Why You’ll Love This Recipe
If you’re a fan of maple syrup, these cookies will become a new favorite. The cookie base is soft and tender with just the right amount of sweetness, while the icing adds a silky, sweet finish that intensifies the maple flavor. They’re easy to make, freezer-friendly, and perfect for gifting, snacking, or enjoying with a cup of coffee or tea.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Maple Cookies:
- All-purpose flour
- Baking soda
- Baking powder
- Salt
- Unsalted butter (softened)
- Brown sugar
- Egg
- Pure maple syrup
- Vanilla extract
For the Maple Icing:
- Powdered sugar
- Pure maple syrup
- Milk or cream (to thin the icing)
- Maple extract (optional, for stronger flavor)
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a separate large bowl, cream together the butter and brown sugar until light and fluffy.
- Add the egg, maple syrup, and vanilla extract to the creamed mixture, and mix until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms.
- Scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
- For the icing, whisk together powdered sugar and maple syrup, adding milk or cream a little at a time until you reach a smooth, pourable consistency. Add maple extract for a stronger flavor if desired.
- Once cookies are completely cooled, drizzle or spread the icing on top. Allow it to set before serving.
Servings and timing
This recipe makes about 24 cookies.
Preparation time: 15 minutes
Baking time: 12 minutes
Cooling and icing time: 30 minutes
Total time: 55 minutes
Variations
- Glazed and sprinkled: Add chopped pecans or maple sugar on top of the icing for extra texture.
- Sandwich cookies: Use two cookies with maple buttercream or cream cheese frosting in between.
- Spiced version: Add cinnamon or nutmeg to the dough for a warm spiced twist.
- Vegan version: Use plant-based butter, a flax egg, and maple syrup in place of honey or dairy.
- Maple-bacon twist: Add finely chopped cooked bacon to the icing or as a topping for a sweet-savory combo.
Storage/Reheating
Store maple cookies in an airtight container at room temperature for up to 4 days.
To keep them soft longer, add a slice of bread to the container.
Cookies can be refrigerated for up to 1 week or frozen (with or without icing) for up to 2 months. Thaw at room temperature before serving.
Do not reheat iced cookies in the microwave as the icing may melt.
FAQs
Can I use pancake syrup instead of pure maple syrup?
Pure maple syrup is recommended for the best flavor. Pancake syrup is artificial and may result in a different taste and texture.
How do I make the icing thicker or thinner?
Add more powdered sugar to thicken it, or more milk/cream to thin it until the desired consistency is reached.
Can I freeze the dough?
Yes, portion the dough into balls and freeze them raw. Bake from frozen, adding a minute or two to the baking time.
Can I make these gluten-free?
Yes, use a 1:1 gluten-free flour blend designed for baking. Texture may vary slightly.
Can I skip the icing?
Yes, the cookies are still delicious without icing, though the glaze enhances the maple flavor.
What type of maple syrup is best?
Grade A dark (robust taste) maple syrup is ideal for a rich, pronounced maple flavor.
Can I make smaller or larger cookies?
Yes, adjust the baking time slightly based on cookie size — smaller cookies bake faster, larger may need an extra minute or two.
Do these cookies spread a lot?
They spread moderately. Chill the dough if you want thicker, puffier cookies.
Is it okay to add nuts?
Absolutely! Chopped pecans or walnuts add great texture and pair beautifully with maple.
Can I use maple extract in the dough?
Yes, for extra maple punch, add ½ teaspoon of maple extract to the cookie dough.
Conclusion
Maple Cookies With Maple Icing are a delightful blend of cozy fall flavor and satisfying sweetness. With their soft texture, rich maple taste, and creamy glaze, they’re a perfect homemade treat for any occasion. Whether you’re baking for the holidays, a cookie exchange, or simply indulging at home, these cookies are guaranteed to please.
PrintMaple Cookies With Maple Icing
Maple Cookies With Maple Icing are soft, chewy cookies infused with pure maple syrup and topped with a sweet maple glaze. Perfect for fall or any time you’re craving a cozy, flavorful treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 55 minutes
- Yield: Makes about 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1/2 cup pure maple syrup
- 1 tsp vanilla extract
For the Maple Icing:
- 1 cup powdered sugar
- 2–3 tbsp pure maple syrup
- 1–2 tbsp milk or cream (as needed for consistency)
- 1/2 tsp maple extract (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- In a large bowl, cream together butter and brown sugar until light and fluffy.
- Add egg, maple syrup, and vanilla extract; mix until fully combined.
- Gradually mix in the dry ingredients until a soft dough forms.
- Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until edges are lightly golden and centers are set.
- Cool cookies on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the icing, whisk together powdered sugar and maple syrup, adding milk/cream a little at a time until smooth and pourable. Stir in maple extract if desired.
- Drizzle or spread icing over cooled cookies. Allow to set before serving or storing.
Notes
- Use Grade A dark maple syrup for the richest flavor.
- Chill dough before baking for thicker cookies.
- Add chopped pecans or walnuts for texture.
- Freeze cookies (with or without icing) for up to 2 months.
- Let icing fully set before stacking or storing cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 14g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
