Description
These Maple Brown Sugar Cookies are soft, chewy, and packed with the rich flavors of pure maple syrup and brown sugar. Perfect for fall or any time you crave a sweet, comforting treat, these cookies combine the warmth of cinnamon with the natural sweetness of maple to create a classic American dessert that’s easy to make and deliciously satisfying.
Ingredients
Main Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/4 cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Optional: 1/2 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick and bake evenly.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter together with the packed brown sugar until the mixture becomes light, fluffy, and well combined, creating the base for your soft cookies.
- Add Wet Ingredients: Mix in the pure maple syrup, egg, and vanilla extract into the creamed butter and sugar, stirring until all ingredients are fully incorporated, resulting in a smooth batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon if you want to add that extra warm spice flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring carefully until a soft dough forms but do not overmix to keep the cookies tender.
- Shape Cookies: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 10–12 minutes or until the edges turn lightly golden, indicating they are perfectly baked.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely, so they develop the ideal soft and chewy texture.
Notes
- For a deeper maple flavor, substitute light maple syrup with dark maple syrup and add a few drops of maple extract.
- Store cookies in an airtight container to keep them soft and fresh for several days.
- Optionally, drizzle cooled cookies with a maple glaze for extra sweetness and presentation.
