These Maple Sugar Cookies are the perfect melt-in-your-mouth Christmas cookie. They’re soft, chewy, and coated in sugar for the perfect crunchy finish.

overhead of a container filled with sugar cookies.

Maple Cookies are an Easy Christmas Cookies

‘Tis the season for Christmas cookies! I know I’m excited. And if you’re not already, you will be too after giving these Maple Sugar Cookies a try.

Have you ever had a maple syrup cookie? Soft, warm, sweet, melt-in-your-mouth amazing? It doesn’t get better than that. These cookies are so simple to make and perfect for the holidays. Enjoy a batch at home or gift them to your friends, family, and neighbors. Everyone will love them.

If you love this maple cookies recipe, then you’ll definitely love my Soft Molasses Cookies and Brown Sugar Cookies! They’re similar in taste and consistency.

five maple sugar cookies stacked on a tin with more cookies.

Key Ingredients

Unsalted Butter – bring the butter to room temperature before starting your cookies so it incorporates with the sugar smoothly.
Dark Brown Sugar – I highly recommend dark brown sugar. I don’t usually keep it in my pantry, but I specifically use it in these cookies to enhance the richness of the maple syrup. If you don’t have dark brown sugar and don’t feel like going to the store, you can use light brown sugar.
Granulated Sugar – you’ll use some granulated sugar in the dough, then set some aside to roll the dough balls in before baking.
Pure Maple Syrup – use the real stuff! The flavor is so worth it.
All-Purpose Flour – I recommend spooning and leveling or weighing your flour for the most accurate measurement. Over-measuring can cause dry, crumbly cookies.

overhead shot of maple sugar cookie ingredients.

How to Make this Maple Cookies Recipe

Combine wet ingredients: In a bowl, cream together butter and sugars until smooth. Add maple syrup, egg, and vanilla, then mix until fully combined.

Add dry ingredients: In another bowl, combine the dry ingredients, then slowly add to the wet ingredients until a dough forms. The dough will be slightly soft and sticky.

butter and sugar in a bowl with a spoon held overhead.

overhead of a bowl of cookie dough with a spatula held above.

Portion, bake, and cool: Use a large cookie scoop to scoop the dough, then drop it into a bowl of sugar. Roll until coated. Even though the dough is sticky, I had no problems scooping it, but it is easier to handle once it’s been coated in the sugar. So I do one scoop at a time, roll in sugar and then place on a lined baking sheet and bake at 350ºF until set. Cool completely.

side view of cookie dough balls lined on a piece of parchment paper.

a ball of sugar cookie dough being rolled in a bowl of granulated sugar.

Tips and Notes

Scoop one at a time. I recommend scooping from the mixing bowl directly into the sugar and rolling the cookies right away. The dough is soft and slightly sticky. Once rolled in the sugar, it’s easier to handle.
Line the baking sheet. I always line my cookie sheet with either parchment paper or a silicone baking mat. This prevents the cookies from burning on the bottom, from sticking to the pan, and from spreading too much.
Don’t crowd the pan. Place the cookies about 2 inches apart on the baking sheet. They will spread a bit and we don’t want them to run into each other.
How to tell when they’re done. In my oven, 13 minutes seems to be the sweet spot. They aren’t raw in the middle but still slightly underbaked and soft. If you see any shininess on top, that means the middle is still too raw.

overhead closeup of sugar cookies in a container lined with cloth.

Making Ahead of Time

I think we can all agree that getting ahead on holiday baking is essential! And cookies are so easy to prep ahead of time!

To make cookies in advance, you can mix up the dough and portion it out as instructed, but hold off on baking. Instead, flash freeze on a cookie sheet until hardened, then transfer to a freezer-safe container or ziplock bag and store in the freezer for up to 2 months.

When you’re ready to bake your cookies, thaw the dough at room temperature for an hour or so, then bake as directed.

How to Store Maple Sugar Cookies

Baked maple syrup cookies will last in an airtight container at room temperature for up to a week, in the fridge for up to 2 weeks, or in the freezer for up to 3 months. When you’re ready to enjoy again, thaw at room temperature if frozen or warm in the microwave to soften.

More Christmas Cookies You’ll Love

Getting in the holiday spirit? Check out more of my favorite Christmas cookie recipes!