Soft Brown Sugar Cookies with Maple Glaze

The photo shows thick, soft cookies with cracked edges and a smooth tan glaze. Their exact flavor cannot be determined from the image alone, but brown sugar cookies with maple glaze will give you a similar appearance and texture.

Prep Time: 20 minutes, plus 30 minutes chilling
Cook Time: 10–12 minutes per batch
Servings: 12 large cookies

Ingredients

For the cookies

½ cup unsalted butter, softened
¾ cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1¾ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt

For the maple glaze

1 cup powdered sugar
2 tablespoons pure maple syrup
1–2 teaspoons milk

Instructions

Step 1: In a large bowl, beat the softened butter and brown sugar for 2–3 minutes, until creamy. Beat in the egg and vanilla extract until combined.

Step 2: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter mixture and mix just until no dry flour remains. The dough should be soft and slightly sticky.

Step 3: Cover the dough and refrigerate it for 30 minutes. This makes it easier to shape and helps the cookies stay thick as they bake.

Step 4: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

Step 5: Divide the dough into 12 equal portions. Roll each portion into a ball, then place the balls about 3 inches apart on the baking sheets. Flatten each one slightly with your palm.

Step 6: Bake one sheet at a time for 10–12 minutes. The edges should look set and lightly golden, while the centers still look soft. The tops may develop small cracks like the cookies in the photo.

Step 7: Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack. Allow them to cool completely before glazing.

Step 8: Whisk the powdered sugar and maple syrup together. Add milk a little at a time until the glaze is thick but spreadable. Spoon it onto the center of each cooled cookie and gently spread it toward the edges.

Step 9: Leave the cookies at room temperature for about 30 minutes, or until the glaze has set.

Tips

Measure the flour carefully. Too much flour can make the cookies dry instead of soft.
Do not overbake them. The centers will finish setting as the cookies cool on the baking sheet.
For a glaze similar to the photo, keep it thick enough to sit on top of each cookie without running off the sides. If it becomes too thin, whisk in a little more powdered sugar.
Glaze only fully cooled cookies; warmth will melt the glaze.

Storage

Store the glazed cookies in an airtight container at room temperature for up to 3 days. Place parchment paper between layers once the glaze has set. For longer storage, freeze the unglazed cookies for up to 2 months, then thaw and glaze them before serving.