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Maple Brown Sugar Cookies

Deliciously soft cookies with warm maple and caramelized brown sugar flavors, perfect for baking enthusiasts looking to impress with a seasonal treat.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Seasonal
Calories: 155
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, room temperature (or coconut oil for dairy-free) Make sure butter is at room temperature for best results.
  • 1 cup packed dark brown sugar Provides depth of flavor.
  • 1/4 cup pure maple syrup For authentic maple flavor.
  • 1 large egg, room temperature (or flax egg for vegan) Use a flax egg: 1 tbsp ground flax + 3 tbsp water.
  • 1 teaspoon vanilla extract Enhances the flavor.
  • 1 tablespoon pure maple extract (optional) Use sparingly for more intense flavor.
  • 2 1/2 cups all-purpose flour Standard flour for the cookie base.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon (optional) For added warmth.
  • 1 cup mix-ins (optional): chopped pecans, walnuts, or dark chocolate chips Add your choice for extra flavor and texture.

Method
 

Preparation
  1. In a large bowl, beat room-temperature butter and dark brown sugar until light and fluffy (about 3–4 minutes). Scrape down the bowl to ensure even creaming.
  2. Add maple syrup, maple extract (if using), vanilla, and the egg. Mix until combined.
  3. Whisk together flour, baking soda, baking powder, salt, and cinnamon in a separate bowl.
  4. Gradually add dry ingredients to wet until just combined. Don’t overmix.
  5. Fold in nuts or chocolate chips if using.
  6. Cover dough and chill for 20–30 minutes to reduce spreading.
Baking
  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
  2. Scoop dough (about 1.5 tablespoons per cookie) and place 2 inches apart on the baking sheet.
  3. Bake for 9–12 minutes until edges are golden and centers are set but soft.
  4. Cool for 5 minutes on the pan, then transfer to a cooling rack.

Notes

For chewier cookies, underbake by 1–2 minutes; they’ll continue to set as they cool. Store cookies in an airtight container for up to 3 days.