Maple Cookies with Maple Icing are soft, buttery cookies infused with the warm, cozy flavor of pure maple syrup, topped with a rich maple glaze that adds just the right touch of sweetness. Perfect for fall or holiday baking, these cookies are a comforting treat that pairs beautifully with coffee or tea. Their soft texture and nostalgic flavor make them an instant classic.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
unsalted butterbrown sugareggpure maple syrupvanilla extractall-purpose flourbaking sodabaking powdersaltground cinnamon
For the maple icing:
powdered sugarmaple syrupmilkvanilla extract
directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the butter and brown sugar until light and fluffy.
Beat in the egg, maple syrup, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10–12 minutes, or until the edges are just lightly golden.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
For the icing, whisk together powdered sugar, maple syrup, milk, and vanilla extract until smooth and pourable.
Once cookies are completely cool, drizzle or spread the maple icing over each cookie.
Servings and timing
This recipe yields approximately 24 cookies.Preparation time: 15 minutesBaking time: 10–12 minutesCooling and icing time: 20 minutesTotal time: 45–50 minutes
Variations
Add chopped pecans or walnuts for a nutty crunch.
Sprinkle a little sea salt over the icing for a sweet-salty contrast.
Use maple extract in addition to maple syrup for a stronger maple flavor.
Shape dough into maple leaves using a cookie cutter for a festive touch.
Dust finished cookies with cinnamon or nutmeg for extra warmth.
storage/reheating
Store Maple Cookies in an airtight container at room temperature for up to 5 days.They can be refrigerated for up to 10 days or frozen for up to 2 months.To refresh, warm slightly in the microwave for 5–10 seconds before serving.
FAQs
Can I use pancake syrup instead of pure maple syrup?
Pure maple syrup is best for flavor, but pancake syrup can work in a pinch with less depth of flavor.
Why are my cookies spreading too much?
Make sure the dough is not too warm—chill it for 20–30 minutes before baking if needed.
Can I freeze the dough?
Yes, portion and freeze the dough balls, then bake straight from frozen with a few extra minutes added.
Is the icing necessary?
It adds a delicious maple kick, but the cookies are still tasty without it.
Can I make them gluten-free?
Use a 1:1 gluten-free flour blend to substitute for all-purpose flour.
Can I use margarine instead of butter?
Butter is recommended for best texture and flavor, but margarine can be used if needed.
Do I need a mixer?
A hand or stand mixer helps with creaming the butter and sugar, but you can mix by hand with some effort.
Can I double the recipe?
Absolutely—this recipe scales well for larger batches.
Can I use maple extract instead of syrup?
Maple extract can be added for extra flavor, but it shouldn’t fully replace the syrup.
Are these cookies chewy or crisp?
They’re soft and tender with a slightly crisp edge.
Conclusion
Maple Cookies with Maple Icing are a delightful way to bring the comforting taste of maple syrup into your baking. Whether you make them for a holiday tray or a cozy afternoon snack, their soft texture and rich glaze make them unforgettable. Try them once, and they might just become a seasonal favorite.
PrintMaple Cookies with Maple Icing
These Maple Cookies with Maple Icing are soft, buttery, and bursting with warm maple flavor. Topped with a sweet glaze made from real maple syrup, they’re a cozy and irresistible treat that’s easy to make and perfect for any season.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the Cookies:
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1 cup unsalted butter, softened
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1 cup brown sugar, packed
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1/4 cup pure maple syrup
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1 large egg
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1 tsp vanilla extract
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2 1/2 cups all-purpose flour
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1/2 tsp baking soda
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1/2 tsp salt
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1/2 tsp ground cinnamon (optional, for warmth)
For the Maple Icing:
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1 1/2 cups powdered sugar
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3 tbsp pure maple syrup
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1–2 tbsp milk or cream (adjust for consistency)
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Pinch of salt
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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Cream butter and sugar: In a large bowl, beat the butter and brown sugar together until light and fluffy.
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Add wet ingredients: Mix in the maple syrup, egg, and vanilla until well combined.
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Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
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Combine: Slowly add the dry mixture to the wet mixture, mixing until just combined.
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Scoop and bake: Scoop tablespoon-sized balls of dough onto the baking sheet, spacing 2 inches apart. Flatten slightly with your hand or the bottom of a glass.
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Bake: Bake for 10–12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
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Make the icing: In a small bowl, whisk together powdered sugar, maple syrup, and milk until smooth. Add more milk for a thinner glaze or more sugar for a thicker one.
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Ice the cookies: Once cookies are cool, drizzle or spread icing over the top. Let set before serving or storing.
Notes
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Use real maple syrup for the best flavor—avoid pancake syrup substitutes.
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You can add chopped pecans or walnuts to the dough for extra texture.
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Cookies stay soft for days when stored in an airtight container.