I perfected Chewy Maple Cookies that pair a tender, chewy crumb and deep brown sugar notes with autumn spices and a glossy maple glaze that hides a surprising twist.

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I wasn’t planning on making anything that dramatic, but a batch with light brown sugar and a drizzle of pure maple syrup turned into something I kept sneaking. These Maple Brown Sugar Cookies are soft, chewy and have that warm spice that makes you reach for another one before you even finish the first.

The glaze cracks just enough when you bite, leaving a tiny maple puddle on your fingers, and yeah I know how that sounds, but it’s irresistible. If you like Chewy Cookies Soft or Cookies With Maple Frosting, this version might become the one you hide from guests.

Ingredients

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All-purpose flour: Provides structure and chew, mostly carbs, little protein, not much fiber.
Light brown sugar: Sweet, adds moisture and subtle molasses flavor, mostly simple carbs.
Pure maple syrup: Natural sweetener, it’s floral, contains trace minerals, sugars raise sweetness.
Unsalted butter: Fat for tenderness and flavor, adds richness, mostly saturated fats.
Egg: Binds ingredients, adds protein and moisture, helps with rise and color.
Ground cinnamon: Warm spice, fragrant, very low calories, boosts flavor without sugar.
Cornstarch: Softens texture, makes cookies tender and cakey, mostly pure starch.
Powdered sugar (glaze): Gives sweet glossy glaze, fine texture, mostly simple carbs, very sweet.

Ingredient Quantities

2 1/4 cups (280 g) all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp fine sea salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

2 tbsp cornstarch

1/2 cup (1 stick, 113 g) unsalted butter softened

1 cup packed light brown sugar (220 g)

1/4 cup pure maple syrup

1 large egg room temp

1 tsp vanilla extract

1 tbsp milk or heavy cream (optional)

1 to 1 1/2 cups powdered sugar sifted (for glaze)

2 tbsp pure maple syrup (for glaze)

1 to 2 tbsp milk or cream to thin glaze

pinch fine sea salt (for glaze)

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat; set aside. Measure flour by spooning into the cup and leveling so you don’t pack it down.

2. In a bowl whisk together 2 1/4 cups all purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp fine sea salt, 1 tsp cinnamon, 1/4 tsp nutmeg, and 2 tbsp cornstarch until evenly combined.

3. In a separate large bowl beat 1/2 cup softened unsalted butter and 1 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes; don’t skimp, air helps with texture.

4. Mix in 1/4 cup pure maple syrup, then add 1 large room temp egg and 1 tsp vanilla extract; if the batter seems too stiff add that optional 1 tbsp milk or cream. Scrape the bowl so everything gets mixed.

5. Add the dry ingredients to the wet in two additions, mixing just until combined; overmix and the cookies get tough, so stop as soon as you see no streaks of flour.

6. Chill the dough in the fridge at least 30 minutes (60 minutes is better) — it firms up, controls spread, and makes chewier cookies.

7. Scoop dough into
1.5 tablespoon to 2 tablespoon balls (or use a medium cookie scoop), place 2 inches apart on prepared sheets, and gently press each ball down a bit so they bake evenly.

8. Bake one sheet at a time on the middle rack for 9 to 11 minutes, until edges are set and centers still look slightly soft; they’ll finish cooking on the sheet, so don’t overbake.

9. Let cookies cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to cool completely; if you want, sprinkle a little flaky salt on warm cookies for contrast.

10. For glaze whisk together 1 to 1 1/2 cups sifted powdered sugar, 2 tbsp pure maple syrup, 1 to 2 tbsp milk or cream (add a tsp at a time to reach pourable consistency) and a pinch of fine sea salt. Drizzle or spread over cooled cookies and let set. If glaze is too thin add more powdered sugar, too thick add tiny bit more milk.

Equipment Needed

1. Oven set to 350°F
2. Two baking sheets plus parchment paper or a silicone baking mat
3. Mixing bowls, one large and one medium
4. Measuring cups and spoons and a kitchen scale if you have one
5. Electric hand mixer or stand mixer, or a sturdy whisk if you wanna do it by hand
6. Rubber spatula and wooden spoon for scraping and stirring
7. Cookie scoop or 1.5 to 2 tablespoon measure
8. Wire cooling rack, a fine mesh sifter for the powdered sugar and a small bowl for the glaze

FAQ

Do I have to chill the dough?

It's highly recommended. Chill 30 to 60 minutes so the cookies spread less and taste better. You can chill longer, even overnight. If you skip chilling expect thinner, flatter cookies.

What temp and how long do I bake them?

Bake at 350°F (175°C) for about 9 to 11 minutes. Edges should be set and centers still look a little soft. Let them cool 5 minutes on the sheet then move to a rack so they finish firming up but stay chewy.

How do I make them soft and chewy not cakey or crisp?

Use the brown sugar and cornstarch as written, don't overmix, and pull them when centers are still slightly soft. A touch of milk or cream (that optional tablespoon) helps too. Overbake and they'll get crisp, so watch the clock.

Any tips for the maple glaze?

Sift the powdered sugar first so no lumps. Stir in 2 tbsp maple syrup then add milk 1 teaspoon at a time till it reaches a drizzly consistency. Add a pinch of salt to balance the sweetness. Cool cookies completely before glazing or the glaze will melt away.

Can I swap ingredients if I don't have something?

Yes, a few swaps work: dark brown sugar gives deeper flavor, you can use salted butter but cut the added salt a bit, and if you're out of maple syrup a splash of maple extract plus a tsp of extra sugar helps but it won't be the same. Egg substitutes will change texture so expect different results.

How do I store or freeze these?

Store baked cookies in an airtight container at room temp 3 to 4 days. Freeze up to 3 months. Dough can be rolled into balls and frozen on a tray then bagged, bake straight from frozen adding a minute or two. To refresh, warm 5 to 8 minutes at 300°F.

Maple Brown Sugar Cookies – Soft, Chewy & Perfectly Spiced Recipe Substitutions and Variations

All-purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier, slightly denser cookie, or use a 1-to-1 gluten-free flour blend (make sure it has xanthan gum or add 1/4 tsp) — expect a small change in texture.
Unsalted butter: use an equal amount vegan butter or chilled solid coconut oil; vegan butter keeps chewiness, coconut oil makes edges crisper and adds a mild coconut note.
Light brown sugar: replace with coconut sugar 1:1 but add 1 tbsp maple syrup or honey to keep cookies moist, or use granulated sugar plus 2 tbsp molasses to mimic brown sugar flavor.
Cornstarch: swap with arrowroot or tapioca starch 1:1 for the same tender, soft bite, or omit and add 2 tbsp extra flour if needed though cookies may spread more.

Pro Tips

1) Chill longer than 30 minutes if you can, even overnight. It firms the dough so the cookies spread less, the flavors deepen, and you end up with chewier centers. Don’t skip this step just because you’re impatient.

2) Give the dough a gentle hand. Overmixing after you add the flour makes them tough, so stop as soon as you don’t see streaks. If you want extra chew, add another tablespoon of cornstarch or use slightly more brown sugar.

3) Watch the bake time not the clock. Oven temps vary, so pull them when the edges look set and the center still seems soft, theyll finish cooking on the sheet. Use an oven thermometer and bake one tray at a time on the middle rack for the most even results.

4) Glaze and salt trick: sift the powdered sugar first, add maple syrup then tiny bits of milk until pourable, and whisk in a warm bowl if it’s lumpy. Sprinkle flaky sea salt while the glaze is tacky so it sticks, or on warm unglazed cookies for a sharper contrast. Store in an airtight container with parchment between layers, and if they firm up, microwave a single cookie 5 to 7 seconds to revive the chew.

Maple Brown Sugar Cookies – Soft, Chewy & Perfectly Spiced Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I perfected Chewy Maple Cookies that pair a tender, chewy crumb and deep brown sugar notes with autumn spices and a glossy maple glaze that hides a surprising twist.

Servings

servings

Calories

158

kcal

Equipment: 1. Oven set to 350°F
2. Two baking sheets plus parchment paper or a silicone baking mat
3. Mixing bowls, one large and one medium
4. Measuring cups and spoons and a kitchen scale if you have one
5. Electric hand mixer or stand mixer, or a sturdy whisk if you wanna do it by hand
6. Rubber spatula and wooden spoon for scraping and stirring
7. Cookie scoop or 1.5 to 2 tablespoon measure
8. Wire cooling rack, a fine mesh sifter for the powdered sugar and a small bowl for the glaze

Ingredients

2 1/4 cups (280 g) all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp fine sea salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 tbsp cornstarch
1/2 cup (1 stick, 113 g) unsalted butter softened
1 cup packed light brown sugar (220 g)
1/4 cup pure maple syrup
1 large egg room temp
1 tsp vanilla extract
1 tbsp milk or heavy cream (optional)
1 to 1 1/2 cups powdered sugar sifted (for glaze)
2 tbsp pure maple syrup (for glaze)
1 to 2 tbsp milk or cream to thin glaze
pinch fine sea salt (for glaze)

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat; set aside. Measure flour by spooning into the cup and leveling so you don't pack it down.
In a bowl whisk together 2 1/4 cups all purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp fine sea salt, 1 tsp cinnamon, 1/4 tsp nutmeg, and 2 tbsp cornstarch until evenly combined.
In a separate large bowl beat 1/2 cup softened unsalted butter and 1 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes; don't skimp, air helps with texture.
Mix in 1/4 cup pure maple syrup, then add 1 large room temp egg and 1 tsp vanilla extract; if the batter seems too stiff add that optional 1 tbsp milk or cream. Scrape the bowl so everything gets mixed.
Add the dry ingredients to the wet in two additions, mixing just until combined; overmix and the cookies get tough, so stop as soon as you see no streaks of flour.
Chill the dough in the fridge at least 30 minutes (60 minutes is better) — it firms up, controls spread, and makes chewier cookies.
Scoop dough into
5 tablespoon to 2 tablespoon balls (or use a medium cookie scoop), place 2 inches apart on prepared sheets, and gently press each ball down a bit so they bake evenly.
Bake one sheet at a time on the middle rack for 9 to 11 minutes, until edges are set and centers still look slightly soft; they’ll finish cooking on the sheet, so don't overbake.
Let cookies cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to cool completely; if you want, sprinkle a little flaky salt on warm cookies for contrast.
For glaze whisk together 1 to 1 1/2 cups sifted powdered sugar, 2 tbsp pure maple syrup, 1 to 2 tbsp milk or cream (add a tsp at a time to reach pourable consistency) and a pinch of fine sea salt. Drizzle or spread over cooled cookies and let set. If glaze is too thin add more powdered sugar, too thick add tiny bit more milk.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.