Maple Sugar Cookies
By Eric HaesslerPublished on October 3, 2026
Time
55 minutes, plus 30 minutes cooling
Yield
Makes 24 cookies
Ingredients
Before You Begin
Maple sugar is available at high-end grocery stores and online.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Whisk 302 grams (2 cups plus 2 tablespoons) all-purpose flour, ½ teaspoon table salt, ½ teaspoon baking soda, and ¼ teaspoon baking powder together in bowl.
- Heat 143 grams (10 tablespoons) unsalted butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling skillet and stirring constantly with silicone spatula until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Transfer browned butter to large bowl and stir in remaining 57 grams (4 tablespoons) butter until melted. Whisk in 198 grams (1 cup) maple sugar, 149 grams (3/4 cup packed) brown sugar, and 1 tablespoon vanilla until incorporated. Whisk in 1 large egg and 1 large egg yolk until smooth and no lumps remain, about 30 seconds. Stir in flour mixture until
just combined, about 1 minute. - Combine 50 grams (1/4 cup) granulated sugar and remaining 50 grams (1/4 cup packed) brown sugar in shallow dish. Working with 2 tablespoons dough at a time, roll into balls, then roll in sugar to coat; space dough balls evenly on 2 parchment paper–lined baking sheets (12 balls per sheet).
- Combine remaining 1 tablespoon maple sugar and ½ teaspoon flake sea salt in bowl. Bake cookies, 1 sheet at a time, until edges have begun to set but centers are still soft, puffy, and cracked (cookies will look raw between cracks and seem underdone), 12 to 14 minutes, rotating sheet halfway through baking. Transfer sheet to wire rack and immediately sprinkle with maple sugar mixture. Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Let cool completely before serving.
Time
55 minutes, plus 30 minutes coolingYield
Makes 24 cookiesIngredients
Ingredients
Ingredients
Why This Recipe Works
There are sugar cookies, and brown sugar cookies, and molasses cookies, so why doesn’t maple syrup star in a cookie? We think maple syrup is one of the most appealing sweeteners, its incredible toasty caramel notes conjuring coziness. To create a chewy sugar cookie with rich maple flavor, we couldn’t just pour in maple syrup for the sugar, as the liquid sweetener softens the cookies much too much. We turn to maple sugar, which is pure crystallized maple syrup, for just the right amount of moisture. It’s pricier than regular sugar (a delicious splurge), but we were able to cut it with some brown sugar without diminishing maple flavor. We love how some flake salt mixed with the final sprinkle of maple sugar really highlights its multidimensional flavor.
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