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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
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!
Love to hear that! Thank you so much for trying this one, Mary! xTieghan
These cookies are so cute!!! Thanks for sharing.
Thank you so much Nanda! xTieghan
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.
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
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!
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
So easy and delicious!! The brown butter glaze is a must, it’s over the top amazing. Will be making again and again.
Thank you so much Jennifer! xTieghan
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!
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
These were so delicious. The brown butter maple glaze is to die for! Can’t wait to make these again!
Thank you Britton! xTieghan
Great recipe, loved it!
Thank you so much Alexandra! I am so happy to hear that! xTieghan
These look yummy! Question: Will the glaze harden if it sits for a bit after being drizzled on the cookie?
Thanks!
Hey Lola,
This is a soft glaze. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan,
Is it possible to make these without the pecans? My husband has a nut allergy.
Thanks,
Jenn
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
I can’t decide to make these with or without the pecans! Have you tried them both ways? which do you prefer?
Thanks!
Hey Rachel,
I prefer the pecans:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan,
Can the dough be frozen for later use?
Hey Kelsey,
Yes it sure can! I hope you love the recipe, please let me know if you have any other questions! xTieghan
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!
Wow I am so happy everyone loved this one! Thank you so much! xTieghan
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?
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
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!
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