These cookies are kissed with the warmth of maple and brown sugar and a hint of cinnamon. They are big and chewy and oh so good!
Sink your teeth into a nice chewy maple cinnamon cookie. The warm flavors of maple and cinnamon will dance across your taste buds and put on a smile on your face. These cookies are perfect for fall and are great on their own or with a bit of glaze.
I’ll also show you how to turn them into mummies for Halloween. They are versatile, timeless and delicious!
A Little Bit About the Chewy Maple Cinnamon Cookies:
These cookies are chewy and delicious!! They are kissed with that warmth of brown sugar and maple.
There is something about those flavors that taste like a warm hug! While maple syrup is actually more of a late winter early spring product, it still feels like fall to me.
I can’t be the only one, right? Anyway, I tossed in a little bit of cinnamon for good measure and it really all blended together so well.
The dough is really easy to make. Either start with super soft or melted and cooled butter and you can do it all in a bowl with a spatula.
Follow that up with a nice chill in the refrigerator and you will be ready to go in no time. I used my large cookie scoop to make the balls of dough.
Can I tell you a secret? I’ve broken every cookie scoop I’ve ever owned. Usually within the first couple of uses.
Not that OXO one! I’ve had it for at least a couple of years and it’s still ticking… and certainly not for lack of use!
No need to flatten the dough out. It they will do its thing in the oven and come out just perfect!
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They will flatten and puff up while baking. You will want to pull them while they are puffy and the edges are just starting to take on some color.
They will fall a bit as they cool and that is what gives you those slightly crisp edges and the perfectly chewy centers. SO GOOD!!
I was a little worried about throwing dough full of sticky maple syrup on the sheet with no parchment or anything, but they came right off!
The cookies really were great on their own. But you know me, I couldn’t resist the urge to throw some sort of frosting on these bad boys. So I whipped up a quick glaze.
I drizzled some back and forth over half the cookies and added eyes for quick and easy mummies. The rest got a quick schmear of glaze and a few sprinkles for a more all season feel.
I love to bake cookies and certainly don’t do it enough. I always think of monster cookies this time of year as they were a favorite after school snack and cinnamon brown sugar roll-out cookies are a great fall cookie was well.
If you are in the mood for bars instead, try making some maple syrup bars. Or some cinnamon snickerdoodle cookie bars.
Chewy Maple Cinnamon Cookies
Ingredients
Cookies
- 1 cup unsalted butter melted and cooled
- 1½ cups light brown sugar packed
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon maple extract
- 1 large egg
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Optional glaze
- 1 cup powdered sugar
- ½ teaspoon vanilla extract
- 2-3 Tablespoons heavy cream
Instructions
- In a large bowl, stir together 1 cup unsalted butter, 1½ cups light brown sugar, ⅓ cup maple syrup, 1 teaspoon vanilla extract, ½ teaspoon maple extract, and 1 large egg until well mixed.
- In a separate bowl stir together the 3 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon until mixed and free of clumps.
- Add dry ingredients to wet ingredients and stir until combined. Refrigerate for at least a half hour.*
- Preheat your oven to 375°F.
- Scoop 3 Tablespoons of dough (I use a large cookie scoop for this) at a time onto non-stick cookie sheets (or regular cookie sheets lined with parchment paper). Alternatively, roll about 3 Tablespoons of dough into a ball about the size of a golf ball and place on cookie sheets. Gently flatten with the palm of your hand or the bottom of a glass. Leave room between the cookies for additional spreading.
- Bake for 12-14 minutes or until the edges start to turn golden and the centers are puffed up.
- Cool completely on cookie sheet before removing. Repeat with remaining dough.
- If you want to glaze them, just mix together 1 cup powdered sugar, ½ teaspoon vanilla extract and 2-3 Tablespoons heavy cream to make a thick glaze. Drizzle or spread as desired.1 cup powdered sugar, ½ teaspoon vanilla extract, 2-3 Tablespoons heavy cream
Notes
Video
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Our home smells sooo delightful! I rolled the chilled dough into golf size balls and gently flattened but not too much. Very tasty and not overpowering flavor! Love these cookies! Thank you for this cookie recipe.
I am so happy you like them!
These are amazing! I used a cookie scoop and flattened them with a glass. Perfect size and had my house like waffles! Made them for my daughters volleyball team cookie exchange!
How fun! I am so glad you liked them!
I slightly altered the recipe. I used 1/2 c butter and 1/2 cup butter crisco. I only did this because often I find all butter in similar cookies are more flat than I like.
I think slightly flattening the cookie before baking was more think than I like, so I did not flatten at all and they were great!
I did use a Maple Emulsion that I had read mixed review on, I am not a fan of it. In the future I will not add any maple flavor, just the syrup and Im sure it will be a good flavor.
(minus) the maple emulsion, great flavor and texture. Lightly crisp outside, chewy inside. I will definitely make these again!
It sounds like you found a couple of great ways to make nice thick cookies. I am glad you liked them!
Good flavor but I followed the recipe exactly and these did not spread at all. My son thought they were muffins when they were cooling that’s how much they didn’t spread. So unfortunately can’t make these for a friends cookie exchange! They just don’t look like cookies.
That’s strange! You could try using just a couple of Tablespoons less flour. It sounds like the dough was a little bit stiff.
What Maple extract do you use? I went to a few places and they don’t sell it so it must be on the harder to find side of things. I saw McCormick is in a Walmart close by but I was reading terrible reviews about the taste.
I have used a few over the years. Right now I have the Frontier Co-op brand maple extract in my cabinet and have had good results with it. I’ve also heard good things about the Cook’s version.
By any chance could you convert the recipe to grams please? I’m in Europe so don’t understand cups. I tried to Google the conversations but the proportions must have been very incorrect because they turned to liquid and spread across the whole baking tray. I did taste some and it was amazing so I really do want to try making them again. Thanks!
I’ll do my best!
@Carlee, thanks so much. Will you post the conversions here or in the recipe itself above? I don’t want to miss them.
Fran, I am so sorry! I should have been more explicit. I put them in the recipe card. There is a button above the ingredients that will switch the measurements to metric. I hope that helps! I would test one and make sure it bakes up nicely. If not, either chill the dough or mix in another 20ish grams of flour and see if that helps. I have more hints for keeping cookies from spreading if you need them.
@Carlee, Brilliant, thank you so much! I see the conversions there now. I’ll be trying these again as soon as I can! 😊
can I freeze the dough ahead of time and then pop them in the oven on the day needed?
Yes. You can bake them from frozen, but they will be thicker chewier cookies. If you want flatter cookies, defrost them before baking.
Mine didn’t turn out as expected and had to be tossed. They didn’t spread and the bottoms would burn while the middle wouldn’t cook all the way through. Decided to flatten the balls of dough to help them out but the bottoms of the cookies burnt once again despite taking them out after 10 minutes. Maybe the melted and cooled butter instead of softened was the problem but I’m not in the mood to spend another couple hours to find out.
I am sorry they didn’t work for you. I have no idea how that could have happened.
Hi, can I use this with a cookie cutter? Would it make a huge difference?
I haven’t tried rolling them out and cutting them, but I think it should work ok. They might not hold stiff corners though. I would make sure and chill the dough good first. Alternatively, I do have a recipe for brown sugar cinnamon cut outs, you could add maple extract if you wanted.
Did not like the dough, it turned out really crumbly!
Hmm, that’s strange. I wonder if your cups of flour are packed a little tighter than mine? You could try adding an extra tablespoon or two of butter and see if it comes together for you.