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Maple Brown Sugar Cookies

Maple brown sugar cookies with a soft, crinkled top and a glossy maple glaze drizzle. Creamed butter and packed brown sugar create a deep caramel flavor, then cinnamon rounds out the warm finish.
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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
  

2-1/4 cups all-purpose flour
  • 2.25 cup all-purpose flour
1 teaspoon baking soda
  • 1 tsp baking soda
1 teaspoon cream of tartar
  • 1 tsp cream of tartar
1/2 teaspoon cinnamon
  • 0.5 tsp cinnamon
1/2 teaspoon salt
  • 0.5 tsp salt
1 cup unsalted butter, softened
  • 1 cup unsalted butter Softened.
1-1/2 cups brown sugar, packed
  • 1.5 cup brown sugar Packed.
2 eggs
  • 2 eggs
3 tablespoons pure maple syrup
  • 3 tbsp pure maple syrup
1 teaspoon vanilla extract
  • 1 tsp vanilla extract
1 teaspoon maple extract
  • 1 tsp maple extract
For maple glaze: 1 cup powdered sugar + 3 tablespoons maple syrup + 1 tablespoon milk
  • 1 cup powdered sugar
  • 3 tbsp pure maple syrup For the glaze.
  • 1 tbsp milk
Flaky sea salt for topping
  • 0.25 tsp flaky sea salt For topping.

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 375F and line baking sheets with parchment.
  2. Whisk all-purpose flour, baking soda, cream of tartar, cinnamon, and salt in a bowl.
Mix dough
  1. Beat unsalted butter and brown sugar until light and fluffy.
  2. Add eggs, pure maple syrup, vanilla extract, and maple extract, then beat until combined.
  3. Fold the flour mixture into the wet ingredients until no dry streaks remain.
Bake
  1. Scoop dough into 2-tablespoon rounds and place them on the prepared baking sheets.
  2. Bake 10-12 minutes at 375F until edges are set.
Glaze and finish
  1. Cool cookies completely before glazing.
  2. Whisk powdered sugar, pure maple syrup, and milk to make a smooth maple glaze.
  3. Drizzle cookies with maple glaze and sprinkle flaky sea salt on top.

Notes

For thick cookies with a crinkled top, keep the dough scoops evenly sized and don’t overbake—pull them when edges are set but centers still look slightly soft. Store airtight at room temperature for up to 5 days, or refrigerate up to 7 days. Freeze baked cookies (un-glazed) for up to 2 months, then glaze after thawing. For a dairy-free swap, use a 1:1 plant-based butter suitable for baking.