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Maple Cookies with Maple Icing

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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.

Ingredients

Scale

For the Cookies:

  • 1 cup unsalted butter, softened

  • 1 cup brown sugar, packed

  • 1/4 cup pure maple syrup

  • 1 large egg

  • 1 tsp vanilla extract

  • 2 1/2 cups all-purpose flour

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/2 tsp ground cinnamon (optional, for warmth)

For the Maple Icing:

  • 1 1/2 cups powdered sugar

  • 3 tbsp pure maple syrup

  • 12 tbsp milk or cream (adjust for consistency)

  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

  2. Cream butter and sugar: In a large bowl, beat the butter and brown sugar together until light and fluffy.

  3. Add wet ingredients: Mix in the maple syrup, egg, and vanilla until well combined.

  4. Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.

  5. Combine: Slowly add the dry mixture to the wet mixture, mixing until just combined.

  6. 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.

  7. 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.

  8. 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.

  9. Ice the cookies: Once cookies are cool, drizzle or spread icing over the top. Let set before serving or storing.

Notes

  • Use real maple syrup for the best flavor—avoid pancake syrup substitutes.

  • You can add chopped pecans or walnuts to the dough for extra texture.

  • Cookies stay soft for days when stored in an airtight container.