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Maple Brown Sugar Cookies - Soft, Chewy, and Cozy

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • 2 1/4 cups (270 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon (optional but recommended)
  • 3/4 cup (170 g) unsalted butter, softened
  • 1 cup (200 g) dark brown sugar, packed
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg
  • 1/3 cup (80 ml) pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon maple extract (optional, for stronger maple flavor)
  • For rolling (optional): 1/4 cup granulated sugar
  • 1 cup (120 g) powdered sugar
  • 2–3 tablespoons pure maple syrup
  • Pinch of salt

Method
 

  1. Prep your tools. Line two baking sheets with parchment paper. Set the oven to 350°F (175°C).
  2. Mix dry ingredients. In a bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon until combined.
  3. Cream butter and sugars. In a large bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2–3 minutes. This helps create a tender, chewy cookie.
  4. Add wet ingredients. Beat in the egg until smooth. Add the maple syrup, vanilla, and maple extract (if using). Mix until fully combined. The batter may look slightly glossy—this is normal.
  5. Combine wet and dry. Add the dry ingredients to the wet in two additions. Mix on low just until no streaks of flour remain. Avoid overmixing to keep the cookies soft.
  6. Chill briefly. Cover the bowl and chill the dough for 20–30 minutes. This helps prevent spreading and concentrates flavor.
  7. Form the cookies. Scoop dough into 1.5-tablespoon balls (a medium cookie scoop works well). If you like a crinkly, sparkly finish, roll the balls in granulated sugar.
  8. Bake. Place balls 2 inches apart on prepared sheets. Bake for 9–11 minutes, until the edges are set and lightly golden but the centers still look soft. Do not overbake.
  9. Cool. Let cookies rest on the sheet for 5 minutes, then move to a wire rack to cool completely. They will continue to set as they cool.
  10. Optional glaze. Whisk powdered sugar, maple syrup, and a pinch of salt until smooth and pourable. Drizzle over cooled cookies and let set for 20–30 minutes.