If you’re craving a treat that perfectly captures the cozy essence of fall, these maple cookies with maple icing will steal your heart—and your sweet tooth. With their rich, buttery flavor and a luscious maple glaze on top, these cookies are more than just dessert; they’re a bite of pure comfort. Keep reading to discover how easy it is to bring this warm, nostalgic flavor into your own kitchen!
Maple Cookies with Maple Icing
| Servings: | 24 cookies |
| Prep Time: | 20 minutes |
| Cook Time: | 10 minutes |
| Total Time: | 30 minutes |
| Serving Size: | 1 cookie |
Description
There is something undeniably comforting about the rich aroma of maple weaving its way through your kitchen. These maple cookies with maple icing are like biting into a golden afternoon in New England during peak foliage season. Each soft and chewy cookie is kissed with pure maple syrup, then topped with a velvety glaze that adds just the right touch of sweetness. The result is indulgent, cozy, and just sweet enough to keep you coming back for another bite.
With their warm, buttery texture and hints of brown sugar, these cookies hug the taste buds with a flavor reminiscent of a pancake breakfast at a rustic cabin. The icing adds a glossy finish and a satisfying richness that perfectly complements the deep notes of natural maple. Whether enjoyed with a steaming mug of coffee or wrapped in a tin for holiday gifting, these cookies are a heartfelt treat that feels homemade in the best way.
Why You’ll Love This Recipe
These maple cookies with maple icing are a dream for maple lovers and cookie bakers alike. They are made with pantry-friendly ingredients and come together quickly with no chill time required. The icing sets up beautifully, making them ideal for stacking and sharing. The maple flavor is present but not overpowering, allowing the deep caramel-like tones of the syrup to shine.
This recipe is flexible too. It can easily be doubled for gatherings or adapted with a sprinkle of chopped pecans for extra texture. Made without any specialized ingredients or tools, this is the kind of recipe you’ll find yourself coming back to through the fall and well into cozy winter weekends.
Serving and Storage Tips
Serve these cookies at room temperature for the best flavor and texture. Once baked and iced, store them in an airtight container at room temperature for up to five days. If you need to make them ahead, the unbaked dough can be stored in the refrigerator for up to 48 hours or frozen for up to two months. Allow dough to thaw in the refrigerator before baking.
The cookies themselves also freeze well. Let the icing set completely, then layer cookies between sheets of parchment paper in a freezer-safe container for up to one month. Thaw overnight at room temperature before serving. The icing may lose a bit of its shine but the flavor and texture will stay lovely.
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1⁄2 cup pure maple syrup
- 2 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
For the Maple Icing
- 2 cups powdered sugar
- 3 tablespoons pure maple syrup
- 1 to 2 tablespoons milk
Equipment
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
- Spatula
- Whisk
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. This reduces sticking and makes cleanup so easy.
- Step 2: In a large mixing bowl, cream the softened butter and brown sugar together until the mixture is light and fluffy. This usually takes about 2 to 3 minutes. Don’t rush this step—it sets the tone for a tender cookie.
- Step 3: Add in the egg, vanilla extract, and maple extract. Mix until fully incorporated. Then pour in the maple syrup and stir again until everything becomes luxuriously smooth.
- Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution and avoids pockets of uneven baking.
- Step 5: Gradually mix the dry ingredients into the wet. The dough will be soft but should hold its shape when scooped. Try not to overmix or the cookies may turn out too dense.
- Step 6: Scoop rounded tablespoonfuls of dough onto your prepared baking sheets, spacing about 2 inches apart to give the cookies room to spread.
- Step 7: Bake for 9 to 11 minutes, just until the edges look golden and the centers seem set. They will continue to cook a bit after coming out of the oven, so err on the side of slightly underbaking.
- Step 8: Let cookies cool on the baking sheet for 5 minutes before transferring them to a rack. Make sure they are completely cool before adding icing, or it will melt right off.
- Step 9: For the icing, whisk together powdered sugar and maple syrup. Add milk 1 tablespoon at a time until you reach a spreadable consistency. A thick but pourable glaze works beautifully here.
- Step 10: Drizzle or spread the icing generously on each cooled cookie. Let them sit for 15 to 20 minutes so the icing sets before stacking or storing.
Nutrition per serving
| Calories | 160 |
| Protein | 1g |
| Carbohydrates | 25g |
| Fat | 6g |
| Sugar | 16g |
| Fiber | 0g |
| Sodium | 75mg |
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use pancake syrup instead of maple syrup?
Pancake syrup is often made with corn syrup and flavorings and lacks the rich, deep flavor of pure maple syrup. For the best taste and result, always use pure maple syrup in both the dough and icing.
Why did my cookies come out flat?
Flat cookies could be the result of overly soft butter or warm dough. Try chilling the dough for 30 minutes before baking if your kitchen is quite warm. Also, double-check that your baking soda is fresh.
Can I skip the icing?
You can absolutely skip the icing if you prefer a less sweet cookie. The cookies themselves are flavorful enough to stand alone, though the icing does add an extra hit of maple magic that’s hard to resist.
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Maple Cookies with Maple Icing
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1/2 cup pure maple syrup
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For the Maple Icing:
- 2 cups powdered sugar
- 3 tablespoons pure maple syrup
- 1 to 2 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2 to 3 minutes.
- Add the egg, vanilla extract, and maple extract. Mix until combined. Pour in the maple syrup and mix again until smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until the dough comes together.
- Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9 to 11 minutes or until the edges are lightly golden and the centers are set. Do not overbake.
- Allow cookies to rest on the baking sheet for 5 minutes before transferring to a cooling rack. Let them cool completely before icing.
- To make the icing, combine the powdered sugar and maple syrup in a bowl. Add milk 1 tablespoon at a time, whisking until a smooth, spreadable consistency is achieved.
- Use a spoon or spatula to drizzle or spread icing over cooled cookies. Allow icing to set before serving or storing.
