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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Hello, what is the longest anyone has chilled the cookie dough, looking to make the dough a day ahead of baking. Thank you.
You can make cookie dough up to 2 days in advance and keep it in the fridge without any issues. In fact, cookie dough is delicious is given the chance to develop like that. Any longer than 2-3 days, and I would freeze it.
Do you think you could roll these cookies out and use a cookie cutter for shapes?
I haven’t tried it, but it might work okay. You may want to add just a touch more flour to the dough and make sure it is good and chilled before you try to roll it out. They will likely puff a bit, but might work if you don’t use super intricate shapes.
Hi, question about the butter….
The recipe has 1 cup, which is 2 sticks of butter, but the pic only has 1 stick on butter. WOndering if I should use 1 stick or 2? Thanks.
Definitely use 2 sticks, or 1 cup. Sorry that was confusing.
I love anything maple. Combining it with cinnamon sounds sooo good! I love the idea of monster cookies too!
Thank you!
We loved these so much! We gave them to co-workers and neighbors too who enjoyed them. Easy recipe that our kiddos loved making with us.
Yay!!! I am so happy that they were a hit!
Can you freeze the cookie dough for future use. If so, how long?
Yes, cookie dough freezes well for several months.
This is my second year attempting to make this recipe. Once again the dough is crumbly and the cookies are hard as rocks. I didn’t pack the flour when I measured it out. They taste good though.
I am so sorry they aren’t working out for you. It’s hard to say what is happening. The melted butter and maple syrup should bring it all together. I’d stop heating the butter when there is still a little chunk left, then let the heat from the already melted part melt the rest. That way you aren’t getting rid of any extra moisture. Past that, I’m not sure what could be happening. If you do give them another go, I’d try adding 1/4 cup less flour and see how that goes for you. Bake 1 cookie as a tester and if it doesn’t spread, bake the rest.
I am short on Brown sugar- I have almost a cup so will be using sugar for the rest. Hopefully they still taste good.
I am sure they will. The flavor might not be quite as deep, but they should still be really tasty.
Love this recipe!! How long are they good for after baking ?
They will last about a week in an airtight container at room temperature. You can put them in the freezer for longer storage.