Maple Cookies with Maple Icing

7 minutes read

These maple cookies are soft in the center, lightly crisp around the edges, and full of that warm, buttery maple flavor that makes them especially good in the fall and winter. The dough is easy to work with, and the cookies hold their shape nicely without turning cakey.

The maple flavor comes from a combination of pure maple syrup and maple extract. The syrup adds moisture and a mellow sweetness, while a little extract gives the cookies that unmistakable maple aroma.

Once cooled, each cookie gets a thin layer of maple icing. It sets softly on top, adding just enough sweetness without hiding the flavor of the cookie underneath.

They’re lovely for a weekend baking project, but they’re also practical for holiday cookie trays, afternoon coffee, or a simple homemade treat when you want something a little more special than a chocolate chip cookie.

Why It Works

Maple syrup can make cookies spread or become too soft when used in large amounts, so this recipe keeps the syrup balanced with butter and flour. Chilling the dough for a short time also makes it easier to roll and helps the cookies keep their shape in the oven.

The maple icing is intentionally simple. Powdered sugar, maple syrup, and a little milk create a smooth glaze that spreads easily and firms up as it sits.

For the clearest maple flavor, use pure maple syrup rather than pancake syrup. Grade A amber maple syrup works particularly well here because it has a pleasant maple flavor without becoming overpowering.

Ingredients You’ll Need

Butter And Brown Sugar

Use softened unsalted butter so it creams smoothly with the brown sugar. Brown sugar adds moisture and a subtle caramel note that works beautifully with maple.

Maple Syrup And Maple Extract

Pure maple syrup provides the main flavor, while maple extract strengthens it. If you don’t have maple extract, you can leave it out, but the finished cookies will have a gentler maple taste.

Flour And Baking Powder

All-purpose flour gives the cookies enough structure to roll and cut cleanly. Baking powder provides a little lift without making them puffy like a soft sugar cookie.

Maple Icing

For the icing, you’ll need powdered sugar, pure maple syrup, a small amount of milk, and a pinch of salt. Start with less milk than you think you need; it’s much easier to thin the icing than to thicken it again.

How To Make Maple Cookies With Maple Icing

Cream The Butter And Sugar

Beat 1 cup softened unsalted butter with ¾ cup packed light brown sugar until smooth and creamy, about 2–3 minutes. Add 1 large egg, ⅓ cup pure maple syrup, 1 teaspoon vanilla extract, and 1 teaspoon maple extract, then mix until well combined.

Mix The Dough

In a separate bowl, whisk together 2¾ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.

Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms. Don’t overmix once the flour disappears, or the cookies can become tougher.

Cover the dough and chill it for about 30 minutes. It should feel firm enough to roll without sticking excessively to the counter.

Roll And Cut

Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Roll the chilled dough on a lightly floured surface to about ¼ inch thick. Cut into your preferred shapes and transfer them to the prepared baking sheets, leaving about 1 inch between cookies.

If the dough becomes sticky while you’re working, return it to the refrigerator for another 10–15 minutes.

Bake Until Lightly Golden

Bake for 9–11 minutes, depending on the size of your cookies. The centers should look set, while the edges should be just lightly golden.

Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. They need to be completely cool before icing.

Make The Maple Icing

Whisk together 2 cups powdered sugar, 3 tablespoons pure maple syrup, 1–2 tablespoons milk, and a pinch of salt. The icing should be thick enough to coat the back of a spoon but still spread easily.

If it’s too thick, add milk a teaspoon at a time. If it’s too thin, add a little more powdered sugar.

Spread a small amount over each cooled cookie and let the icing sit at room temperature until set, about 30–60 minutes.

FAQs

Can I Make These Cookies Without Maple Extract?

Yes. Pure maple syrup will still give the cookies a noticeable maple flavor. The extract simply makes it stronger and more aromatic.

Can I Use Pancake Syrup Instead Of Maple Syrup?

For the best flavor, stick with pure maple syrup. Pancake syrup usually contains corn syrup and added flavoring, which can make the cookies taste sweeter rather than distinctly maple.

Why Did My Cookies Spread?

Warm dough is the most common reason. Make sure the butter isn’t melted and chill the dough before rolling. If your kitchen is warm, chill the cut cookies for 10 minutes before baking.

Can I Make The Dough Ahead?

Yes. Wrap the dough tightly and refrigerate it for up to 2 days. Let it sit at room temperature for a few minutes if it’s too firm to roll.

How Do I Know When The Cookies Are Done?

Look for set centers and very lightly golden edges. They may still feel slightly soft when they come out of the oven, which is fine—they’ll firm up as they cool.

Can I Double The Recipe?

Absolutely. For a large batch, mix the dough in two portions if your mixing bowl is small. Keep unused dough chilled while you work.

Recipe Variations

Maple Pecan Cookies

Finely chop ½ cup toasted pecans and fold them into the dough for a buttery crunch.

Cinnamon Maple Cookies

Add 1 teaspoon ground cinnamon to the dry ingredients for a warmer, spiced flavor.

Maple Sandwich Cookies

Skip the icing and sandwich two completely cooled cookies with a thin layer of maple buttercream.

Maple Walnut Cookies

Replace the pecans with ½ cup finely chopped walnuts for a slightly more earthy flavor.

Brown Butter Maple Cookies

Brown the butter before making the dough, then cool it until soft but not liquid. The nutty butter flavor pairs especially well with maple.

Storage

Store fully cooled, iced cookies in an airtight container at room temperature for up to 5 days. Place parchment between layers if the icing is still slightly soft.

For longer storage, freeze the un-iced baked cookies in a freezer-safe container for up to 2 months. Thaw them at room temperature, then ice once completely dry and at room temperature.

What To Serve With Maple Cookies With Maple Icing

These cookies are especially nice with a mug of coffee, black tea, chai, or hot apple cider. For a cozy dessert plate, serve them alongside vanilla ice cream or a scoop of cinnamon ice cream, or simply put out a small plate after dinner with fresh fruit and a warm drink. They also make a lovely addition to a holiday cookie assortment where their maple flavor adds something a little different from the usual chocolate and peppermint treats.

Don’t rush the icing. If the cookies are even slightly warm, the glaze can melt and slide off rather than settling into a neat layer.

For especially neat cookies, let the icing set completely before stacking them. A few hours of rest also gives the maple flavor time to settle into the cookie, making them just as enjoyable the next day.

This Maple Cookies with Maple Icing are soft, buttery, and packed with cozy maple flavor. Topped with a sweet maple icing, they’re the perfect treat for fall baking, holiday cookie trays, or whenever you’re craving something deliciously homemade.

Rate

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 1 hour 2 minutes

Servings: 24 cookies

Ingredients

For the Maple Cookies

1 cup 226 g unsalted butter, softened
¾ cup 150 g packed light brown sugar
¼ cup 50 g granulated sugar
1 large egg
½ cup 120 ml pure maple syrup
1 teaspoon vanilla extract
2 ¾ cups 345 g all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon

For the Maple Icing

2 cups 240 g powdered sugar
3 tablespoons 45 ml pure maple syrup
1–2 tablespoons milk or heavy cream
½ teaspoon vanilla extract
Pinch of salt

Instructions

Make the dough: In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.

Add the egg, maple syrup, and vanilla extract. Beat until smooth and well combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Avoid overmixing.

Chill: Cover the dough and refrigerate for about 30 minutes. This makes the cookies easier to shape and helps prevent excessive spreading.

Prepare for baking: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.

Scoop the dough into roughly 1½-tablespoon portions and place them about 2 inches apart on the prepared baking sheets. Gently flatten each cookie.

Bake: Bake for 10–12 minutes, or until the edges are lightly golden and the centers look set.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Make the icing: Whisk the powdered sugar, maple syrup, vanilla, and salt together. Add milk or cream, a little at a time, until the icing reaches a smooth, spreadable consistency.

Decorate: Spread or drizzle the maple icing over the completely cooled cookies. Allow the icing to set for about 15–20 minutes before serving.

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