Can I skip the maple extract and still get good maple flavor?

Yes — you can rely only on pure maple syrup if you don’t have maple extract. The cookies will still taste good, though the maple taste will be more subtle and less “maple-forward.” The brown sugar and maple syrup give a warm, cozy sweetness, but the maple extract helps the flavor really stand out.

Why did my cookies spread too flat or become greasy?

That usually happens if the dough wasn’t chilled long enough — maple syrup adds extra liquid, so chilling helps the dough hold shape while baking. Also, if your butter was too soft or warm when creaming, or you used too much syrup relative to flour, that can make the cookies spread too much.

How should I store or freeze these cookies so they stay soft and chewy?

Once completely cooled (and glazed, if using glaze), store the cookies in an airtight container at room temperature — they stay soft for about 4–5 days. If you want to keep them longer, freeze baked cookies (or even raw dough balls) — baked cookies thaw fast and taste almost freshly baked.

Can I make these cookies ahead of time for holiday baking or gifting?

Absolutely. You can mix the dough, scoop it into balls, and freeze; then bake later whenever you like. Or bake the cookies ahead and freeze them (glaze after thawing, if using), so you’re ready for holiday cookie swaps or gifting without last-minute stress.

Maple Brown Sugar Cookies – 7 Irresistible Soft & Cozy Treats

Description

Soft and chewy cookies made with brown sugar, pure maple syrup, and warm flavors that deliver a cozy, bakery-style treat perfect for fall or holiday baking.

Ingredients

Scale

2 1/2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup granulated sugar
1 cup unsalted butter, softened
1/4 cup pure maple syrup
1 large egg
1 tablespoon vanilla extract
1 to 1 1/2 teaspoons maple extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt

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Instructions

Cream the butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the egg, maple syrup, vanilla, and maple extract until fully combined.
Whisk the flour, baking soda, baking powder, and salt in a separate bowl.
Fold the dry ingredients into the wet mixture until a soft dough forms.
Chill the dough for 1 to 2 hours to prevent overspreading.
Scoop and shape dough balls onto a lined baking sheet.
Bake at 350°F for 10 to 13 minutes, or until edges are set and centers remain soft.
Cool completely before adding optional maple glaze.

Notes

Chill the dough for best texture and reduced spreading.
Store cookies in an airtight container for up to 4 to 5 days.
Freeze dough balls for easy bake-ahead cookie prep.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 14
Sodium: 90
Fat: 7
Saturated Fat: 4
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 22
Fiber: 0.5
Protein: 2
Cholesterol: 20