If you’re looking for the perfect Fall cookie, these Soft Maple Brown Sugar Cookies are hard to beat! Made with rich brown sugar, real maple syrup, and crunchy pecans, they’re soft, chewy, and packed with warm maple flavor in every bite. Finished with a silky maple glaze, these cookies have all the cozy flavors of Autumn and a bakery-style taste that’s impossible to resist!

The Best Maple Brown Sugar Cookie Recipe!

There’s something about the combination of maple syrup and brown sugar that feels like Fall in cookie form! These Maple Brown Sugar Cookies are soft, chewy, and packed with warm maple flavor, making them the perfect treat for cozy afternoons, holiday baking, and cookie exchanges. Topped with a sweet maple glaze and filled with crunchy pecans, they have a bakery-style taste that’s hard to resist!

If you’re looking for a cookie that goes beyond the classic chocolate chip or sugar cookie, this recipe is a must-try. The rich brown sugar creates a soft, moist texture, while the maple syrup and maple extract deliver deep maple flavor in every bite. Finished with a silky maple glaze, these cookies are perfect alongside a hot cup of coffee, tea, or apple cider!

Why this Recipe Works:

• Brown Sugar Keeps Them Soft – Brown sugar adds moisture and a deep caramel like sweetness, helping the cookies stay chewy and tender for days.
• Soft, Bakery Style Texture – Butter, brown sugar, and the right balance of dry ingredients create cookies with crisp edges and soft, chewy centers.
• Crunchy Pecans Add Contrast – Chopped pecans provide texture and a nutty flavor that pairs beautifully with the maple and brown sugar.
• The Maple Glaze Takes Them Over the Top – A simple glaze made with butter, maple syrup, and powdered sugar adds extra maple flavor and gives the cookies a bakery worthy finish.
• Easy Pantry Ingredients – The recipe uses simple ingredients that come together to create a cookie that feels special without requiring complicated techniques.

Ingredients You’ll Need for the Cookies:

• 2 1/3 cups Flour – Provides the structure and foundation for the cookies.
• 1 tsp Baking Soda – Helps the cookies rise and creates a soft, tender texture.
• 1/4 tsp Salt – Balances the sweetness and enhances the maple flavor.
• 1/2 cup Butter (Softened) – Adds richness and helps create soft, chewy cookies.
• 1 cup Brown Sugar – Gives the cookies their deep caramel like sweetness and keeps them moist.
• 1 Egg – Binds the ingredients together and contributes to the soft texture.
• 1/3 cup Maple Syrup – Adds natural maple flavor and extra moisture.
• 1 tsp Vanilla – Enhances the sweetness and rounds out the flavors.
• 1 tsp Maple Extract – Intensifies the maple flavor for a bakery style cookie that truly tastes like maple.
• 1 cup Pecans (Chopped) – Adds a delicious crunch and nutty flavor that pairs perfectly with the maple and brown sugar.

And the Maple Icing:

• 2 tbsp Butter – Adds richness and creates a smooth, velvety glaze.
• 1/3 cup Maple Syrup – Provides authentic maple flavor and natural sweetness that compliments the cookies perfectly.
• 1 cup Powdered Sugar – Thickens the glaze and creates a sweet, creamy consistency that is easy to drizzle or spread over the cookies.

How to Make Soft Maple Brown Sugar Cookies with Maple Glaze

NOTE: This cookie dough requires 2 hours of refrigeration before baking.

1. In a medium bowl, whisk together 2 1/3 cups flour, 1 tsp baking soda, 1/4 tsp salt. Set aside.
2. In a large bowl, beat together 1/2 cup softened butter and 1 cup brown sugar until light and fluffy.
3. Add 1 egg and beat until just combined.
4. Beat in 1/3 cup maple syrup, 1 tsp vanilla, and 1 tsp maple extract. Slowly beat in dry ingredients until combined.
5. Add 1 cup chopped pecans and beat until just incorporated. Dough will be creamy and soft.
6. Cover and refrigerate dough for 2 hours.
7. Preheat oven to 350 degrees. Line baking sheet with parchment paper and set aside.
8. Scoop 1 1/2 tbsp size balls and place onto the prepared pan, leaving enough room between the cookies to spread.
9. Bake for 12-13 minutes.
10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
11. Once the cookies are cooled, make the glaze by melting 2 tbsp butter and 1/3 cup maple syrup in a small sauce pan over low heat, whisking occasionally. Once the butter has melted, remove from heat and whisk in 1 cup powdered sugar. Drizzle over the cooled cookies.
12. The icing will set after about 1 hour.

More Fall Recipes with Pecans:

• Toffee Butter Pecan Cake Mix Cookies
• Mini Pecan Pie Cheesecakes
• The Best Pecan Pie Dump Cake
• Mini Pecan Pies
• Pecan Pie Bars