Maple Brown Sugar Cookies

With big flavor, crisp edges, and mega chewy centers, these maple brown sugar cookies are a definite favorite. Top with maple icing for the ultimate fall cookie! Chilling the cookie dough is imperative, so set aside 2 hours or prepare the cookie dough the day before.

maple brown sugar cookies with maple icing

We’re approaching a new season, so a new cookie recipe is in order. 🙂

I may say this a lot, but nothing has been truer than in this very moment… (dramatic? who me?) … these maple brown sugar cookies are the best cookies I’ve ever made. And that statement holds big weight considering I authored an entire cookbook of JUST cookies.

Maple brown sugar cookies > every other cookie.

I know a good one when I bite it!

stack of maple cookies with maple icing

These Maple Brown Sugar Cookies Are:

  • Not cakey
  • Brown sugared and buttery
  • Unbelievably chewy and soft in the center
  • Crisp on the edges
  • Filled with pure maple syrup
  • Topped with luscious maple icing

The maple icing sets, so these are perfect for stacking and transporting. Because, trust me, you’ll want to bring these everywhere you go. Football game? Bring them. Party? Bring them. Bake sale? Sell them. No occasion at all? Make them.

maple brown sugar cookies on a white plate

10 Ingredients in Maple Brown Sugar Cookies

  1. All-Purpose Flour: All-purpose flour is the structure of the cookie. I played around with different amounts. 2 and 1/4 cups wasn’t enough and 2 and 1/2 cups was too much. 2 and 1/3 cups was the perfect amount to hold up to the liquid maple syrup.
  2. Baking Soda: Baking soda provides lift.
  3. Salt: Salt adds flavor and offsets the sweetness.
  4. Butter: 1 stick (1/2 cup) is plenty for the maple cookies and be sure you use room temperature butter. It should be cool to touch and not melted in the slightest.
  5. Dark Brown Sugar: Ditch basic white sugar. For optimal flavor and texture, reach for brown sugar instead. I highly recommend dark brown sugar for extra flavor, but light brown sugar works too. You need 1 packed cup.
  6. Egg: 1 egg provides structure, stability, and richness.
  7. Pure Maple Syrup: We can’t make maple cookies without pure maple syrup. Avoid “breakfast syrup” which doesn’t have the same robust maple flavor that pure syrup contains. I played around with different amounts and 1/3 cup is plenty. And, as a bonus, the pure syrup helps create slightly crisp edges. So good!
  8. Vanilla Extract: Adds flavor. Have you tried homemade vanilla extract yet?
  9. Maple Extract: Pure maple syrup isn’t enough to guarantee mega maple flavor. Without the crutch of maple extract, the cookies were lacking. Pure maple extract is difficult to find, so reach for imitation. I prefer McCormick brand because the flavor doesn’t taste fake.
  10. Pecans: Nuts are an optional ingredient, but they add awesome (and complementary!) flavor and texture.

Which Pure Maple Syrup is Best?

Grade A is good, but Grade B is darker and more flavorful because it’s produced later in the season. Honestly, you can’t go wrong with either here!

2 images of maple cookie dough in a glass bowl and in a cookie scoop

maple brown sugar cookie dough balls on cookie sheet

How to Make Brown Sugar Maple Cookies

Minimal effort, mega results. ♥

  1. Whisk the dry ingredients together.
  2. Cream the butter and brown sugar together.
  3. Beat in the egg, maple syrup, vanilla extract, and maple extract.
  4. Mix dry and wet ingredients together.
  5. Add the pecans.
  6. Chill the cookie dough. This cookie dough contains an additional liquid (maple syrup), so chilling the dough is crucial. Set aside 2 hours to chill this cookie dough. Without chilling, the cookies will spread into a greasy puddle.
  7. Roll cookie dough into balls. Each dough ball is about 1.5 Tablespoons.
  8. Bake until the edges are set. Cookies are done in about 13 minutes.

Then we’ll obviously drizzle maple icing all over the tops!

2 images of maple cookies without icing and maple icing in a glass bowl

maple brown sugar cookies

That Irresistible Maple Icing!!

You only need 3 ingredients for this super easy maple icing: butter, maple syrup, and confectioners’ sugar. To avoid any lumps, sift the confectioners’ sugar. If desired, a pinch of salt adds exceptional depth of flavor. The wonderful thing about this maple icing is that it eventually sets, so these cookies aren’t sticky or difficult to store.

You have my full support to use this maple icing for anything and everything. Some ideas: banana scones and pumpkin scones, obviously.

By the way! Today’s cookies differ from the Soft Glaze Maple Cookies in Sally’s Cookie Addiction. Those are ultra cakey (think pancakes!) with moderate maple flavor. These are more similar to chewy chocolate chip cookies in terms of texture.

maple brown sugar cookies with maple icing

Loving These Cookies Too

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maple brown sugar cookies

Maple Brown Sugar Cookies

  • Author: Sally
  • Prep Time: 2 hours, 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: 28-30 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


With big flavor, crisp edges, mega chewy centers, and maple icing, these maple brown sugar cookies are a definite favorite. Chilling the cookie dough is imperative, so set aside 2 hours or prepare the cookie dough the day before.


  • 2 and 1/3 cups (290g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g; 1 stick) unsalted butter, softened to room temperature
  • 1 cup (200g) packed dark brown sugar*
  • 1 large egg, at room temperature
  • 1/3 cup (80ml) pure maple syrup*
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon maple extract*
  • 1 cup (130g) chopped pecans*

Maple Icing

  • 2 Tablespoons (30gunsalted butter
  • 1/3 cup (80ml) pure maple syrup
  • 1 cup (112g) sifted confectioners’ sugar*
  • pinch salt, to taste


  1. Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
  2. Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until smooth, about 1-2 minutes. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla extract, and maple extract, then beat on high speed until combined.
  3. Pour the dry ingredients to the wet ingredients, then mix on low until combined. Add the pecans, then beat on low speed until combined. Dough will be creamy and soft.
  4. Cover and chill the dough for 2 hours in the refrigerator (and up to 3-4 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
  5. Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  6. Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. This cookie scoop is helpful. Bake each batch for 12-13 minutes until lightly browned on the sides. The centers will look very soft.
  7. Remove from the oven. If your warm cookies look puffy, lightly bang the pan on the counter when you remove it from the oven. That will help slightly deflate the cookies, creating lovely cracks as you see in the pictured cookies. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  8. Make the icing: In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Taste. Add a pinch of salt, if desired. Drizzle over cooled cookies. Icing will set after about 1 hour.
  9. Cookies stay fresh covered at room temperature for up to 1 week.


  1. Make Ahead Instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days. Allow to come to room temperature then continue with step 5. Baked cookies, with or without icing, freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
  2. Brown Sugar: I recommend dark brown sugar for a deeper flavor, but you can use 1 cup (200g) light brown sugar instead if needed.
  3. Maple Syrup: Avoid “breakfast syrup” which doesn’t have the same robust maple flavor that pure syrup contains. Grade A is good, but Grade B is darker and more flavorful because it’s produced later in the season. You can’t go wrong with either in these cookies.
  4. Maple Extract: Pure maple syrup isn’t enough to guarantee mega maple flavor. Without the crutch of maple extract, the cookies were lacking. I use McCormick maple extract. You can find it in the baking aisle.
  5. Pecans: The pecans are optional, but add wonderful flavor and texture. I recommend unsalted, un-roasted pecans but feel free to use salted roasted pecans. Or feel free to leave them out or replace with chopped walnuts.
  6. Confectioners’ Sugar: To avoid any lumps, sift the confectioners’ sugar.
  7. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: cookies, maple syrup, fall dessert


  1. These are amazing! I can definitely see why these are your favorites! Thick and SUPER chewy with a wonderful maple flavor. The first time I made them I didn’t use pecans but I just made another batch with toasted pecans and I can’t wait to try them, thanks Sally!!!

  2. Another AMAZING recipe, Sally, in fact I think it may be my new favorite! I did not think anything could too the Peanut Butter Chocolate Chip Cookies, but alas, these reign supreme! My hubby could not stop saying “wow” as he ate one. My one kiddo even said it as the best cookie I have ever made. I did make two slight changes, I used a habanero infused maple syrup in the glaze and topped the cookies with flaky sea salt. The combination of salty, sweet and heat took these over the top! Thank you for such a wonderful cookie recipe!

  3. Could this be made in a bar version? If so, what modifications would you recommend? Thanks!

    1. Hi MJ– I recommend a 9×9 inch baking pan for cookie bars. Bake at 350F– I’m unsure of the bake time. You can use a toothpick to test the center for doneness. When it comes out clean, they’re done!

  4. I made these for some friends who had given me maple syrup from their farm in New York. Two comments I got from them were: “if I could choose any cookie it would be these” and “I could eat these all day”. A true winner!

  5. Made these today. Mine came out considerably thicker and more cake like than yours and I followed your recipe except for subbing walnuts for pecans. I tried one before glazing it and was slightly underwhelmed by the taste and texture. But after the maple glazing, I got more of the maple hit and oh my they are soft and incredibly delicious. Next time I make these, I’m going to gently press them down. Fantastic fall cookies!

  6. Wow these cookies are SO GOOD!! Amazing that you can keep coming up with these winner recipes Sally!
    I didn’t have maple extract so just doubled the vanilla and they are delish, such gorgeous chewiness on the outside!! I’ve never used dark brown sugar before and I love the flavour it gives these!
    And that maple icing… oh my… so perfect! Eating some of the leftover icing now on a donut defrosted from the freezer – that I froze for this kind of can’t-waste-this-delicious-leftover-icing situation!! 😀

  7. Excellent recipe! My husband has already asked when I’m going to be making these again :-). Thank you for the recipe!

  8. Could I sub maple sugar instead of brown sugar?

    1. I can’t see why not! The cookies may spread a little more, so chilling for slightly longer will work in their favor.

  9. KATIE KAIBNI says:

    Sally- I had wanted to make these cookies since you first posted them, but I was determined to wait until the weather cooled. This past weekend I decided I couldn’t wait any longer and made them and O M G am I happy I did. These cookies are AMAZING. They were good without the glaze, but once the glaze was added, HOLY MOLY. Thank you for another amazing recipe, these will definitely be included in my holiday cookie cooking!

  10. Hi Sally! Just made these delicious cookies!! Wow! You are amazing!! Thank you for a this one and ALL of your recipes! Your cookbooks take pride of place on me shelf!!

  11. OMG. I made these yesterday, Chilled the dough for a few hours. They were so delish. I think the next time I make them I will add a few white chocolate chips…I didn’t do the icing so they definitely were missing just a little something. But absolutely amazing recipe, thanks so much Sally!! You’re so talented! Chewy and soft, just as promised. Not overpowering on the maple flavor which is appreciated!

  12. Is it possible to halve this recipe? I made it and they were AMAZING! I only got to try a bit of one so I wanna make them again for me lol… but is a lot of cookies.
    I got the maple extract at HeB. They had Adams made with natural flavors and it didn’t taste artificial or anything. I also used dark brown sugar. The glaze is to die for!!!

  13. These cookies are exceedingly delicious! I felt compelled to make these, influenced highly by your claim that these were the best cookies you had ever made! I am glad I did; I gave some to a friend and she said they were fantastic and the best cookies she had ever had. Thank you for your great recipes.

  14. These were delicious! We are not a fan of nuts, but they recently had pumpkin spice chips on sale at the grocery store, so I used those instead. They tasted amazing! A great Fall treat :).

  15. Ohhh, boy! Theses are my new favorite cookie! And there’s no chocolate!! They are THAT good! Thank you, Miss Sally! Another winner!

  16. My fiancé who doesn’t care much for sweets; “these are the best cookies I’ve ever had.” Enough said, but seriously…. I’ll be making these a llama the time.

  17. Wow! I never write reviews, but these may be the best cookies I’ve ever had. My teenage son made them and when the cookies were just out of the oven, the mouth-watering scent of warm maple drew me into the kitchen. I ate one then and two more after they were frosted and cooled. Next time we’ll have to double the recipe. Delicious is an understatement!

  18. My daughter made these today and my husband said “you can eat these until you get sick” so I tried one and then another, even though I am supposed to be on a diet and indeed though I don’t often agree with my husband, I wanted to eat the entire batch and surely would have gotten sick! Even my son had to compliment his sister and said they were amazing. For a cookie that doesn’t involve chocolate to be this good seems impossible but here I am leaving this review (which I never usually do!)

  19. First of all, I never comment on your blog but I am a huge fan all of your recipe that I make and this one really excited me because the flavor combination-WOW! but I am sad to report that these came out very dense and cakelike for me. I followed the instructions and tips to the letter but the flavor is underwhelming and the denseness is not appealing at all. Based on my description, can you tell where I went wrong? I am determined to try again but would appreciate your perspective. Thanks!

    1. Hi Melissa! Thanks so much for the comment. Did you follow the recipe exactly? Make any substitutions? The underwhelming flavor– were you sure to add maple extract? Be sure to spoon and level the flour instead of packing it into the measuring cups.

  20. These cookies were fabulous! Thanks for the recipe Sally! 🙂

  21. These cookies came out perfectly and are delicious! I haven’t iced them yet but I can only assume they will be even better once the icing is on there. My husband tasted one and said they’re the first cookies he’s ever liked with nuts in them. OH and I ran out of maple extract (only had about 1/2 tsp left instead of the full 1 tsp *crying face emoji*) and they’re still great! Can’t wait to make them again very soon.

    PS Trader Joe’s sells toasted pecan pieces so if you buy those then you don’t have to chop or toast the pecans yourself, woohoo!

  22. While these cookies were good, I thought they were really sweet and lacked maple flavor. Everyone’s taste buds are different I suppose. Next time I would up the salt, or use salted butter, and add a drop or two of maple extract to the glaze.
    What I would really like to see is this made into an oatmeal cookie recipe. All of the oatmeal cookies on SBA that I have made are absolutely fantastic.

  23. I’m a college teacher and made these for students as a Thanksgiving treat. Everyone loved them – including five people who asked for the recipe. Maple is a Canadian favourite and this was a great cookie!

  24. I agree at the comment on how amazing these are. I needed to come up with some new cookie ideas for a wedding cookie bar. I tried these and everyone who did a taste testing for me (the people I work with are always glad to lend a hand). A unanimous two thumbs up. Thanks for providing a new cookie for my repertoire.

    1. I’m thrilled that everyone enjoyed them so much! LOVE cookie bars at weddings!

  25. OMG! Everything I make from your recipes becomes my new favorite, but these are seriously over the top ah-ma-zing! Such a unique taste! These will definitely be added to regular rotation this fall!

  26. Hi Sally! Is it possible to make these as cut-out cookies? Thank you!!

    1. Hi MaryAnn, no I don’t recommend it. Here’s a maple cinnamon cut-out sugar cookies recipe instead.

  27. I followed recipe to a tee and mine came out flat? What did I do wrong?

    1. Hi Linda, If you are having trouble with your cookies spreading I recommend checking out this post to help troubleshoot:

  28. Would love a version of these made with almond flour or another so they’ll be gluten free.

    1. Hi Tina! I haven’t tried these cookies with almond flour, but I do have a naturally GF recipe section that you can browse:

  29. These are my new favorite cookies. I made them twice to confirm. 😉 For people worried that they may be too sweet: the second time – I didn’t have enough maple syrup for the icing so I did half maple syrup and half heavy cream (to make 1/3 c liquid) and was pleasantly surprised at the flavor. I also probably used 1.5-2 tsp of kosher salt in the icing as well. It had a salted caramel with maple syrup undertones flavor.

  30. These cookies are so good! They got thumbs up from my little ones, which is hard to do without chocolate!! I did sub a Gluten-Free flour blend but followed the rest of the recipe, and they are delicious. Thanks!!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally