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Maple Brown Sugar Cookies

Maple brown sugar cookies with a tender, crinkled top and a glossy maple glaze drizzle. Brown sugar and maple extract create a deep caramel flavor, finished with flaky sea salt.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cookie dough
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 0.5 tsp cinnamon
  • 0.5 tsp salt
  • 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
 

Prepare
  1. Preheat oven to 375F and line baking sheets with parchment, ensuring the surface is ready for shaped dough.
  2. Whisk all-purpose flour, baking soda, cream of tartar, cinnamon, and salt in a bowl until evenly combined.
Make the dough
  1. Beat softened unsalted butter and packed brown sugar until light and fluffy, scraping the bowl as needed.
  2. Beat in eggs, pure maple syrup, vanilla extract, and maple extract until smooth and glossy.
  3. Fold the dry flour mixture into the wet ingredients just until no dry streaks remain.
Bake and glaze
  1. Scoop dough into 2-tablespoon rounds and place on the parchment-lined sheet, spacing them apart.
  2. Bake at 375F for 10-12 minutes until the edges are set and the centers look slightly underdone.
  3. Cool cookies completely so the glaze sets cleanly and doesn’t melt.
  4. Whisk powdered sugar, maple syrup, and milk for the maple glaze until thick and drizzle-ready.
  5. Drizzle cooled cookies with maple glaze and finish with flaky sea salt.

Notes

For the most crinkled tops, keep cookie dough scoops fairly uniform and avoid overmixing after adding the flour. Store baked cookies in an airtight container at room temperature for up to 5 days; freeze undecorated dough balls for up to 2 months, then bake straight from frozen and glaze after cooling. For a dairy-free swap, use a 1:1 plant-based butter stick (softened) and milk of choice in the glaze.