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
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!
FROZEN COOKIE DOUGH
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.
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!
MORE COOKIE RECIPES
- 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.
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- 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.
- 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.
MORE WINTER FAVORITES
HOW TO STORE
- 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.
- 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.