Glazed Brown Sugar Maple Cookies Recipe

Medium Brush Stroke

A sweet, thick, creamy browned butter maple glaze makes these cookies melt in your tongue. These brown sugar maple cookies are irresistible. The secret to these soft, rich, and delectable cookies is brown sugar and maple. Finish with a little cinnamon sugar dusting. Ideal for Halloween or Thanksgiving dinners. Or whenever you crave a sweet, nutty cookie.  

– 1 1/2 sticks (3/4 cups) salted butter, at room temperature – 3/4 cup packed dark brown sugar – 1/3 cup real maple syrup – 2 teaspoons vanilla extract – 1 egg, at room temperature – 2 1/2 cups all-purpose flour, plus an additional 2-4 tablespoons, if needed – 1/2 teaspoon baking soda – 1/2 teaspoon kosher salt – 1/2 cup very finely chopped pecans (optional) BROWN BUTTER GLAZE – 1 stick (1/2 cup) salted butter – 1/3 cup real maple syrup – 1 1/4 - 1 1/2 cups powdered sugar – 1 teaspoon vanilla extract – cinnamon sugar

Ingredient

Wavy Line

Mix butter and brown sugar in a large bowl. After adding maple and vanilla, beat for 2-3 minutes until frothy. Mix in the egg.  

Wavy Line
Flour Bowl

Step 1

Instructions

Wavy Line

Beat in the flour, baking soda, and salt until the mixture forms a ball. Add pecans (if using). If the dough is too wet to roll, add 2-4 tablespoons flour.  

Wavy Line
Flour Bowl

Step 2

Cut dough in half. On floured parchment, roll the dough to 1/4 inch thickness. To avoid dough sticking, use enough flour.   

Wavy Line
Flour Bowl

Step 3

Pumpkin cookie cutters (slice n' bake instructions in notes) cut the cookies. Carefully place the cookies on a parchment-lined baking sheet. I recommend lifting cookies with a floured spatula.  

Wavy Line
Flour Bowl

Step 4

Freeze the baking sheet covered. Freeze until stiff, 20–33 minutes. Roll out leftover scraps and repeat with remaining dough disc. If dough rolling is difficult, see notes.  

Wavy Line
Flour Bowl

Step 5

Preheat oven to 350°F. Bake soft cookies on the centre rack for 12-14 minutes or until softly golden brown. After 5 minutes on the baking sheet, transfer to a wire cooling rack to finish cooling.  

Wavy Line
Flour Bowl

Step 6

Make the glaze. Put butter in a small pot over medium heat. Brown the butter for 2-3 minutes till it smells toasted.    

Wavy Line
Flour Bowl

Step 7

Whisk in maple syrup, powdered sugar, vanilla, and a bit of salt after removing from heat. Decorate cookies with cinnamon sugar after glazing. Cookies can last 4 days in an airtight container.  

Wavy Line
Flour Bowl

Step 8

Also see

Also see

Chocolate Chip Cookie Baked Oatmeal Recipe