Welcome to day three of cookie week! If you missed the first two recipes, check out the snowball cookies and the chocolate-dipped brownie cookies. Today’s recipe is for maple brown sugar cookies — a cozy, holiday-ready cookie that tastes like a cross between a snickerdoodle and a ginger-molasses cookie. The blend of brown sugar and pure maple syrup gives these cookies a warm, festive flavor, and a simple maple frosting with a sprinkle of flaky sea salt makes them truly special.
These cookies require a bit of planning because the dough benefits from chilling. Because this dough contains both brown sugar and maple syrup, it will be softer than typical cookie dough. Chilling it for at least an hour — or overnight if you have the time — firms the dough, concentrates the flavors, and helps produce a chewy, well-structured cookie.
Measuring brown sugar correctly is important for texture and flavor. This recipe calls for packed brown sugar: press the sugar firmly into the measuring cup until it holds its shape. Start by creaming the softened butter and brown sugar together until light, then add a room-temperature egg and beat until fluffy. Stir in pure maple syrup and vanilla extract before folding in the dry ingredients — all-purpose flour, baking soda, and salt. The method is simple and relies on pantry staples for outstanding results.
After baking, the cookies are topped with a quick maple frosting made from powdered sugar and maple syrup, thinned with a little water if needed to reach your preferred consistency. You can drizzle the frosting for a rustic look or spread it evenly for a neater finish. A light sprinkle of flaky sea salt on top brightens the sweetness and adds a professional touch.
These maple brown sugar cookies are excellent for holiday cookie exchanges, gifting, or a cozy afternoon with a warm drink. They store well in an airtight container and can be made a day ahead if you prefer the frosting to set. The combination of chewy texture, rich maple notes, and a salted finish makes them a memorable addition to your holiday baking lineup.
Come back tomorrow for the fourth recipe in cookie week — more holiday baking inspiration is on the way!
- 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
- Preheat a stand mixer or prepare a large bowl with a hand mixer. Cream together the softened butter and packed brown sugar until light and smooth.
- Add the room-temperature egg and beat until the mixture is light and fluffy. Mix in the pure maple syrup and vanilla extract until combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
- Cover the dough and refrigerate for at least one hour, or chill overnight for best texture and flavor development.
- When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Scoop or form the chilled dough into evenly sized balls and place them on the prepared baking sheets, leaving space for spreading.
- Bake for 10–12 minutes, or until the edges are golden and the centers have set but remain soft. Remove from the oven and allow cookies to cool completely on a wire rack.
- To make the maple frosting, whisk together powdered sugar and maple syrup until smooth. Add a teaspoon of water at a time to thin if needed to reach a spreadable or drizzling consistency.
- Drizzle or spread the frosting over the cooled cookies. Finish with a light sprinkle of flaky sea salt if desired.
- Serve and enjoy. Store cooled cookies in an airtight container for up to several days.
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