Maple Brown Sugar Cookies are soft, chewy cookies that are sweet and rich with a delicious maple flavor, topped with a smooth maple glaze that makes them extra delicious! The maple flavor goes perfectly well with a cup of coffee! If you enjoy these maple cookies, you might love trying my Maple Pecan Coffee Cake Cookies next. They combine the same rich maple flavor with a nutty crunch from pecans.
Ingredients & Substitutions
- Butter: I used unsalted butter in the cookie dough and the maple glaze. This gives you, the baker, control over the amount of salt in recipes. If using salted butter, you may want to reduce the amount of salt.
- Sugar: I used brown sugar in the cookies–I love the sweetness it brings and the little bit of caramel notes that go perfectly with the maple syrup. Then, I used confectioners’ sugar for the maple glaze.
- Maple Syrup: Look for real maple syrup for the most authentic maple flavor. Imitation syrups lack the depth that is important in these cookies. Use the syrup in the cookie dough and the glaze.
- Maple Extract: For an extra burst of maple flavor, maple extract is important. Since these are maple cookies, I wanted the maple to stand out and be more pronounced.
Do You Need Maple Extract For Maple Cookies?
If you ask me, I would say yes, you need the maple extract in the cookies. It gives each bite that extra pop of maple flavor, and since these are maple cookies, I think that is important. If you rely solely on maple syrup, the cookies will have a much more subtle taste. But, they will still be good!
Add-Ins & Mix-Ins For Maple Brown Sugar Cookies
Although perfectly delicious as-is, there are always ways to customize the cookies with add-ins and mix-ins. Here are a few of my favorites you could try:
- Chopped nuts like pecans, walnuts, or almonds
- Chocolate chips or white chocolate chips
- Dried fruit like cranberries, raisins, or chopped dried apricots
- Toffee bits
- Coconut flakes
How To Store Maple Brown Sugar Cookies
To store maple brown sugar cookies, first, let them cool completely and let the glaze set. Then, store the cookies in an airtight container at room temperature for up to 4-5 days. For longer storage, freeze the cookies.
Freezing Maple Brown Sugar Cookies
You can freeze these cookies after they are baked or before baking (freeze the cookie dough). Here is how:
- To freeze after being baked, let the cookies cool completely. I like to freeze them without the glaze, but if adding the glaze, be sure it has time to set. Then, store them in a freezer-safe container, making sure to label and date the container. Let them thaw at room temperature when ready to enjoy.
- To freeze the cookie dough, scoop the dough onto a lined baking sheet. Place the baking sheet in the freezer for about an hour, or until frozen. Once frozen, store the cookie dough in a freezer-safe container for up to three months, labeling and dating the container. When ready to bake, simply bake from frozen, adding a couple of minutes to the baking time. Then, once cooled, add the glaze (if using). I like this method if I know that the cookies won’t all be eaten in a few days. Then, I can just grab one or two frozen dough balls and bake when I am craving a freshly baked cookie!
Check out my Guide to Freezing, Baking, and Storing Cookies for more tips.
