Brown Sugar Maple Cookies

Brown Sugar Maple Cookies {Sweet Pea's Kitchen}

I love cookies. I love all kinds of cookies. I especially love soft and chewy cookies. I knew these cookies were in my destiny Sunday morning when I woke up to the first cool, crisp day of fall. I’ve been patiently waiting for fall to arrive to make these babies. I suppose I could have just made them over the summer when I first set eyes on the recipe, but I feel that maple flavored baked goodies are more of a fall treat. 🙂

Brown Sugar Maple Cookies {Sweet Pea's Kitchen}

These cookies were everything I had hoped they would be. Soft? check! Chewy? Check! Shamelessly large? You got it! 🙂 Thick, puffy, and packed full of rich maple flavor…the perfect way to welcome fall!

Brown Sugar Maple Cookies {Sweet Pea's Kitchen}

Brown Sugar Maple Cookies

Yield: about 12 cookies


1 cup bread flour
1 cup all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened
3/4 cup dark brown sugar, packed
1/4 cup light brown sugar, packed
1 large egg, room temperature
2 teaspoons vanilla extract
1 to 1 1/2 teaspoons maple extract, add to taste


In a medium bowl, whisk together bread flour, all purpose flour, cornstarch, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both brown sugars on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl then add the egg, vanilla and maple extract and beat until well combined. Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated.
Roll a scant 1/4 cup dough into ball (about 2 1/4 ounces) and place on a parchment paper lined plate, cover with plasticwrap, and refrigerate for at least 2 hours.
Heat oven to 350 degrees F. Line 2 large baking sheets with parchment paper.
Bake cookies, one sheet at a time, until just barely golden brown around the edges, about 10 to 12 minutes. Upon removing from oven, if cookies stayed very domed while baking immediately give cookies a firm yet gentle tap or two with the back of a spoon to flatten them. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then using a wide metal spatula, transfer the cookies to the rack to cool completely.

Source: Averie Cooks

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25 Responses to “Brown Sugar Maple Cookies”

  1. #
    Kim Boynton — September 24, 2013 @ 7:24 pm

    YUM! Want to make these tomorrow, but I have a question: Bread flour?! Why? Because they are so huge (2 c of flour = 12 cookies)? If I was going to make them smaller, would I just use 2 c all purpose flour?

    • Christina replied: — September 25th, 2013 @ 5:22 pm

      Hi Kim,
      All purpose flour may be used in place of bread flour in equal amounts, but the cookies will not turn out quite the same. Bread flour has a higher gluten content, creating a chewier and thicker cookie. I also don’t recommend trying to make the cookies smaller. What helps these cookies have chewy edges and a tender middle is the size of the cookie. That being said, if you give the cookies a try I would love to hear how they turn out for you! 🙂

  2. #
    Barbara — September 24, 2013 @ 8:12 pm

    Oh my. I have never used maple extract, but…oh my!

  3. #
    gardengal bevy — September 24, 2013 @ 9:33 pm

    i bought mapeline. it’s used in place of maple extract and so much cheaper! some old timer turned me onto it.

    i love your posts. would you allow me to repost on my blog, of course with your url back to your page?

  4. #
    Averie @ Averie Cooks — September 25, 2013 @ 2:44 am

    Thanks for trying my recipe and glad you liked them! You’re right – they’re a perfect fall cookie!

  5. #
    Stacy | Wicked Good Kitchen — September 25, 2013 @ 5:57 am

    Christina, your Brown Sugar Maple Cookies look fabulous! Beautiful photography, too. I adore Averie and her recipes. Thanks so much for sharing, girl. Pinning!

  6. #
    Kim - Liv Life — September 25, 2013 @ 10:12 am

    I’d call these beauties pure perfection!! Brown sugar AND maple?? I’m in!!

  7. #
    Dina — September 25, 2013 @ 10:57 am

    they look yummy!

  8. #
    Liz — September 25, 2013 @ 11:57 am

    Nice recipes. Thanks so much.

  9. #
    Ashley @ Wishes and Dishes — September 25, 2013 @ 12:40 pm

    Wow!! I love maple in cookies!

  10. #
    Kathryn — September 25, 2013 @ 1:57 pm

    These look incredible! I’m just wondering if I could use regular brown sugar if I don’t have dark, and if I could use all purpose flour instead of bread flour? Thanks!!

    • Christina replied: — September 25th, 2013 @ 5:26 pm

      Dark brown sugar gives the cookies a wonderful molasses flavor where light brown sugar just can’t compare. Also, all purpose flour may be used in place of bread flour in equal amounts, but the cookies will not turn out quite the same. Bread flour has a higher gluten content, creating a chewier and thicker cookie. That being said, if you give the cookies a try I would love to hear how they turn out for you! 🙂

  11. #
    Greg — September 25, 2013 @ 4:52 pm

    You do make the best cookies.

  12. #
    Faye — September 25, 2013 @ 7:26 pm

    Thanks for the explanation about the bread flour. I’ve always wondered about that! This recipe looks amazing. Can’t wait to try…now to the store to get some Maple extract.

  13. #
    coffeelady — September 25, 2013 @ 9:16 pm

    These sound wonderful but I am a little confused on the directions. Roll the dough, a 1/4 C. and place on a plate? Why not just put them on the cookie sheet and chill, them put in oven? Not sure why but I know I am making this much to difficult.

  14. #
    14 — September 26, 2013 @ 7:43 am

    These look yummy! I love the flavor of Maple. Use Maple extract and real Maple syrup all the time!

  15. #
    Kristi @ Inspiration Kitchen — September 26, 2013 @ 8:48 am

    These look amazing! Pinning!

  16. #
    Kim — September 26, 2013 @ 5:32 pm

    Christina, I made these today. Used the flour combo, unsalted butter, dark brown sugar, etc. and they flattened way out. Kind of makes me mad. I did double the recipe. Could that be why? I do that all the time with great results. Can I send you a picture?

  17. #
    Lisa Rose McPherson — September 28, 2013 @ 5:54 pm

    Hello There!
    I just found your blog and I love it. I am originally from New York and a Professional Chef. You would never guess, but the name of my restaurant in New York was “The Gourmet Sweet Pea”. It was my nickname as a child, and I loved the song, Ohhh, Sweet Pea! Love your website and look forward to getting new post in my email. Just your blog name makes me smile.
    Lisa Rose

  18. #
    Laura Dembowski — September 29, 2013 @ 7:44 am

    I love soft, chewy, and giant cookies so these are screaming my name! I want these cookies so badly right now!

  19. #
    Renee @ Awesome on $20 — September 30, 2013 @ 2:13 am

    These look like a dream! I want to eat ten of them!

  20. #
    Jennifer — December 17, 2013 @ 6:00 pm

    I have made these a couple of times now following the recipe completely except for adding 2 tsp of maple extract after the first batch of 1 1/2 didn’t seem to have enough maple flavor.. they are a HUGE hit with the family and are an addition to my Christmas cookie trays this year!! Thanks for such great recipes!!!

  21. #
    Carole — February 8, 2014 @ 10:49 pm

    Great recipie, made them for bedtime snack at the nursing home I work in. The residents loved them. Chewey and soft. So easy for them to eat, teeth r no teeth.

    • Christina replied: — February 9th, 2014 @ 10:56 am

      I love hearing that all of the residents enjoyed the cookies! They are extra soft and chewy! 🙂

  22. #
    mrsblocko — March 16, 2014 @ 5:03 pm

    I made these cookies and wrote about them here. For some reason my cookies never got poofy. They were still a big hit with the whole family and we were sad when the batch was gone. Thank you so much for sharing your recipe.

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