Happy day three of cookie week! If you missed the first two recipes, check out the snowball cookies and the chocolate-dipped brownie cookies. These maple brown sugar cookies are a festive addition to any holiday cookie tray. They sit somewhere between a snickerdoodle and a ginger-molasses cookie, with warm maple and brown sugar notes that feel particularly Christmassy. A simple maple frosting and a light sprinkle of flaky sea salt finish them perfectly.
These cookies require a bit of planning because the dough benefits from chilling. The combination of brown sugar and maple syrup makes the dough softer than a typical cookie dough, so chilling is important to firm it up and to deepen the flavor. You can chill the dough for an hour or two, or chill it overnight for best results. The resting period helps the ingredients meld and yields a chewy, flavorful cookie that’s perfect for the holidays or any time you want a cozy, sweet treat.
Measure the brown sugar correctly — this recipe calls for packed brown sugar. Press the sugar firmly into the measuring cup so it is level and compact. Start by creaming the softened butter with the brown sugar, then add a room-temperature egg and beat until the mixture is light and fluffy. Add the vanilla extract and maple syrup, then stir in the dry ingredients: all-purpose flour, baking soda, and salt. The recipe uses pantry staples and is straightforward to make.
After baking and cooling the cookies, prepare a simple maple frosting from powdered sugar and pure maple syrup, thinning with a splash of water if needed to reach a drizzleable consistency. You can drizzle the frosting over the cookies or spread it evenly. A light sprinkle of flaky sea salt is optional but adds a nice contrast to the sweet maple flavor.
Come back tomorrow for the fourth recipe of cookie week!
- 1/2 cup unsalted butter, softened
- Maple Brown Sugar Cookies
- 1 cup brown sugar, packed
- 1 egg, at room temperature
- 1/4 cup pure maple syrup
- 1 tsp. vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- Maple Frosting
- 1 1/2 cups powdered sugar
- 3-4 tbsp. pure maple syrup
- Water for thinning, as necessary
- Flaky sea salt for topping, optional
- Using a stand mixer or a large bowl with a hand mixer, cream together the softened butter and packed brown sugar until smooth.
- Add the room-temperature egg and beat until light and fluffy. Mix in the maple syrup and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet mixture and mix until just combined.
- Cover and refrigerate the dough for at least one hour, or up to overnight.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Form dough into balls and place on the prepared sheets. Bake 10–12 minutes, until edges are golden and centers are set.
- Cool the cookies completely before frosting. Stir the powdered sugar and maple syrup together until smooth, adding a little water if needed to reach a drizzleable consistency.
- Drizzle or spread frosting over the cooled cookies and finish with a pinch of flaky sea salt, if desired.
- Enjoy!
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