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Turn basic ingredients into amazingly soft and gooey maple brown sugar cookies that mix deep molasses flavors with authentic maple goodness. These treats have just the right mix of crispy edges and soft middles, topped with a shiny maple coating that changes them from tasty to absolutely mouthwatering.
Full List of What You'll Need
For the Cookies:
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup salted butter, room temperature
- 1½ cups dark brown sugar
- 1 large egg, room temperature
- ¼ cup pure maple syrup
- 1 teaspoon maple extract
- 1 cup pecan pieces
For the Maple Glaze:
- ¼ cup salted butter
- ¼ cup pure maple syrup
- 2 cups powdered sugar
- Pinch of salt (if using unsalted butter)
Baking Your Sweet Treats
- Mix Your Dry Stuff
- Stir flour and baking soda together in a medium bowl until they're well mixed. In a big mixing bowl, beat butter and brown sugar for 3-4 minutes till they're light and fluffy, making sure to scrape the sides when needed.
- Put In Wet Stuff
- Mix in egg until it's fully blended. Pour in maple syrup and maple extract, stirring until everything's mixed together. Scrape the bowl to make sure it's all evenly mixed.
- Bring Everything Together
- Slowly add your dry mix to your wet mix, stirring on low just until they come together. Stir in pecan pieces by hand until they're spread out evenly.
- Form Your Cookies
- Place rounded 1½ tablespoon scoops of dough onto baking sheets lined with parchment, keeping them 2-3 inches apart. You can roll them into balls for a nicer look.
- Don't Skip The Cooling
- Put dough balls in the fridge for at least 2 hours or leave them overnight. This step can't be skipped if you want the right texture and shape.
- Bake Them Just Right
- Heat your oven to 350°F. Bake your cold cookies for 10-12 minutes until the edges turn slightly golden but the middles stay soft. To get that crackled look, lightly tap the pan on the counter after baking.
- Make The Topping
- Warm butter and maple syrup in a small pot until the butter completely melts. Take it off the heat and slowly whisk in powdered sugar until it's smooth and glossy. Drizzle this over totally cooled cookies.
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Tasty Ways to Enjoy
Make your cookies look fancy by setting up a maple-themed treat display. Put cookies on old-fashioned cake stands at different heights, with maple leaves and sugar-coated pecans around them. Serve them with maple coffee drinks or spicy apple cider at fall parties. Try offering some with glaze and some without, plus warm maple syrup for dipping. Make nice gift packages with cookies layered between wax paper in pretty tins, perfect for holiday gifts or thank you presents.
Fun Twists to Try
Take these flexible cookies to the next level by trying different add-ins and changes. Add cinnamon chips or toffee bits to the dough for more flavor layers. Make cookie sandwiches by spreading maple buttercream between two cookies. Mix in fall spices like cinnamon and nutmeg, or try adding chopped bacon for a sweet and salty combo. You can also dip half of each cookie in dark chocolate after glazing, or sprinkle with sea salt before the glaze hardens.
Keeping Them Fresh
Keep your cookies tasting their best by storing them right in sealed containers with parchment paper between each layer. They'll stay chewy and fresh for 4-5 days at room temp. If you want them to last longer, freeze cookies without glaze for up to three months - wrap them well in plastic wrap, then foil, before putting in freezer bags. Let them thaw in the fridge overnight and come to room temp before adding glaze. For gifts, stack cookies between wax paper in cute tins.
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Final Thoughts
These maple brown sugar cookies have become what everyone asks me to bring to autumn get-togethers and holiday cookie swaps. Though making them takes some care, the happiness that comes from sharing these perfectly chewy, maple-flavored goodies makes all the careful steps worth it. Just remember, truly great cookies come from both good ingredients and the time and care you put into making them. I hope these cookies bring as much joy to your gatherings as they've brought to mine.
Recipe FAQs
- → Can light brown sugar replace dark?
- Sure, but dark brown sugar makes them moister and richer.
- → Do I really need to chill the dough?
- Yes, it stops spreading and keeps the cookies the right texture.
- → What's the best way to store leftovers?
- Keep them in a sealed container at room temperature for about 5 days.
- → Is freezing okay?
- Absolutely! You can freeze baked cookies or unbaked dough balls for 3 months. Just thaw before serving.
- → Can I swap pecans with another nut?
- Walnuts or almonds work fine, or leave out the nuts for a nut-free option.
Soft Maple Cookies
Sweet, chewy cookies made with maple syrup, brown sugar, pecans, and topped with a delicious maple glaze.
Ingredients
→ Cookie Ingredients
→ Maple Topping Ingredients
Steps
Place parchment paper over two large cookie trays. This makes cleaning quicker and easier.
Stir the baking soda into the flour in a medium bowl. Leave aside for later.
With a mixer, beat together the butter (which should be soft) and dark brown sugar until creamy. Aim for 1–2 minutes of mixing.
Crack in the egg and mix it in completely, scraping the sides of the mixing bowl as you go. Pour in the maple syrup and extract, then mix again until smooth.
Slowly add the dry ingredients from earlier into the sugary liquid mix. Use low mixer speed to keep things from getting overworked.
Gently stir in the pecan bits with the mixer on low. Make sure they’re spread out evenly in the dough.
Scoop out 1 ½-tablespoon portions of dough and roll them into balls. Place them spaced out on the trays, then chill in the fridge for 2 hours or overnight (cover them if leaving overnight).
Turn your oven on to 350°F (175°C) to preheat.
Bake a tray at a time for 10–12 minutes. The centers should still be soft, and edges lightly golden. If you like a crinkled look, tap the tray lightly on your counter as soon as you take it out.
Let the cookies sit on their tray for 5 minutes before moving them to a wire rack to cool down fully.
Melt the butter and maple syrup together in a small pot on low heat. After it’s melted, pull it off the heat and whisk in powdered sugar until smooth.
Drizzle the glaze on top of the fully cooled cookies. Let the glaze firm up before enjoying!
Notes
- Skip the pecans or swap them for sunflower or pumpkin seeds to make these nut-free.
- Pop the dough balls or baked cookies in the freezer—they'll keep for about 3 months. Just thaw when needed.
- For a bolder taste, stick with dark brown sugar. Light brown sugar is fine if that’s all you’ve got though!
Required Equipment
- Hand or stand mixer
- Parchment-covered trays
- Two big bowls for mixing
- Spoon or cookie scoop
- Small pot for stove use
- Cooling rack
Allergen Information
Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
- Uses milk products (butter).
- Contains pecans, which are tree nuts.
- Switch to gluten-free flour if needed to make it gluten-free.
Nutritional Information (Per Serving)
This data is for informational purposes only and doesn’t replace medical advice.
- Calories: 171
- Fat: 7 g
- Carbs: 26 g
- Protein: 2 g