Chewy Maple Cookies

12 Servings
Prep Time 10 minutes
Cook Time 10 minutes
Chill 1 hour
Total Time 1 hour 20 minutes

Chewy Maple Cookies are soft and airy treats sweetened with maple and brown sugar, perfect for holiday baking or weekend baking.

This is the perfect Cookie Recipe to add to your holiday baking list. The soft texture and warm maple flavor make them instant classics. For more Christmas cookies try Gingerbread Cookies and Chewy Sugar Cookies.

Chewy Maple Cookies in stack


This soft, fluffy cookie recipe gets its rich maple flavor from real maple syrup and maple extract. The combination of the maple and the brown sugar gives the cookies a dark caramelized, sweet flavor that’s wonderfully comforting. They’re the perfect recipe for the holidays or any time during the winter months.

If you’re hosting a holiday party, you can put them out with traditional Christmas treats like Butter Cookies, Chocolate Crinkle Cookies, and Candied Shortbread Cookies. Just be prepared for the Maple Cookies to go fast because once your guests take a bite of these melt-in-your-mouth cookies, they’re sure to want more!

Chewy Maple Cookies ingredients before and after mixing


If you want to get ahead on holiday baking, you can always prep this recipe a few months in advance and freeze the unbaked cookie dough. Start the Maple Sugar Cookies as usual, and roll them into the coarse sugar before freezing. Put them in the freezer on a cookie sheet for a few hours to set. Then transfer them to a freezer bag or another airtight container.

Chewy Maple Cookies before and after baking

They’ll be good in the freezer for up to 6 months. When you’re ready for baking, just lay the frozen dough balls out on a cookie sheet. Add a few minutes to the baking time since they’ll need to defrost as well as bake. The flavorful Maple Cookies will come out just as rich, chewy, and fresh. Perfect to satisfy a sweet tooth!



  • Cookie dough: Add the room temperature butter and brown sugar to your stand mixer, and cream until light and fluffy. If you don’t have a standing mixer, just put the ingredients in a large bowl, and cream with a handheld mixer using the paddle attachment. Next, add the egg, ½ cup maple syrup, and maple extract. Combine at medium speed. Sift in the all-purpose flour, baking powder, and salt. Mix in the dry ingredients at low speed until just combined. Be careful not to overmix.
  • Chill time: Cover with plastic wrap, and put the dough in the fridge for at least 1 hour. The fridge will chill the butter and help the Maple Cookies get their amazing chewy texture. 
  • Prep time: Preheat the oven and line the cookie sheet with parchment paper.
  • Shape: Use a small cookie scoop to roll dough into balls. Then roll each of the cookie dough balls in the coarse sugar so that they coat the outside. Lay them out on the baking sheet with a few inches between each cookie.
  • Baking time: Bake for 10-12 minutes until the cookies are just starting to brown around the edges. Let them chill before serving.

Chewy Maple Cookies on cookie sheet


  • Maple glaze: You can add luscious maple icing to your Chewy Maple Cookies for some extra sweet flavor. To make the maple glaze simply combine ¾ cup powdered sugar with ⅓ cup liquid maple syrup. Add more maple syrup if the maple glaze is too thick. Once it reaches a nice smooth consistency drizzle the maple glaze over the cookies. 
  • Vanilla maple cookies: For some warm vanilla flavor, simply mix 1 teaspoon vanilla extract with your dough.

top-down view of Chewy Maple Cookies in stack

  • Maple cinnamon cookies: Another delicious flavor you can add is cinnamon. Add ½ tablespoon cinnamon and 1 teaspoon nutmeg for Maple Cinnamon Cookies.
  • Chocolate: If you want some sweet chocolate to go with the robust maple flavor, mix in 1 cup chocolate chips or chocolate chunks after mixing in the flour. 
  • Mix-ins and toppings: There are plenty of other add-ins you can try in your Brown Sugar Maple Cookies. Try rolling the cookies in shredded coconut or adding flaky sea salt. You could also mix in cinnamon chips, toffee bits, or white chocolate.



  • Serve: If you keep them covered, the Maple Sugar Cookies can stay good at room temperature for up to 1 week. 
  • Store: Transfer the cookies to an airtight container to store in the fridge for up to 2 weeks. 
  • Freeze: Frozen Maple Cookies can stay good for 3 months. Let them thaw in the fridge and then put them at room temperature for a few hours before serving.

Chewy Maple Cookies with a bite removed

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Chewy Maple Cookies

Chewy Maple Cookies are soft and airy treats sweetened with maple and brown sugar, perfect for holiday baking or weekend baking.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1/2 cup unsalted butter , softened
  • 1 cup brown sugar , packed
  • 1 large egg
  • 1/2 cup maple syrup
  • 1 3/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup coarse sugar


  • In your stand mixer, cream butter and brown sugar until fluffy.
  • Add in the egg and maple syrup until well mixed.
  • Sift flour, baking powder, and salt.
  • Add flour mixture to your stand mixture on the lowest speed setting until just combined.
  • Cover and chill dough for 1 hour.
  • Pre-heat oven to 375 degrees and line a baking sheet with parchment paper.
  • Using a small cookie scoop (about 1 tablespoon), roll the cookies lightly in coarse sugar and add cookie dough to the baking sheet.
  • Bake for 10-12 minutes.


Calories: 263kcal | Carbohydrates: 45g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 111mg | Potassium: 150mg | Fiber: 1g | Sugar: 30g | Vitamin A: 259IU | Calcium: 66mg | Iron: 1mg

Chewy Maple Cookies collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. Thank you this recipe, Sabrina! I had the opportunity to make these today! YAY! They came out delicious just the way the recipe was stated. I didn’t add anything.
    Perfect and Delicious!