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–+ servings
maple brown sugar cookies on a white plate on a white marble counter.

Small Batch Maple Brown Sugar Cookies

Mimi Council
Bake up a batch of Maple Brown Sugar Cookies in no time with this small batch cookie recipe. Perfect for your countertop oven!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Dessert
Cuisine American
Makes 6 cookies
Calories 293 kcal

Ingredients
 
 

  • 57 grams salted butter (softened)
  • 57 grams light brown sugar
  • 44 grams maple syrup
  • 2 tablespoon milk
  • 127 grams all purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • 99 grams dark chocolate chips (optional)
  • Flaky sea salt (optional)

Instructions
 

  • Preheat the air fryer or oven to 325°F. Line a baking sheet with parchment paper.
  • In a medium mixing bowl, add the butter, dark brown sugar, and maple syrup. Mix together with a spatula to combine completely.
  • Add in the milk and then the dry ingredients: flour, baking soda, and salt. Fold together until a cookie dough forms.
  • Then fold in the chocolate chips. (The chocolate chips are optional and you can leave out if you want a plain sugar cookie!)
  • Using your hands, form the dough into 6 large cookie dough balls and place on a parchment paper lined baking sheet. If you’re using your air fryer, then do 3 cookies at a time. If you’re using the oven, then 6 will fit on one baking sheet.
  • Bake for 13 to 15 minutes or until the middle looks set and the edges are golden brown.
  • Sprinkle with flaky sea salt immediately after coming out of the oven (optional).
  • Store in an airtight container for up to 7 days (or freeze for up to 3 months).

Video

Notes

Tips
  • Always weigh ingredients for the best results.
  • While I bake these in my countertop and oven, you can also bake these in your regular oven too!
  • If you want to add nuts, pecans are a great choice and complement these cookies well. Add 57 grams chopped pecans if adding.
  • Flaky sea salt is totally optional, but I’m obsessed with sweet and salty cookies!
  • Be sure to store these cookies in an airtight container.
  • Vegan: Replace the butter with vegan butter (I recommend Miyoko's) and the milk with nondairy (coconut, almond, oat, cashew all work).
  • Gluten Free: Replace the all purpose flour with a 1:1 gluten free flour blend, I recommend Namaste Perfect Flour Blend.
  • High Altitude — Follow the recipe as noted.

Nutrition

Calories: 293kcalCarbohydrates: 40gProtein: 4gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 21mgSodium: 227mgPotassium: 166mgFiber: 1gSugar: 20gVitamin A: 247IUVitamin C: 0.1mgCalcium: 78mgIron: 1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!