Maple Brown Sugar Cookies with Candied Sage

by Erin

Step aside white sugar, these maple brown sugar cookies are taste as good as they smell, and are topped with not only maple icing, but candied sage as well!

Maple Brown Sugar Cookies with Candied Sage.

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Just like my favorite chewy chocolate chip cookies, I’ve made a few variations of my chewy sugar cookies, and today is yet another.

Since apparently a cinnamon brown sugar cookie wasn’t fall-ish enough, I made a new version where I substituted the portion of white sugar for real maple syrup.

Hot damn did these cookies smell good, from making the dough to baking in the oven. Thankfully they tasted just as good!

Maple Brown Sugar Cookies topped with Maple Icing and Candied Sage.

Once they are cooled, drizzle a maple icing made from just powdered sugar and maple syrup. And if you are an over-acheiever, you will have some candied sage to lay on top, to stick to the icing as it sets.

Do you need to top them off with candied sage? No, but they really do make them look oh so pretty. Or if you’re like me and love sage then it’s a wonderful flavor combination with the maple as well.

Alternatively you could make a maple buttercream and make sandwich cookies instead, similar to these maple sandwich cookies.

Maple Brown Sugar Cookies with Candied Sage on wire rack.

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Maple Brown Sugar Cookies with Candied Sage on a plate.

Maple Brown Sugar Cookies with Candied Sage.


Yield: 2 dozen Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat



  • 1/4 cup granulated sugar
  • 1 egg white, beaten
  • 2 dozen fresh sage leaves


  • 2 cups all-purpose flour
  • 1-1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter, melted and cooled to almost room temperature
  • 1 cup packed brown sugar
  • 1/3 cup real maple syrup
  • 1 egg yolk, room temperature
  • 1/2 tsp vanilla extract
  • 1/4 tsp maple extract
  • Granulated sugar, for coating


  • 1/2 cup sifted powdered sugar
  • 2 Tbsp pure maple syrup


  1. Make the candied sage: Place sugar in a shallow bowl. Add sage leaves to the egg white, then use your fingers to squeeze off as much excess as you can. Lay the leaf in the sugar and gently toss to coat both sides. Transfer to a parchment paper lined plate to dry. Repeat with remaining leaves. Place a large bowl or fine mesh sieve over the plate to keep bugs away but allow for air circulation and let sit at room temperature until firm and crisp, about 8- 12 hours.
  2. Make the cookies: In a medium bowl, Whisk together flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat together the butter, brown sugar, and syrup until creamy, about 3 minutes. Add egg yolk, vanilla, and maple extract and beat until combined. Gradually add flour mixture, mixing until just combined.
  4. Place sugar in a shallow bowl. Roll tablespoons of dough into balls and roll in the sugar, shaking off any excess. Place on a tray, cover with plastic wrap, and refrigerate for at least 30 minutes, or overnight.
  5. Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats. Place on prepared cookie sheets, about 2 inches apart.
  6. Bake 8-10 minutes, or until edges of cookies are just starting to brown and centers are set. Let cool on sheets for 5-10 minutes before transferring to a wire rack to cool completely.
  7. Make the icing: In a small bowl, whisk together the powdered sugar and syrup, adding more sugar to thicken or syrup to thin, if needed. Drizzle (or pipe) icing over the cookies and top with a candied sage leaf. Allow to set for 30 minutes. 
Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from my Cinnamon Brown Sugar Cookies, Sally’s Baking Addiction, and With Spice.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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