Print

Creamy Brown Sugar Maple Cookies

brown sugar maple cookies - featured image
Print Recipe

Soft, chewy cookies loaded with maple flavor and topped with a creamy maple icing. These nostalgic treats are quick to make and perfect for any occasion.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/4 cup pure maple syrup
  • 1 large egg, room temperature
  • 2 teaspoons maple extract
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • For the Maple Icing:
  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk or cream
  • 1/4 teaspoon maple extract (optional)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large mixing bowl, cream together softened butter and brown sugar on medium speed for 2–3 minutes until light and fluffy. Scrape down the sides as needed.
  3. Add maple syrup, egg, and maple extract. Mix on low speed until well combined.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed or by hand until just combined. Do not overmix.
  6. Using a cookie scoop or two teaspoons, drop 1 1/2-inch rounds onto prepared baking sheets, spacing about 2 inches apart. Optionally, roll gently between palms for round cookies.
  7. Bake for 10–12 minutes, until edges are set and lightly golden but centers are still soft.
  8. Let cookies cool on the pan for 3 minutes, then transfer to a wire rack to cool completely.
  9. For the icing: In a small bowl, whisk together powdered sugar, maple syrup, milk or cream, maple extract, and a pinch of salt until smooth and pourable. Add more milk if needed.
  10. Once cookies are cool, drizzle or spread icing over each cookie. Let icing set for at least 15 minutes before stacking or serving.

Notes

For gluten-free cookies, use a 1:1 gluten-free flour blend. For vegan cookies, substitute plant-based butter, non-dairy milk, and a flaxseed egg. Add toasted pecans or walnuts for crunch, or a sprinkle of flaky salt for extra flavor. Do not overbake for soft cookies. Store in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: maple cookies, brown sugar cookies, maple icing, easy cookies, fall dessert, chewy cookies, holiday baking, nut-free cookies

Find it online: https://fuzzyforker.com/creamy-brown-sugar-maple-cookies-recipe-easy-maple-icing-guide/