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Maple Brown Sugar Cookies Recipe

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★★★★★

4.5 from 196 reviews

These Maple Brown Sugar Cookies are chewy on the inside, slightly crispy on the outside, and bursting with rich maple flavor. Enhanced with a nutty brown butter base and topped with an optional luscious maple brown sugar frosting and chopped pecans, they make a perfect treat for holidays or cozy gatherings.

Ingredients

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Maple Brown Sugar Cookies

  • 10 tablespoons unsalted butter *
  • 1 cup dark brown sugar, packed
  • 1 large egg, room temperature
  • ⅓ cup pure maple syrup
  • 2 teaspoons maple extract
  • 2 ⅓ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Turbinado, granulated, or powdered sugar for rolling (optional)

Maple Brown Sugar Frosting

  • 1 cup dark brown sugar, packed
  • ½ cup heavy cream
  • 1 tablespoon unsalted butter
  • ½ teaspoon maple extract
  • ½ teaspoon salt
  • 1 ½ cups powdered sugar, sifted
  • Chopped salted, roasted pecans for topping (optional)

Instructions

  1. Prepare Baking Sheets: Line 2 rimmed baking sheets with silicone baking mats and set aside to prepare for cookie baking.
  2. Brown the Butter: Melt the butter in a large stainless steel pan over medium heat. Whisk continuously for 1-5 minutes until browned bits form and the butter has a foamy, golden nutty aroma. This process intensifies the flavor.
  3. Cool and Mix Wet Ingredients: Quickly pour the browned butter into a large mixing bowl and let it cool for about 10 minutes. Then whisk in the brown sugar until combined, followed by the egg, maple syrup, and maple extract until smooth.
  4. Add Dry Ingredients: Fold in the flour, cinnamon, baking soda, and salt using a rubber spatula until the dough is smooth and well combined.
  5. Form Cookie Balls: Using a large cookie scoop, divide the dough into 18 dough balls. Optionally, roll each ball in your choice of sugar (turbinado, granulated, or powdered). Place 9 dough balls evenly spaced on each baking sheet.
  6. Optional Chill: For better texture and flavor development, cover the dough balls with plastic wrap and chill in the fridge for 2 hours before baking.
  7. Bake Cookies: Preheat the oven to 350°F (175°C). Bake one sheet at a time for 10-13 minutes until the edges are lightly browned and set, but the centers remain soft.
  8. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely before frosting.
  9. Make Maple Brown Sugar Frosting: In a medium saucepan, whisk together brown sugar and heavy cream and bring to a boil over medium heat. Boil for 3 minutes while whisking constantly. Remove from heat and whisk in butter, maple extract, and salt until butter melts.
  10. Finish Frosting: Whisk in sifted powdered sugar until frosting is smooth and glossy. Spoon or spread frosting over the cooled cookies.
  11. Garnish and Serve: Optionally, sprinkle chopped salted, roasted pecans on top of the frosted cookies for extra crunch and flavor. Serve and enjoy!

Notes

  • If you prefer to skip browning the butter, reduce butter to 8 tablespoons and melt it normally before proceeding; the flavor will be less nutty.
  • The cookies can be served plain or rolled in different sugars for varied texture and appearance.
  • Best enjoyed cooled and frosted with maple frosting and pecans, but delicious on their own as well.
  • Store cookies at room temperature for 3-7 days or freeze up to 3 months. Thaw at room temperature before serving.

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