What makes maple brown sugar cookies chewy?

The chewy texture comes from the moisture in dark brown sugar and the richness of real maple syrup. Using softened butter instead of melted butter also helps keep the cookies thick and soft in the center. Be careful not to overbake pulling them out when the centers are just set is key to preserving that chewy bite.

Can I use real maple syrup in cookies?

Yes, and you should! Real maple syrup adds a natural, woodsy sweetness that you simply can't get from imitation syrup. It pairs beautifully with brown sugar and brings out deeper caramel notes. Just make sure to reduce other liquid ingredients slightly, if needed, to keep the dough balanced.

How do I keep brown sugar cookies from spreading?

To prevent your cookies from spreading too thin, start with room temperature (not melted) butter. Also, don’t skip the step of mixing dry ingredients separately before combining it helps evenly distribute the leavening. Lastly, make sure your baking sheets are cool between batches so the dough doesn’t warm too early.

Are maple brown sugar cookies freezer-friendly?

Absolutely! These cookies freeze well both baked and unbaked. For baked cookies, let them cool completely, then store in an airtight container in the freezer. For unbaked dough, scoop portions onto a tray, freeze, then transfer to a bag. Bake straight from frozen just add an extra minute or two to the time.

Maple Brown Sugar Cookies

Description

Soft and chewy maple brown sugar cookies made with real maple syrup perfect for fall baking and cozy afternoons.

Ingredients

Scale

1 cup unsalted butter, softened

1 ½ cups dark brown sugar, packed

⅓ cup pure maple syrup

2 teaspoons vanilla extract

2 large eggs

2 ¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon (optional)

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Instructions

1. Preheat oven to 350°F and line baking sheets.

2. Cream butter and brown sugar until fluffy.

3. Add maple syrup, vanilla, and eggs; mix well.

4. In a separate bowl, whisk flour, baking soda, salt, and cinnamon.

5. Stir dry mixture into wet ingredients until dough forms.

6. Scoop dough onto baking sheet, spacing 2 inches apart.

7. Bake 9–11 minutes, until edges are golden.

8. Cool on baking sheet for 5 minutes, then transfer to wire rack.

Notes

Use real maple syrup for best flavor.

Don’t overbake cookies continue to set while cooling.

Store in an airtight container up to 5 days or freeze for later.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14g
Sodium: 95mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 0.5g
Protein: 2g
Cholesterol: 30mg