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Maple Brown Sugar Cookies

Maple brown sugar cookies with browned butter for chewy centers, caramelized edges, and crackly tops. Finish with a quick maple glaze that ribbons on top for bold maple flavor.
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Prep Time 25 minutes
Cook Time 28 minutes
chill 1 hour 5 minutes
Total Time 1 hour 58 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 1 lb unsalted butter Use 2 sticks, browned in a light-colored skillet.
  • 1.25 dark brown sugar Packed.
  • 0.25 cup granulated sugar Added alongside brown sugar.
  • 0.333 cup pure maple syrup For the cookie dough.
  • 1 egg Large, room temperature.
  • 1 egg yolk Large.
  • 2 tsp vanilla extract
  • 1 tsp maple extract Optional, for stronger maple flavor.
  • 2.75 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.75 tsp salt Fine salt for the dough.
  • 0.5 tsp ground cinnamon
For the maple glaze
  • 1 cup powdered sugar
  • 3 tbsp pure maple syrup
  • 1 tbsp heavy cream
  • 0.125 tsp salt For glaze.
For finishing
  • 0.5 tsp flaky sea salt
  • 2 tbsp turbinado sugar For rolling.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Brown the butter
  1. Melt the unsalted butter in a light-colored cast iron skillet over medium heat, swirling often, for 5–7 minutes until it foams and golden brown specks form at the bottom and it smells nutty.
  2. Pour the browned butter into a large bowl, scraping in all the specks, and let it cool for 15 minutes.
Make the dough
  1. Whisk the dark brown sugar, granulated sugar, and pure maple syrup into the browned butter until smooth and glossy.
  2. Whisk in the egg, egg yolk, vanilla extract, and maple extract until the mixture lightens slightly.
  3. Add the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon and fold with a spatula just until no dry streaks remain.
  4. Cover the dough and chill it for 45 minutes until it is firm enough to scoop cleanly.
Bake
  1. Preheat the oven to 350°F (175°C) and line two baking sheet with parchment paper.
  2. Scoop 2-tbsp balls of dough, roll them in turbinado sugar, and place them 3 inches apart, 8 per sheet.
  3. Bake one sheet at a time for 10–12 minutes until the edges are set and the centers still look slightly underdone and puffy.
  4. Rap the pan firmly on the counter right out of the oven to create crackly ripples, then cool the cookies on the pan for 10 minutes before moving them to a rack.
Glaze and finish
  1. Whisk the powdered sugar, pure maple syrup, heavy cream, and salt together until the glaze ribbons off the whisk.
  2. Drizzle the glaze over the cooled cookies, sprinkle with flaky sea salt, and let it set for 20 minutes before serving.

Notes

For the best crackly tops, brown the butter to a true golden color with nutty aroma, then let it cool fully before whisking in the sugars and maple syrup. Store cookies in an airtight container at room temperature for up to 4 days or in the fridge for up to 7 days. Freeze baked cookies without glaze for up to 2 months; thaw, then glaze and finish after thawing. If you want a dairy-light version, use a plant-based cream substitute in the glaze (choose one that emulsifies well) and expect slightly less richness.