 30 cookies per recipe
These cookies are a sweet treat for occasional enjoyment. One or two cookies make a satisfying snack with milk or coffee.
Conclusion
Maple brown sugar cookies are perfect fall and winter treats with warm, cozy flavors. This simple recipe creates soft, chewy cookies that stay fresh for days. The combination of real maple syrup and brown sugar gives a special taste that sets them apart. Store at room temperature up to 5 days or freeze for 3 months.
FAQs
Can I use imitation maple syrup?
Real maple syrup tastes much better and gives authentic flavor. Imitation syrup can make cookies overly sweet and artificial tasting.
Why are my cookies spreading too much?
Make sure butter is softened but not melted. Check you’re measuring flour correctly by spooning into the cup.
Can I make these without eggs?
Try flax eggs (1 tablespoon ground flax mixed with 3 tablespoons water per egg). The texture will be slightly different.
How do I know when cookies are done?
Edges should be set and lightly golden while centers still look slightly soft and puffy.
Can I add chocolate chips?
Yes, fold in 1 cup of chocolate chips with or instead of nuts. Maple and chocolate taste great together.
