Gluten-Free Maple Brown Sugar Cookies (Chewy, Crunchy, Maple-Glazed)
Watch more on Instagram @unbelievablygf
If you’re only making one cookie this fall, make this one. These gluten-free maple brown sugar cookies are chewy in the middle, crisp at the edges, and finished with a maple glaze that makes people stop mid-bite.
No one will ever suspect they’re gluten-free. They’re the kind of good that’s actually ridiculous, the laugh-out-loud, can’t-stop-eating-them kind.
Jump to RecipeWhy These Gluten-Free Cookies Work
- Melted butter + two sugars: brown sugar brings chew and caramel depth, granulated sugar gives those crisp edges.
- A chilled dough: a gluten-free dough needs time to hydrate. Chilling is what turns it from good to bakery-level.
- The maple glaze: pure maple syrup, powdered sugar and a splash of milk. Simple, and the whole point.
Don’t Skip the Chill
I know. Two hours feels like forever when you want cookies now. But chilling lets the gluten-free flour fully absorb the butter and eggs, so the cookies hold their shape, bake up thick, and get that chewy center. Overnight is even better.
Tips for the Best Maple Brown Sugar Cookies
- Use a gluten-free flour blend that includes xanthan gum for structure.
- Pull them when the edges are set and the centers still look a little soft. They firm up as they cool.
- Let them cool completely before glazing so the drizzle sets instead of melting off.
- Use real maple syrup in the glaze, not pancake syrup. You’ll taste the difference.
Storing and Freezing
Keep glazed cookies in an airtight container at room temperature for up to 4 days. You can also freeze scooped dough balls and bake straight from frozen, adding a minute or two to the bake time.
Save this one for your fall baking list, and tag @unbelievablygf when you make them. I want to see that maple drizzle.
Save this recipe for later on Pinterest!
What I use: King Arthur Measure for Measure gluten-free flour, vanilla bean paste, pure maple syrup, half-sheet baking pans and a cookie scoop.
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Gluten-Free Maple Brown Sugar Cookies
Course: Desserts, Recipes24
cookies15
minutes12
minutesIngredients
- Dry ingredients
2½ cups gluten-free all-purpose flour blend
1 tsp baking soda
½ tsp baking powder
½ tsp salt
- Wet ingredients
¾ cup unsalted butter, melted and slightly cooled
1 cup brown sugar
1 cup granulated sugar
2 large eggs
1 Tbsp vanilla paste (or extract)
- Maple glaze
1 cup powdered sugar
2 Tbsp pure maple syrup
1 Tbsp milk or cream, adjusted for drizzling consistency
Directions
- In a bowl, whisk flour, baking soda, baking powder and salt. Set aside.
- In another bowl, whisk melted butter, brown sugar and granulated sugar until smooth.
- Add eggs and vanilla and whisk well.
- Fold in the dry mixture until just combined.
- Chill dough at least 2 hours (or overnight). Don’t skip this step!
- Preheat oven to 350°F. Scoop dough into balls and place on a parchment-lined baking sheet.
- Bake 10–12 minutes, until edges are set and centers are slightly soft.
- Cool completely, then whisk the glaze ingredients and drizzle over the cookies.
Notes
- Chill time (2 hours to overnight) is not included in prep time.
