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Maple Brown Sugar Cookies

Maple brown sugar cookies with a soft, crinkled top and a quick maple glaze drizzle. Brown sugar caramel flavor comes from creaming butter and packed sugar, then baking until the edges are set.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 28 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 0.5 tsp cinnamon
  • 0.5 tsp salt
  • 1 lb unsalted butter, softened
  • 1.5 cup brown sugar, packed
  • 2 eggs
  • 3 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp maple extract
Maple glaze
  • 1 cup powdered sugar
  • 3 tbsp maple syrup
  • 1 tbsp milk
  • 1 flaky sea salt for topping

Equipment

  • 1 sheet pan

Method
 

Prep and mix dry ingredients
  1. Preheat oven to 375F and line baking sheets with parchment, keeping the sheets ready for scooping later.
  2. Whisk all-purpose flour, baking soda, cream of tartar, cinnamon, and salt in a bowl until evenly combined.
Cream butter and sugar, then combine
  1. Beat softened unsalted butter and packed brown sugar until light and fluffy, about 2–3 minutes.
  2. Add eggs, pure maple syrup, vanilla extract, and maple extract, then beat just until the mixture looks smooth and cohesive.
  3. Fold the flour mixture into the wet ingredients until no dry streaks remain.
Scoop, bake, and finish
  1. Scoop dough into 2-tablespoon rounds and place them on the lined baking sheets, leaving space between cookies.
  2. Bake at 375F for 10–12 minutes until edges are set and centers still look slightly soft.
  3. Cool cookies completely, then drizzle maple glaze over the crinkled tops.
  4. Finish by sprinkling flaky sea salt over the glazed cookies so it catches on the surface.

Notes

For the best crinkly tops, don’t overmix after adding the flour, and use well-packed brown sugar so the dough bakes up with deep caramel color. Store airtight at room temperature up to 4 days; refrigerate up to 7 days. Freeze baked cookies up to 2 months (freeze flat on a tray, then bag); thaw at room temperature. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend designed for baking (texture may be slightly softer).