These Maple Brown Sugar Cookies are soft, chewy and packed with cozy fall flavor. Pure maple syrup and rich brown sugar give each bite a warm caramel-like sweetness, while a touch of cinnamon makes them especially comforting. They’re the perfect treat to pair with a hot cup of coffee on a crisp fall day.
THIS IS WHAT YOU NEED
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- ¼ cup pure maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon, optional
- Sparkling/coarse sugar for rolling,
optional
THIS IS WHAT YOU DO
- Cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the maple syrup, egg, and vanilla.
- In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Refrigerate the dough for at least 30 minutes.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Scoop into roughly 1½-inch balls. Roll in coarse sugar if desired.
- Bake for 10–12 minutes, until the edges are set but the centers still look slightly soft.
- Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
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