Maple Brown Sugar Cookies
These Maple Brown Sugar Cookies are soft, chewy, and full of rich maple flavor. Made with brown sugar, real maple syrup, vanilla, and a hint of nutmeg, they're finished with a sweet maple icing that makes every bite irresistible. Perfect for fall baking, holiday cookie trays, or an everyday homemade treat.
Ingredients
Cookie Dough
- 2¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ½ cup unsalted butter melted and cooled
- 1 cup brown sugar packed
- 1 large egg
- ¼ cup pure maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon maple extract
- ¼ cup granulated sugar for coating (optional)
For the Maple Icing
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1-2 tablespoons milk as needed for consistency
Instructions
- Mix the Dry Ingredients: In a medium bowl, combine the all-purpose flour, salt, baking soda, and ground nutmeg. Whisk until evenly combined, then set aside.
- Combine the Wet Ingredients: In a large mixing bowl, whisk the melted and cooled butter with the brown sugar until smooth. Add the egg, maple syrup, vanilla extract, and maple extract.
- Whisk Until Smooth: Whisk the wet ingredients until everything is thoroughly combined and the mixture looks smooth.
- Prepare and Chill the Dough: Add the dry ingredients to the wet mixture. Stir gently until just combined and no streaks of flour remain. Cover the bowl and refrigerate the dough for at least 30 minutes, ideally 1 hour.
- Shape the Cookies: Roll the chilled dough into balls approximately 1½ inches in diameter. If desired, roll each ball in granulated sugar for a lightly crisp coating. For a softer, more textured cookie, skip the sugar. Arrange the dough balls on a parchment-lined baking sheet, leaving enough space between them to spread.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Bake for 8–10 minutes, or until the edges are just beginning to set and the cookies look slightly puffed. Avoid overbaking, as the cookies will continue to firm up while cooling.
- Prepare the Maple Icing: Allow the cookies to cool completely. In a small bowl, whisk together the powdered sugar, maple syrup, and enough milk to achieve your preferred icing consistency.
- Decorate and Serve: Drizzle the icing over the cooled cookies or dip each cookie into the icing for a fully coated finish. Allow the icing to set before serving. Enjoy your homemade Maple Brown Sugar Cookies!
Notes
- Use real maple syrup: Pure maple syrup gives these cookies their signature maple flavor.
- Chill the dough: Refrigerating the dough for at least 30 minutes helps control spreading and makes it easier to shape.
- Avoid overbaking: Remove the cookies when the edges are just set and the centers still look slightly soft.
- Cool before icing: Let the cookies cool completely before adding the icing to prevent it from melting.
- Storage: Store cooled cookies in an airtight container at room temperature for approximately 4–5 days.
- Freezing: Freeze baked cookies in a sealed, freezer-safe container for up to 3 months for the best quality.
- Yield: The number of cookies depends on the size of each dough ball.
Nutrition Facts
- Calories: 230 kcal
- Total Fat: 9 g
- Saturated Fat: 5 g
- Cholesterol: 30 mg
- Sodium: 150 mg
- Total Carbohydrates: 36 g
- Dietary Fiber: 1 g
- Total Sugars: 25 g
- Protein: 2 g
Note: These are estimates based on the suggested ingredient quantities, including icing. Actual nutrition values will vary depending on ingredient brands, cookie size, and the amount of icing used.