These chewy maple sugar cookies are full of rich flavor, making them perfect for fall (but let's be real, you can enjoy these delicious cookies year-round!).
I'm not going to go on and on about how much I love all things maple. If you've seen my maple glazed donuts, maple fudge, or maple snickerdoodles, then you know all about that.
We're true blue cookie lovers in this house, so experimenting with new cookie flavors and variations is one of my favorite things to do! When it came to these chewy maple sugar cookies, I knew that I wanted to keep things simple to really allow for the maple syrup to shine.
Of course, we're complementing the delicious maple with dark brown sugar. Trust me, you're going to love these rich flavors together. They were made for each other.
I made these maple sugar cookies a few times and decided that half a cup of maple syrup is needed to really get that deep flavor. We'll need to chill the dough since we're adding a good amount of liquid, but it's really a small price to pay.
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Why You'll Love This Recipe
- Fans of chewy cookies will go crazy for the texture on these. They're soft, and chewy, and wonderful.
- What's not to love about that deep maple flavor? I actually like to make these gluten free maple cookies with dark brown sugar and find that it makes for an even richer cookie. If you only have light brown sugar on hand, you can use that instead.
- These are likely all ingredients you already have in your kitchen! Isn't it great when that happens?
Ingredient Notes and Substitutions
- Gluten free flour: My favorite gluten free flour is Bob's Red Mill 1 to 1. If you use a different blend, make sure it contains xanthan gum. You should also be able to just use AP flour if you are not looking to make these cookies gluten free.
- Brown sugar: I highly recommend dark brown sugar here because the richer flavor works so well with the maple syrup, but if you only have light brown sugar, you can definitely use it here.
- Maple syrup: Any pure maple syrup would work well here. We definitely don't want to use artificially sweet breakfast syrup. There should be no added ingredients. This is one of my favorites.
- Egg replacer: Regular readers know, I swear by Bob's Red Mill Egg Replacer! This is a great egg substitute, especially for cookies. If you're not looking to make these cookies without eggs, go ahead and use 1 egg instead.
Step by Step Instructions
STEP ONE: To make my chewy maple cookies, start by combining the dry ingredients in a small bowl.
STEP TWO: Then, using a mixer, beat the butter with the brown sugar.
STEP THREE: Add in the egg replacer and maple syrup
STEP FOUR: Go ahead and add the dry ingredients right in and beat until combined.
STEP FIVE: We will want to chill the dough for a couple of hours before baking. These maple sugar cookies will still spread even after chilling, because there is quite a bit of liquid in them, but not too much -- just enough to make them nice and soft and chewy! But be sure to space them out a few inches on the baking sheet, just to be safe.
STEP SIX: We'll be baking these cookies on 350ºF for around 18 minutes. I think the hardest part about this whole thing will be waiting for them to cool before taste testing one.. or two.. or three? 😉
Expert Tips
- This goes for all of my recipes: weigh your flour using a kitchen scale whenever possible! This way, you'll know you're using the exact amount that the recipe calls for (in this case it's 222 grams). Too much flour will change the texture of your cookies.
- The chill time is important here and should not be skipped. There's quite a bit of liquid in this cookie dough, so you need to refrigerate the dough for a while to keep them from spreading too much in the oven.
- I find that these have the perfect amount of maple flavor, but feel free to experiment with some maple extract to really amplify the flavor. I haven't tested it, so please let us know in the comments if you do! I wouldn't recommend more than ¼ teaspoon.
Frequently Asked Questions
Yes! You should be able to substitute your favorite non-dairy butter.
You can store the cookies in an airtight container at room temperature for up to 4 days.
Yes! Place the cookies in a zip-top plastic bag and store in the freezer for up to 3 months. You can also freeze the raw cookie dough in the same way.
Did you make my gluten free maple cookies? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
📖 Recipe
Chewy Maple Sugar Cookies
Ingredients
- 1 ½ cups (222g) gluten free flour blend
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter room temperature
- ⅔ cup (134g) dark brown sugar packed
- ½ cup (120ml) pure maple syrup
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
Instructions
- In a small bowl, whisk the flour, baking soda, and salt together. Set aside.1 ½ cups (222g) gluten free flour blend, ½ teaspoon baking soda, ½ teaspoon salt
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the brown sugar until combined. Add the maple syrup and the prepared egg replacer and continue beating. Pour the dry ingredients into the wet ingredients and mix on low speed until dough forms.½ cup (113g) unsalted butter, ⅔ cup (134g) dark brown sugar, ½ cup (120ml) pure maple syrup, 1 tablespoon Bob's Red Mill Egg Replacer
- Cover and chill in the refrigerator for at least 2 hours.
- Preheat oven to 350°F and line a baking sheet with parchment paper. Set aside.
- Roll dough into balls and arrange a few inches apart on the baking sheet. Bake for 18-20 minutes until lightly browned. Cool on baking sheet 10 minutes before transferring to a wire rack to cool completely.
Notes
-
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
-
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
- The centers of the cookies may still look soft when you remove from the oven, but they will continue to cook and set as they cool on the baking sheet.
- Dark brown sugar can be substituted for light brown sugar, it just won't have as deep of a flavor.
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