These soft and chewy Maple Brown Sugar Cookies are made with dark brown sugar, maple syrup, butter, and pecans—topped with a buttery maple icing.
Let me tell you something I probably shouldn’t admit on a food blog: I didn’t plan this recipe. I didn’t sit down with a notebook and test 12 different versions like a Food Network pro. I was just… in my kitchen, wearing an old hoodie that smelled like coffee and shampoo, holding a jar of maple syrup I bought from a road trip gas station in Vermont—because obviously you buy maple syrup in Vermont, even when you don’t know what you’re going to do with it.
It was October. It was one of those Saturdays where the sun sets way too early, and my kid was napping (rare), and my brain just felt tired. I wasn’t trying to create anything fancy. I was just craving something warm. Something nostalgic. I remembered how my grandma used to make maple cookies, the kind she never wrote down. I think her version used margarine and a little bit of cinnamon and was always slightly overbaked because she got distracted watching Wheel of Fortune. But man, they were good.
So I started tossing things into a bowl. Brown sugar, butter, an egg… and then that syrup. And when they came out of the oven, I took a bite while they were still warm—too warm probably—and I stood there barefoot in my kitchen, totally stunned. They weren’t grandma’s, exactly. But they felt like her. Sweet and soft, with that buttery maple flavor that kind of sticks to your teeth in the best way.
I guess what I’m trying to say is—this isn’t just a cookie recipe. It’s a little piece of comfort, baked on a whim, tied to a memory I didn’t know I missed.
Why You’ll Love This Maple Brown Sugar Cookies Recipe?
Okay, I’ve made a lot of cookies. Like, a shocking amount. But these Maple Brown Sugar Cookies? They’re something else. They’re not flashy. No rainbow sprinkles or browned butter theatrics. But they’ve got this deep, cozy flavor from the brown sugar and maple that’s honestly hard to describe. It’s like… warm socks for your mouth? I don’t know. That sounds weird, but you get what I mean, right?
They’re soft in the center, with just a little crisp around the edges. The pecans add a crunch that somehow feels grown-up. And that maple icing? Totally optional, but it’s also kind of like adding mascara to already-long lashes—you don’t need it, but oh wow does it make a difference.
Also? These are the kind of cookies that make you feel like you’ve got your life together. Even if you’re crying into your laundry pile five minutes before guests arrive. (Been there. Still warm cookies fix a lot.)
Ingredient Notes:
You probably already have most of these things. If you don’t, your grocery list is going to be shockingly normal. Here’s what each one brings to the party:
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Flour – Just regular all-purpose. If you’ve got fancy stuff, that’s cool, but truly, this is a pantry-staple kind of deal.
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Baking soda – Just a smidge to help the cookies puff a little. Nothing wild.
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Salt – A little pinch makes the sweet stuff hit harder. Think of it like the contrast in a cozy photo edit.
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Unsalted butter – Room temp. Ish. I sometimes nuke it for 10 seconds if I forget, and it still works.
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Dark brown sugar – Use the dark stuff if you can. It has more molasses in it, and you taste that warmth.
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Egg – One’s enough. You’re not making cake here.
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Pure maple syrup – The real deal. That plastic bottle from the diner breakfast special? It’ll technically work, but if you’ve got Vermont gold, use it.
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Maple + vanilla extracts – Both. Trust me. One adds depth, the other makes it feel rounder. That sounds dramatic. But it’s true.
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Chopped pecans – Optional. But also… not really? They add texture and something almost toasty.
Pro tip: If your pecans are stale (we’ve all been there), toss them in a dry skillet for a few minutes first. They’ll perk up.
The Icing—Tiny Effort, Big Drama
Melted butter, more maple syrup, powdered sugar, and a bit of salt. That’s it. It makes a silky, sweet drizzle that somehow makes you feel like you’re fancier than you are. I never measure perfectly, and it always turns out fine.
How To Make Maple Brown Sugar Cookies?
Step 1: Mix the dry stuff—flour, baking soda, and salt—in a bowl. Set it aside somewhere safe. (Mine usually ends up balanced on top of the toaster.)
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Step 2: Cream your butter and brown sugar. I use a hand mixer because I once blew out the motor on my stand mixer making bread dough and never replaced it. You want it fluffy and kind of silky-looking.
Step 3: Add the egg. Then the syrup. Then the extracts. The batter gets kind of glossy and smells like autumn in a candle store, but in a good way.
Step 4: Mix in the dry stuff slowly. You don’t want flour in your eyelashes (again). Then stir in the pecans.
Step 5: Chill. Literally and figuratively. Stick the dough in the fridge for two hours. Or longer. Or overnight. I’ve left it for 36 hours once because I forgot, and honestly? Still amazing.
Step 6: Scoop, bake, and breathe in that maple air. 12–13 minutes at 350°F. The edges will set, the centers will look soft. That’s when you pull them out. Don’t second guess yourself.
Step 7: Let them cool. Ish. You can burn your tongue on the first one, but I won’t stop you.
Step 8: Drizzle that icing once the cookies are cool-ish. It sets fast, but that doesn’t mean you can’t finger-swipe the bowl. I do. Every time.
Storage Options:
Keep them in an airtight container for 4–5 days. Honestly, they’re best on day two. The flavors kind of relax and melt together. You can freeze the dough or the baked cookies, too. I’ve frozen the un-iced ones and iced them straight from the freezer. They were glorious.
Variations and Substitutions:
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No pecans? Leave them out. Add crushed pretzels. It’s weird. It works.
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Maple butter icing instead of syrup? Dangerous. But delicious.
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Mini chocolate chips? Okay, that one was chaotic. But I didn’t hate it.
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Add cinnamon or cardamom for extra spice. Especially good on rainy days.
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Sprinkle sea salt on top after the icing sets. Fancy vibes, no extra work.
What to Serve with Maple Brown Sugar Cookies?
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Coffee. Like, duh.
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A bourbon cocktail if you’re feeling spicy.
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Chai tea. I swear it makes them taste even more mapley.
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Vanilla ice cream. Warm cookie + cold ice cream = everything good in life.
Frequently Asked Questions:
Do I have to chill the dough?
I mean… technically no. But yeah. If you skip it, they’ll spread more and taste a little flatter. Still edible, but not magical.
Can I use light brown sugar?
Yes. But dark is better. It just is.
Do I need to ice them?
Need? No. Should you? Absolutely.
If you’re still reading this, I hope you feel like we just had a little kitchen hangout. These Maple Brown Sugar Cookies aren’t about perfection. They’re about comfort. They’re soft, warm, sweet, a little nutty (just like most of us, honestly), and they might just become your new fall favorite.
Try them. Burn your tongue on the first bite. Drizzle too much icing. Share with someone, or don’t. Just let them remind you that even ordinary days deserve a really good cookie.
And if you make them? Let me know how they turned out. Or what you did differently. I love hearing about other people’s cookie quirks.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Maple Brown Sugar Cookies
Ingredients
- 2 and 1/3 c 291 grams all-purpose flour (spooned & leveled)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 c 8 tbsp; 113 grams unsalted butter, softened to room temperature
- 1 c 200 grams packed dark brown sugar
- 1 large egg at room temperature
- 1/3 c 80 ml pure maple syrup
- 1 tsp pure vanilla extract
- 1 tsp maple extract
- 1 c 130 grams chopped pecans
Maple Icing:
- 2 tbsp 28 grams unsalted butter
- 1/3 c 80 ml pure maple syrup
- 1 c 112 grams sifted confectioners’ sugar
- pinch salt to taste
Instructions
- Combine Dry Ingredients: In a medium bowl, whisk together 2 and 1/3 cups flour, 1 tsp baking soda, and 1/2 tsp salt.
- Cream Butter and Sugar: In a separate bowl, use a mixer to cream 1/2 cup softened butter and 1 cup packed dark brown sugar until smooth.
- Add Wet Ingredients: Beat in 1 large egg. Then, add 1/3 cup maple syrup, 1 tsp vanilla extract, and 1 tsp maple extract, mixing until well combined.
- Combine Wet and Dry: Gradually mix the dry ingredients into the wet ingredients until just combined. Stir in 1 cup chopped pecans.
- Chill Dough: Cover the dough and chill in the refrigerator for at least 2 hours.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
- Form Cookies: Roll the dough into balls, using about 1.5 tablespoons of dough for each cookie. Place on prepared baking sheets.
- Bake: Bake for 12-13 minutes, or until the edges are lightly browned. The centers will look soft.
- Cool: Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Make Icing: Melt 2 tbsp butter with 1/3 cup maple syrup in a small saucepan. Remove from heat and whisk in 1 cup sifted confectioners’ sugar and a pinch of salt. Drizzle icing over cooled cookies.
- Serve: Enjoy your Maple Brown Sugar Cookies once the icing has set, about 1 hour. Store any leftovers in an airtight container at room temperature.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
