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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.
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!!
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.
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. Â
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.
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!
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.
Looking for other fall cookie recipes? Here are a few ideas:Â
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
Servings: 24 cookies
Calories Per Serving: 216 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 sticks (3/4 cups) salted butter, at room temperature
- 3/4 cup packed dark brown sugar
- 1/3 cup real maple syrup
- 2 teaspoons vanilla extract
- 1 egg, at room temperature
- 2 1/2 cups all-purpose flour, plus an additional 2-4 tablespoons, if needed
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup very finely chopped pecans (optional)
Brown Butter Glaze
- 1 stick (1/2 cup) salted butter
- 1/3 cup real maple syrup
- 1 1/4 - 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- cinnamon sugar for decorating (optional)
Instructions
- 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.
Notes
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.Â
To Make Ahead:Â the dough can be kept in the fridge for up to 5 days.Â
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.Â
Loved these. The glaze and cinnamon sugar really made these cookies extra delicious.
Thank you so much Vanessa! I am so happy to hear that! xTieghan
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.
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
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!
Hi Lisa! I am really glad this recipe turned out so well for you! Thank you so much for trying it! xTieghan
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!
Hi Bee! Thank you for trying these cookies! I am really glad they turned out so well for you! xTieghan
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!
Nikki
Haha aw that is so cute! I am really glad these turned out so well for you both, Nikki! Thank you! xTieghan
They’re so pretty!
Thank you Rachel! xTieghan
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?
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
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.
Hi Lisa! I am so happy these turned out so well for you! Thank you for trying them! xTieghan
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?
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
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!
Thank you so much Brooke! I am really glad this recipe turned out so well for you all! xTieghan
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!
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
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!
I am so happy these turned out so well for you, Jennifer! Thank you for trying it! xTieghan
I made these last night and they were a true crowd pleaser and so easy to make
Thank you so much Jackie! I am so happy to hear that! xTieghan
These are sooo yummy! Love the hint of pecans in the cookie, and the glaze is perfect!
Thank you so much Jen! xTieghan
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.
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
Hi Isabella! I am really sorry to hear that! Is there anything that could have gone wrong or anything I can help with? xTieghan