last updated on October 29, 2026
These brown sugar maple glaze cookies are soft and dreamy. We start with a soft brown sugar cookie, rolled in brown sugar, then topped with a smooth maple glaze! These will easily be your new fav cookie.
If these cookies seem familiar to you, they are copycats of Crumbl’s maple glaze cookies! Though I think mine are softer and better! But I’ll let you be the judge.
ingredients in brown sugar maple glaze cookies
brown sugar cookies
- 1 cup butter
- 1 1/2 cups brown sugar
- 2 eggs
- 1 tsp vanilla
- 3 3/4 cups flour (487g)
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp brown sugar
maple cream cheese glaze
- 1/2 cup cream cheese
- 1/2 cup powdered sugar
- 1/4 cup maple syrup
- 1 tsp vanilla
how to make maple cream cheese glaze
The maple cream cheese glaze really ties these cookies together! Plus it is easy peasy to make. You’ll want the cream cheese to be at room temp because that will make the whole process easier. Add the cream cheese to a bowl with the powdered sugar, maple syrup, and vanilla. Whisk everything together until it’s smooth and you’re good to go! It’s really that simple but really puts these cookies over the edge.
what sets these cookies apart?
These cookies are unlike most cookies I’ve made before! They are kind of similar to a snickerdoodle, but the main difference is that we are rolling these in brown sugar instead of cinnamon sugar! This gives the cookies an even stronger brown sugar taste that is just so good. Plus the brown sugar flavor pairs so well with the maple glaze it is dreamy.
how to store these cookies
Since the maple glaze for these cookies has cream cheese in it, these cookies need to be kept in the fridge. They will also stay good for longer in the fridge as well! The best way to store these in the fridge is to keep them in a sealable container as that will help keep in the moisture! So in a sealed container, in the fridge, and they will stay good for 4-5 days!
other recipes you will love
- brown butter chocolate chip cookies
- blueberry muffin cookies
- banana cream pie cookies
- snickerdoodle cupcake cookies
brown sugar maple glaze cookies
Ingredients
brown sugar cookies
- 1 cup butter, slightly softened i use salted
- 1 1/2 cups brown sugar light or dark
- 2 eggs
- 1 tsp vanilla
- 3 3/4 cups flour 487 grams
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp brown sugar
maple cream cheese glaze
- 1/2 cup cream cheese at room temp
- 1/2 cup powdered sugar
- 1/4 cup maple syrup
- 1 tsp vanilla
Instructions
- Preheat the oven to 350 (F). Add butter and brown sugar to a bowl. Use a hand mixer or stand mixer and mix for 3-4 minutes. Add eggs and vanilla and mix until just combined.
- Add flour, cornstarch, baking soda, and salt. Mix until just combined. The dough should be very soft.
- Add the extra brown sugar to a shallow bowl or plate. For extra large cookies, scoop out 1/2 cup of dough and roll it into a ball. Transfer the dough ball to the brown sugar and roll it around until the dough ball is covered in brown sugar. Transfer the dough ball to a lined baking sheet and repeat with the remaining dough (you can make the cookies smaller if you want, just take some time off of the cook time!).
- If you're making large cookies, add 4-6 cookies to a large baking sheet. Flatten the dough balls slightly so they are more like large cylinders. Bake in the oven for 9-11 minutes, until the cookies are just starting to set.
- While the cookies cool, make the glaze. Add the cream cheese, powdered sugar, maple syrup, and vanilla to a bowl. Whisk until the mixture is smooth. Once the cookies are cool, drizzle the glaze onto each cookie and enjoy!
Hey Mallory, i’m planning on making these cookies for an event this weekend and was just wondering if you would recommend i wait on glazing the cookies till the morning of or is it okay if the cookies sit with the glaze overnight?
hi! so sorry i am just seeing this. i would recommend putting the glaze on just before you serve!
These were okay, but nowhere near a dupe of the Crumbl brown sugar cookie with maple cream cheese glaze. I followed the recipe exactly with no changes or substitutions. I used a 1/4 C scoop, so smaller than the recipe describes. There is no way a larger cookie would cook all the way through in 9-11 minutes. The Crumbl version has a much more pronounced maple flavor and the brown sugar on the outside of the cookie is more generous and soft/loose. Rolling in brown sugar then flattening presses the sugar into the cookie… That’s not what I was looking for. Overall disappointing and I won’t make this recipe again.
Hey Mallory, i’m planning on making these cookies for an event this weekend and was just wondering if you would recommend i wait on glazing the cookies till the morning of or is it okay if the cookies sit with the glaze overnight?
hi! so sorry i am just seeing this. i would recommend putting the glaze on just before you serve!
What is the tool you used for glazing the cookies?
its a honey tool! it came from a tea kit from ikea!
What is the tool you used for glazing the cookies?
its a honey tool! it came from a tea kit from ikea!
Hi! I just made these cookies today and was so excited to see how they turned out. While putting the flour in, I wondered if I should stop since it was getting tough for my stand mixer to mix it correctly, but the recipe had called for 3 and 3/4 cups, so I just added more. They were huge when they came out of the oven but didn’t spread out. I don’t know if this was a mistake on my part, but the cookies still tasted delicious! Just a little floury. I would make these again but not put that much flour. Thanks for the recipe!
would these be good if you browned the butter?
hi! you can always brown the butter if you’d like! however, when you brown butter you lose some water, about 1 tablespoon per half cup. so i’d add a small ice cube back in to the butter right after it’s browned, that way none of the ratios are off!
I made these today and they are soooo good!
yay i’m so glad!!!!
I almost didn’t make these because some silly person gave this recipe a 2-star rating. And BOY were they wrong! My husband said these are possibly the best cookies I’ve ever made. They’re soft and sweet, but not overwhelmingly sweet. I will note that they don’t have a hugely maple flavor; mostly a brown sugar flavor…but OH SO GOOD!! The base of this cookie is so basic and yummy, you could really personalize them however you want. Maybe red & green Christmas icing or dip one half in sprinkles — the possibilities are endless!
yay so glad you and your husband enjoyed these!!!
made these for an event and everyone raved about them!
at least 3 people asked for the recipe 🙂
AH YAY i’m so glad!!!
My icing is runny and a tan color. Any ideas what I did wrong?
hi! it may be a tan color if your vanilla extract is really dark. that’s totally fine! and if the icing is too runny, add additional powdered sugar and that will thicken it up.