Brown Sugar Maple Cookies






love giving baked goodies as gifts. It’s simple, super cute and everything homemade is always more appreciated.

As it was my friend Maia’s birthday I decided to bake her these cute little cookies. The instructions may be simple but the flavours are divine, although I do warn you: these require 2 hours freezing and defrosting time (unless you prefer cookie dough). What’s more is that all cookies can be wrapped to look even more adorable. I simply used greaseproof paper and string. Enjoy!


  • ¾ cup unsalted butter (softened)
  • ¾ cup dark brown sugar (packed)
  • ¼ cup light brown sugar (packed)
  • 1 large egg
  • 2 tsps vanilla
  • ¾+ tsps maple maple syrup (added slowly in 1/2 teaspoon increments & to taste)
  • 2 cups
  • 2 tsps cornstarch
  • 1 tsp bicarbonate of soda
  • ½ teaspoon salt (t taste)



  1. Using the paddle attachment on a mixer, beat butter until smooth
  2. Add the sugars and cream on medium-high speed until combined
  3. Scraping down the bowl, add the egg, vanilla and maple syrup. Beat until light & fluffy
  4. Add the cornstarch, flour, soda and salt and mix just until combined (do not over beat)
  5. Divide dough into 13-15 parts and wrap with cling film
  6. Refrigerate for 2 hours (at least)
  7. After dough has returned to room temperature, set oven to 180°C (350°F)
  8. Place dough on lined tray at least 2 inches apart
  9. Bake for 10-12 minutes or until edges are golden
  10. If cookies are domed out the oven, tap with the back of a spoon, giving them a crackled top

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