Maple Brown Sugar Cookies with Maple Glaze Recipe

If you’re craving a cozy, sweet treat with a hint of fall warmth, this Maple Brown Sugar Cookies with Maple Glaze Recipe is exactly what you need. These cookies bring together soft, chewy brown sugar goodness with a rich maple glaze that’s perfect for afternoon snacking or sharing at your next gathering. I love making this recipe when the air turns crisp, but honestly, any time is a great time for these cookies.

Jump to:

• In the Kitchen
• Ingredients at a Glance
• How to Make Maple Brown Sugar Cookies with Maple Glaze Recipe
• Things to Remember
• Ways to Serve It
• Make-Ahead & Keeping Fresh
• Frequently Asked Questions
• Final Thoughts
• Full Printable Recipe

Ingredients at a Glance

Choosing the right ingredients makes a world of difference in this Maple Brown Sugar Cookies with Maple Glaze Recipe. I always recommend using high-quality pure maple syrup and fresh brown sugar for that deep, caramel-like flavor that shines through every bite.

• Unsalted Butter: Softened but not melted for perfect creaming and tender cookies.
• Brown Sugar: Use packed light or dark brown sugar for rich moisture and depth.
• Pure Maple Syrup: Key ingredient that adds authentic maple sweetness—avoid flavored syrups.
• All-Purpose Flour: Use fresh flour for best texture and rise.
• Powdered Sugar: For smooth, glossy glaze that melts perfectly over cookies.

How to Make Maple Brown Sugar Cookies with Maple Glaze Recipe

Step 1 — Cream Butter and Sugars Until Fluffy

Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. In a large bowl, beat the softened butter and brown sugar together using an electric mixer. You'll want to go for about 2-3 minutes until the mixture turns light, creamy, and fluffy. This step is crucial because it incorporates air that gives your cookies a tender crumb. When you add the maple syrup, egg, and vanilla, mix just until combined—too much beating here can toughen the dough.

Step 2 — Whisk Dry Ingredients and Combine Gently

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. The cinnamon adds a subtle warmth that pairs beautifully with the maple. Gradually add this dry mix into the wet ingredients on low speed, stopping as soon as the flour disappears. Overmixing at this point can make the cookies tough, and you want a soft, tender bite every time.

Step 3 — Shape and Bake to Golden Perfection

Using a cookie scoop or tablespoon, roll dough into 1 ½-inch balls and place them on your prepared baking sheets, spacing about 2 inches apart. Gently flatten each ball with your palm to get an even thickness—it helps the cookies bake consistently. Bake for 8-10 minutes until you see the edges turn a warm golden brown and the centers set but still soft. Don’t worry if the centers seem a tad underbaked; they’ll firm up as they cool.

Step 4 — Whisk Up the Maple Glaze and Drizzle

While the cookies cool, mix powdered sugar with maple syrup and add milk one tablespoon at a time until you reach a thick but pourable glaze. I like mine smooth enough to drizzle but thick enough to hold a pattern on the cookie’s surface. Drizzle the glaze over cooled cookies and, if you want, sprinkle a touch of cinnamon on top for extra flair. Let the glaze set before digging in!

Ways to Serve It

Finishing Touches

I find a light sprinkle of cinnamon or even a few flaky sea salt crystals over the glaze really elevates the flavors. The contrast between sweet maple and just a whisper of saltiness brings out the best in these cookies. You could also add chopped toasted pecans if you want a little crunch to complement the soft cookie texture.

Plays Well With

These cookies are lovely alongside a cup of black coffee or rich chai tea — the warm spices and sweet maple pair beautifully. For a cool contrast, try serving them with a scoop of vanilla bean ice cream or a drizzle of warm caramel sauce for a special treat.

Simple Plating Upgrades

For casual sharing, stack the cookies on a rustic wooden board with a few small maple syrup bottles and cinnamon sticks scattered for a charming touch. At a party, you can drizzle extra maple glaze in decorative zigzags on each cookie or serve them with fresh berries for pops of color and freshness.

Make-Ahead & Keeping Fresh

Storing Leftovers

Store your maple brown sugar cookies in an airtight container at room temperature for up to 4 days. They hold their soft, chewy texture well, especially if you layer them between sheets of parchment paper to avoid sticking or smudging the glaze.

Freezing Tips

These cookies freeze nicely, either baked or as dough balls. If freezing baked cookies, place wax paper between layers in a sealed container or bag and freeze up to 3 months. Thaw at room temperature to keep textures perfect. Dough balls freeze well too — thaw overnight in the fridge before baking for fresh-from-the-oven taste anytime.

Reheating Maple Brown Sugar Cookies with Maple Glaze Recipe Without Drying Out

To warm leftover cookies without drying them, pop them in a 300°F oven for about 5 minutes, wrapped loosely in foil to retain moisture. You can also microwave a cookie for 10-15 seconds but watch closely so it doesn’t overcook. Using an air fryer works too—set it for 300°F for 3-4 minutes for a soft, just-warm touch.

Final Thoughts

Making this Maple Brown Sugar Cookies with Maple Glaze Recipe has become a personal favorite, especially when I want something both comforting and a little fancy with minimal effort. The combination of classic cookie texture and a glaze bursting with maple flavor just warms my heart — and I bet it’ll do the same for you. So go ahead, pull out your mixing bowl and try it soon. You’ll love the cozy goodness waiting in every bite.

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