Maple Brown Sugar Cookies

Maple Brown Sugar Cookies are the ultimate fall and winter treat—soft, chewy, and brimming with deep maple flavor and warm brown sugar richness. With crisp edges, gooey centers, and the crunch of pecans, these cookies are finished with a luscious maple icing that ties everything together. They’re perfect for holidays, gifting, or just when you’re craving something sweet and cozy.

Why You’ll Love This Recipe

These cookies strike the perfect balance of texture and flavor. The dark brown sugar adds moisture and richness, while the maple syrup and maple extract deliver bold seasonal flavor in every bite. The addition of chopped pecans adds a satisfying crunch, and the maple icing on top takes them over the top. This recipe is great for making ahead, freezes beautifully, and is always a hit with a crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies

• all-purpose flour

• baking soda

• salt

• unsalted butter (softened)

• dark brown sugar

• egg

• pure maple syrup

• vanilla extract

• maple extract

• chopped pecans (optional)

For the Maple Icing

• unsalted butter

• pure maple syrup

• sifted confectioners’ sugar

• pinch of salt

Directions

Make the Cookie Dough

1. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

2. In a large bowl with a hand or stand mixer, beat the softened butter and brown sugar together on medium-high speed for about 3 minutes until light and creamy.

3. Add the egg and beat on high until fully combined, about 30 seconds. Scrape down the sides of the bowl.

4. Add maple syrup, vanilla extract, and maple extract. Beat on high for 1 minute until well mixed.

5. Add dry ingredients to the wet ingredients and mix on low speed until combined.

6. Add chopped pecans and mix on low until just incorporated. Dough will be soft and creamy.

7. Cover the dough and refrigerate for at least 2 hours (or up to 3 days).

Bake the Cookies

1. Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats.

2. If dough has chilled longer than 3 hours, let sit at room temperature for about 30 minutes.

3. Scoop about 1.5 tablespoons of dough per cookie (about 35g) and roll into balls. Place cookies 3 inches apart on prepared baking sheets.

4. Bake for 12–13 minutes, or until the edges are lightly browned and centers still appear soft.

5. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Make the Maple Icing

1. In a small saucepan over low heat, melt the butter with the maple syrup, whisking occasionally.

2. Remove from heat and whisk in the sifted confectioners’ sugar and a pinch of salt.

3. Drizzle icing over cooled cookies. Let the icing set for about 1 hour before serving or storing.

Servings and timing

Yield: 28–30 cookies
Prep time: 30 minutes
Cook time: 13 minutes
Total time: 2 hours 50 minutes (includes chilling)

Variations

• No Nuts: Omit pecans if desired or substitute with walnuts.

• Toasted Nuts: Toast the pecans before adding for deeper flavor.

• Extra Maple: Add more maple extract to the icing for stronger flavor.

• Maple Sugar Topping: Sprinkle with maple sugar or coarse sugar before baking for a crisp, sugary top.

• Chocolate Drizzle: Skip the maple icing and drizzle with white or dark chocolate for a twist.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 2 days.

Refrigerator: Store in the fridge for up to 1 week. Let come to room temperature before serving.

Freezer (Baked Cookies): Freeze baked cookies with or without icing for up to 3 months.

Freezer (Unbaked Dough): Freeze cookie dough balls for up to 3 months. Bake from frozen, adding 1 extra minute to the bake time.

FAQs

Do I really need to chill the dough?

Yes. Chilling is essential for preventing the cookies from spreading too much and helps develop a chewy texture.

Can I use light brown sugar instead of dark?

You can, but dark brown sugar gives a deeper molasses flavor that pairs best with the maple.

Is maple extract necessary?

Yes. Pure maple syrup alone doesn’t provide enough concentrated maple flavor in baked goods. Maple extract ensures that maple flavor comes through.

Can I skip the icing?

Absolutely. The cookies are delicious on their own, but the icing adds an extra sweet touch.

Can I make the dough ahead of time?

Yes. Chill the dough for up to 3 days before baking. Let it sit at room temperature for about 30 minutes if it’s too firm to scoop.

What type of maple syrup is best?

Use pure maple syrup—preferably Grade A for a lighter taste or Grade B for a deeper, richer maple flavor.

Can I make these gluten-free?

Yes. Substitute a 1:1 gluten-free baking flour blend. Texture may vary slightly, but they should still be delicious.

Can I use a cookie scoop?

Yes. A medium cookie scoop (about 1.5 tablespoons) works perfectly for even portioning.

What’s the best way to drizzle the icing?

Use a spoon or small piping bag to drizzle the icing over the cooled cookies. Let it set before stacking or storing.

Are these cookies soft or crunchy?

They have lightly crisp edges with chewy centers—the perfect cookie texture.

Conclusion

Maple Brown Sugar Cookies are an irresistible blend of warmth, sweetness, and chew. With their rich brown sugar base, bold maple flavor, and soft texture, they’re the perfect cookie to enjoy with coffee, gift during the holidays, or bake just because. Whether you drizzle them with icing or enjoy them plain, one thing’s certain—they’ll be gone fast.