If you love the warm flavors of maple and brown sugar, then these Maple Brown Sugar Cookies are perfect for you! These cookies are soft, chewy, and full of rich maple flavor, with a slight crispiness around the edges that makes them irresistible. They’re easy to make and are a wonderful treat for autumn or any time of the year when you crave a comforting, homemade cookie. Serve these cookies with a warm cup of tea or coffee for an extra cozy experience.
Table of Contents
- Ingredients
- Instructions
- Cook Notes & Tips
- Recipe Variations
- Frequently Asked Questions (FAQs)
- Conclusion
Ingredients
- 1 cup unsalted butter, softened
- 1 1/4 cups brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup pure maple syrup
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat Oven
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream the Butter and Sugar
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients
- Add the maple syrup, egg, and vanilla extract to the butter mixture. Mix until fully combined and smooth.
- Mix Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon.
- Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Scoop the Dough
- Use a cookie scoop or tablespoon to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Cook Notes & Tips
- Maple Syrup: Use pure maple syrup for the best flavor. Avoid pancake syrups, as they don’t have the same depth of flavor as real maple syrup.
- Room Temperature Ingredients: Make sure your egg is at room temperature to ensure even mixing and better texture in the cookies.
- Cookie Thickness: For thicker cookies, chill the dough for 30 minutes before baking. This will help prevent the cookies from spreading too much.
Recipe Variations
- Maple Glaze: Drizzle a simple glaze made of powdered sugar, maple syrup, and a splash of milk over the cooled cookies for extra sweetness.
- Nuts: Add 1/2 cup of chopped pecans or walnuts to the dough for a nutty twist.
- Spiced Cookies: Increase the ground cinnamon to 1 teaspoon and add a pinch of nutmeg for a spiced version of these cookies.
Frequently Asked Questions (FAQs)
Q: Can I make the dough ahead of time? A: Yes, you can make the dough up to 24 hours in advance. Store it in an airtight container in the refrigerator. Let the dough sit at room temperature for about 10 minutes before scooping and baking.
Q: Can I freeze these cookies? A: Absolutely! You can freeze the unbaked cookie dough balls for up to 3 months. Bake directly from frozen, adding an extra 1-2 minutes to the baking time. You can also freeze baked cookies for up to 2 months—just let them thaw at room temperature before serving.
Q: How should I store these cookies? A: Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container with the cookies.
These Maple Brown Sugar Cookies are a warm, comforting treat that’s perfect for any occasion. With their rich maple flavor, chewy texture, and a hint of cinnamon, they are sure to become a family favorite. Whether you’re baking for a holiday gathering, a cozy night in, or just because, these cookies will always hit the spot. Give this recipe a try, and enjoy the delightful taste of maple and brown sugar in every bite!
