Go Back
Overhead shot of soft maple brown sugar cookies stacked on a wooden board, one split open showing a chewy center.

Soft Chewy Maple Brown Sugar Cookies

Soft, chewy cookies made with melted butter, brown sugar, and maple syrup, rolled in cinnamon sugar before baking.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 119
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 115 g unsalted butter, melted and slightly cooled
  • 150 g light brown sugar, packed
  • 60 g pure maple syrup (about 3 tbsp)
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1/2 tsp maple extract optional
  • 280 g all-purpose flour (2 1/4 cups)
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine salt
Cinnamon Sugar Coating
  • 3 tbsp granulated sugar
  • 1 tsp ground cinnamon

Method
 

  1. Preheat the oven to 177 C / 350 F and line two sheet pans (33 x 46 cm / 13 x 18 inch) with parchment paper.
  2. In a large mixing bowl, whisk the melted butter, brown sugar, and maple syrup until smooth and glossy, about 1 minute.
  3. Whisk in the egg, vanilla extract, and maple extract if using, until the mixture looks smooth and slightly lightened.
  4. In a second bowl, whisk together the flour, baking soda, cinnamon, and salt.
  5. Add the dry ingredients to the wet ingredients and fold with a spatula until just combined. The dough will be soft and a little sticky, don't overmix.
  6. Chill the dough for 20 minutes if it feels too soft to scoop, this keeps the cookies from spreading too thin.
  7. Stir together the granulated sugar and cinnamon in a small bowl for the coating.
  8. Scoop the dough into 2-tablespoon portions (about 28 g each), roll into balls, then roll each ball in the cinnamon sugar until fully coated.
  9. Place the balls on the prepared pans, spacing them 5 cm / 2 inches apart. Bake one pan at a time for 10 to 11 minutes, until the edges are set and lightly golden but the centers still look slightly underbaked.
  10. Let the cookies sit on the hot pan for 5 minutes, they'll continue to firm up as they cool. Transfer to a wire rack to cool completely.

Notes

  • Pull cookies at 10 minutes for a very soft center, 11 minutes for a slightly firmer edge.
  • Use light brown sugar for a milder flavor or dark brown sugar for more molasses depth.
  • Don't skip the cinnamon-sugar roll, it's what gives the crackly top.
  • Let cookies rest on the pan 5 minutes before moving them, they're too soft to transfer straight from the oven.