If you’re here for a maple cookies recipe that delivers more than sweet talk, you’re in the right place. These brown sugar maple cookies bake up soft, slightly crisp at the edges, and rich with deep maple flavor. The kind that settles you into your chair before you’ve even swallowed the first bite.
You won’t need fancy ingredients or tools. You will need real maple syrup, a bit of patience for chilling the dough, and an appreciation for simple things done right.
What you’ll learn today:
• Why brown sugar and maple syrup aren’t just sweeteners, but flavor builders
• How one extra tablespoon of cornstarch changes the cookie’s structure
• A glaze technique that doesn’t melt or flake the next day
Why Maple Cookies Deserve Real Syrup and Brown Sugar
Plenty of cookies use sugar as filler. These don’t. Here, light brown sugar works alongside Grade A maple syrup to bring out layers of warm, rich sweetness.
I’ve made versions with both pancake syrup and maple-flavored corn syrup. Don’t bother. Even a small pour of real syrup gives the dough a caramel depth that fake versions just can’t match.
You want maple to taste like maple, not sugar pretending.
How to Mix This Maple Cookie Dough Right
Start with soft, room temperature butter. Cream it with packed brown sugar until the mixture lifts slightly from the bowl. Then add the egg, vanilla, and syrup. The texture should stay thick and smooth. If it looks greasy, the butter’s too warm.
Whisk the flour, baking soda, cornstarch, and salt separately. Then fold in slowly. This helps prevent overmixing, which toughens the dough.
Cornstarch might sound optional, but I never skip it. It lightens the crumb, keeps the centers soft, and makes a noticeable difference in texture, especially after day one.
Why You Must Chill Maple Cookie Dough
This dough needs at least one hour in the fridge. Without it, the cookies spread too quickly and lose their texture.
I usually make the dough after dinner, then bake the next day. Letting the mix rest overnight gives the maple flavor time to bloom. You’ll notice the difference.
The dough will feel firm when you scoop it, but that’s what you want. Roll into balls with clean hands and space them out well on the tray.
Baking Maple Cookies So They Stay Chewy
Bake at 350°F for 10–12 minutes. You’re looking for a light golden edge and a center that still looks slightly soft. They’ll finish baking on the sheet.
Don’t move them too soon. Let them sit five minutes before transferring to a rack. This prevents breakage and lets the crumb settle. Patience helps here.
How to Make a Maple Glaze That Actually Sets
In a small bowl, combine powdered sugar, maple syrup, melted butter, and just enough milk to loosen it. The glaze should flow off the spoon, not drip.
Too thick, and it won’t spread. Too thin, and it disappears into the cookie.
I sometimes add a pinch of flaky salt to the glaze for contrast. If you want an extra punch of maple, stir in a drop of maple extract—but don’t go overboard. It can turn medicinal fast.
Serving Maple Cookies at Their Best
These are generous cookies. I like serving them next to a small cup of espresso or black tea, especially on cold afternoons.
They also hold up well on a cookie platter with contrast, try pairing with Dark Chocolate Brown Sugar Cookies or Chocolate Crinkle Sandwich Cookies for a mix of deep and sweet flavors.
Storage and Shelf Life
Store these maple thumbprint cookies (if you skip the glaze center, they work like that too) in an airtight container at room temperature. I’ve had good texture for up to 4 days.
If stacking them, place parchment between layers to protect the glaze. The glaze hardens slightly, but it’s best to treat it gently. I don’t recommend freezing once glazed.
Want a Variation? Try Maple Pecan or Frosted Versions
You can fold in chopped pecans before baking, or make a batch with chocolate ganache instead of maple glaze. Just beat the glaze ingredients until thick and spreadable.
Or switch to Brown Butter Chocolate Chip Cookies if you’re in the mood for something nuttier and crisp-edged.
This dough also adapts well to becoming Maple Chocolate Chip Cookies, just reduce the syrup slightly and fold in chopped dark chocolate before chilling.
Save and Share Your Maple Cookie Experience
You can pin this recipe to your Cookie Recipes board and refer back any time you need a cookie that feels like late autumn, even if it’s July.
Tried these? Share your thoughts or questions in the comments. I read every single one, and your ideas help shape the next batch.
Let’s bake better cookies together.
Disclosure: This post contains affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting my blog!
Maple Cookies Recipe
Soft, chewy brown sugar cookies with real maple syrup and a smooth maple glaze. These cookies are rich, cozy, and easy to make with pantry ingredients.
Ingredients
- FOR THE COOKIES
- ¾ cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup pure maple syrup (Grade A recommended)
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- ½ tsp baking soda
- ½ tsp salt
- FOR THE MAPLE GLAZE
- 1 ½ cups powdered sugar
- 2 tbsp pure maple syrup
- 1–2 tbsp milk (as needed for consistency)
- 1 tbsp melted butter
- Pinch of salt
Instructions
- MAKE THE DOUGH: In a large mixing bowl, cream together the softened butter and brown sugar using a hand mixer or stand mixer for 2–3 minutes until light and fluffy. Add the egg, vanilla extract, and maple syrup, then mix until fully combined and smooth.
- ADD DRY INGREDIENTS: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir just until the dough comes together. Do not overmix.
- CHILL THE DOUGH: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour or up to overnight. Chilling helps prevent spreading and enhances the flavor.
- PREHEAT THE OVEN: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- SHAPE THE COOKIES: Scoop about 1½ tablespoons of chilled dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
- BAKE: Bake for 10–12 minutes, until the edges are lightly golden and the centers still appear slightly underbaked. They will finish setting as they cool.
- COOL: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
- MAKE THE GLAZE: In a small bowl, whisk together the powdered sugar, maple syrup, melted butter, and a pinch of salt. Add 1 tablespoon of milk to start, then add more as needed until the glaze is smooth and spreadable but not runny.
- GLAZE THE COOKIES: Spoon the glaze over the cooled cookies, focusing on the center and letting it spread naturally. Let the glaze set for 30 minutes at room temperature or chill briefly in the fridge until firm.
Notes
Use real maple syrup for the best flavor—avoid artificial pancake syrups. For a stronger maple taste, add ¼ teaspoon of maple extract to the glaze. Store cookies in an airtight container at room temperature for up to 4 days.
Nutrition Information
Yield
22Serving Size
1Amount Per Serving Calories 198Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 27mgSodium 108mgCarbohydrates 31gFiber 0gSugar 21gProtein 2g
Hi there! Well this is the second recipe of yours that I have tried and it’s a winner too! So thank you! I will say this too, in case there are others who live in a super humid area, I did have to add 1-2 tbsp extra flour to get the dough right, as well as putting it in the fridge for a few hours. Other than a little extra flour I followed your recipe exactly, and the cookies are so good! Now I need to figure out how to add apples to this for fall, you wouldn’t happen to have a recipe for that do you;-)
Hi Crys, your humidity tip is gold – bakers in sticky climates will appreciate the heads-up. I like sneaking autumn into this dough by folding in ½ cup finely diced dried apples (fresh pieces add extra moisture). A pinch of cinnamon plus a whisper of nutmeg deepens the flavor, and you can swap the milk in the glaze for apple cider to double down on the fall vibe. If you crave fresh fruit, sauté ¾ cup peeled apple dice in a teaspoon of butter until barely tender, cool completely, then stir into the chilled dough. The cookies stay soft yet hold their shape. I’m testing a maple-apple version right now and plan to share it soon 🍏. Happy baking.
Until that recipe lands, you might enjoy my Apple Pie Cookies . They deliver pockets of tender apple wrapped in a buttery crust, finished with a gentle maple-cider glaze that echoes the batch you just made. Let me know how your fall version turns out 😊
The dried apples idea sounds like a great idea. I’m gonna give that a go and see how it turns out. I will be eagerly awaiting the maple and apple version!