Chewy Brown Sugar Maple Cookies — Soft, Warm & Perfectly Cozy

Adam

Chewy Brown Sugar Maple Cookies — Soft, Warm & Perfectly Cozy

These Chewy Brown Sugar Maple Cookies taste like warm autumn mornings, soft sweaters, and slow cozy moments at home. The rich sweetness of brown sugar and the deep, comforting flavor of pure maple syrup create a cookie that is soft in the center, lightly crisp around the edges, and beautifully fragrant. Every bite melts in your mouth with notes of caramel, maple, and warm vanilla. These cookies pair perfectly with tea, coffee, hot chocolate, or a quiet evening watching your favorite show. They’re simple to make, but they feel special — like a gentle treat for the soul. If you love soft cookies that taste warm, comforting, and slightly nostalgic, this recipe is going to be one you’ll return to again and again.

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Prep Time 10

bake time 10

Total Time 20

Servings: 18 cookies

Ingredients Equipment Method Notes

Ingredients

¾ cup unsalted butter softened
1 cup packed brown sugar
¼ cup granulated sugar
1 large egg
½ cup pure maple syrup
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

Equipment

Mixing bowls
Hand mixer or stand mixer
Rubber spatula
Measuring cups & spoons
Baking sheet
Parchment paper
Cooling rack

Method

Step 1: Preheat

Preheat your oven to 350°F (175°C).
Line your baking sheet with parchment paper.

Step 2: Cream Butter & Sugars

Beat butter, brown sugar, and granulated sugar for 2–3 minutes, until light and creamy.

Step 3: Add Egg, Maple & Vanilla

Add egg, maple syrup, and vanilla extract.
Mix until smooth and fully combined.

Step 4: Mix Dry Ingredients

In another bowl, whisk together:
flour
baking soda
salt

Step 5: Form Dough

Add dry ingredients to wet.
Mix just until a dough forms — do not overmix.

Step 6: Scoop & Bake

Scoop dough into rounded tablespoons and place on baking sheet.
Bake 9–12 minutes, until edges are lightly golden and centers look soft.

Step 7: Cool

Let cookies cool on baking sheet for 5 minutes before transferring to a rack to set.

Notes

🧊 Storage

Store in an airtight container for up to 5 days.

Freeze baked cookies for up to 2 months.

Freeze dough balls for 3 months — bake straight from frozen.

🥄 Variations

Extra Maple:
Add ½ teaspoon maple extract for stronger flavor.

Maple Glaze:
Mix powdered sugar + maple syrup + a splash of milk for drizzle.

Brown Butter Version:
Brown the butter first for a caramelized flavor boost.

Maple Pecan:
Fold in ½ cup chopped pecans for gentle crunch.

Snickerdoodle Twist:
Roll dough balls in cinnamon sugar before baking.

❓ 10 FAQs

Can I use pancake syrup?
No — pure maple syrup gives the real flavor and texture.

Can I use salted butter?
Yes — reduce added salt slightly.

Can I chill the dough?
Optional — chilling creates thicker cookies.

Why are my cookies flat?
Butter may have been too soft — chill dough 10 minutes next time.

Can I add chocolate chips?
Yes — white chocolate chips pair beautifully.

Do these cookies stay soft?
Yes — thanks to the maple syrup and brown sugar.

Can I make them smaller or bigger?
Yes — adjust bake time.

Can I substitute honey for maple syrup?
Texture changes — not recommended.

Can I freeze the dough?
Absolutely — freezes very well.

Are these good for gifting?
Yes — they package beautifully and stay soft.

🏁 Conclusion

These Chewy Brown Sugar Maple Cookies are soft, warm, comforting, and full of cozy sweetness. They’re the kind of cookie you bake when you want to slow down, breathe deeply, and enjoy something simple and lovely.

Soft. Warm. Comforting.
A cookie that feels like home.