These cookies are irresistibly chewy and richly flavored, thanks to a “triple maple” punch — pure maple syrup, maple extract, and a maple-sugar coating. The use of browned butter gives them a toasty, nutty depth that pairs beautifully with maple for a flavor reminiscent of butterscotch. Because the dough calls for brown butter (already melted), there’s no need to soften butter ahead of time — you can mix by hand and bake straight away without chilling. The result: crispy edges, a subtly crunchy sugar-kissed exterior, and a soft, chewy interior that gets even better on day two.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
10 tablespoons (142 g) unsalted butter
⅓ cup (100 g) pure maple syrup, reduced from 6 tablespoons (120 g)
¾ cup (150 g) brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 teaspoon maple extract
1 tablespoon (10 g) maple sugar — optional
2 cups (250 g) all-purpose flour
1½ teaspoons baking soda
½ teaspoon fine sea salt (if using salted butter, reduce salt to ¼ teaspoon)
¼ cup maple sugar (or raw/turbinado sugar) for coating — optional
Directions
Preheat your oven to 325 °F (about 163 °C). Line baking sheets with parchment paper.
Brown the butter: melt the butter in a small saucepan over medium heat. Continue cooking, stirring occasionally, until it simmers and sputters, and the solids turn golden brown. Remove from heat, pour into a heat-proof mixing bowl (scraping up the browned bits), and let cool slightly.
(Optional) To reduce maple syrup: in a small saucepan, bring 120 g of maple syrup to a boil over medium heat and simmer until reduced to about 100 g (about 2–3 minutes), then pour into the brown butter. If your syrup is thick already, you may skip this step and add 100 g directly.
Let the butter–maple mixture cool for 10–15 minutes, until warm but not hot (under ~120 °F if using a thermometer), to avoid scrambling the egg. Stir in the brown sugar until evenly moistened.
Add the egg and whisk until smooth and emulsified (no visible slick of butter floating on top). Mix in vanilla and maple extracts.
In a separate bowl, whisk together flour, baking soda, salt. Add this dry mixture to the wet ingredients along with the optional 1 tablespoon maple sugar, mixing gently until no streaks of dry flour remain. The dough will be very soft but not sticky.
Using a medium cookie scoop (~40–43 g per cookie), scoop dough, then roll each into a ball and coat in the ¼-cup maple or turbinado sugar. Place dough balls on the prepared baking sheet, leaving about 2 inches between them to allow for spreading.
Bake for 11–13 minutes (depending on size of dough balls), until the tops are puffed and no longer raw-looking, and edges are just beginning to darken.
Right after removing from oven, give the baking sheet a firm tap on the counter to deflate the cookies, then use a round cutter slightly larger than the cookie to gently swirl around each cookie, tucking in the edges for a neat round shape.
Let cool on the cookie sheet for 10 minutes, then transfer to a wire rack to cool completely.
Servings and timing
Yield: ~18 cookies
Prep time: ~30 minutes
Cook time: ~12 minutes
Total time (including cooling): ~2 hours (including cooling/resting)
Storage/Reheating
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate — up to 5 days — or freeze in a zip-top bag for up to 2 months. For best texture after freezing, freeze the baked cookies (not the dough) — they tend to emerge even chewier after thawing.
FAQs
How important is reducing the maple syrup?
Reducing the maple syrup concentrates its flavor and reduces water content, helping cookies stay chewy instead of cakey. If your syrup is very thick/high-quality, you may skip reduction and use 100 g directly.
Can I skip the maple extract or maple sugar?
Yes — you can, but you’ll get a noticeably subtler maple flavor. The recipe relies on extract and sugar to amplify maple taste; without them, the maple will be mild and less pronounced.
What if I only have salted butter?
If using salted butter, reduce added salt in the recipe to ¼ teaspoon so cookies don’t become too salty.
Do I need a mixer to make the dough?
No — the dough can be mixed entirely by hand with a whisk or spatula. Using melted/browned butter means you avoid needing softened butter or heavy creaming.
Can I prepare dough ahead of time?
Yes, the dough can sit for about 10–15 minutes at room temperature before scooping. No chilling is required — but if you prefer a firmer dough for easier handling, you can let it rest briefly.
Can I add mix-ins, like nuts or chocolate chips?
Yes — the original recipe author experimented with toasted pecans and chocolate chips, and they were delicious. This will change the texture slightly but works well if you like extra add-ins.
Will cookies stay chewy the next day?
Yes — in fact, the maple flavor becomes more pronounced and the texture can become even chewier after 24 hours.
Can I use regular sugar instead of maple sugar for coating?
Yes — raw or turbinado sugar works as a substitute if you don’t have maple sugar. If you omit maple sugar entirely, consider increasing brown sugar in dough by about 10 g to maintain balance.
How can I reheat cookies without drying them out?
If cookies are a bit stale from refrigeration or freezing, warm them for 5–10 seconds in a microwave or 3–4 minutes in a low oven (about 150 °C) for a freshly baked feel.
Can this recipe be doubled or halved easily?
Yes — simply double or halve all ingredient amounts. Baking time should remain similar; but if cookies are slightly larger/smaller, adjust bake time by 1–2 minutes as needed.
Conclusion
These Chewy Maple Brown Butter Sugar Cookies deliver a perfect balance of toasty, nutty brown butter and rich maple flavor — chewy in the center, crispy at the edges, with a hint of sugary crunch. They’re easy to make (no mixer or chilling needed), and extra rewarding when flavors deepen over a day. Whether you bake a batch for yourself or share with loved ones, they’re sure to become a fall-and-winter favorite.
These Chewy Maple Brown Butter Sugar Cookies are rich, nutty, and perfectly chewy, with layers of maple flavor and crispy edges. No chilling or mixer required—just mix, scoop, and bake for an indulgent treat.
Ingredients
10 tablespoons (142 g) unsalted butter
⅓ cup (100 g) pure maple syrup, reduced from 6 tablespoons (120 g)
¾ cup (150 g) brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 teaspoon maple extract
1 tablespoon (10 g) maple sugar — optional
2 cups (250 g) all-purpose flour
1½ teaspoons baking soda
½ teaspoon fine sea salt (use ¼ teaspoon if using salted butter)
¼ cup maple sugar (or raw/turbinado sugar) for coating — optional
Instructions
Preheat oven to 325°F (163°C) and line baking sheets with parchment paper.
Melt butter in a saucepan over medium heat, cooking until browned and fragrant. Pour into a heat-proof bowl, scraping up all the browned bits, and let cool slightly.
(Optional) Reduce maple syrup in a small saucepan until it reaches about 100 g. Pour into brown butter and let cool for 10–15 minutes.
Stir brown sugar into the warm butter–maple mixture until combined.
Add the egg and whisk until smooth and emulsified. Mix in vanilla and maple extracts.
In a separate bowl, whisk together flour, baking soda, and salt. Add to wet mixture along with optional 1 tablespoon maple sugar. Mix until no dry streaks remain.
Scoop dough (~40–43 g each), roll into balls, and coat in maple or turbinado sugar.
Place dough balls on baking sheet with 2-inch spacing. Bake for 11–13 minutes until puffed and lightly browned on the edges.
Tap tray on the counter to flatten cookies, then swirl a round cutter around each cookie to shape.
Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Notes
If using salted butter, reduce salt to ¼ teaspoon.
Maple extract and maple sugar enhance flavor but can be omitted for a milder result.
No mixer needed—dough can be mixed by hand.
Cookies get chewier and more flavorful the next day.
Try mix-ins like toasted pecans or chocolate chips for variation.
