There’s nothing cozier or more irresistible than a batch of homemade Maple Brown Sugar Cookies. Imagine the deep, caramel notes of dark brown sugar, the sweet woodsy hug of pure maple syrup, and golden, nutty pecans all nestled into one chewy bite. These cookies deliver a rich, layered flavor and the perfect tender crumb, making them a true indulgence for any cookie lover. Topped with a silky maple icing that sets to a gentle crust, Maple Brown Sugar Cookies are the treat you’ll find every excuse to bake — and share!

Maple Brown Sugar Cookies Recipe - Recipe Image

Ingredients You’ll Need

Baking Maple Brown Sugar Cookies couldn’t be simpler: each ingredient brings its own magic, from soft texture to rich flavor. Here’s a quick look at what you’ll need and why it matters.

All-purpose flour: Offers structure to achieve a tender, chewy texture without being too dense.
Baking soda: Gives the cookies their perfect lift and a gentle spread in the oven.
Salt: Enhances all the sweet maple and brown sugar flavors, making them pop.
Unsalted butter (softened): Adds richness and creates a soft, melt-in-your-mouth bite.
Dark brown sugar: The secret to deep, molasses-like sweetness and that chewy center we crave.
Large egg (room temperature): Binds everything together and gives the cookies a light, tender bite.
Pure maple syrup: Provides authentic maple flavor and extra moisture for chewiness.
Pure vanilla extract: Rounds out the flavors with its signature warmth and aroma.
Maple extract: Intensifies the maple notes for a truly standout cookie.
Chopped pecans: Bring a satisfying crunch and buttery flavor that pairs perfectly with maple.
Unsalted butter (for icing): Ensures the glaze is luxuriously smooth and rich.
More pure maple syrup (for icing): Sweetens and flavors the icing to match the cookie’s center.
Sifted confectioners’ sugar: Guarantees a lump-free, glossy icing that glides over each cookie.
Pinch of salt (for icing): Balances the sweetness of the glaze and accentuates the maple flavor.

How to Make Maple Brown Sugar Cookies

Step 1: Mix the Dry Ingredients

Start by whisking together the flour, baking soda, and salt in a medium bowl. This quick step ensures the leavening agent and salt are evenly dispersed throughout the flour, giving your Maple Brown Sugar Cookies the perfect rise and balanced flavor in every bite.

Step 2: Cream Butter and Brown Sugar

In a large bowl, cream your softened butter with the dark brown sugar using either a hand mixer or a stand mixer fitted with the paddle attachment. When the mixture looks smooth and slightly fluffy, you’re ready for the next step. This is the key to those signature soft and chewy cookies.

Step 3: Add Wet Ingredients

Beat in the egg until it’s well-combined and creamy. Then, add the maple syrup, vanilla, and maple extract. Mixing these in at high speed creates a beautifully glossy batter that smells absolutely divine.

Step 4: Combine and Add Pecans

With your mixer on low, slowly incorporate the dry ingredients into the wet until a soft dough forms. Stir in the chopped pecans last. You want the nuts evenly distributed so every Maple Brown Sugar Cookie has a delightful crunch.

Step 5: Chill the Dough

Cover your bowl and chill the dough in the refrigerator for at least two hours (or up to three days if you’re planning ahead). This rest makes the dough easier to handle and intensifies all those lovely maple flavors.

Step 6: Shape and Bake

When you’re ready to bake, preheat your oven to 350°F and line a couple of baking sheets with parchment or silicone mats. Roll the dough into balls about 1.5 tablespoons each, then space them out for a perfect bake. Bake for 12 to 13 minutes until the edges are just turning golden but the centers look slightly soft.

Step 7: Cool & (Optional) Bang the Pan

If your cookies are a touch puffy after baking, give the pans a gentle tap on the counter. This will encourage those signature cracks that make Maple Brown Sugar Cookies so beautiful. Let the cookies sit for 5 minutes on the tray before carefully moving them to a wire rack.

Step 8: Make the Maple Icing

Melt butter and maple syrup together in a small saucepan over low heat. Remove from heat and whisk in sifted confectioners’ sugar and a pinch of salt. Drizzle this glorious glaze over the cooled cookies and let it set for about an hour. The result? A sweet, shining finish that’s simply irresistible.

How to Serve Maple Brown Sugar Cookies

Garnishes

For a special flourish, sprinkle a few finely chopped pecans or a pinch of flaky sea salt over the still-wet icing. Not only do they look stunning, but a little texture and sparkle make these Maple Brown Sugar Cookies feel extra celebratory!

Side Dishes

Serve these cookies alongside a mug of hot coffee, chai, or apple cider for pure autumnal bliss. If you’re feeling ambitious, create a cookie platter with other favorites like vanilla shortbread or even a scoop of vanilla bean ice cream for a seriously decadent dessert.

Creative Ways to Present

Gift your Maple Brown Sugar Cookies in a rustic tin lined with parchment, or stack and tie them with baker’s twine for a hostess present they’ll never forget. For parties, cut the cookies into fun shapes or serve them on a tiered stand for instant wow factor.

Make Ahead and Storage

Storing Leftovers

Store your Maple Brown Sugar Cookies in an airtight container at room temperature, ideally with a piece of parchment between layers. They’ll keep beautifully and stay soft for up to a week, making them perfect for lunchboxes or sweet snacks.

Freezing

You can freeze both the baked cookies (with or without icing) and the unbaked dough balls. Simply place them in a single layer, then once firm, transfer to a freezer bag. Baked cookies will keep for up to 3 months, while dough balls can go straight from freezer to oven (just add a couple minutes to baking time).

Reheating

If you love a warm cookie, a few seconds in the microwave or a low oven will do the trick. Just be careful not to overheat—too much time can melt the icing or make the cookie tough. Warm Maple Brown Sugar Cookies are especially heavenly with a glass of milk.

FAQs

Can I use light brown sugar instead of dark?

You can, but dark brown sugar gives these Maple Brown Sugar Cookies more depth and a chewier texture. If you only have light brown sugar, add a teaspoon of molasses to deepen the flavor a bit.

Do I have to chill the dough?

Absolutely! Chilling prevents the cookies from spreading too much and really enhances those caramel-maple flavors we love. If you’re short on time, at least 30 minutes in the fridge is a must.

Can I omit the nuts for a nut-free version?

Definitely. The pecans add crunch and flavor, but the Maple Brown Sugar Cookies are still deliciously soft and sweet without them. Try adding a handful of toffee bits or chocolate chips instead for a twist.

Is real maple syrup necessary, or can I use pancake syrup?

For the absolute best flavor, use real pure maple syrup. Pancake syrup is usually just corn syrup with flavoring and won’t deliver that authentic maple experience these cookies deserve.

Why is my icing too runny or too thick?

If your icing is too runny, add a bit more confectioners’ sugar, a tablespoon at a time, until you reach your desired consistency. Too thick? Drizzle in a splash of maple syrup or milk. It should flow but still hold its shape on the cookie.

Final Thoughts

These Maple Brown Sugar Cookies are truly special — the kind of treat that turns ordinary days into something worth celebrating. I hope you’ll give them a try and share them with someone you love. Your kitchen will smell incredible, and your cookie jar might just never be empty again!