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Maple Brown Sugar Cookies

Maple brown sugar cookies with a chewy center and crinkled tops, baked until the edges are just set. A quick maple glaze drizzle and flaky sea salt finish the buttery brown sugar flavor.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 0.5 tsp cinnamon
  • 0.5 tsp salt
Cookie dough
  • 1 lb unsalted butter softened
  • 1.5 cup brown sugar packed
  • 2 eggs
  • 3 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp maple extract
Maple glaze and topping
  • 1 cup powdered sugar
  • 3 tbsp maple syrup
  • 1 tbsp milk
  • 0.25 tsp flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep and dry mix
  1. Preheat oven to 375°F and line baking sheets with parchment to prevent sticking and aid even browning.
  2. Whisk all-purpose flour, baking soda, cream of tartar, cinnamon, and salt in a bowl until evenly combined and uniform in color.
Make the dough
  1. Beat softened unsalted butter and packed brown sugar until light and fluffy, about 2–3 minutes, to incorporate air for a softer cookie texture.
  2. Add eggs, pure maple syrup, vanilla extract, and maple extract and beat until smooth and glossy, with no visible streaks.
  3. Fold the dry flour mixture into the wet ingredients just until no dry pockets remain, leaving the dough cohesive.
Shape, bake, glaze
  1. Scoop dough into 2-tablespoon rounds and place on the lined baking sheets, spacing them evenly for spread.
  2. Bake at 375°F for 10–12 minutes until the edges are set and the centers still look slightly soft.
  3. Cool cookies completely so the glaze stays thick and drizzles cleanly over the crinkled tops.
  4. Drizzle maple glaze (powdered sugar mixed with maple syrup and milk) over the cooled cookies, then finish with flaky sea salt for a crisp, salty contrast.

Notes

Pro tip: pack brown sugar firmly and avoid overmixing after adding flour to keep the cookies tender. Store airtight at room temperature for up to 5 days. Freeze baked cookies (without glaze) for up to 2 months; thaw and glaze after. For a dairy-free swap, use a 1:1 plant-based butter stick and choose milk alternatives that swap 1:1 in the glaze.