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Soft and Chewy Brown Butter Maple Brown Sugar Cookies with Maple Glaze

Three soft, crinkled maple brown sugar cookies drizzled with a white glaze, served on a white plate.
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Make these bakery-style soft and chewy maple brown sugar cookies. Using brown butter adds richness, while pure maple syrup provides authentic flavor. Finish with a simple maple glaze for a perfect cozy fall or holiday treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, browned and cooled slightly
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • For the Maple Glaze: 1 cup powdered sugar, 2 tablespoons pure maple syrup, 1-2 teaspoons milk or cream

Instructions

  1. Brown the butter: Melt the butter in a light-colored saucepan over medium heat. Continue cooking, stirring often, until the butter foams, then subsides, and brown bits form at the bottom, releasing a nutty aroma. Immediately pour the butter (including the browned bits) into a heatproof bowl to stop cooking. Let it cool until it is slightly warm but still liquid.
  2. In a large bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until well combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the maple syrup and vanilla extract until smooth.
  4. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes. Chilling helps prevent spreading and deepens the flavor.
  7. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  8. Scoop rounded tablespoons of dough and roll them into balls. Place them 2 inches apart on the prepared baking sheets.
  9. Bake for 10 to 12 minutes, or until the edges are set and the centers look slightly underbaked. They will firm up as they cool.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  11. Prepare the glaze: Whisk together the powdered sugar, maple syrup, and milk/cream until smooth. Add more maple syrup for a thinner glaze or more powdered sugar for a thicker one.
  12. Drizzle the cooled cookies with the maple glaze. Let the glaze set before serving.

Notes

  • Browning the butter is key for the deep, caramelized flavor in these brown sugar maple cookies. Watch it closely to avoid burning.
  • For extra texture, fold in 1/2 cup of chopped walnuts or pecans into the dough before chilling.
  • If you want bakery style maple cookies, gently press down on the dough balls with the bottom of a glass dipped in sugar before baking.

Nutrition

Find it online: https://tastethisplate.com/maple-brown-sugar-cookies-recipe/