I love these Maple Brown Sugar Cookies so much, and I’m thrilled to be sharing them with you my today! The delicious maple flavor gives them a perfect little autumn touch that’s just a bit different than the typical pumpkin and apple inspired recipes of the season. (Not that I don’t totally adore those too!) Even those simple sugar cookies give me a sweater weather vibe, they are a perfect treat for any time of the year!
This recipe puts a fun spin on your traditional sugar cookie, but is just as simple and easy to make. You can whip up these cookies in no time and serve them with or without the scrumptious maple cream glaze. They’re incredible either way.
I am completely obsessed with this recipe, and I hope you’ll love it as much as I do. I’ve received so many compliments on them, and the maple glaze has made them particularly popular. You can make up to about 40 average sized sugar cookies with this recipe, so they’re a great treat to prepare for a special occasion. Not to mention, they take just 10-12 short minutes to bake. These maple cookies are unique and delicious, and I guarantee they’ll be enjoyed by everyone you serve them to!
- 1 cup butter, melted
- 1 3/4 cup packed light brown sugar
- 1/3 cup pure maple syrup
- 2 tsp. vanilla extract
- 1 large egg
- 3 cups all-purpose flour
- 1 1/2 tsp. cornstarch
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/4 tsp. ground cinnamon
- 1/2-1 cup granulated sugar, poured into small bowl for rolling cookies in
- 1/4 cup butter
- 1/4 cup butter you can also use heavy cream
- 4 tbsp. pure maple syrup
- 1 tsp. vanilla extract
- 2-3 cups powdered sugar
- Melt 1 cup butter on stovetop or in microwave
- In a large bowl, combine melted butter, brown sugar and maple syrup using an electric mixer.
- Add egg and vanilla, beat well.
- In a medium sized bowl, whisk together flour, cornstarch, baking powder, baking soda, salt and cinnamon.
- Using an electric mixer, slowly combine wet and dry ingredients, adding and fully incorporating small amounts of dry ingredients at a time.
- Allow cookie dough to chill in refrigerator for 45 minutes to 1 hour, or until firm enough to work with.
- Preheat oven to 375o F
- Line a baking sheet with parchment paper or cooking psray
- Scoop cookie dough by tablespoonfuls and roll into ball shape.
- Roll cookie dough balls in granulated sugar, coating them completely.
- Place coated cookie dough balls approximately 2 inches apart on lined baking sheets.
- Bake for 10-12 minutes, or until edges are light golden color. Center of cookies will still be soft.
- Remove cookies from oven and allow to cool on baking tray for up to 5 minutes, then transfer to wire cooling rack and allow to cool completely.
- Optional: Drizzle cooled cookies with maple glaze
- Combine butter, milk, vanilla and maple syrup in a saucepan over medium heat, stirring until butter is melted and ingredients are incorporated.
- Turn off heat and allow to cool slightly before adding powdered sugar. Add powdered sugar and stir until glaze reaches desired consistency.