Soft on the inside, crunchy around the edges and covered in a maple glaze, these maple brown sugar cookies are pretty much irresistible!
I am a huge fan of brown sugar. I often will substitute white sugar in a recipe with brown sugar. The brown sugar gives it a slightly deeper flavor.
We had a snowstorm this week in Portland and that means homemade cookies! Snow and homemade cookies go hand in hand at our house. The flavor of brown sugar in these cookies pairs beautifully with the maple flavor of the glaze.
How to Make Maple Brown Sugar Cookies
I used maple extract in these cookies to give them a real maple punch. You could use maple syrup but the flavor won’t be quite as strong. The subtle cinnamon flavor and the addition of dark Karo syrup all combine to give these cookies amazing flavor and texture.
After the cookies cool slightly, I use a plastic baggie to pipe on the glaze, just fill the bag with icing and clip off the corner of the bag and pipe your glaze onto the cookies.
I love the combination of chewy and crispy in a cookie and this one has it all. I dare you to eat just one!
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Maple Brown Sugar Cookies Recipe
Maple Brown Sugar Cookies
- 1/2 cup butter softened
- 1/2 cup dark Karo syrup
- 1 1/2 cups brown sugar
- 1 egg
- 1 Tbsp cinnamon
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2 1/2 cups flour
- 1 cup powdered sugar
- 1/2 tsp maple extract
- 1 Tbsp dark Karo syrup
- 2 Tbsp whipping cream enough to get desired consistency
- In a mixing bowl beat together butter, Karo, sugar and egg until light and fluffy.
- Add in remaining cookie ingredients and mix well.
- Roll into a ball and place on a parchment covered baking sheet. Bake at 375 degrees F. for 9-10 minutes or until cookies are just beginning to brown around the edges and lightly browned all over.
- Combine all ingredients and mix together until smooth and a good piping consistency. Place in a plastic bag and cut off the corner of the bag and pipe glaze onto cookies after they cool slightly.