Brown Sugar Maple Cookies

Why You’ll Love This Recipe

I love that these cookies are easy to make but feel like a special treat. The maple syrup adds a subtle, earthy sweetness that blends perfectly with the deep, caramel flavor of brown sugar. They bake up with crisp edges and soft centers—the kind of texture I always hope for in a homemade cookie. I also appreciate that I can make them in under 30 minutes with simple pantry ingredients. No fuss, just flavor.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• ½ cup unsalted butter, softened

• 1 cup brown sugar, packed

• ¼ cup pure maple syrup

• 1 teaspoon vanilla extract

• 1 large egg

Directions

1. I preheat my oven to 350°F (175°C) and line two baking sheets with parchment paper so everything’s ready to go.

2. In a medium bowl, I whisk together the flour, baking soda, and salt. I set this aside while I mix the wet ingredients.

3. In a large bowl, I cream the softened butter and brown sugar until light and fluffy—it usually takes me about 2–3 minutes with a hand mixer.

4. I add the maple syrup and vanilla extract, then beat in the egg until fully combined.

5. Gradually, I mix in the dry ingredients until just combined, being careful not to overmix the dough.

6. Using a tablespoon, I scoop out dough balls and place them on the prepared baking sheets, spacing them about two inches apart.

7. I bake the cookies for 10–12 minutes, until the edges are golden but the centers are still soft.

8. Once baked, I let them cool for a few minutes on the baking sheet before transferring them to a wire rack.

Servings and Timing

This recipe yields about 24 cookies. Prep time is around 15 minutes, bake time is 12 minutes, and the total time is just 27 minutes. It’s the perfect quick dessert when I’m short on time but craving something sweet and homemade.

Variations

• Maple Glaze: I sometimes drizzle the cookies with a simple maple icing made from powdered sugar and maple syrup for extra sweetness.

• Add Nuts: Chopped pecans or walnuts add great texture and pair well with the maple flavor.

• Spiced Version: A dash of cinnamon or nutmeg gives the cookies a cozy fall twist.

• Mini Cookies: For bite-sized treats, I use a smaller scoop and reduce the bake time by a minute or two.

• Sandwich Style: I spread maple cream or frosting between two cookies for a fun variation.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy, but I also like to warm them for a few seconds in the microwave if I want that fresh-from-the-oven feel. They freeze well too—I just separate layers with parchment and freeze in a zip-top bag for up to 2 months.

FAQs

Can I use dark brown sugar?

Yes, and I often do when I want an even deeper, more molasses-like flavor. Just expect the cookies to be slightly richer.

Do I need to chill the dough?

Nope, there’s no chilling required for this recipe. That’s one of the reasons I love how quick and easy it is.

Can I use margarine or plant-based butter?

Yes, I’ve used dairy-free butter substitutes with good results. Just make sure it’s the stick kind, not the tub version, for consistent texture.

How do I keep the cookies soft?

I store them with a slice of bread in the container—it helps retain moisture and keeps the cookies soft for days.

Can I make these gluten-free?

Yes, I’ve used a 1:1 gluten-free baking blend with success. The texture may be slightly different, but they still turn out tasty.

Conclusion

These Brown Sugar Maple Cookies are the kind of treat that feels like a warm hug. The soft, chewy texture and rich maple flavor make them a favorite in my kitchen, especially during cooler months or whenever I want something simple and sweet. I love how quickly they come together, and how easily they become a crowd-pleaser no matter the occasion. If you’re looking for a cozy, classic cookie to bake and share—or savor all to yourself—this is the one.