This post may contain affiliate links. Please see my disclosure policy.

Soft and chewy maple brown butter sugar cookies are perfect for fall baking! Drizzled with maple glaze, these easy cookies are the perfect seasonal treat. Recipe yields 20 cookies.

Maple Brown Butter Sugar Cookies
Want to save this recipe?
Just enter your email and we’ll send it straight to your inbox! Plus you’ll get new recipes from us weekly!
Please enable JavaScript in your browser to complete this form.

I hope your coffee is prepped because you’ll want a steaming mug to pair with these maple brown butter sugar cookies, just the thing to savor midafternoon.

While I adore the flavor of maple syrup, I often find maple desserts a bit too sweet – nutty brown butter is a nice counterpoint to dark amber maple syrup and keeps the sweetness in check.

Add an irresistible maple drizzle and you have the perfect finish for these soft and chewy maple sugar cookies!

Maple Brown Butter Sugar Cookies

More maple recipes you’ll love:

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Maple Brown Butter Sugar Cookies

Maple Brown Butter Sugar Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Laura Kasavan
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 42 minutes
  • Yield: 20 cookies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
Save Recipe


Soft and chewy maple brown butter sugar cookies are perfect for fall baking! Drizzled with maple glaze, these easy cookies are the perfect seasonal treat.



  • 10 Tbsp unsalted butter
  • 1 3/4 cups all-purpose flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 large egg plus 1 egg yolk
  • 1/2 tsp maple extract
  • 1/4 cup dark amber maple syrup


  • 1 Tbsp unsalted butter, melted
  • 2 Tbsp dark amber maple syrup
  • 1/8 tsp salt
  • 3/4 cup powdered sugar, sifted
  • 2 Tbsp milk
  • 1/4 tsp maple extract


  1. Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until solidified, about 45 minutes to an hour.
  2. Whisk together flour, cornstarch, baking soda, cream of tartar, and salt in a medium bowl. Beat solidified brown butter and sugars in a large mixer bowl at medium speed until creamy; beat in egg and egg yolk. Add maple extract and maple syrup, beating until well combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Cover dough and chill in the refrigerator for at least 4 hours, or overnight.
  3. Preheat oven to 350°F (if cookie dough has chilled overnight, let stand at room temperature for 20 minutes before baking). Line two baking sheets with parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly.
  4. Bake for 11 to 12 minutes, rotating pans halfway through, until lightly golden and edges are set. Cool for 3 minutes on baking sheets, then transfer to a wire rack to cool completely.
  5. For the glaze, whisk together melted butter, maple syrup, and salt in a small bowl. Whisk in powdered sugar, milk, and maple extract until smooth. Drizzle glaze over cookies; let set before serving.

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

You'll also love:

Leave a comment

If you love this recipe, please consider leaving a star rating when you post a comment to help other readers. If you have a question, I'd love to hear from you too.

As always, thanks for your feedback!

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Share your photo!Inspire others by uploading an image of your creation along with your review. The maximum upload file size: 5 MB. You can upload: image. Drop files here

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I made these cookies exactly as written, and sprinkled some ginger sugar on the top after I glazed them. AMAZING!! Don’t skip browning the butter- makes a huge difference. My guests ate every single one, raving about them the entire time. I have to make another batch so I get more! Thanks for the recipe- a real keeper!

  2. These are wonderful! I love that you use dark maple syrup as the flavor is so much richer. I use the dark #3 almost exclusively. I don’t eat much wheat so I used light spelt flour instead of the A/P and they were perfect! Thank you!

  3. Oh my. These look so good! I love maple, but it is way to sweet for my taste. When I have pancakes, I always sprinkle salt on top, or else it’s way too sweet, even if I have peanut butter on them too! This recipe sounds perfect!