In today’s post: These cookies a brown sugar version of a chewy sugar cookie, with a deep rich flavor and a hint of maple syrup. They get topped with an amazing maple glaze for the perfect balance of richness and sweet!
Favorite Fall Cookie
As the weather starts to (finally!) cool off, I wanted to try a new cookie recipe that would feature some of my favorite fall flavors. If you love maple bars or the maple cookies from Trader Jo’s, you’re going to really love these chewy brown sugar cookies with maple glaze. Here’s why:
- The cookie itself is incredible! I slightly adapted a brown sugar cookie recipe from the Vanilla Bean Blog that is so, so chewy and has such a gorgeous, rich flavor on it’s own (thank you butter and dark brown sugar!). I added maple syrup and just a hint of cinnamon to the cookie dough to make it taste like fall in a cookie.
- The maple glaze takes it over the top! I used a maple glaze recipe from Sally’s Baking Addiction which is so simple and so good – it’s just butter, real maple syrup, powdered sugar, and a pinch of salt. The maple flavor is delicious without being overwhelming, perfectly complimenting the chewy brown sugar cookie!
Maple Syrup vs Maple Extract
In this recipe, you’ll use Maple Syrup in both the cookies and the glaze. Remember to buy “Pure Maple Syrup” and not “Pancake Syrup” like Mrs. Butterworth’s. Either grade A or grade B pure maple syrup will work!
You may also have maple extract. I prefer the more subtle, genuine flavor of maple syrup itself, so this recipe does not call for any maple extract. However, if you want a really strong maple flavor feel free to add a little extract – maple half a teaspoon in the cookie dough and/or the maple glaze.
Baking tips
Follow the method described in the recipe card closely. It’s important to cream the butter first on it’s own, then add the brown sugar and cream that well, and then add the eggs/flavorings and beat until very fluffy. It’s also important to use fresh dark brown sugar that hasn’t hardened. Doing both these things will ensure you don’t end up with little pieces of brown sugar that don’t get incorporated into the dough – if you, they will melt during baking and make the cookies spread too much. As long as you use room temperature butter (not melted!) you should not need to chill the dough.
I scooped 12 cookies onto each baking sheet, but 8 or 10 may have been a better idea. The cookies puff up and spread quite a bit while baking. Remove them from the oven when they are puffed and the edges feel set (the tops will still be quite soft):
Perfect Round cookies
If the cookies have spread into each other, you can use the cup trick right after they come out of the oven. Use a cup that’s about the same size as the baked cookies. Carefully place the top of the cup over one cookie, scooting the edges in if needed. Very gently swirl the cup around the cookies. This will tuck the edges in and give you a perfectly round cookie.
Cool Completely for Chewy Cookies
You’ll need to let the cookies cool for 10 minutes on the baking sheet before removing them to a cooling rack or paper towel. As they cool, they’ll flatten and crack even more. The centers will “fudgify” a bit and the edges will get deliciously chewy as they cool. Make sure to let them cool completely before adding the maple icing, which will harden up nicely within an hour.
Chewy Maple Brown Sugar Cookies
Ingredients
Cookies
- 1 cup Salted Butter room temperature
- 1 and 3/4 cups Dark Brown Sugar
- 1 Egg
- 1 Egg Yolk
- 2 teaspoons Vanilla Extract
- 1 tablespoon Maple Syrup
- 2.5 cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1/2 teaspoon Cinnamon
Maple Glaze
- 2 tablespoons Butter
- 1/2 cup Maple Syrup
- 1.5 cups Powdered Sugar
- 1 pinch Salt
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Instructions
Make the Cookies
- Preheat the oven to 350 degrees F.
- In the bowl of a stand mixer, beat the butter until creamy. Add the brown sugar and beat 1-2 minutes until well mixed and no chunks of brown sugar remain.
- Add the egg, egg yolk, vanilla extract and maple syrup. Beat two minutes, scraping down the sides of the bowl as needed, until mixture lightens in color and looks very fluffy.
- In another bowl, combine the baking soda, salt, cinnamon and flour. Add the flour mixture to the wet ingredients and mix just until the dough comes together and looks well combined.
- Line a baking sheet with parchment paper. Use a medium cookie dough scoop to portion out 2 tablespoons of dough, 8-10 dough balls per cookie sheet.
- Bake the cookies 10-12 minutes, just until the edges are set. Tops will be puffed and a little cracked, but will still be very soft. Remove cookie sheet from oven, but allow the cookies to cool on the sheet for 10 minutes before removing to a cooling rack. Cool completely before glazing.
Make the Glaze
- For the glaze, melt 2 tablespoons on butter in a small saucepan, then whisk in the maple syrup. Remove from heat and whisk in the powdered sugar and pinch of salt. Use a spoon to drizzle the glaze across the cooled cookies.
- Glaze will set in about an hour so you can stack the cookies.
Louise says
Love looking at the different things you make