Soft, buttery and, chewy in all the right ways, these sweet Maple Cookies are about to be the only cookie you want to make this fall. They're made with real maple syrup, maple extract, and a maple glaze for a potent punch of maple flavor in every bite. Plus, they require no chilling so you can bake and serve in about 30 minutes. What's not to love?
These soft maple brown sugar cookies are a true celebration of the season's most iconic flavor. They're golden brown on the outside with chewy centers enriched with several layers of rich maple flavor. They're just sweet enough and pair perfectly with a hot cup of coffee or your favorite Chai Tea Latte. Serve them at Thanksgiving, alongside your favorite Christmas cookies, or just because. They're absolutely irresistible!
Why You'll Love These Maple Cookies
- Quick to make. This is a super simple recipe that requires basically three steps. Mix the dry ingredients together, mix the wet, then combine the two and bake. Making maple brown sugar cookies is very simple, requires no resting in the fridge, and can be served as soon as the glaze sets!
- Iconic fall flavor. Fall and winter baking tend to rely heavily on apple, pumpkin spice, nuts, and orange. Although they're all great on their own, maple syrup is such a distinct, traditional flavor that deserves extra special attention. It fits right alongside the more popular options and is the perfect cookie for fall.
- Soft, chewy, and tender. The butter, brown sugar, and cornstarch gives these maple syrup cookies crisp edges and the most perfectly chewy centers. You'll want to nibble through way through them to savor every bite!
Ingredient Notes
To make these delicious Maple Cookies, you will need the following ingredients (full measurements in recipe card below):
- all purpose flour - it's very important that you use just the right amount of flour. Scoop the flour into your measuring cup and level it before adding it to the dough.
- cornstarch - to absorb extra moisture and make the cookies extra tender.
- baking powder - always use fresh, active baking powder and baking soda. It helps to sift them first, too.
- baking soda
- salt
- unsalted butter - fully softened at room temperature.
- light brown sugar - for a soft, chewy texture and rich, sweet flavor.
- egg
- dark maple syrup - this may also be called Grade B syrup, depending on where you live. Only use pure maple syrup for the best results.
- vanilla extract
- maple extract - this adds an extra boost of maple flavor to complement the syrup.
- maple butter glaze - the easy glaze comes together quickly with melted butter, dark maple syrup, vanilla extract, confectioners's sugar, and milk. Use milk to thin the glaze to your desired consistency.
You will also need measuring cups and spoons, mixing bowls, electric mixer, small cookie scoop, baking sheets, and wire cooling rack.
How to Make the Best Maple Cookies
First, make the maple cookies.
- Combine dry ingredients. In a medium to large sized mixing bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt, until well-combined. Set aside.
- Combine wet ingredients. In a large mixing bowl, add butter and brown sugar, then beat with an electric hand-mixer until light and fluffy looking, around 3 minutes. Add in the egg, maple syrup, vanilla and maple extract, then beat again until well-combined, smooth, and fluffy, about 1-2 minutes.
- Add dry to wet. Add the dry mixture into the wet, then beat together until fully-combined.
- Scoop cookies. Prepare 2 baking sheets with parchment paper. Using a small cookie scoop, scoop out the maple cookies, then place onto the prepared baking sheets, ensuring 2-inch between each cookie.
- Bake. Place into a 350F preheated oven to bake for 9 minutes. Remove the cookies from the oven, allow to cool for 5 minutes, then transfer to a cooling rack to fully cool before glazing.
Then, make the maple butter glaze.
In a small mixing bowl, whisk together the melted butter, maple syrup, vanilla, maple extract, confectioners’ sugar, and milk until smooth. Use a spoon to drizzle the glaze over the cooled cookies. Allow the glaze to set before enjoying.
Recipe Variations
- Add some spices. To play up with rich fall flavors, add some cinnamon, apple pie spice, or even a little cardamom for an aromatic note.
- Add salt. Just like salted caramel, maple pairs wonderfully with a little salt to balance the sweetness and bring out the flavor. Try adding a pinch of salt to the butter for the maple icing or use melted salted butter. You can also sprinkle some flaked salt on top for serving.
- Skip the glaze. Instead of drizzling each one with the glaze, sprinkle or roll them with cinnamon sugar for a crunchy bite.
How to Serve
These Maple Cookies are delicious served on their own, or paired with a hot drink including:
- Chai Tea Latte
- Pumpkin Spice Latte
- Slow Cooker Apple Cider
- Peppermint Hot Chocolate
- Golden Milk Turmeric Latte
- Matcha Latte
Recipe Tips and Tricks
- Use real maple syrup. If you only have that corn syrup-laden breakfast syrup in your fridge, skip it and get the good stuff. It's pricier, but the flavor difference is night and day.
- Cool on the tray. This recipe calls for letting the freshly baked cookies rest for a solid 5 minutes on the hot cookie sheet before moving them to a wire rack. This is crucial because it allows the soft, chewy cookies to firm up just enough without becoming too firm.
- Don't overmix. You want the flour mixture and wet ingredients to just come together. Overmixing can cause them to become dense and flat. Less is more.
Storing and Freezing Instructions
How to Store
Store leftover cookies in an airtight container at room temperature for 3-5 days. If glazed, it's best to store them in the fridge as the glaze contains dairy. They're best at room temperature, so let them warm up on a plate at room temperature before serving.
How to Freeze
Feel free to freeze leftover baked cookies or the cookie dough! Baked cookies can be tucked into a freezer-safe bag and stored for about 3 months. Raw cookie dough balls can be frozen on a prepared baking sheet, then transferred to a freezer-safe container. Let them thaw in the fridge before baking like normal.
FAQ
This maple cookie recipe gets an extra dose of maple flavor by using dark maple syrup (also called Grade B or robust maple syrup). It has a darker, richer flavor, which stands out against the sweetness of light brown sugar. If you were to use Grade A or amber maple syrup, you would still get a nice flavor, but it would be more subtle.
Yes, but you don't want to add too many and weigh down the dough. I'd recommend sticking with add-ins that complement the maple flavor, like chopped pecans or walnuts, dark chocolate chips, or even cinnamon chips.
Maple leaf cookies require a dryer, more shortbread-like cookie to roll out and keep its shape after baking. These chewy maple cookies spread in the oven and would not be a good fit.
More Soft and Chewy Cookie Recipes
- 50 Best Cookie Recipes
- Date Cookies
- Chai Cookies
- Eggnog Cookies
- Chocolate Ginger Cookies
- Cream Cheese Cookies
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Recipe
Maple Cookies
- Total Time: 29 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, buttery and, chewy in all the right ways, these sweet Maple Cookies are about to be the only cookie you want to make during the holiday season! They're made with real maple syrup, maple extract, and a maple glaze for a potent punch of maple flavor in every bite. Plus, they require no chilling so you can bake and serve in about 30 minutes. What's not to love?
Ingredients
For the maple cookies:
- 2 ½ cups (300 grams) all purpose flour
- 1 teaspoon cornstarch
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (114 grams) unsalted butter, at room temperature
- 1 cup (220 grams) light brown sugar
- 1 large egg
- ¼ cup (80 grams) dark maple syrup
- 1 teaspoon vanilla
- 1 teaspoon maple extract
For the maple butter glaze:
- 3 tablespoons (43 grams) unsalted butter, melted
- 3 tablespoons (60 grams) dark maple syrup
- ½ teaspoon vanilla
- ½ teaspoon maple extract
- 1 ½ cups (180 grams) confectioners’ sugar
- 1-3 tablespoons milk (to desired consistency)
Instructions
Make the maple cookies:
- Preheat the oven to 350F and prepare 2 baking sheets with parchment paper.
- In a medium to large sized mixing bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt, until well-combined. Set aside.
- In a large mixing bowl, add butter and brown sugar, then beat with an electric hand-mixer until light and fluffy looking, around 3 minutes. Add in the egg, maple syrup, vanilla and maple extract, then beat again until well-combined, smooth, and fluffy, about 1-2 minutes.
- Add the dry mixture into the wet, then beat together until fully-combined.
- Using a small cookie scoop, scoop out the maple cookies, then place onto the prepared baking sheets, ensuring 2-inch between each cookie.
- Place into the oven to bake for 9 minutes. Remove the cookies from the oven, allow to cool for 5 minutes, then transfer to a cooling rack to fully cool before glazing.
Make the maple butter glaze:
-
In a small mixing bowl, whisk together the melted butter, maple syrup, vanilla, maple extract, confectioners’ sugar, and milk until smooth.
- Use a spoon to drizzle the glaze over the cooled cookies. Allow the glaze to set before enjoying.
Notes
How to store: Store leftover cookies in an airtight container at room temperature for 3-5 days. If glazed, it's best to store them in the fridge as the glaze contains dairy. They're best at room temperature, so let them warm up on a plate at room temperature before serving.
How to freeze: Feel free to freeze leftover baked cookies or the cookie dough! Baked cookies can be tucked into a freezer-safe bag and stored for about 3 months. Raw cookie dough balls can be frozen on a prepared baking sheet, then transferred to a freezer-safe container. Let them thaw in the fridge before baking like normal.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
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