These chewy maple cookies are soft, cozy, and perfectly sweet with real maple syrup and a hint of maple extract—ideal for fall or holiday baking.

½ cup unsalted butter, softened

1 cup brown sugar, packed

1 large egg

½ cup maple syrup

½ teaspoon maple extract

1¾ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

¼ cup coarse sugar (for rolling)

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In a stand mixer, cream together butter and brown sugar until fluffy.

Add egg, maple syrup, and maple extract. Mix well.

Sift together flour, baking powder, and salt.

Gradually add flour mixture to the wet ingredients on the lowest mixer speed until just combined.

Cover and chill the dough for 1 hour.

Preheat oven to 375°F and line a baking sheet with parchment paper.

Using a small cookie scoop (about 1 tablespoon), roll dough balls in coarse sugar.

Place on baking sheet and bake for 10–12 minutes.

Cool and enjoy!

Chilling the dough is essential for the chewy texture.

Rolling in coarse sugar adds a pleasant crunch.

Cookies stay fresh in an airtight container for up to 5 days.

Can be frozen for up to 3 months—just thaw and enjoy!