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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.
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:
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.
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.
Yum! Pretty soft dough, rolled into a log, refrigerated for a couple hours. Sliced and baked. 5 stars from my Cookie Monster honey.
Hey! I’m so happy to hear you enjoyed this recipe! Thanks for trying it out and Happy Halloween! xTieghan
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.
Hi there! Thanks so much for trying out this recipe! I am so glad to hear that it was enjoyed ? xTieghan
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!
Why do my cookies taste dry? Baked 11-12 minutes. Glaze is yummy.
Hi Jeanne! I am so sorry about that, did you do anything differently in this recipe? xTieghan
Can I use vegan butter instead?
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
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!
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
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!
Thank you so much Katherine! I am really glad this turned out so well for you! xTieghan
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?
Hi Shannon! I am really glad this turned out well for you! Thank you so much for trying this one! xTieghan
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!
Hi Shannon! Well, I am glad the dough still tastes good haha! I hope these turn out amazing for you tomorrow! xTieghan
Delicious cookie!
Thank you Laura! xTieghan
Love these so much!! I have made them three times this fall so far!
Wow that is so amazing to hear! Thank you Bailey! xTieghan
Hello Tieghan, Is it possible to substitute almond flour?
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
These were UNREAL. Just like all your recipes ? buttery maple heaven. Will be making again!!!
Thank you Sonia! xTieghan
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!
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
These are so delicious! Thanks for another great recipe!
Thank you Lydia! xTieghan