If you’re looking for a cookie that tastes like fall, this is it. These cookies have crisp, golden edges and soft, chewy middles, with a deep brown sugar and maple flavor throughout. A drizzle of maple icing on top sets firm, so they stack and travel well.
Quick facts
- Prep time: 30 minutes
- Chill time: 2 hours
- Bake time: 13 minutes
- Total time: 2 hours 50 minutes
- Makes: 28 to 30 cookies
Why You’ll Love These Cookies
- Real maple flavor. Pure maple syrup goes into both the dough and the icing, and a little maple extract boosts the flavor.
- Crisp edges, chewy centers. The texture is closer to a chewy chocolate chip cookie than a cakey one.
- Toasty brown sugar richness. Dark brown sugar and butter give the cookies a caramel-like depth.
- Icing that sets. The glaze hardens after about an hour, so the cookies aren’t sticky and won’t smudge in a container.
- Easy to take anywhere. They work for game days, potlucks, bake sales, or a plain afternoon at home.
- Make-ahead friendly. The dough keeps in the fridge for days, and the baked cookies freeze well.
Ingredients
For the cookies
- 2 and 1/3 cups (292g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 cup (200g) packed dark brown sugar
- 1 large egg, at room temperature
- 1/3 cup (113g/80ml) pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon maple extract
- 1 cup (120g) chopped pecans
For the maple icing
- 2 Tablespoons (28g) unsalted butter
- 1/3 cup (113g/80ml) pure maple syrup
- 1 cup (112g) sifted confectioners’ sugar
- pinch of salt, to taste
A Few Notes on the Ingredients
Flour: The amount here was tested carefully. Slightly less left the dough too loose, and slightly more made the cookies heavy. This quantity holds up against the liquid maple syrup while keeping the centers soft.
Butter: Use butter that’s softened but still cool to the touch. If it’s greasy or very soft, the dough will be too loose.
Brown sugar: Dark brown sugar gives the strongest flavor. Light brown sugar works if that’s what you have.
Maple syrup: Use real maple syrup, not a product labeled breakfast or pancake syrup, which lacks the same depth. Either Grade A or the darker, more robust Grade B works well. Real syrup also helps the edges crisp up.
Maple extract: Syrup alone doesn’t give a bold enough maple taste. Pure maple extract is hard to find, so imitation is fine. Look for a brand that doesn’t taste artificial, such as McCormick.
Pecans: They’re optional but a nice addition, adding crunch and a flavor that complements the maple. Unsalted, raw pecans are used here, but salted roasted or pre-toasted pecans work too, and chopped walnuts are a fine swap.
How to Make Maple Brown Sugar Cookies
Part 1: Make the Dough
1. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, and salt. Set it aside.
2. Cream the butter and sugar. In a large bowl, beat the butter and brown sugar with a handheld mixer, or a stand mixer with the paddle attachment, on medium-high speed. It should look light and creamy after about 3 minutes.
3. Add the egg. Beat in the egg on high speed for about 30 seconds, scraping down the bowl as needed.
4. Add the flavorings. Pour in the maple syrup, vanilla, and maple extract. Beat on high for about 1 minute, until everything is blended.
5. Bring it together. Add the dry ingredients and mix on low speed until combined. Stir in the pecans on low until they’re just mixed in. The dough will be soft and creamy.
Part 2: Chill (Don’t Skip This)
6. Refrigerate. Cover the bowl and chill for at least 2 hours. The dough can also stay in the fridge for up to 3 days. Because of the maple syrup, this dough is wetter than most, and without chilling the cookies will spread into thin, greasy puddles.
Part 3: Shape and Bake
7. Prep the oven and pans. Heat the oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone baking mats. If the dough has been chilling for more than 3 hours, let it sit at room temperature for about 30 minutes before you shape it.
8. Portion the dough. Roll the dough into balls of about 1.5 tablespoons (35g) each. Place them 3 inches apart on the sheets.
9. Bake. Bake for 12 to 13 minutes. The edges should be lightly browned and set, while the centers still look quite soft.
10. Cool. Leave the cookies on the baking sheets for 5 minutes, then move them to a cooling rack to cool completely.
Part 4: Make the Maple Icing
11. Melt the base. In a small saucepan over low heat, melt the butter with the maple syrup, whisking now and then.
12. Add the sugar. Once the butter has melted, take the pan off the heat and whisk in the sifted confectioners’ sugar and the salt. Taste it and adjust the salt if you like.
13. Drizzle. Spoon the icing over the cooled cookies. It will firm up in about an hour.
Tips for Perfect Cookies
Chill the dough fully. It’s the most important step in this recipe. Set aside the full 2 hours, or make the dough the day before.
Spoon and level your flour. Scooping straight from the bag packs in extra flour and can make the cookies dry. A kitchen scale is the most accurate method.
Pull them out while the middles look soft. The cookies continue setting on the hot pan, and that’s what keeps the centers chewy.
Sift the confectioners’ sugar. It’s a quick step that keeps the icing smooth and lump-free.
Add a pinch of salt to the icing. It balances the sweetness and brings out the maple flavor.
Use parchment or silicone mats. They help the cookies bake evenly and release easily.
Make Ahead, Storing, and Freezing
Dough: Keep the covered dough in the refrigerator for up to 3 days. Let it warm slightly at room temperature before shaping if it’s been chilled a long time.
Storing: Once the icing has set, keep the cookies in a tightly covered container at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
Freezing baked cookies: Iced or plain, they freeze well for up to 3 months.
Freezing dough: Roll the dough into balls and freeze them for up to 3 months. Bake straight from the freezer with no thawing, adding about 1 extra minute to the bake time.
Final Thoughts
These cookies bring together everything good about fall baking: buttery brown sugar, real maple, crunchy pecans, and a sweet icing that sets neatly. The chilling time takes some planning, but the dough is easy to make ahead and the results are worth it. Bake a batch for your next gathering, and let me know how they turn out.