Irresistible Chewy Brown Sugar Maple Cookies Recipe

Introduction

These chewy brown sugar maple cookies are a delightful treat that combines rich caramel notes with the sweet, earthy flavor of maple syrup. Perfectly soft with a slight crisp edge, they make a wonderful snack or dessert any time of day.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, at room temperature
• 1 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 cup maple syrup
• 1 tsp vanilla extract

Instructions

1. Step 1: Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
2. Step 2: In a large mixing bowl or stand mixer, cream the softened butter, brown sugar, and granulated sugar on medium speed for 3-5 minutes until light and fluffy. Beat in the egg, then add the maple syrup and vanilla extract, mixing until just combined. Scrape down the bowl as needed.
3. Step 3: Gradually add the dry ingredients to the wet mixture, mixing on low speed until no streaks of flour remain. Be careful not to overmix. If desired, gently fold in nuts or chocolate chips by hand.
4. Step 4: Cover the cookie dough tightly with plastic wrap and refrigerate for at least 3 hours, preferably overnight (8-12 hours). This allows the flavors to develop and helps prevent excessive spreading during baking.
5. Step 5: Once chilled, scoop 1.5 to 2 tablespoon portions of dough and place them 2 inches apart on the prepared baking sheets. Bake for 10-13 minutes, until the edges are lightly golden and set, but the centers still look slightly soft and underbaked.
6. Step 6: Remove from oven and let cookies cool on the baking sheets for 5-10 minutes to firm up. Transfer carefully to a wire rack to cool completely. Store leftovers in an airtight container at room temperature.

Tips & Variations

• For added texture, mix in 1/2 cup chopped pecans or walnuts before chilling the dough.
• Use pure maple syrup for the best flavor; imitation syrups may alter the taste.
• Refrigerating the dough overnight improves chewiness and enhances the maple flavor.

Storage

Store cooled cookies in an airtight container at room temperature for 5-7 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. To reheat, warm gently in a low oven or microwave for a few seconds to soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dark brown sugar instead of light brown sugar?

Yes, dark brown sugar will add a deeper molasses flavor, which complements the maple syrup nicely.

What if I don’t have maple syrup on hand?

You can substitute honey or corn syrup, but the unique maple flavor will be less pronounced. For the best results, use real maple syrup.

Irresistible Chewy Brown Sugar Maple Cookies Recipe

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★★★★★

4.8 from 316 reviews

• Author: Luna
• Total Time: 3 hours 30 minutes to 12 hours 28 minutes (including chilling time)
• Yield: Approximately 24–30 cookies 1x

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Description

These irresistible chewy brown sugar maple cookies are a perfect blend of warm sweetness and soft texture. Infused with rich maple syrup and packed with brown sugar, these cookies offer a delightful chewiness with lightly golden edges. Ideal for a cozy treat or sharing with friends, they deliver deep flavors enhanced by a crucial chilling step that improves texture and prevents spreading.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 3/4 cup unsalted butter, at room temperature
• 1 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 cup maple syrup
• 1 tsp vanilla extract

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Instructions

1. Preheat and Prepare Dry Mix: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats. In a medium bowl, whisk together the flour, baking soda, and salt to combine. Set this dry mixture aside.
2. Cream Butter and Sugars: In a large mixing bowl or using a stand mixer, cream the softened unsalted butter with the brown sugar and granulated sugar on medium speed for 3 to 5 minutes until the mixture is light and fluffy. This process incorporates air for a better cookie texture.
3. Add Wet Ingredients: Beat in the large egg, followed by the maple syrup and vanilla extract. Mix until just combined, and scrape down the bowl as needed to ensure an even mixture.
4. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just incorporated and no flour streaks remain. Be cautious not to overmix to keep the cookies tender. At this stage, optional mix-ins such as nuts or chocolate chips can be gently folded in by hand.
5. Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate it for a minimum of 3 hours, but ideally overnight (8 to 12 hours). This resting period allows the flavors to mature and improves the chewy texture while preventing the cookies from spreading too much during baking.
6. Form and Bake Cookies: Once the dough is chilled, use a 1.5 to 2 tablespoon scoop to form dough balls and place them about 2 inches apart on the prepared baking sheets. Bake the cookies for 10 to 13 minutes until the edges are lightly golden and set, but with centers still appearing slightly soft and underbaked to maintain chewiness.
7. Cool: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 to 10 minutes to firm up before transferring them carefully to a wire rack to cool completely.
8. Storage: Store any leftover cookies in an airtight container at room temperature. They will keep well for 5 to 7 days, maintaining their chewy texture and delightful flavor.

Notes

• Chilling the dough is essential for flavor development and prevents cookies from spreading too thin.
• Do not overbake; the centers should appear slightly soft for the best chewy texture.
• Optional mix-ins like chopped nuts or chocolate chips can be added after combining wet and dry ingredients.
• Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
• Allow cookies to cool on the baking sheet before transferring to avoid breakage.

• Prep Time: 15 minutes
• Cook Time: 10-13 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: brown sugar cookies, maple syrup cookies, chewy cookies, homemade cookies, dessert recipes, soft cookies