Delight in these soft and tender Maple Brown Sugar Cookies featuring the rich flavors of pure maple syrup and warm cinnamon. Topped with a smooth maple glaze, these cookies bring a perfect balance of sweetness and spice, ideal for afternoon treats or festive gatherings.
Total Time:25 minutes
Yield:24 servings
Ingredients
For the Cookies:
1 cup unsalted butter, softened
1 cup brown sugar, packed
1/4 cup pure maple syrup
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
For the Maple Glaze:
1 cup powdered sugar
2 tablespoons pure maple syrup
1-2 tablespoons milk (for consistency)
Optional: a sprinkle of cinnamon for garnish
Instructions
Preheat the Oven: First, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and brown sugar until the mixture is light and fluffy—about 2-3 minutes. Add the maple syrup, egg, and vanilla extract. Mix again until everything is smooth and well combined.
Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon. Gradually add this dry mixture to the wet ingredients, mixing on low speed to avoid overmixing. This step is key to ensuring that your cookies stay tender and soft.
Shape the Cookies: Using a cookie scoop or tablespoon, roll the dough into 1 1/2-inch balls and place them on the baking sheets, leaving about 2 inches between each ball. Gently flatten each ball with the palm of your hand to create a flat surface.
Bake the Cookies: Bake for 10 minutes, or until the edges are golden and the centers are set. For the best texture, avoid overbaking. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack.
Prepare the Maple Glaze: In a small bowl, whisk together the powdered sugar, maple syrup, and enough milk to reach a smooth, pourable consistency. Drizzle the glaze over the cooled cookies and, if desired, sprinkle a bit of cinnamon on top.
Serve and Enjoy: Allow the glaze to set for a few minutes, then enjoy your maple brown sugar cookies with a warm cup of coffee or tea.
Notes
Substitute dairy milk with almond or oat milk to make the glaze dairy-free.
Make sure not to overmix the dough to keep cookies soft and tender.
Use silicone baking mats or parchment paper to prevent sticking and for easy cleanup.
Allow the cookies to cool completely before glazing to prevent the glaze from melting.
Store cookies in an airtight container at room temperature for up to 5 days.
