Maple Brown Sugar Cookies Recipe
Chewy brown sugar cookies kissed with pure maple and warm cinnamon. They’re soft in the center with crisp, golden edges.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 2 tbsp granulated sugar
- 0.33 cup pure maple syrup
- 3 tbsp beaten egg about 1 large egg
- 1.25 tsp vanilla extract
- 0.5 tsp maple extract optional, boosts maple flavor
- 2.25 cup all-purpose flour
- 0.75 tsp baking soda
- 0.25 tsp baking powder
- 0.5 tsp fine salt
- 0.5 tsp ground cinnamon optional, for warmth
Instructions
Preparation Steps
- Heat oven to 350°F. Line two baking sheets with parchment.
- Whisk flour, baking soda, baking powder, salt, and cinnamon in a bowl; set aside.
- Beat softened butter with brown sugar and granulated sugar until light and fluffy, about 2 minutes.
- Mix in maple syrup, beaten egg, vanilla, and maple extract until smooth.
- Stir in dry ingredients just until a soft dough forms; do not overmix.
- Scoop 1½-tablespoon portions onto sheets, spacing about 2 inches apart. Lightly flatten tops with fingertips.
- Bake 9–11 minutes, until edges are set and centers look slightly soft.
- Cool 5 minutes on the sheet, then transfer to a rack to cool completely.
Notes
For extra sparkle, roll dough balls in coarse sugar before baking. Store cookies airtight at room temperature for 3–4 days or freeze up to 2 months.
This recipe is an original creation inspired by classic Maple Brown Sugar Cookies Recipe flavors. All ingredient ratios and instructions are independently developed.