Get ready to fall in love with the warmest, coziest treat you’ll bake all season: Maple Brown Sugar Cookies. These cookies are all about rich maple flavor, nutty pecan crunch, and that irresistible brown sugar chew we all adore. Each cookie feels like a hug—sweet, soft, and dressed up with a glossy maple icing that puts these beauties over the top. If you’re searching for a new favorite cookie recipe to impress friends or indulge in with a mug of tea, the Maple Brown Sugar Cookies will absolutely steal your heart.

Maple Brown Sugar Cookies Recipe - Recipe Image

Ingredients You’ll Need

Incredible Maple Brown Sugar Cookies start with simple, quality ingredients—each one chosen to add depth, texture, or a pop of flavor. This list may look classic at first glance, but every ingredient plays a deliciously important role in the final cookie.

All-purpose flour: Gives structure and keeps the cookies perfectly tender without being cakey.
Baking soda: Brings a gentle lift, ensuring each cookie bakes up beautifully soft with golden edges.
Salt: Enhances all the sweet, nutty, and buttery notes—never skip the salt!
Unsalted butter (softened): Provides richness and ensures the cookie bakes up soft and melt-in-your-mouth.
Dark brown sugar: The secret to deep, almost caramel-like sweetness and that beloved chewy texture.
Egg (room temperature): Binds everything together and adds moisture for a luscious crumb.
Pure maple syrup: Real maple syrup is what gives these cookies their signature flavor—don’t be tempted to use the fake stuff!
Pure vanilla extract: Adds a round, sweet aroma that enhances every bite.
Maple extract: A little extra boost of maple intensity for that wow-factor.
Chopped pecans: Toasty, nutty crunch that pairs perfectly with the brown sugar and maple flavors.
Unsalted butter (for icing): Makes the icing silky and rich, the perfect finish atop each cookie.
Pure maple syrup (for icing): Doubles down on the maple in the finishing glaze—heaven!
Sifted confectioners’ sugar: Ensures a smooth, lump-free icing that sets up perfectly on top of the cookies.
Pinch of salt (to taste): Just a hint in the icing balances the sweetness beautifully.

How to Make Maple Brown Sugar Cookies

Step 1: Whisk Dry Ingredients

Start by grabbing a medium mixing bowl and whisking together your flour, baking soda, and salt. This not only combines the ingredients evenly but also helps aerate the flour, keeping your Maple Brown Sugar Cookies light and tender.

Step 2: Cream Butter and Brown Sugar

In a larger bowl (or using your stand mixer), beat the softened butter and rich brown sugar together on medium until smooth and creamy. This is where you’ll start to smell that caramel magic! Add the egg and mix until everything’s combined and fluffy, scraping down the sides as needed. Next, pour in the pure maple syrup, vanilla, and maple extract, mixing again. Each addition builds layers of gorgeous maple flavor throughout the dough.

Step 3: Combine and Add Pecans

Pour your dry flour mixture into the wet ingredients and mix on low just until integrated (don’t over-mix!). Then, toss in the chopped pecans and gently beat until they’re distributed—each bite should get a bit of that nutty goodness.

Step 4: Chill the Dough

Cover the dough and pop it in the fridge for at least 2 hours. Chilling helps the flavors meld and ensures your cookies bake up thick, chewy, and dreamy. If you chill longer than a few hours, just let the dough rest at room temperature for 30 minutes before shaping.

Step 5: Preheat and Prepare Baking Sheets

Preheat your oven to 350°F (177°C) and line your baking sheets with parchment or silicone baking mats—this prevents sticking and helps your Maple Brown Sugar Cookies bake evenly. Get everything ready for easy batch baking!

Step 6: Roll and Bake Cookies

Roll the dough into balls, around 1.5 tablespoons each, and arrange them on your prepared sheets. Bake each batch for 12 to 13 minutes, until they’re lightly golden around the edges. The centers should still look just a touch underbaked—that means they’ll be soft and chewy!

Step 7: Cool and Create That Signature Crackle

Once out of the oven, if your cookies look overly puffy, give the baking sheet a gentle bang on the counter. This deflates them just enough to create craggy, irresistible surfaces. Let the cookies cool on the sheets for about 5 minutes, then move to a wire rack to cool completely.

Step 8: Maple Icing Time!

For the maple icing, melt butter and maple syrup together in a small saucepan over low heat. Once smooth, whisk in the sifted confectioners’ sugar and a pinch of salt. It should be pourable but thick enough to set. Drizzle the icing generously over cooled cookies; it will set to a glossy, slightly crisp finish within an hour.

How to Serve Maple Brown Sugar Cookies

Garnishes

Garnish your Maple Brown Sugar Cookies with an extra sprinkle of finely chopped pecans, or even a light dusting of flaky sea salt right after icing—these little touches add crunch and balance out the sweetness for a truly bakery-worthy finish.

Side Dishes

While these cookies shine on their own, they pair perfectly with cozy beverages like chai lattes, French press coffee, or even a mug of hot chocolate. For a festive dessert platter, serve them alongside spiced nuts or fresh apple slices for a seasonal, textural contrast.

Creative Ways to Present

Try stacking the cookies in clear jars with a ribbon for gorgeous edible gifts, or arrange them on a rustic wooden board with assorted smaller autumn treats at your next gathering. Maple Brown Sugar Cookies also make a stunning base for ice cream sandwiches—just add your favorite vanilla or brown butter ice cream between two cookies!

Make Ahead and Storage

Storing Leftovers

Once the icing has set, store your Maple Brown Sugar Cookies in an airtight container at room temperature. They’ll stay soft, flavorful, and magical for up to one week—just keep them out of direct sunlight and away from heat.

Freezing

Both the baked cookies and unbaked cookie dough freeze beautifully. For dough, chill, portion, and freeze the balls on a tray, then store in a bag for up to 3 months; bake straight from frozen, just add a minute or two to the bake time. For baked cookies, freeze in a single layer before transferring to a container. Thaw at room temperature when your cookie craving strikes!

Reheating

If you want to enjoy Maple Brown Sugar Cookies warm, pop them in a 300°F oven for about 5 minutes or microwave individual cookies for just 10–15 seconds. The icing will soften slightly and the center will be perfectly gooey!

FAQs

Can I make Maple Brown Sugar Cookies without pecans?

Absolutely! If you have a nut allergy or just prefer a nut-free cookie, simply leave out the pecans. The cookies will still be wonderfully flavorful and soft—the maple and brown sugar do all the heavy lifting.

What if I don’t have maple extract?

While maple extract really intensifies the maple notes, you can substitute it with extra vanilla extract if necessary. The cookies will still turn out delicious, but the maple flavor will be a bit more subtle.

Can I use light brown sugar instead of dark?

You can use light brown sugar in a pinch, but dark brown sugar adds extra depth and chewiness thanks to its higher molasses content. If you want the full Maple Brown Sugar Cookie experience, stick with dark brown sugar when possible.

Should I use pure maple syrup or pancake syrup?

Pure maple syrup is non-negotiable here! Pancake syrups are often just corn syrup with flavoring; the rich, nuanced flavor of real maple syrup is what gives these cookies their signature taste and aroma.

Can I double this recipe?

Yes, go for it! This dough doubles beautifully—just make sure to use a large enough mixing bowl and, if baking all at once, rotate the baking sheets halfway through to ensure even baking.

Final Thoughts

If you’re craving comfort and a little maple magic, make space in your baking lineup for this unforgettable batch of Maple Brown Sugar Cookies. They’re irresistibly soft, loaded with cozy flavors, and perfect for sharing—or keeping all to yourself! Let me know how your cookies turn out, and happy baking!