Maple Cookies with Maple Glaze

These maples cookies are soft, chewy and irresistible with nutty brown butter, brown sugar and maple flavor. Topped with a maple glaze, they disappear at holiday parties!

Why You’ll Love Maple Brown Sugar Cookies

Extraordinarily good: These maple cookies are full of brown sugar-y and nutty browned butter flavor like brown sugar cookies but with added pure maple syrup!
Crowd-pleasing: While gingersnaps and oatmeal cookies are great at Christmas, these maple-glazed maple cookies really stand out on the holiday cookie tray.

Ingredient Notes

Maple cookies ingredients on the counter.

Find the full printable recipe with specific measurements below.

Butter: You will need unsalted butter for the maple cookies. Remember to soften butter to room temperature for the best results.
Maple syrup: Pure maple syrup (either Grade A or Grade B) should be used, not artificial pancake syrup.
Extracts: Vanilla extract and maple extract add so much flavor to the maple cookies.
Baking staples: Egg, brown sugar, cinnamon, baking soda, all-purpose flour and salt.
Maple glaze: Salted butter, powdered sugar and maple syrup. A pinch of salt helps balance the sweeter cookie and glaze.

Maple Cookies Mix-ins

If you love to customize your cookie recipes, here a few favorite add-ins to consider for these maple cookies:

Chopped nuts like pecans, walnuts or almonds for crunch
Toffee bits give these a fall cookie vibe
White chocolate chips add a pretty pop of white color
Dried cranberries or raisins add some chewy texture
Roll cookie dough balls in cinnamon sugar before baking

How to Make Maple Cookies

Brown butter then let chill to room temperature. In a large bowl, combine the remaining softened butter, brown sugar and maple syrup and mix until smooth and creamy. Add in the melted brown butter and stir then last mix in the egg and both extracts.

To the wet ingredients, add flour, baking soda, cinnamon and salt. Fold in the optional the pecans if using.

Using a medium sized cookie scoop place dough balls 3 inches apart on prepared parchment lined baking sheet. Bake at 350°F for 9-10 minutes. Cool maple sugar cookies completely before whisking glaze ingredients together and drizzling on top of cookies.

Maple cookies with maple icing on the cookie.

Recipe Tips

Maple extract: I get asked all the time, if you really need the maple extract. Yes. It’s the best way to intensify the maple flavor. Maple syrup only adds a subtle flavor.
Avoid dry dense cookies: Too much flour leads to dry cookies. Learn how to measure flour without a scale by using the scoop and level method.
Chill the dough: While you can bake these maple cookies immediately, chilling them first will solidify the butter so they don’t spread while baking.
Make ahead: You can make the cookie dough ahead up to 3 days in advance and store in the refrigerator until ready to scoop and bake.

Storing and Freezing

Store: Once cookies have cooled completely and the glaze has set, store maple brown sugar cookies in an airtight container for 4-5 days.
Freezing baked cookies: To freeze baked maple cookies, I prefer to do so without the glaze. Cool completely then store in a freezer safe bag or container up to 3 months. Thaw at room temperature than add the glaze.
Freezing unbaked cookie dough: Scoop cookies into dough balls and place on a parchment lined baking sheet. Flash freeze then once frozen transfer to a freezer safe bag for up to 3 months. Thaw while the oven preheats then bake as directed adding a minute or two to the baking time if needed.

Learn more about how to freeze cookie dough and bake from frozen!

HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!

Maple Cookies

↑ Click stars to rate now!

These maples cookies are soft, chewy and irresistible with nutty brown butter, brown sugar and maple flavor. Topped with a maple glaze, they disappear at holiday parties!

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Cookies

Preheat and prepare: Preheat oven to 350° F and line 2 baking sheets with parchment paper.
Brown 1 stick of butter: Melt 1 stick of the butter in a pan over medium-heat. Cook for about 3-5 minutes, swirling the pan every so often. Allow the butter to brown (when it turns an amber golden color and has a nutty aroma, it’s done). Remove from the heat and then pour into a bowl and chill for 5 minutes.
Combine wet ingredients: In a large bowl, combine the remaining 1/2 stick softened butter, 1 cup brown sugar and 1/4 cup maple syrup. Mix for 1 minute, until smooth and creamy. Add in the melted brown butter and stir until combined. Mix in the egg, 1 teaspoon vanilla, and 1 teaspoon maple extract.
Add dry ingredients: Add the 2 1/3 cups flour, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, and 3/4 teaspoon salt. Fold in the optional 1/2 cup of pecans.
Scoop the dough: Use a medium sized cookie scoop, or roll the dough into rounded 2 Tablespoon sized balls and place 3 inches apart on the prepared baking sheet.
Bake: Bake 9-10 minutes. Let the cookies cool on the baking sheet.

Maple Glaze

Whisk glaze: Meanwhile, in a small pot over medium heat, melt the 3 Tablespoons butter and 1/3 cup maple syrup. Remove from heat and whisk in 3/4 cup powdered sugar and a pinch of salt. Drizzle over warm cookies and allow to set.

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Did you make this recipe? Don’t forget to give it a star rating below!