Maple Brown Sugar Cookie Recipe

A Little Autumn Treat

If you're anything like me, fall is all about Gilmore Girls re-runs, warm coffee and maple-anything.

The late season weather makes me want to put on a flannel, cozy up to a campfire and smell some crisp autumn air. Add a magical maple cookie to the mix and you've got yourself a perfect fall evening.

Now, you may not be a campfire sort of person, but luckily you don't need one to enjoy a cozy kitchen moment with my favorite Maple Brown Sugar Cookie Recipe.

Gooey Brown Sugar Center with a Maple Glaze

Unlike your typical sugar cookies, these beauties get their gooey insides from Karo syrup (yes, not the healthiest but so delicious) and a generous helping of brown sugar. The result? Cookies with a rich, molasses-like sweetness that's perfectly balanced by warm cinnamon. The maple icing adds an extra layer of indulgence that transforms these from simple cookies into an irresistible treat.

The texture is absolutely divine – soft and tender with slightly crispy edges that give way to a chewy center. They pair perfectly with your afternoon coffee.

Ingredients You'll Need

FOR THE COOKIES:

• 1/2 cup butter

• 1/2 cup dark Karo syrup

• 1 1/2 cup brown sugar

• 1 egg

• 1 tablespoon cinnamon (I always add a little extra)

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 2 1/2 cup flour

FOR THE ICING:

• 2 cups powdered sugar

• 1 teaspoon maple extract

• 2 tablespoons dark Karo syrup

• 1 tablespoon milk

  
  

Step-by-Step Instructions

Maple Brown Sugar Cookie Recipe

Step 1: Start by preheating your oven to 375°F. In a large mixing bowl, beat together the butter, Karo syrup, brown sugar, and egg until the mixture becomes very light and fluffy. This step is crucial – don't rush it! The extra beating time creates that perfect tender texture.

Step 2: Add the cinnamon, baking powder, baking soda, and flour to your butter mixture. Beat everything together until well combined and you have a cohesive dough. Note: The dough will likely be sticky!

Step 3: Roll the dough into golf ball-sized portions. Here's a pro tip: slightly wet hands make rolling much easier and prevent sticking. You can also use a cookie scoop (my favorite kitchen tool, so worth it).

Step 4: Place only 9 cookies per baking sheet – these babies spread quite a bit! Bake for 10-13 minutes, watching carefully. You want the edges to be golden brown, but don't overbake or you'll lose that perfect chewy texture.

Creating the Maple Icing

Step 1: While your cookies are cooling slightly, whisk together the powdered sugar, maple extract, dark Karo syrup, and milk until completely smooth. The consistency should be thick enough to hold its shape but thin enough to pipe easily.

Step 2: Transfer the icing to a zip-lock bag and snip off one corner to create a piping bag.

Step 3: Pipe the icing onto cookies while they're still slightly warm – this helps the icing adhere better and creates beautiful, glossy lines.

Step 4: Allow the icing to set for 20-30 minutes before storing or packaging your cookies. You can also place a layer of wax paper between layers to further prevent sticking.

Tips for Perfect Results

• Don't skip the beating time – Getting the butter mixture light and fluffy is key to the cookies' tender texture

• Watch the spacing – These cookies spread significantly, so give them plenty of room

• Time the icing right – Slightly warm cookies help the icing set with a beautiful finish

• Store properly – Keep these cookies in an airtight container to maintain their soft texture

  
  

When to Serve These Delicious Treats

These Maple Brown Sugar Cookies are perfect for autumn gatherings, holiday cookie exchanges, or any time you want a little fall treat. They pair beautifully with hot apple cider, coffee, or a tall glass of cold milk.

Final Thoughts

I feel like I should end this with a word of caution: these cookies are dangerously delicious. I made these almost weekly while nannying in college for the family I worked for - they loved them that much!

Wishing you a cozy fall,