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Ah, these Glazed Brown Sugar Maple Cookies…with a yummy brown butter maple glaze…I’m declaring them my official cookie of fall! Made with brown sugar and sweet maple syrup, these cookies are soft, buttery, and nutty. They’re generously glazed with a sweet, thick and creamy, browned butter maple glaze that truly makes these cookies melt in your mouth. There’s really nothing not to love about these brown sugar maple cookies. The true secret is all in the combination of brown sugar and maple, which keep these cookies incredibly flavorful, soft, and so delicious. Then finish them off with a light dusting of cinnamon sugar. Perfect for both a spooky Halloween night, or an elegant Thanksgiving dinner. Or really…whenever you’re in need of a deliciously sweet and nutty cookie.

overhead photo of Glazed Brown Sugar Maple Cookies

Happy Friday! Happy October!! With the excitement of yesterday’s launch of our HBH x Etsy collab, I figured that today, we would celebrate! And what better way to celebrate than with my new favorite cookies of fall…these pumpkin-shaped, glazed brown sugar maple cookies.

These cookies are truly the most delicious. I’ve been excited to share this recipe with you guys all week long!

Aren’t these little pumpkins the cutest?! I love a cute pumpkin cookie! Remember my Jack-O-Lantern cookies from a couple of years ago? There’s no pumpkin in the recipe, but they do have a cute little pumpkin shape with a good amount of sweet glaze on top. They are delicious and so much fun!

But before I dive into this post, I just wanted to say a quick thank you to you all for your response to yesterday’s launch. I am thrilled that so many of you seem to be loving our collection. It was so much fun to create and my hope is that each piece really does bring some added joy into your lives. I’ll talk more about the launch of the collection in Sunday’s Favorite’s post. But I just had to say a quick thank you here as well, as I know many of you are loyal daily readers!!

overhead prep photo of rolling out cookie dough

But now, onto these cookies!

Originally I was going to share these with you guys on Tuesday, but something about these cookies really felt like more of a Friday post. I think it was the fact that I really LOVE these cookies. When I love a recipe, like really really love a recipe, I tend to save it for Fridays. Fridays just feel celebratory and fun, so naturally, that’s where my favorite recipes should live. Plus, Friday means that we have the entire weekend to bake…so cookies on Friday it is! Just makes sense, you know?

I’ve wanted to make a brown sugar maple cookie for the longest time. It all started last year around Thanksgiving. I was actually testing these cookies out but never got the recipe JUST right. So, I hit the pause button once Thanksgiving passed, and I told myself I’d pick the recipe up next year.

And here we are, a whole year later! I’m happy to say that I finally perfected my brown sugar maple cookie.

And all I can say is that these are really really GOOD. Some of the best cookies to come out of my kitchen. Dramatic, but even my mom agrees, these are DELICIOUS.

overhead prep photo of cookie dough

The details on these cookies.

These cookies are soft, buttery, and hinted with just the right amount of maple.

And they’re simple. I’m talking really simple. Just beat the butter with sugar, add maple syrup, add an egg, add in the dry ingredients, roll, cut, and bake. There is absolutely nothing fancy here. I also stirred in some finely chopped pecans to add in extra fall flavors. Totally optional, BUT truly delicious. Both my mom and I are in agreeance, the pecans are not needed…but they actually kind of are.   

Whenever I make any kind of cut-out cookie, I always like to roll out the dough, cut the cookies, and then freeze the cut cookies on a baking sheet for a few minutes. This ensures that the cookies hold their shape. That said, these are a soft sugar cookie. They will spread a bit in the oven and won’t have the tightest shape. My hang up on sugar cookies is that they can be bland and hard. I wanted these to be soft and so flavorful. In order to do that I had to give somewhere, so the cookies do spread a bit. But it’s OK, the pumpkin shape is very forgiving.

To cut my cookies, I used these pumpkin cookie cutters. But these cookies would also make a great slice and bake cookie as well. I’ll let you decide, both sets of directions are below.

overhead close up photo of Glazed Brown Sugar Maple Cookies

While the cookies cool, make the glaze.

This glaze is everything. It’s what makes these cookies really melt in your mouth. It’s beyond delicious, and easy to make. Just browned butter, maple syrup, powdered sugar, vanilla, and salt. Simple, yet delicious.

I keep my glaze drizzly enough to use my ziplock bag “piping” trick to draw on some cute lines, but the glaze is still thick and creamy. That way you can decorate, but once left to sit, the glaze will stiffen up a bit and makes these great for packaging and gifting!

overhead photo of Glazed Brown Sugar Maple Cookies

To give each cookie a little sparkle, I dusted them lightly with cinnamon sugar.

Yes, yes, yes…sweet maple cookies (with pecan swirled throughout), nutty browned butter glaze, and cinnamon sugar. All things sweet, all things perfect, and everything you need from a cookie right now.

Oh and while the cookies bake? The best smells will be coming from your oven. Smells that will remind you of fall and Thanksgiving. Think scents of butter, maple, and vanilla…like an autumn candle, but better.

Make these tonight, make them this weekend, or maybe even for Halloween. And then maybe even again for Thanksgiving. Just make them soon. Trust me, after the first bite you’ll be making batch after batch. These cookies are delectable…as Asher loves to say.

Overhead photo of Glazed Brown Sugar Maple Cookies |

Looking for other fall cookie recipes? Here are a few ideas: 

Browned Butter Pecan Chocolate Chip Cookies

Milk Chocolate Stuffed Jack-O’-Lantern Cookies

Healthier Homemade Nutter Butter Cookies

Cinnamon Spiced Sugar Cookies with Browned Butter Frosting

Lastly, if you make these Glazed Brown Sugar Maple Cookies be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Glazed Brown Sugar Maple Cookies

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Calories Per Serving: 182 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Brown Butter Glaze


  • 1. In a large mixing bowl, cream together the butter and brown sugar. Add the maple and vanilla, beat until light and fluffy, about 2-3 minutes. Add the egg and mix until combined. Add the flour, baking soda, and salt, beat until combined and the dough forms a ball. Stir in the pecans (if using). If the dough feels too wet to roll out, add 2-4 tablespoons additional flour.
    2. Divide the dough in half. Roll out the dough on a floured piece of parchment to 1/4 inch thickness. Make sure you're using enough flour or your dough will stick. Cut out the cookies using a pumpkin cookie cutter (slice n' bake directions in notes). Carefully transfer the cookies to a parchment-lined baking sheet. I recommend using a floured spatula to lift the cookies. Cover the baking sheet and place in the freezer. Freeze until firm, about 20-33 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough. See notes if you are having trouble rolling the dough.
    3. Preheat oven to 350° F. Bake the cookies on the middle rack of the oven for 12-14 minutes (for soft cookies) or until just lightly golden brown. Cool on the baking sheet 5 minutes, then transfer to a wire cooling rack to cool completely.
    4.  Meanwhile, make the glaze. Add the butter to a small pot set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Remove from the heat and whisk in the maple syrup, powdered sugar, vanilla, and a pinch of salt.
    5. Drizzle the glaze over the cookies and decorate as desired with cinnamon sugar. Cookies can be stored in an airtight container for up to 4 days.


To make Slice and Bake Cookies: Place the dough on a large piece of wax paper or plastic wrap. Using your hands, shape it into a log about 12 inches long and about 2 inches in diameter. Wrap the dough up in the wax paper and place in the fridge for 2 hours or up to 5 days.
Unwrap the dough and place it on a cutting board. Using a sharp knife, cut the log into 1/4-1/2 inch slices. Arrange the slices on a baking sheet. Bake the cookies for 12-14 minutes, until the edges are golden brown. Let the cookies cool on the baking sheet. 
To Make Ahead: the dough can be kept in the fridge for up to 5 days. 
If You are Having Trouble Rolling the Dough Out: add 2-4 additional tablespoons flour. Then, chill the dough for 1-2 hours before rolling and cutting the cookies out. 

overhead horizontal photo of Glazed Brown Sugar Maple Cookies

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  1. 5 stars
    These were delicious and super simple to make (while still looking fancy). Your recipes never fail! I was even able to modify for my daughter’s egg allergy (using a flax egg) and they held up great!

    1. Hi Lisa,
      Happy Sunday! Thanks for giving the recipe a try, I love to hear that it was enjoyed! So glad the flax egg worked for you. xTieghan

  2. 5 stars
    These are very very delish Tieghan!!!
    The only thing I did different was toast my pecans before adding them in!!
    I love almost anything with brown butter!
    And I even made mine cute like you do with the glaze.
    It made a ton and I used a 2.5 pumpkin cutter close to 4 dozen (not including the dough I ate while rolling out).

  3. 5 stars
    Yummo! I did have a time drizzling icing. Mine are definitely not as pretty as yours, but they certainly are tasty. I will have to make them again to “practice” on my icing skills.

    1. Hey Pam! I’m so happy to hear you enjoyed this recipe! Thanks for trying it out and Happy Halloween! xTieghan

  4. Yum! Pretty soft dough, rolled into a log, refrigerated for a couple hours. Sliced and baked. 5 stars from my Cookie Monster honey.

  5. 5 stars
    Very yummy cookie! I did the roll up, freeze and then slice and bake. Also I only made 1/2 of the glaze, and that was plenty for 24 cookies.

  6. 5 stars
    Such a yummy recipe and so easy too! I made them gluten free with half oat flour half gluten free 1:1 flour and they turned out great! Yet another amazing recipe from my favourite site!

    1. Hey Sara,
      Sure, vegan butter will work well for you here. I hope you love this recipe, please let me know if you give it a try! xTieghan

  7. Tried these today and they were absolutely delicious! We’ll be adding them to our regular “cookie box” recipe collection. Thank you for sharing your recipes!

    1. Hey Mia,
      Awesome! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend:) xTieghan

  8. 5 stars
    These were quite the hit! We decorated with sprinkles and had a fun time piping. The icing really made these cookies stand out and the pecans in the dough was a great touch. I used a food processor to get my pecans very finely chopped and would recommend that. Delicious!

  9. 4 stars
    I’m back! I remade these today with the *correct* amount of butter this time! Just based off of the taste of the dough last time, I did make a couple of changes (also knowing there would be way less butter this time haha). Instead of the full 1/3 cup of maple syrup for the dough, I did a bit less (probably 2/3 of the 1/3 cup). I found the brown sugar already added a lot of sweetness and the maple flavour was still really noticeable at the reduced amount.

    I subbed out the vanilla extract for vanilla bean paste and added a weeny bit extra. I also added more finely chopped pecans because I really liked the flavour and texture the pecans added.

    I skipped rolling and cookie cutter-ing them because I was lazy, and my dough was still pretty soft. I instead used a small cookie scoop instead and it worked great. I used a fork to add a hash on top (If I’m being honest, they probably would’ve looked better left alone, but whatever, I tried!). They did spread and rise a tiny bit but were otherwise pretty close to the size I pressed them out to be. If you’re lazy, I highly recommend the cookie scoop!

    I skipped the glaze just because the cookies were sweet enough as is for me, but I might make a small batch because who can say no to brown butter anything?

  10. 4 stars
    I just made these about half an hour ago and have yet to bake, but thought I’d pop in and post, so hopefully no one else makes the mistake I did.
    I completely messed up and read the 1 1/2 sticks as 1 1/2 cups of butter. I was wondering why my dough was SO soft. Oops. I may have to just toss my dough and start again tomorrow morning. On the bright side, the dough is delicious!

    1. Hi Shannon! Well, I am glad the dough still tastes good haha! I hope these turn out amazing for you tomorrow! xTieghan

    1. Hey Michelle,
      I would use Cup4cup GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  11. 5 stars
    I made these this evening and they are AMAZING! The dough was a little sticky so I rolled them out between parchment and then froze them for a few minutes before cutting them out. They are soft and a chewy and not too sweet! Absolutely perfect! The glaze is a must! Thank you for all your hard work, and giving us these wonderful recipes!

    1. Thank you so much Jaime! I am really glad this recipe turned out so well for you! I hope you continue to love others of mine! xTieghan

  12. 3 stars
    The final result turned out quite well… But, there’s so much more flour required to make this dough work. I needed to place the dough in the freezer several times to work with it. A long time project

  13. 5 stars
    AMAZING! It was cold where I live today for the first time in what feels like forever. I thought these cookies would be the perfect way to welcome the fall weather. Not only did they make my kitchen smell amazing but they tasted delicious!

    1. Hey Lauren,
      Thanks so much for trying the recipe. Yes you could do that! Please let me know if you have any other questions! xTieghan

  14. 5 stars
    I love these! So cute! And the dough was very easy to put together! Super soft and buttery! The glaze is so tasty as well! I didn’t have a pumpkin cookie cutter, so I just used a round glass and pinched the stem! Thanks for another great recipe!

  15. 5 stars
    This was my first Half Baked Harvest recipe I’ve tried, and it did not disappoint! The maple icing combined with the nutty pecans was the sweet fall treat I needed. Plus the cinnamon sugar on top was a small, but delicious addition. I had no issues with dough consistency and followed the recipe to a T. Thanks for a great recipe that will no doubt be added to my fall baking staples!

  16. 5 stars
    My bestie made these for our annual Hocus Pocus night and they are literally the best cookies I’ve ever eaten. I could NOT STOP EATING THEM!!! now I need to make them myself!!!

    1. Ok I love that you have an annual Hocus Pocus night.. SO fun! Also, so happy you loved these! Thank you LaRae! xTieghan

  17. 5 stars
    I absolutely LOVE this recipe! They are so tender and melt in your mouth. I’m embarrassed to say that when I made a batch of these, my boyfriend and I finished them in about two days. They’re just that good! If you are able to get fresh-tapped maple syrup for these, it makes a world of difference.

  18. 1 star
    Nothing about this recipe worked right for me unfortunately. The dough was way too wet, so I had to nearly double the flour so I could roll them out and use cookie cutters and then the glaze went all wrong as well. Really disappointed as the pictures were very cute but this is the worst baking fail I’ve had in a long time. 🙁

    1. Hi Chelsea! I am really sorry to hear that. Are there any changes you could have made while making this recipe? I would love to help! xTieghan

  19. 5 stars
    Made these over the weekend Took them to my granddaughters birthday party. Put the on a tray with the Salted Carmel Let’s just say that tray was a big hit. Wish I could show a pic of my grandson sneaking another and another piece out of tray.

  20. 5 stars
    These are great and so easy! You can really taste the maple, and they make such a fun fall cookie. I didn’t have a beater, so I mixed everything by hand, and they still turned out wonderfully! Thanks for the great recipe, I think this will be a new staple for us every autumn!

  21. 5 stars
    I’m surprised these cookies don’t have a higher rating… Made them the other day and have been loving them! I’m always sharing goodies with relatives, and this was a quick favorite. I followed the recipe as written (except I set aside some dough to make a few non-pecan cookies, and I did throw the dough in the fridge for a few minutes before cutting them out, but no ingredient changes), and didn’t have any troubles. I will say that you have to flour your surface and rolling pin liberally, but she does suggest that in the instructions, so don’t skip that step! I used a similar cookie cutter, baked them for 12 minutes and they were perfect for me. The pecans and cinnamon-sugar add the perfect crunch, and the browned butter gives a slightly salty bite. Love the sweet-salty combo. I’m keeping this one! Next, I want to try the slice-and-bake directions so I can keep these on hand.

  22. 5 stars
    Love these cookies, but the icing is the real star! This is the first recipe I’ve made after finding your blog and I’m really excited to make some other things!

  23. 5 stars
    I loved loved these cookies when I made them! Flavors were excellent, browned butter and maple syrup are the perfect pair! I did run into one issue, no matter how much flower I added my batter turned out more like chocolate chip cookie dough and not sugar cookie dough that can be rolled out. This didn’t ruin the cookies, we just rolled them in balls and baked them like that, but I am wondering if you know what I may have done wrong that would cause my dough not to become firm enough to roll out and cut with cookie cutters?
    Still my absolute favorite cookies, most likely user/baker error somewhere.

    1. Hey Vanessa,
      Thank you so much for giving the recipe a try! Depending on when you made them, I originally had the wrong amount of maple syrup in the ingredient list so this could have been why your dough was so soft. It has been fixed and I apologize for that! I hope you give them another try! xTieghan

  24. 5 stars
    I think I’m obsessed with your recipes!!!! These cookies were awesome. The flavor and texture perfect and the icing put it over the top for sure. Thank you for such a great cookie!

  25. 5 stars
    These cookies have amazing flavour! The maple is just delicious. They are super easy to make too, although time consuming as sugar cookies tend to be when having to freeze them. It made a lot of dough too. We have the perfect fall cookies for days. Yum!

  26. 4 stars
    First, let me say that the glaze for these cookies is quite possibly the best glaze I have ever eaten. The flavor is almost caramel-like and with the pinch of salt, it just takes the glaze over the top. I’m not sure where I went wrong with the cookie dough, but it never formed into a ball, even though I used more flour than was called for. How long do you let the dough mix for it to turn into a ball? I did drop cookies with the batter instead, but I feel like they rose too much and lost all of the wonderful flavor the batter had. I will definitely try and make them again because with the right thickness of the cookie, and that heavenly glaze, I know they would be perfect.

    1. Hey Jess,
      Thank you so much for trying the recipe. I am wondering when you tested the recipe, as I originally had the incorrect amount of maple. I sincerely apologize or this and hope you will try the cookies again! Please let me know if you have any other questions! xTieghan

  27. Does this glaze dry hard like a royal frosting? These look yummy but I was wondering if I could stack them in boxes after I glaze them? Thanks!

    1. Hey Emily,
      This is a softer glaze, it does not get super hard. You could stack these in a box and layer parchment paper between each cookie. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  28. 5 stars
    So easy and delicious!! The brown butter glaze is a must, it’s over the top amazing. Will be making again and again.

  29. 4 stars
    i just made these, and they are nice, but they don’t have a very maple taste — and i used pure organic mape syrup. Also, I found the icing very grainy – it would not get smooth no matter how much i whisked it. It was too thick to pipe unless I warmed it and then it was too hot to pipe. I ended up adding water to it to thin it- it was a little difficult to work with. I wish they were more maple-y!

    1. Hi Jeanne! I am glad this recipe turned out well for you! Please let me know if there is anything I can help with for the icing. Is there anything that could have gone wrong while making this? xTieghan

  30. 5 stars
    These were so delicious. The brown butter maple glaze is to die for! Can’t wait to make these again!

  31. These look yummy! Question: Will the glaze harden if it sits for a bit after being drizzled on the cookie?

    1. Hey Lola,
      This is a soft glaze. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  32. Hi Tieghan,

    Is it possible to make these without the pecans? My husband has a nut allergy.



    1. Hey Jenni,
      Yes you can omit the pecans! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  33. I can’t decide to make these with or without the pecans! Have you tried them both ways? which do you prefer?

    1. Hey Rachel,
      I prefer the pecans:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Kelsey,
      Yes it sure can! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  34. 5 stars
    Made these for a church fellowship and they were gone in an instant! The flavor is perfect and that frosting is fantastic!
    The Lord has truly gifted you with talents that have blessed me in my kitchen endeavors!! Thank you for sharing your gifts!

  35. Made these yesterday. I only had a maple leaf cutter which turned out to be great. I decorated with the glaze and colored sugars for fall foliage leaves. Not to mention they are delicious and quite a hit. Mine are brown. Could that be the Vermont maple syrup?

    1. Hey June,
      Thanks for giving the recipe a try. The syrup could have caused that yes! Please let me know if you have any other questions! xTieghan

  36. Hi Tieghan,
    I was super excited to try these cookies. They tasted great but I think I messed something up because the texture was almost like a shortbread cookie, not what I wanted. I went the slice and bake route, room temp ingredients, and didn’t think my cookies were too thick before placing them on the baking sheet. Any ideas? I’d love to get this recipe right, your pictures make them look thin and chewy!
    Love your page!

    1. Hey Jess,
      Thanks so much for giving the recipe a try. I am wondering if you adjusted the recipe at all? The texture is definitely a mix between a sugar cookie and a shortbread. Please let me know how I can help! xTieghan

  37. 3 stars
    These were delicious but I had an issue with the dough even with the updated maple syrup measurement. I followed the recipe but like some others the dough was really wet. I had to add a lot more flour and at some point I decided to put it in the fridge to chill and hope for the best. After 30 min I was able to roll out the dough. I had no issue with the glaze. Decorating them was the fun part.

    1. Hi Shirley! I am sorry you had some trouble with the dough, but I am glad these turned out well for you! If there is anything I can help with, please let me know! xTieghan

  38. 4 stars
    These cookies are delicious…the frosting is one of the best I have ever tasted. My only challenge was rolling them out. The dough was really sticky and super difficult to work with. I had to freeze it to cut it out, but even then, it was challenging. I see your note to add more flour so I will try that next time. My family flipped over these!

    1. Hi Lisa! I am really glad this recipe turned out so well for you! Thank you so much for trying it! xTieghan

  39. 4 stars
    I made the recipe as originally written and like others had a very soft dough. Ended up adding quite a bit of extra flour, rolling into a log and chilling for a couple hours. I thought it wasn’t going to be salvageable but they sliced and baked perfectly. Not as sweet as I like (perfect for my husband’s taste though) but that glaze is EVERYTHING. I made a half portion of the glaze and it was enough for almost all the cookies. I used a spoon to spread the glaze on the cookies. It made the cookies heavenly!

  40. 5 stars
    Turned out great!! Love the maple infusion. My nephew also loved the icing, he licked it off two cookies before I caught him haha

    Thanks for sharing!

    1. Haha aw that is so cute! I am really glad these turned out so well for you both, Nikki! Thank you! xTieghan

  41. 2 stars
    I made these yesterday and will NEVER make them again! They taste delicious but the recipe is a disaster. Way too soft to roll out. I added extra flour, refrigerated overnight, tried to roll out the dough but it stuck to everything. Then I tried freezing the rolled dough so I could cut it out. After all that work, the cookies spread so much that the cute pumpkins looked like Christmas tree ornaments. I have never had this much trouble with a cookie recipe before. My frustration level was off the charts!! I ended up making them as slice and bake instead of rolling them out. Did you actually test this recipe before you posted it?

    1. Hi Susan! I am really sorry you had trouble with this recipe! Yes, I did test the recipe multiple times before posting it, but I will test again! Thank you for trying this! xTieghan

  42. 5 stars
    Decided to give the Slice & Bake version of this recipe a whirl this weekend, and they turned out great. Plus they were super quick (minus the fridge time). I went for the cookie without the glaze and I think it has just the right amount of sweetness. Also added the nuts too and I don’t think I can imagine it any other way. I am definitely keeping this recipe in my back pocket.

  43. I had the same problem as others. The recipe I followed show using 2/3 cup maple syrup. I see you have corrected it. Anything you can suggest to save this. Do you think they will bake up as drop cookies?

    1. Hey Lesa,
      I am SO SO sorry, I had the wrong measurements for the maple syrup, the recipe has been fixed. I hope you will give them another try! xTieghan

  44. 5 stars
    These are AMAZING. I made them for some friends the other night and they are UNBELIEVABLE. The brown butter glaze is KEY! I love any recipe on half baked harvest, but this one is getting saved into my personal recipe box!

  45. 3 stars
    I made with the 2/3 cup of maple syrup and figured I needed to add more dry ingredients. The cookie still came out great tasting! The glaze was tricky, though. Mine was not as thin and glossy so popping didn’t work out. However, I used an offset spatula to ice the cookies. Delicious!! I’ll play around with the glaze next time. Thank you!

    1. Hi Adirenne! I am really glad this recipe turned out well for you! Please let me know if there is anything I can help to make it better for you! xTieghan

  46. 5 stars
    I made the cookies with the 2/3 cup maple syrup, added 3 extra Tbsp flour, and briefly chilled the dough before rolling out. It was perfect, I didn’t have any problems! My family absolutely loves these cookies!! I did forget to sprinkle them with cinnamon sugar, but they were excellent without it too. The glaze is wonderful! Rave reviews from everyone and they’re going fast! I will definitely make them again!

  47. 2 stars
    I really wanted to love these cookies, as I’ve made other things from your website and they turned out great! But these just did not work for me — the dough was really really wet and sticky, requiring SO much flour on my hands/counter just to roll out that it actually dried out the cookies. they tasted pretty much the same as snickerdoodles – yummy, but definitely not worth the effort.

    1. Hi Isabella! I AM SO SORRY. I looked over the recipe and I had the wrong amount of maple listed. You only 1/3 cup maple for these cookies. Again, just so sorry. I feel horrible!! I think if you give the cookies a try with 1/3 cup maple syrup, they will turn out much better!! And again, so, so, sorry for my mistake!! xxTieghan

    2. Hi Isabella! I am really sorry to hear that! Is there anything that could have gone wrong or anything I can help with? xTieghan

  48. 2 stars
    I had the same problem as Nancy. Followed your recipe but dough wasn’t right for rolling out. And I had to add a bunch of flour to make it a drop cookie. Glaze never got to a consistency to be piped.
    Maybe changes needed if you don’t live in high altitude?

    1. HI Lisa! Hi Isabella! I AM SO SORRY. I looked over the recipe and I had the wrong amount of maple listed. You only 1/3 cup maple for these cookies. Again, just so sorry. I feel horrible!! I think if you give the cookies a try with 1/3 cup maple syrup, they will turn out much better!! And again, so, so, sorry for my mistake!!

      For the glaze, just add addition powdered sugar until it reaches your desired consistency. xxTieghan

    2. Hi Lisa,
      I am SO SO sorry, but I had the wrong amount of maple syrup in the recipe, it is now fixed. I hope you will give these another try! xTieghan

  49. 5 stars
    Making these right now! I’ve been thinking about them all weekend and finally got the chance. Our elderly neighbors across the street brought us a chicken pot pie earlier this week (seriously so precious), and I had been wanting to find a new baked good to bring them as a “thank you.” We frequently bring them chocolate chip cookies and banana bread, but these are on a whole other level! They smell wonderful and are beautiful. Well done! Super simple with an impressive finished product. Thank you!

    1. Aw that is so sweet of them and I love that you made these to give back to them! Such amazing neighbors! Thank you for trying this one, Kelly! xTieghan

  50. Love your recipes! Curious about potentially making this gluten free for a friend. Any suggestions or thoughts if this could be made gluten free? Thank you!

    1. Hey Erika,
      You can use an equal amount of GF flour, I would recommend Cup4cup. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  51. 1 star
    Sorry to say something, somewhere went very wrong. Best ingredients, perfect room temperature butter and eggs Weighed flour on scale, fresh baking soda BUT the dough was seriously soft as in, there’s no saving this. It never formed a ball and was even soft for a drop cookie. Dang! I won’t give this one a second try maple syrup is too expensive to waste. They look amazing in your photos however.

    1. Hi Nancy!! I AM SO SORRY. I looked over the recipe and I had the wrong amount of maple listed. You only 1/3 cup maple for these cookies. Again, just so sorry. I feel horrible!! I think if you give the cookies a try with 1/3 cup maple syrup, they will turn out much better!! And again, so, so, sorry for my mistake!! xxTieghan

    2. Hi Nancy! I am really sorry to hear that! If there is anything I can help with, please let me know! Otherwise, I hope you enjoy some other recipes of mine! xTieghan

    1. Hey Luann,
      Just little pumpkins I got from Whole Foods:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

    1. Hey Meme,
      You can use an equal amount of GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  52. I was taking a look at google about this and found your blog, Congratulations on your work, I know it takes a long time to create great value articles like this.

  53. My word, these look incredible– and I’m SO happy you prioritized making a soft cookie. Who wants a hard sugar cookie? I grew up having brittle, crunchy sugar cookies, and have happily moved into greener (or softer) pastures. Thanks so much for sharing this recipe!

  54. ohhhhh – I wish I did not read this at my desk at work – – man – that sounds very sweet – and I am here for it!!!
    — will be back to tell you all about them — I am going to be thinking brown butter Maple glaze all day!!! PS as a Canadian thank you for adding cups for your sticks of butter, saves us some conversion time!!!

    1. Hey Lorraine,
      I would not recommend using oil in this recipe. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  55. Hi Tieghan, could you sub maple extract for the vanilla? In the past when I’ve made maple cookies, I’ve noticed that the maple flavour is very subtle and gets lost so it’s necessary to really amp up the maple flavour. So using maple extract has helped. Have you ever baked with maple flakes? These cookies are the most adorable cookies I’ve seen so far this fall!! You are so creative with your food and it’s so inspiring!! Thank you for sharing your ideas with all of us! You are such a talented person!! Keep em coming!!

    1. Hey Lola,
      You could totally due maple extract! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  56. This reminds me of a cookie you posted for your cookie box last year. Is it the same recipe just as a cutout? If so, I will be making a bunch of them – they were so delish!

    1. Hey Jill,
      It is a similar cookie! I hope you love the recipe, please let me know if you have any other questions! xTieghan