Maple Brown Sugar Cookies with Maple Icing Recipe

I absolutely love sharing this Maple Brown Sugar Cookies with Maple Icing Recipe because it’s one of those treats that feels cozy and special all at once. The deep, rich flavor of brown sugar combined with real maple syrup is like fall baking in a bite, but honestly, I find myself making these cookies year-round. They’re soft, chewy, and just sweet enough, with the maple icing adding a silky, shiny finish that makes every bite feel like a little celebration.

When I first tried this recipe, I was immediately hooked—not just because of the delicious layered maple taste but because it’s surprisingly easy to pull off, even if you don’t bake often. You’ll find that the dough is forgiving and the cookies bake up perfectly soft with those beautiful cracks on top after you pop them in the oven. Trust me, once you make this Maple Brown Sugar Cookies with Maple Icing Recipe, it’ll quickly become a staple for holidays, gift-giving, or just a cozy weekend treat.

this …

Ingredients You’ll Need

Every ingredient in this Maple Brown Sugar Cookies with Maple Icing Recipe works together beautifully to create a deeply flavored, textured cookie. When shopping, look for quality pure maple syrup and fresh pecans, as these really boost the overall taste.

• All-purpose flour: Spoon and level your flour to avoid dense cookies; this ensures the right texture.
• Baking soda: Provides just enough lift for a soft but not cakey cookie.
• Salt: Balances the sweetness and enhances the overall flavor.
• Unsalted butter: Room temperature butter blends beautifully into the dough.
• Dark brown sugar: Packed for that rich molasses flavor that pairs perfectly with maple.
• Large egg: Helps bind the dough and contributes to the cookie’s soft texture.
• Pure maple syrup: The star ingredient adding authentic maple sweetness; don’t substitute with artificial syrups.
• Pure vanilla extract: Adds warmth and depth to complement the maple.
• Maple extract: A little extra boost of maple flavor; optional but highly recommended for maple lovers.
• Chopped pecans: Adds a lovely crunch and nutty contrast to the soft cookie.
• Confectioners’ sugar: For smooth, sweet maple icing that sets perfectly.

Variations

I love how adaptable this Maple Brown Sugar Cookies with Maple Icing Recipe can be—once you get comfy with the base, you can experiment with add-ins or tweaks. Feel free to switch out pecans for walnuts or add a sprinkle of cinnamon if you want a little warming spice.

• Nut substitution: I’ve swapped pecans for toasted walnuts before, and it gives a different but equally tasty crunch.
• Dairy-free version: Replace butter with a vegan butter alternative—just make sure it’s firm enough to cream properly.
• Extra texture: Sometimes I throw in a handful of mini chocolate chips or dried cranberries for extra pops of flavor.
• Spiced cookies: Adding a teaspoon of cinnamon or ginger in the dry ingredients can make it wonderfully seasonal.

How to Make Maple Brown Sugar Cookies with Maple Icing Recipe

Step 1: Whisk together your dry ingredients

Start by combining the flour, baking soda, and salt in a medium bowl. I always sift or whisk these together to ensure even distribution so your cookies rise evenly and have perfect texture.

Step 2: Cream butter and brown sugar

Using a mixer, beat the softened butter and brown sugar on medium just until smooth—about 1 to 2 minutes. Don’t overbeat here; you want that creamy, airy texture to help make the cookies soft.

Step 3: Add the egg and extracts

Beat in the egg on high until combined, then add the maple syrup, vanilla extract, and maple extract. These flavors are what make this Maple Brown Sugar Cookies with Maple Icing Recipe so irresistible—the twin maple flavors elevate the cookie to something really special.

Step 4: Incorporate dry ingredients and pecans

Pour the flour mixture into the wet ingredients and mix on low just until combined—overmixing will toughen your dough. Fold in the chopped pecans last; they add a lovely crunch without interfering with the dough’s texture.

Step 5: Chill the dough

Cover and refrigerate for at least 2 hours (up to 3 days). I discovered this chill is critical because it firms up the dough, making it much easier to roll into perfect cookie balls and helping the flavors develop beautifully. If chilled longer, let it warm for about 30 minutes before baking.

Step 6: Shape and bake the cookies

Preheat your oven to 350°F (177°C). Roll the dough into 1.5 Tbsp-sized balls—using a cookie scoop makes this quick and consistent. Bake on parchment-lined sheets for 12-13 minutes until the edges are lightly browned but centers remain soft. When you take them out, lightly tap the pan on the counter if the cookies look puffy; this trick creates those pretty cracked tops we all love.

Step 7: Make the maple icing and drizzle

While the cookies cool, melt the butter and maple syrup together over low heat, then whisk in the sifted confectioners’ sugar until smooth. A pinch of salt can help balance the sweetness, but taste first. Drizzle the icing over completely cooled cookies and let it set for about an hour—a glossy, sweet finish that beautifully complements the cookie’s soft texture.

How to Serve Maple Brown Sugar Cookies with Maple Icing Recipe

Garnishes

I keep it simple because the maple flavor is already front and center, but adding a few chopped toasted pecans on top of the icing before it sets creates a lovely look and adds a bit more crunch. Sometimes, I sprinkle a tiny pinch of flaky sea salt for that irresistible sweet-salty contrast that my family really enjoys.

Side Dishes

These cookies are perfect with a warm drink—my go-to pairing is a mug of hot chai tea or a lightly brewed coffee. For brunch or parties, I like serving them alongside fruit preserves or a soft cheese like ricotta to complement their sweet maple notes.

Creative Ways to Present

For holiday gatherings, I’ve arranged these cookies on a rustic wooden board lined with autumn leaves or festive napkins for a pretty, inviting look. Wrapping a few in cellophane tied with twine and a cinnamon stick makes charming edible gifts that friends rave about every year.

Make Ahead and Storage

Storing Leftovers

I store these cookies in an airtight container at room temperature, layering sheets of parchment between to avoid sticking. They stay soft and fresh for about a week—sometimes longer, but I rarely test beyond that because they get eaten so fast!

Freezing

I’ve frozen the dough balls ahead of time by placing them on a tray and then transferring to a freezer bag once solid. You can bake them straight from frozen with an extra minute or two in the oven. Baked cookies also freeze well; just thaw them at room temperature before serving.

Reheating

If you want to freshen up chilled or leftover cookies, I pop them in a 300°F oven for about 5 minutes—this revives the softness without drying them out. Avoid microwaving if you can; it tends to make them chewy in an unpleasant way.

FAQs

Final Thoughts

This Maple Brown Sugar Cookies with Maple Icing Recipe holds a special place in my kitchen because it’s the one I reach for when I want something comforting but a little unique. Baking these always makes me feel connected to the season and family moments, and I’m sure you’ll agree once you try them. So grab your maple syrup, gather your ingredients, and give it a go—you’re one batch away from your new favorite cookie.

Print