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Maple Brown Sugar Cookies

Maple brown sugar cookies with crinkled tops and a sweet maple glaze drizzle. Butter-brown sugar dough bakes until the edges set for soft, caramel-hued cookies.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 0.5 tsp cinnamon
  • 0.5 tsp salt
Cookie dough
  • 1 cup unsalted butter, softened
  • 1.5 cup brown sugar, packed
  • 2 eggs
  • 3 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp maple extract
Maple glaze and topping
  • 1 cup powdered sugar
  • 3 tbsp maple syrup
  • 1 tbsp milk
  • 0.25 tsp flaky sea salt

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare
  1. Preheat the oven to 375F and line baking sheets with parchment so the cookies bake evenly and release cleanly.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, cream of tartar, cinnamon, and salt in a bowl until the spices and leaveners are evenly distributed.
Cream wet ingredients
  1. Beat unsalted butter and brown sugar until light and fluffy, then beat in the eggs, pure maple syrup, vanilla extract, and maple extract until smooth.
Combine dough
  1. Fold the flour mixture into the butter mixture just until no dry streaks remain, keeping the dough thick.
Bake
  1. Scoop the dough into 2-tablespoon rounds and bake for 10-12 minutes, until the edges are set but the centers still look slightly soft.
Glaze and finish
  1. Cool completely, then drizzle maple glaze over the cookies and sprinkle flaky sea salt on top for a sweet-salty finish.
Make maple glaze
  1. Stir powdered sugar with maple syrup and milk until smooth, then drizzle while the cookies are fully cooled.

Notes

For best texture, bake only one sheet at a time and pull the cookies when the edges are set but the tops look slightly underdone; they finish setting as they cool. Store airtight at room temperature up to 5 days; freeze unglazed cookies up to 2 months, thaw at room temperature, then glaze after thawing. For a dairy-free swap, use a 1:1 plant-based butter stick in place of unsalted butter and glaze as written.