Maple Cookies

Indulge in the deliciousness of brown sugar Maple Cookies with this easy recipe. These homemade cookies are drizzled with a buttery sweet maple glaze that can be garnished with a sprinkle of toasted pecans, crispy bacon or both!

Ingredients to Make Easy Maple Cookies Recipe

These cookies are infused with maple syrup ensuring each bite delivers a perfect balance of buttery cookie goodness and savory pecans. The maple glaze on top adds a crisp, sweet richness that enhances the overall flavor. Should you choose the option of sprinkling the tops with finely chopped bacon pieces, these cookies will offer a tantalizing blend of textures and tastes, promising a dessert experience that’s sure to satisfy your sweets craving. Ingredients you’ll need to make easy glazed Maple Cookies: (Scroll down for the full printable recipe card.)

• Flour: All purpose flour forms the base of the cookie dough.
• Leavening: Baking soda, baking powder and 1/2 teaspoon salt for flavor. The baking soda and baking powder will give lift to the dough and add a chewy texture.
• Butter: Unsalted butter that’s softened to room temperature.
• Nuts: I use pecans in the cookie dough and to garnish the tops. You could use walnuts.
• Dark Brown Sugar: This has a stronger flavor of molasses that intensifies the flavor.
• Egg: One large egg binds the dough and gives it texture.
• Maple Syrup: Pure maple syrup either grade a or grade b works best.
• Extracts: One teaspoon maple extract and one teaspoon vanilla extract to enhance the flavor of the dough. Maple extract is more concentrated and will intensify the maple flavor.
• Optional Garnish: Two or three slices of crispy cooked bacon that’s been crumbled for the tops.

How to Make the BEST Maple Cookies Recipe

• Toast Pecans: Toast chopped pecans in a 350°F oven until light golden brown and fragrant.
• Dry Ingredients: Use a whisk to sift together flour, baking soda, baking powder and salt.
• Creamed Ingredients: Use an electric mixer on medium-high speed to cream together 1/2 cup butter and dark brown sugar.
• Egg: Add the egg. Beat on high speed for another 30 seconds.
• Maple Syrup and Extracts: Add maple syrup, maple extract and vanilla extract, beating to combine.
• Combine: Add the sifted flour mixture to the wet ingredients, mixing on low speed until combined. Stir in pecans by hand.
• Chill: Cover the bowl with plastic wrap and chill in the refrigerator for a minimum of 1-2 hours.
• Heat Oven and Prepare Pans: Preheat oven and line two baking sheet pans with parchment paper.
• Divide the Cookie Dough: Use a 1 ½ tablespoon cookie scoop to scoop out balls of cookie dough. Place dough balls in mounds on the cookie sheet, leaving 2-inches between each cookie.
• Oven: Bake per the cook time in the recipe until lightly browned at the edges and soft in the center.
• Cool the Cookies: Cool on a wire rack.
• Make the Glaze: In a small saucepan over low heat, melt butter and syrup together. Remove from heat and add confectioners’ sugar, stirring until combined and smooth.
• Glaze the Cookies: Drizzle glaze over cookies and sprinkle the tops with the remaining pecans and bacon (if using).

Tips for Making Maple Cookies

• Kitchen Tools You’ll Need: Large mixing bowl. medium mixing bowl, stand mixer or hand mixer, rubber spatula, medium size cookie scoop or ice cream scoop, baking sheet pans, parchment paper, cooling rack, whisk, small saucepan, measuring cups and spoons.
• Measuring the Flour: When measuring flour you should always spoon the flour into the measuring cup then level using a knife. If you scoop the measuring cup into the flour it can become compacted and the cookies will be dry.
• Chill the Cookie Dough: Chilling the cookie dough allows the softened butter to firm. This will lend a tender texture to the dough since cold butter melts more slowly while baking. The cookies also won’t spread as much.
• Can I Chill the Dough Overnight? If you’ve chilled the dough for longer than 2 hours, set the bowl out at room temperature for about 30 minutes before working with it so it will be easier to scoop.
• Garnishes: You can top these cookies with additional pecans or cook 2-3 slices of crispy bacon and crumble it on top for a sweet and salty flavor.
• Serving Suggestions: Add these cookies to your fall baking plans, make them for Thanksgiving or add them to your Christmas cookies. They’re delicious with a glass of milk, coffee, hot tea or apple cider.

Recipe Variations

• Bacon Grease: You can replace the butter with clarified bacon grease. Clarified means the bacon grease has been strained through a fine mesh colander. Use the same amount as the butter, creamed with the dark brown sugar.
• Garnishing the Cookies: If you prefer more texture, add the nuts or add crispy bacon pieces to the cookie dough OR simply sprinkle on top of the glaze as a garnish.
• Spices: You could add 1 teaspoon of cinnamon to the dry ingredients.
• Sugar: Dark brown sugar can be replaced with light brown sugar for a similar, yet lighter result.
• Extract: If you don’t have Maple extract or simply don’t wish to use it, you can replace it with vanilla extract. When doing so the maple flavor will be much more subtle.
• Maple Glaze: This buttery sweet maple glaze is delicious on pumpkin muffins, scones or apple pie.

Storage and Leftovers

• Leftovers: Store glazed Maple Brown Sugar Cookies in an airtight container at room temperature for up to 1 week. If topped with bacon, store chilled.
• Freezer: Store baked cookies in a freezer safe container in the freezer, with or without the glaze, for up to 3 months.
• Baking the Cookie Dough from Frozen: Cookie dough balls can be frozen for up to 3 months. Bake from frozen for an additional 2-4 minutes.

More Cookie Recipes to Make

• White Chocolate Cookies with Macadamia Nuts are over-the-top in flavor.
• Cream cheese frosted Carrot Cake Pudding Cookies.
• Loaded Oatmeal Chocolate Chip Cookies feature chopped toasted pecans for crunch.
• Chocolate Dipped Pecan Lace Cookies are delicate and crisp.
• Almond Joy Cookies filled with coconut, chocolate chips and almonds.
• Glazed Lemon Cookies feature a burst of lemon in every bite!
• Loaded Butterscotch Toffee Pecan Cookies are buttery and rich.
• Hot Chocolate Cookies topped with toasted Marshmallows.
• Gluten-Free Sugar Cookies from King Arthur Baking.

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Helpful Kitchen Items:

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Print

Maple Cookies

Course Cookies, Dessert

Cuisine American, Southern

Keyword maple-brown-sugar-cookies, maple-cookies, maple-cookies-recipe

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Chill time 2 hours hours

Total Time 2 hours hours 35 minutes minutes

Servings 18 servings

Calories 328kcal

Ingredients

• 1 1/4 cup chopped pecans or walnuts toasted, divided use
• Cookie Dough:
• 2 1/2 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter
• 1 cup packed dark brown sugar
• 1 large egg room temperature
• 1/3 cup pure maple syrup
• 1 tsp maple extract
• 1 tsp vanilla extract
• Maple Glaze:
• 2 Tbsp unsalted butter melted
• 1/2 cup pure maple syrup
• 1- 1 1/2 cups powdered sugar
• 2 slices crispy cooked bacon (optional garnish)

Instructions

• Preheat the oven to 350°F. Spread chopped pecans on a sheet pan in a single layer. Toast in the preheat oven for 6-8 minutes until light golden brown. Set aside to cool.
• In a medium bowl use a whisk to sift together flour, baking soda, baking powder and salt. Set aside.
• In a large bowl, use an electric mixer on medium-high speed to cream the butter and dark brown sugar together until smooth, about 1-2 minutes.
• To the bowl add the egg. Beat on high speed for another 30 seconds. Scrape down the bowl on sides and bottom. Add maple syrup, maple extract and vanilla extract Beat on high speed until well combined.
• Lower the speed of the mixer and begin to add the sifted flour mixture to the wet ingredients, mix on low until combined. Stir in 3/4 cup of chopped pecans by hand.
• Cover the bowl with plastic wrap and chill in the refrigerator for a minimum of 1-2 hours.
• Bake: Preheat oven to 350°F (177°C). Line two sheet pans with parchment paper. Set aside.
• Use a 1 ½ tablespoon cookie scoop to scoop out balls of cookie dough. Place dough balls in mounds on the cookie sheet, leaving 2-inches between each cookie.
• Bake for 12-13 minutes or until lightly browned at the edges and soft in the center. Cool on the pan for 2 minutes then remove to a wire rack to cool completely.
• Glaze: In a small saucepan over low heat, melt butter and syrup together, whisking occasionally. When butter has melted, remove from heat and add confectioners’ sugar, stirring until combined and smooth.
• Drizzle glaze over cookies and sprinkle the tops with the remaining pecans.
• Let stand until the glaze is set.

Notes

• Chill the Dough: If you have chilled the dough for longer than 2 hours, set out at room temperature for about 30 minutes before working with it.
• Extract: If you don’t have Maple extract or simply don’t wish to use it, you can replace it with vanilla extract. When doing so the maple flavor will be much more subtle.
• Bacon Grease: You can replace the butter with clarified bacon grease. Clarified bacon grease has been strained through a fine mesh colander. Use the same amount as the butter, creamed with the dark brown sugar.
• Garnishing the Cookies: If you prefer, you can sprinkle the tops with crispy bacon pieces, as a garnish.
• Sugar: Dark brown sugar can be replaced with light brown sugar for a similar, yet lighter results.
• Spices: You could add 1 teaspoon of cinnamon to the dry ingredients.

Nutrition

Serving: 1servng | Calories: 328kcal | Carbohydrates: 53g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 136mg | Potassium: 117mg | Fiber: 1g | Sugar: 37g | Vitamin A: 216IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg

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