Easy Soft Maple Sugar Cookies

I make these Easy Soft Maple Sugar Cookies for two reasons: 1) my house smells like a maple-sweet hug for three days, and 2) they’re soft, borderline pillowy, and stupidly easy—so you can pretend you planned ahead when you just raided the pantry at 9:45 p.m. What it is: a humble cookie that tastes like Sunday brunch but can be made on a Tuesday between flights to sanity and chores. Try it because life is short and sugar is science.

My husband once tried to help by “testing” a batch and somehow ate eight cookies in the span of one Netflix ad break. I didn’t stop him because his face looked very zen, and also because I realized half the dough was missing and nobody wants to be That Person who counts cookie bodies. My kid decided the cookies needed sprinkles and then classified them by color, which led to an intense debate about whether purple counts as “mysterious.” Spoiler: it does. I joke a lot about kitchen fails, but also—I will absolutely re-bake if the first pan decides to stage a flat cookie revolt.

Time-Saving Hacks

– Use melted butter so you can stir everything in one bowl. It feels a little wrong, like microwaving artisan, but it works.
– Buy pre-measured brown sugar if you’re staging a time-lapse of your life. Not cheating, just efficient.
– Line pans with parchment or a silicone mat—less scrubbing, more avoiding responsibility.
– Skip chilling the dough if you’re impatient; the cookies will spread a tad more but still delicious. Blame it on “rustic” aesthetics.
– Scoop with a cookie scoop and bake two pans at once: yes, the oven will be full, no, you won’t wash fewer dishes.

Serving Ideas

– Coffee: classic and makes you look awake.
– Vanilla ice cream: because soft cookie + cold cream = adulthood joy.
– Apple cider or hot tea for cozy vibes (and to justify wearing a sweater indoors).
– Serve with wine if the kids drove you nuts. Legally ambiguous, but very therapeutic.
– Or just stack them on a plate and let people dive in like it’s a competitive sport.

What to Serve It With

– Plain milk for nostalgic dunking.
– A smear of cream cheese frosting if you want to be extra and slightly indecent.
– Chopped pecans or toasted walnuts on the side for those pretending to be healthy.
– A bowl of fruit for balance (emotional balance, not dietary).

✔Tips & Mistakes

– Too flat? Your butter was too warm or the dough didn’t have a minute to chill. Live and learn—next batch, pop the dough in the fridge for 15–30 minutes.
– Too brown? Your oven runs hot or you left them in to “just check one more minute.” Set a timer and trust me.
– Dough sticky as regret? Chill it, dust with flour, or use scoops dipped in cold water. They’ll behave.
– Want uniform cookies? Use a scoop. Want rustic? Spoon and who cares.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. For longer storage, freeze in a single layer on a tray then bag them—thaw at room temp or toast gently for revived softness.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add chocolate chips or white chocolate chunks for decadence.
– Mix in chopped nuts or a pinch of sea salt on top for contrast.
– Use gluten-free flour cup-for-cup if needed (see FAQ for confidence).
– For stronger maple vibes, add a teaspoon of maple extract or replace a tablespoon of sugar with maple syrup.

Easy Soft Maple Sugar Cookies

A delightful recipe for soft and chewy maple sugar cookies, perfect for any occasion.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 0.5 cup unsalted butter softened
• ▢ 1 cup granulated sugar not brown sugar
• ▢ 0.5 cup maple syrup pure maple syrup recommended
• ▢ 2 cups all-purpose flour or gluten-free flour blend
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon salt
• ▢ 1 teaspoon vanilla extract for flavor

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C).
• In a large bowl, cream together the butter and sugar until smooth.
• Mix in the maple syrup and vanilla, then stir in the flour, baking soda, and salt.
• Roll dough into balls and place them on a baking sheet lined with parchment paper.
• Bake for 10-12 minutes or until golden brown.

Notes

These cookies can be stored in an airtight container for up to a week.