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These chewy Brown Sugar Maple Cookies blend the rich taste of brown sugar with the natural sweetness of maple syrup. They're the perfect cozy treat for whenever you want a comforting baked snack with that lovely maple twist.
I whipped these cookies up on a cool fall day and instantly fell for how the maple syrup added amazing flavor depth. Now they’re my top pick when I want something homemade and special.
What You’ll Need
- 2 cups all-purpose flour: fresh and unbleached works best for solid cookies
- 1 teaspoon baking soda: helps make these light and fluffy
- 1 cup packed brown sugar: gives moisture and a caramel edge
- ½ cup pure maple syrup: for natural sweetness, go for grade A dark amber for a richer flavor
- ½ cup unsalted butter: softened so it blends smoothly with sugar
- 1 large egg: keeps everything together and adds richness
- 1 teaspoon vanilla extract: brings all the flavors together nicely
Step-by-Step Cooking Guide
- Warm Up Your Oven
- Set your oven to 350°F (175°C). Line baking sheets with parchment paper to stop sticking and help even cooking.
- Dry Mix First
- Whisk the flour and baking soda in a bowl so the baking soda is spread out for an even rise.
- Beat Butter and Sugar
- Cream the softened butter with brown sugar until it looks light and fluffy, which makes the cookies tender.
- Add the Wet Stuff
- Mix in the egg first until blended, then stir in vanilla and maple syrup until smooth for moist, flavorful dough.
- Put It All Together
- Slowly fold the dry ingredients into the wet mix. Mix just until no flour is visible but avoid overplaying the dough to keep it soft.
- Make Cookie Mounds
- Scoop rounded tablespoons of dough spacing them about two inches apart on your lined pans, so they don’t spread into each other.
- Bake Right
- Pop them in the oven for 10 to 12 minutes. Look for edges turning golden but keep centers soft for that perfect chew.
Baking these cookies takes me back to cozy afternoons with my grandma. Her kitchen smelled like brown sugar and maple. Sharing them with stories turned those times into special memories.
Keep Them Fresh
Store your cookies in an airtight jar at room temp to keep them soft for up to a week. Toss in a slice of bread or apple to keep moisture in. For longer stays, freeze in a sealed bag for up to three months. Let thaw before digging in.
Switch It Up
Swap out half the butter for coconut oil if you want a hint of tropical flavor. You can trade brown sugar for coconut sugar for a lower sugar option with a nuttier vibe. Add chopped toasted pecans or walnuts for some crunchy contrast.
Tasty Pairings
A hot black coffee brings out the maple and brown sugar flavors nicely. Try these with creamy hot chocolate for a cozy sweet treat. Or pair with sharp cheddar cheese for a cool sweet-and-savory flip.
Using good, fresh maple syrup makes all the difference. It’s what takes these cookies from okay to unforgettable.
Frequently Asked Cooking Questions
- → What’s the best way to soften butter for creaming?
Keep butter out for about 30 minutes at room temp so it gets soft but doesn’t melt, making it easy to mix with sugar.
- → Can I use dark amber maple syrup?
Definitely yes. Dark amber syrup brings a richer, deeper maple taste to the cookies.
- → How do I keep these cookies soft?
Pull them out of the oven once the edges turn golden but the centers still look a bit soft. Don’t bake too long.
- → Can these cookies be frozen?
You sure can freeze baked cookies in a sealed container for up to two weeks. Just let them thaw before you dig in.
- → How should I space the cookies on the baking sheet?
Leave about two inches between dough balls so they have room to spread without sticking.