These brown sugar cookies bake up thick and chewy. I topped them with the simplest maple glaze. You’re going to love the flavors going on here!
A couple of weeks ago, something happened. I don’t really know how to explain it other than that a baking frenzy hit me.
I mean, let’s be real. I spend a fair bit of time in the kitchen whipping up new recipes for this blog. My husband and kids don’t seem to mind.
It’s just that I normally am trying new things. Sure, we have a few favorites that are on repeat around here, just like anyone else. But for the most part – new stuff.
(What are our favorites, you ask? My perfect chocolate chip cookies, homemade brownies, and my banana bread recipe are all sweets that I make on repeat. Our savory favorites include my turkey meatloaf, baked spaghetti, and chicken and rice casserole.)
So, when I all of a sudden went on a baking spree, it wasn’t exactly weird aside from the fact that I mean I seriously went on a baking spree. My husband had to ask me to stop because all of the cookie containers were full, his pants didn’t fit anymore, and he hadn’t seen anything but sugar for the better part of three days.
Lucky for you, these brown sugar cookies were one of the goodies to come out of the kitchen during that little spree.
I knew you guys would like a soft sugar cookie recipe and this one fits the bill perfectly.
These are not roll out cookies, so please don’t try. These bake up thick and chewy.
The maple glaze that tops these brown sugar cookies is super simple. You’ll just whisk together powdered sugar, maple syrup, and a little maple extract. You can leave out the extract if you don’t have it, but it really does boost the maple flavor. You can find it from my affiliate link at Amazon, if you’re wanting to try some. You could also use it in my maple pecan shortbread bars and maple glazed scones.
Hope you guys enjoy this soft and chewy sugar cookie recipe! That brown sugar flavor really makes these special!
Brown Sugar Cookies with Maple Glaze
- 1 1/3 cup butter room temperature
- 1 1/2 cups brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup powdered sugar
- 3 tablespoons maple syrup
- 1/4 teaspoon maple extract optional
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- Beat together butter and sugar until light and fluffy, about 3 minutes with a stand mixer or 5 minutes with a hand mixer.
- Beat in the eggs and vanilla until just combined.
- In a small bowl, combine the flour, baking powder, and salt. Gradually add the flour mixture to the butter mixture and mix until well combined.
- Use a medium cookie scoop to drop balls of dough on the prepared baking sheet, about 1-inch apart.
- Bake for 11 minutes or until edges are golden and tops are just slightly underdone looking.
- Cool for 10 minutes on the cookie sheet before transferring to a cooling rack to cool completely.
- Once cool, whisk together the powdered sugar, maple syrup, and maple extract in a small bowl until smooth. Drizzle the glaze over the cookies and let sit to harden.
- Store in an air-tight container for up to 1 week.