Brown Sugar Cookies with Maple Icing


There’s something about this season. It transforms me. Like a Betty Crocker version on Jekyll and Hyde, I go from worry about bathing suit sizes to stirring up bowl after bowl of baked goodies. I used to think it was just a natural changing of the seasons, but after making these Brown Sugar Maple Cookies tonight, I’m convinced otherwise.

I’m fairly certain I’m a witch.

Now, before you go shouting for a warrant from the Salem lawfolk, let me assure you that I am a good witch. Let me also prove herewith my claim, as laid forth in the following photo evidence from this evenings activities.

I. It all began when the dough beat up perfectly. Soft and sweet and cinnamonny. It was clearly bewitched. Seeing as how I was the only one in the kitchen at the time, I am left to assume that these these silver beaters are like magic wands. My own set of spell casting cookie makers. Abracayumma.Photobucket

II.  With dough properly conjured in the cauldron–er–bowl, I set to baking it in my fiery oven. Again, perfection. Just look at those little half-moons. Who’s cookies bake up that way? Well, mine did tonight. See? There’s obviously something mystical going on here.


III. From there, things just kept getting freaky. There was the moment when I decided to apply a drizzly maple glaze to those, giant, soft-cooked cookies. They glimmered in the moonlight. And, what was it about these cookies and the moon?Photobucket

IV. Like a scene plucked from Watcher in the Woods, I started seeing signs of the moon.

The Eclipse…

The Quarter Moon Sickle….


V. If the previous points haven’t been enough to convince you, here’s one more. Just as I was putting the finishing touches on the batch, the sky opened up and offered an chilly autumn drizzle. It rained from gray skys, speckling the windows with little beads. It rained as if something had conjured autumn into existence straight from her kitchen. I think I know who that something is.

Which also thinking. Maybe I should utilize these ewfound powers on my children tomorrow morning. There are four unkempt beds that never quite find their way into making. Perhaps all that will change in the morn. Mwah-hah-hah-hah-ha!

{Good witches can still have evil cackles, right?}



Big, Soft Brown Sugar with Maple Glaze


1/2 cup butter
1/2 cup dark Karo syrup
1 1/2 cup brown sugar
1 egg
1 tablespoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
2 1/2 cup flour

2 cups powdered sugar
1 teaspoon maple extract
2 tablespoons dark karo syrup
1 tablespoon milk


In a large bowl, beat together the butter, Karo, sugar and egg until very light and fluffy. Add the remaining ingredients and beat together until well mixed. Roll into golf-ball sized balls. Place 3 cookies on each cookie sheet and bake in an oven preheated to 375 degrees for 10-13 minutes, or just until the edges of the cookies are golden brown.

Whisk all ingredients together until smooth. Spoon into a ziploc baggies. Snip off the corner of the bag and pipe onto slightly warm cookies. Allow to set for 20-30 minutes before packaging up cookies.


Autumn Treats I’d Like to Conjure in my Kitchen this Month:
Food for my Family’s Salted Caramel Ice Cream (Hello, yummy.)
Buns in My Oven’s Pumpkin Pancakes (Fluffy & Gorgeous.)
My Baking Addiction’s Spiced Zucchini Cake (Simple perfection.)
Joy the Baker’s Pear Spice Cake with Walnut Praline Topping (Look at that topping!)
Picky Palate’s Cinnamon Toasted Pumpkin Pie Tarts (How clever is she?!)

How ’bout you? What recipes have you been craving?

29 Responses to “Brown Sugar Cookies with Maple Icing”

  1. Marisa says:

    Oh YUM! These are going on my list for Thanksgiving. Or maybe Christmas. Or probably both! :) Thank you!

  2. Clarice says:

    This post was so enjoyable to read. I've never made a brown sugar cookie before, but these look great. I'm not a huge fan of maple, so I'm trying to conjure up some different toppings. :-)

  3. Joanna says:

    I craved peanut-butter bars, so I whipped out my laptop, site set to Tongue-n-Cheeky, and made the most delicious peanut-butter bars for my poor school-lunch-neglected husband. He'd never tried them before and it was love at first sight! Thanks, Brooke!

    P.S. These brown sugar cookies will be my next fall treat. Yum!

  4. Sara says:

    Whoa, these look insanely good!! Yum. :)

  5. marla {family fresh cooking} says:

    Ohhhhh, I would love to try the molasses in these cookies, then again they would be great as is. Unfortunately we never have un-sunny seasons here in SoCal – I always need to be bikini ready. Dang it.

  6. Adri says:

    Mmm…these look so yummy!

    By the way…were you walking up Austin Bluffs this morning? I'm pretty sure I drove by a "walking-working hard Brooke". Way to go!

  7. Shaina says:

    Those cookies look like they're out of this world! Thanks for including my ice cream on your roundup. I'd bring it on the plane to you if it didn't melt all over.

  8. Erin says:

    I've never heard of brown sugar cookies. They look super awesome. Thank you for sharing! This one is getting bookmarked for sure!

  9. Barbara Bakes says:

    These look like a must try cookie. Great pics! The drizzle really draws you in.

  10. Patty says:

    Yum! Nice cookies cheeky lady. ;)

  11. Lisa ♥ says:

    Yummy! I love your pics too. Greetings from Austria :-)

  12. Marisa says:

    Hello! So I recently made a new resolution, I have been reading/obsessing/following many cooking & baking blogs for years now, but I never write to comment on the recipes I try! I am starting NOW! Thanks so much for the recipe. The cookies LOOKED magnificent. I just wish the cookie part had come out a TAD richer- it would have complimented the thick yummy drizzle, perfectly! That being said, I think I would either reduce the flour by 1/2 a cup next time, or increase the butter by 1/4 a cup. That should do the trick! Thanks so much, again!

  13. Sarah says:

    I simply cannot wait to try these. In fact, I think I'll do it right now!

  14. Becky Home-ecky says:

    I love these cookies. Love, love, love them. I'm making them for the second time in a week—-hey, it's Christmas and I can do that!

    The hard maple frosting and soft chewy cookie are the perfect foils to each other. I think the corn syrup makes them stay nice and soft, even the second day. After that, I wouldn't know. They don't seem to last long.

  15. Jacqi says:

    I just made these after seeing your post yesterday… They are AHHHHHmazing! So incredibly delish!! A new fall favorite!! My husband LOVES maple and it’s hard to find good maple recipes! This is a keeper :)

  16. Jennifer Kenny says:

    I just made these with my daughter, and we cannot stop eating them. I love making cookies, and love when I find a great new recipe =)

  17. Shirley Bass says:

    Yum, how I love the flavor of maple. Its memory stays so distinctly on my tongue. This is a must have recipe for the fall. Thanks!

    I Like your Facebook page, too.

  18. patti says:

    I made these just now and there was definitely something spooky going on as a result- right after I took them out of the oven…they disappeared.

  19. What a lovely post. ;)
    The cookies look delish!

  20. branna says:

    i like to eat,, i like your food,,,

  21. […] from: cheeky kitchen Share this:TwitterFacebookStumbleUponLike this:LikeBe the first to like this post. This entry was […]

  22. Heather says:

    Just made these for a Holiday cookie swap. They are pretty good, but don’t look quite like your picture (and got a little too crispy on the bottom). They stayed more in a rounded ball shape and didn’t go flat like yours. I subbed half the dark karo syrup with molasses so maybe that’s why. But I think maybe they needed more butter???

    • Brooke says:

      Heather, thanks for your comment! The cookies you see there are the exact cookies that came out of the oven after following this recipe. Was your oven fully preheated before the cookies went into the oven? Sometimes, if the oven isn’t evenly heated, you can get strange cooking results. Otherwise, did you make sure you creamed the butter very, very well at the beginning of the recipe? That step can make all the difference! Good luck!

  23. Chelsea says:

    I discovered your recipe earlier this week and I was anxiously awaiting free time to make it. I finally did, and they turned out amazing! I substituted molasses for the dark karo syrup as well as some maple sugar in place of brown sugar. They turned out puffier than yours, but still gorgeous and delicious! Thanks for sharing!

  24. Nickolas says:

    Hello colleagues, how is everything, and what you desire
    to say regarding this article, in my view its really amazing designed for

  25. Austin Sprunger says:

    These are amazing. Just made them yesterday. I had to turn down and make these slightly smaller due to my oven. Made these according to recipe and they were so addictive. These will be a Fall/Winter staple in my house from now on!

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