Maple Cookies are easy to make, fast to bake, and boast the best maple brown sugar flavor for fall. With crisp edges and thick, chewy centers, meet your new favorite cookie topped with a glorious maple glaze, just in time for autumn!
Maple Brown Sugar Cookies
Our chewy Maple Cookies recipe is made with dark brown sugar, butter, and plenty of pecans; they have mega maple flavor in both the cookie dough batter and the glaze on top.
Once you form the from-scratch cookie dough balls, these maple brown sugar cookies bake in under 15 minutes – they have soft and chewy middles with golden brown edges.
The buttery flavor of chopped pecans is the perfect complement to the maple taste, plus they pack in healthy vitamins and minerals and give these soft sugar cookies some extra texture and crunch.
While many maple sugar cookies recipes make their maple icing using real maple syrup, I prefer to use maple extract in my topping mixture because it turns into a hardened glaze instead of turning tacky; the cookies are easy to stack and transport without them sticking together.
Why We Love Maple Cookies With Maple Icing
- Quick and easy to make.
- Uses a handful of simple ingredients.
- Rich, golden maple pecan cookies with plenty of maple flavor.
- Soft, chewy, tender treats that taste like a trip to Vermont without traveling to New England!
- Perfect for picnics, dessert platters, potlucks, and great for snacking on the go.
Maple Cookies Ingredients
- All purpose flour
- Baking soda
- Cream of tartar
- Salted sweet cream butter
- Dark brown sugar
- Granulated sugar
- Eggs
- Maple flavoring
- Pure vanilla extract
- Chopped pecans
- Powdered sugar
- Half and half
Substitutions and Additions
- Swap The Sugar: You can substitute light brown sugar for dark brown sugar, but your cookies will not have the same rich brown color as dark brown sugar.
- Make With Mix-Ins: Besides chopped pecans, feel free to mix chocolate chips, butterscotch chips, or white chocolate morsels into the batter.
Recommended Tools
- Mixing bowls
- Stand mixer or handheld mixer
- Baking sheets
- Parchment paper
- 1½-tablespoon cookie scoop
How to Make Maple Cookies
- Make The Flour Mixture: Whisk together the flour, baking soda, and cream of tartar.
- Beat The Butter Mixture: Beat the butter for 1-1½ minutes then mix in the sugars until well incorporated. Add the eggs, one at a time, the maple flavoring, and vanilla extract, beating just until no streaks remain.
- Create The Cookie Dough: Beat in the flour mixture to the butter mixture, 1 cup at a time. Mix in the chopped pecans, cover and chill in the refrigerator for 1 hour.
- Bake Your Batch: Scoop the cookie dough and bake at 350 degrees Fahrenheit for 12-14 minutes or until the edges are light golden brown. Cool on the cookie sheet for 5 minutes.
Pro Tip: Baking for 13 minutes was perfect for my oven. - Make The Maple Glaze: Stir together the powdered sugar, half and half, and the maple flavoring until no lumps remain the glaze is smooth.
- Serve: Drizzle the glaze over the cooled cookies and allow it to harden before serving. Enjoy!
Tips For Making The Best Maple Cookies
- I highly recommend chilling the cookie dough for at least an hour before baking. This helps prevent the cookies from spreading too much and keeps them thick.
- Allow your cookies to cool before you drizzle on the glaze. You do not want the glaze to melt into the cookies!
How to Store Maple Cookies
- To Store: Store any leftovers in an airtight container for up to 3 days at room temperature.
- To Freeze: You can freeze the cookie dough for up to 2 months. Allow the dough to thaw overnight in the refrigerator before scooping and baking. Glaze as instructed in the recipe.
More Easy Fall Recipes
Other Easy Cookie Recipes
- Shortbread Cookies
- Birthday Cake Kiss Cookies
- Carrot Cake Cookies
- Twix Cookies
- M&M Pudding Cookies
- Unicorn Sugar Cookies
- Peanut Butter Kiss Cookies
- Snickers Cookies
- Brownie Cool Whip Cookies
Maple Cookies
Serves — 36
Maple Cookies are full of fall maple flavors with crisp edges, chewy centers, and garnished with a maple glaze on top.
Prep Time 15 minutes
Cook Time 13 minutes
Chill Time 1 hour
Total Time 1 hour 28 minutes
Ingredients
Cookie Dough
- 2¾ cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 cup salted sweet cream butter softened
- ¾ cup dark brown sugar packed
- ⅓ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons maple flavoring
- 1 teaspoon pure vanilla extract
- 1½ cups chopped pecans
Maple Glaze
- 1 cup powdered sugar
- 3 tablespoons half and half
- 1 teaspoon maple flavoring
Instructions
- Add the flour, baking soda, and cream of tartar to a medium-sized mixing bowl. Whisk to combine. Set it aside.
- Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the softened butter for 1-1½ minutes.
- Add the sugars and continue beating for another 1½-2 minutes until well incorporated.
- Lower the mixer speed to medium-low and add the eggs, one at a time, beating well after the egg until no yellow streaks remain.
- Increase the mixer speed to medium and add in the maple flavoring and vanilla extract, beating just until no streaks remain.
- Add the flour mixture 1 cup at a time, beating well after each addition.
- Add the chopped pecans and mix just until combined. Cover and chill in the refrigerator for 1 hour.
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Set them aside.
- Use a 1½-tablespoon cookie scoop and scoop the cookie dough. Space the cookie dough 2 inches apart. Lightly depress the cookie dough. Bake for 12-14 minutes or until the edges are light golden brown. (13 minutes was the perfect time for my oven.) Allow the cookies to rest on the cookie sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- Add the powdered sugar, half and half, and the maple flavoring to a small mixing bowl. Stir well until no lumps remain, and the glaze is smooth.
- Drizzle the glaze over the cooled cookies. Allow the glaze to harden before serving.
Jenn’s Notes
Servings: 36 – 1 ½ tablespoon cookie scoop
Storage:
- To Store: Store any leftovers in an airtight container for up to 3 days at room temperature.
- To Freeze: You can freeze the cookie dough for up to 2 months. Allow the dough to thaw overnight in the refrigerator before scooping and baking. Glaze as instructed in the recipe.
- I highly recommend chilling the cookie dough for at least an hour before baking. This helps prevent the cookies from spreading too much and keeps them thick.
- Allow your cookies to cool before you drizzle on the glaze. You do not want the glaze to melt into the cookies!
Nutrition Info
Calories: 155kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 77mg | Potassium: 55mg | Fiber: 1g | Sugar: 10g | Vitamin A: 178IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1mg
What is maple flavor? Do you me extracts?
It can be called maple extract, maple flavoring, imitation maple. Any of these will work.