These sourdough brown sugar maple cookies bring together rich brown sugar, pure maple syrup, and a sweet maple glaze in one cozy cookie. With soft centers and golden edges, they’re a delicious way to use up sourdough discard, and there’s no need to brown the butter! Enjoy one with your afternoon coffee or add a batch to your fall baking lineup.
Why You’ll Love This Recipe
- Rich maple flavor: Pure maple syrup in the dough and glaze makes every bite taste like fall.
- Soft centers and golden edges: A cozy cookie with just the right balance of softness and chew.
- Uses sourdough discard: A delicious way to put a little extra starter to use.
- No browned butter needed: Simple ingredients and softened butter keep prep easy.
- Perfect for sharing: A beautiful addition to fall gatherings, holiday cookie trays, or homemade gifts.
FAQ
Can I use active sourdough starter instead of discard?
Yes! Use the same weight of active starter at 100% hydration, meaning it’s fed equal weights of flour and water.
Should I use light or dark brown sugar?
Either works! Light brown sugar lets the maple flavor shine, while dark brown sugar adds a deeper molasses flavor (I personally prefer dark brown sugar in this recipe).
Do I need to chill the dough?
Yes, refrigerate the dough for at least 2 hours to make it easier to handle and help control spreading. Gently flatten the dough portions before baking.
Why didn’t my cookies spread?
Very cold or frozen dough and too much flour can keep these cookies thick. Weigh your flour for accuracy, and flatten the dough into disks before baking. If the chilled dough is very firm, let it soften slightly before shaping.
Can I freeze the cookie dough?
Yes! Freeze the dough in flattened portions, then transfer to an airtight freezer bag for up to 3 months. For a spread closer to the refrigerated dough, thaw overnight in the fridge before baking as directed.
Can I use pancake syrup instead of pure maple syrup?
Pure maple syrup gives these cookies their best maple flavor. Pancake syrup has a different composition and may change both the flavor and texture.
How should I store the cookies?
Allow the glaze to set before storing the cookies in an airtight container at room temperature for up to 4 days. Place parchment paper between layers to protect the glaze.
Can I freeze the baked cookies?
Yes! Freeze for up to 3 months in an airtight container, separating layers with parchment paper. For the neatest finish, freeze them unglazed and add the glaze after thawing.
How to make sourdough brown sugar maple cookies: step-by-step
Ingredients
- 113 grams unsalted butter, softened
- 180 grams dark brown sugar
- 80 grams sourdough discard (room temperature)
- 1 large egg yolk
- 5 grams (1 teaspoon) vanilla extract
- 80 grams pure maple syrup
- 260 grams all-purpose flour
- 3 grams (1/2 teaspoon) baking soda
- 3 grams (1/2 teaspoon) salt
Maple galze
- 125 grams sifted powdered sugar
- 30 grams pure maple syrup
- 15-20 grams milk, added gradually for consistency
You will need:
- Mixing bowls
- Measuring cups and spoons
- Food scale
- Large baking sheet
- Parchment paper or silicone mats
- Hand or stand mixer
Instructions
- In a large mixing bowl cream together the softened butter and brown sugar until fluffy (about 1 minute).
- Next, mix in the sourdough discard, egg yolk, vanilla, and maple syrup until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add to the wet ingredients and mix just until no dry flour remains.
- Cover and refrigerate for at least 2 hours, until firm enough to scoop (the dough can be refrigerated for up to 24 hours).
Shape and bake sourdough brown sugar maple cookies
- Once the dough is ready, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- I like to weigh each cookie to ensure they’re around 40-50 grams, but you can also use a large cookie scoop to portion them out evenly.
- Pro tip: Gently roll each dough portion by hand to create perfectly round cookies (gently flatten before baking for a better spread).
- Align about 6-8 cookies on your baking sheet (making sure they are spaced about 2 inches apart) and bake for 15 minutes. If making smaller cookies, adjust the time accordingly (they may only need 8-10 minutes).
- Remove the cookies from the oven and firmly tap the tray on the counter to create those signature bakery-style cracks. This step is optional, but it adds a beautiful finish to the cookies.
- Place the cookies back in the oven for 3-5 more minutes to ensure they are done baking. Every oven is different, so yours might only need the initial 15 minutes.
- Upon removing them from the oven let them rest on the pan for 5 minutes before placing on a cooling rack.
- Whisk together the powdered sugar, maple syrup, and milk, starting with the smaller amount of milk. Drizzle the glaze over the completely cooled cookies and dust with cinnamon if desired.
- These cookies will keep for 5–7 days at room temperature in an airtight container. To prevent them from sticking, place a sheet of parchment paper between each layer.
More sourdough maple recipes
- Maple Snickerdoodle Sourdough Muffins
- Maple Bacon Sourdough Scones (with maple glaze)
- Sourdough Pumpkin Scones (with a maple glaze)
Sourdough Brown Sugar Maple Cookies
These sourdough brown sugar maple cookies feature soft centers, golden edges, and a sweet maple glaze for an easy, cozy fall treat.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Food scale
- Large baking sheet
- Parchment paper or silicone mats
- Hand or stand mixer
Ingredients
- 113 grams unsalted butter (softened)
- 180 grams dark brown sugar
- 80 grams sourdough discard (room temperature)
- 1 large egg yolk (room temperature)
- 5 grams (1 teaspoon) vanilla extract
- 80 grams pure maple syrup
- 260 grams all-purpose flour
- 3 grams (1/2 teaspoon) baking soda
- 3 grams (1/2 teaspoon) salt
Maple Glaze
- 125 grams sifted powdered sugar
- 30 grams pure maple syrup
- 15-20 grams milk (added gradually for desired consistency )
Instructions
-
In a large mixing bowl cream together the softened butter and brown sugar until fluffy (about 1 minute).
-
Next, mix in the sourdough discard, egg yolk, vanilla, and maple syrup until combined.
-
In a separate bowl, whisk together the flour, baking soda, and salt. Add to the wet ingredients and mix just until no dry flour remains.
-
Cover and refrigerate for at least 2 hours, until firm enough to scoop (the dough can be refrigerated for up to 24 hours).
-
Once the dough is ready, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
-
I like to weigh each cookie to ensure they’re around 40-50 grams, but you can also use a large cookie scoop to portion them out evenly.
Pro tip: Gently roll each dough portion by hand to create perfectly round cookies (gently flatten before baking for a better spread).
-
Align about 6-8 cookies on your baking sheet (making sure they are spaced about 2 inches apart) and bake for 15 minutes. If making smaller cookies, adjust the time accordingly (they may only need 8-10 minutes).
-
Remove the cookies from the oven and firmly tap the tray on the counter to create those signature bakery-style cracks. This step is optional, but it adds a beautiful finish to the cookies.
-
Place the cookies back in the oven for 3-5 more minutes to ensure they are done baking. Every oven is different, so yours might only need the initial 15 minutes.
-
Upon removing them from the oven let them rest on the pan for 5 minutes before placing on a cooling rack.
-
Whisk together the powdered sugar, maple syrup, and milk, starting with the smaller amount of milk. Drizzle the glaze over the completely cooled cookies and dust with cinnamon if desired.
-
These cookies will keep for 5–7 days at room temperature in an airtight container. To prevent them from sticking, place a sheet of parchment paper between each layer.
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