If you dream of cozy fall days and comforting treats that fill your kitchen with the scent of maple, these Maple Cookies with Maple Icing will quickly become your new favorite. They’re deliciously soft, laced with rich maple syrup in every bite, and topped with a dreamy maple icing that’s sweet, creamy, and irresistibly glossy. Whether you’re baking them for a holiday cookie tray, an afternoon pick-me-up, or just because you crave that unmistakable maple flavor, this recipe brings all the warmth and nostalgia of homemade baking right to your plate.
Ingredients You’ll Need
One of the best things about Maple Cookies with Maple Icing is how simple and familiar the ingredients list is, but don’t underestimate how much flavor each component brings! Every ingredient plays its part, from rich butter for tenderness to the pure maple syrup that gives these cookies their signature taste.
- Unsalted butter (1 cup, softened): Ensures the cookies are ultra-soft and perfectly rich; make sure it’s at room temperature for the best creaming results.
- Packed light brown sugar (1 cup): Adds moisture and deep, light caramel notes that complement the maple beautifully.
- Pure maple syrup (1/2 cup): Authentic maple flavor is essential; opt for a dark, robust grade if you adore a punchier maple taste.
- Large egg (1): Binds the cookie dough and gives the finished cookies a tender, cake-like texture.
- Vanilla extract (1 teaspoon): Enhances all the sweet flavors and rounds out the maple profile.
- All-purpose flour (2 1/2 cups): The base of the cookie; measure it carefully to avoid dense cookies.
- Baking soda (1/2 teaspoon): Provides gentle lift, ensuring these cookies stay soft without being cakey.
- Salt (1/2 teaspoon): Just enough to balance all the sweetness and really make the flavors pop.
- Powdered sugar (1 1/2 cups, for icing): Gives the icing its silky-smooth texture and a touch of sweetness.
- Pure maple syrup (2 tablespoons, for icing): The secret to an icing that truly tastes like maple, not just sugar.
- Milk (1–2 tablespoons, as needed): Adjusts the consistency of the icing so you can drizzle or spread it easily.
- Pinch of salt (for icing): A tiny bit brightens the icing and keeps it from tasting flat.
How to Make Maple Cookies with Maple Icing
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F; that way it’s ready the second your dough comes together. Line two baking sheets with parchment paper, which not only prevents sticking but also helps the cookies bake evenly and makes cleanup a breeze.
Step 2: Cream Butter and Sugar
Place your softened butter and packed light brown sugar in a large mixing bowl. Cream them together with an electric mixer until the mixture is light, fluffy, and a little paler in color. This step is key for soft, tender cookies that practically melt in your mouth.
Step 3: Add Maple Syrup, Egg, and Vanilla
Beat in the pure maple syrup, egg, and vanilla extract until fully combined. The mixture might look a bit glossy and loose at this point, but trust the process! You’re building flavor and getting ready for the dry ingredients.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures even distribution so you don’t wind up with pockets of baking soda or salt in one bite.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to your wet mixture, mixing just until a soft dough forms. Avoid over-mixing, which can make the cookies tough. The dough will be soft and a little sticky, which is perfect for scooping.
Step 6: Portion and Shape the Cookies
Scoop tablespoon-sized portions of dough onto your prepared baking sheets, making sure to leave about 2 inches between each one. Flatten each slightly with your fingers or the bottom of a glass to ensure they bake up evenly and have that classic maple cookie look.
Step 7: Bake to Perfection
Bake for 10 to 12 minutes, just until the edges turn golden and the centers look set but not dry. Let the cookies cool on the baking sheet for about 5 minutes; this makes them easier to move without breaking. Then, transfer them to a wire rack to cool completely before icing.
Step 8: Make the Maple Icing
While the cookies cool, whisk together the powdered sugar, maple syrup, milk (start with one tablespoon), and a pinch of salt. The goal is a smooth, pourable icing—add a bit more milk if it’s too thick, a touch more sugar if it’s too thin. This icing brings out the magic in Maple Cookies with Maple Icing.
Step 9: Ice and Set
Drizzle or spread the maple icing over each cooled cookie. If you like, sprinkle the icing with chopped pecans for added crunch and a nutty flavor twist. Let the icing set until it’s firm to the touch, then dive right in!
How to Serve Maple Cookies with Maple Icing
Garnishes
To dress up your Maple Cookies with Maple Icing, try a light sprinkle of chopped toasted pecans or walnuts right after icing, or even a dusting of cinnamon for an extra fall-inspired touch. The nuts add a delightful crunch and a pretty, rustic look perfect for any cookie platter.
Side Dishes
Pair these cookies with a steaming mug of spiced chai, a cozy pumpkin latte, or a simple cold glass of milk—each one highlights the maple’s natural warmth. For dessert platters, balance them with fresh fruit or a small scoop of vanilla ice cream to make the flavors really sing.
Creative Ways to Present
You can stack Maple Cookies with Maple Icing in a rustic tin for gifting, slip a few into cellophane bags tied with ribbon, or arrange them in pretty rows on a big platter. For special occasions, use a drizzle of white or dark chocolate over the icing, or line the edges with tiny golden sprinkles to make them sparkle at your next get-together.
Make Ahead and Storage
Storing Leftovers
Once the icing has set, store your cookies in an airtight container at room temperature. They’ll stay perfectly soft and flavorful for up to 5 days, but let’s be honest—Maple Cookies with Maple Icing rarely last that long before magically disappearing!
Freezing
For longer storage, freeze the cookies after they’ve cooled but before icing. Place them in a single layer to avoid sticking, then transfer to freezer bags or containers. Thaw at room temperature and frost with maple icing just before serving for that freshly-baked taste.
Reheating
If you love a slightly warm cookie, pop one (un-iced) in the microwave for 8 to 10 seconds. After icing, it’s best to enjoy them at room temperature, as reheating can cause the icing to melt or lose its lovely shine and texture.
FAQs
Can I use maple-flavored syrup instead of pure maple syrup?
Purer maple syrup delivers the flavor that makes these cookies exceptional. While you can technically use maple-flavored syrup, the taste will be less rich and authentic, so for the true Maple Cookies with Maple Icing experience, seek out the real deal!
How do I make the cookies even softer?
For ultra-soft cookies, be cautious not to overbake—pull them once the centers look just set. You can also replace a tablespoon or two of flour with cornstarch, which softens the crumb further.
Can I add mix-ins like nuts or chocolate chips?
Absolutely! Chopped pecans, walnuts, or even bits of white chocolate are fantastic stirred into the dough. Just keep total add-ins to about 1/2 cup so the cookies hold their shape.
Is it possible to make Maple Cookies with Maple Icing gluten-free?
Definitely—just swap the flour for your favorite 1-to-1 gluten-free baking blend. The flavor and icing will shine, and everyone gets to join in the maple celebration!
Why did my icing turn runny or too thick?
Powdered sugar absorbs liquid quickly, so always start with less milk and add more by the teaspoon for your desired consistency. If it’s too thin, whisk in a bit more sugar, and if it’s too thick, a drop or two of milk should smooth things right out.
Final Thoughts
I hope you’re as smitten with these Maple Cookies with Maple Icing as my family and friends are. There’s just something magical about that cozy maple aroma, those fluffy centers, and that sweet, glossy glaze. Whether you bake them for a special treat or just to brighten an ordinary day, they’re bound to bring smiles and requests for seconds. Give them a try and let the maple love begin!
Print
Maple Cookies with Maple Icing Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Maple Cookies with Maple Icing are a delightful treat that captures the essence of fall with their warm, sweet flavors. Soft and chewy cookies topped with a luscious maple icing – perfect for any occasion!
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Icing:
- 1 1/2 cups powdered sugar
- 2 tablespoons pure maple syrup
- 1–2 tablespoons milk (as needed)
- pinch of salt
Instructions
- Preheat oven and prepare baking sheets: Preheat oven to 350°F and line baking sheets with parchment paper.
- Cream butter and sugar: In a large bowl, cream the butter and brown sugar until light and fluffy.
- Combine wet ingredients: Beat in the maple syrup, egg, and vanilla extract until combined.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until a soft dough forms.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, flatten slightly, and bake for 10–12 minutes until golden.
- Make icing: Whisk together powdered sugar, maple syrup, milk, and salt until smooth.
- Ice cookies: Drizzle or spread icing over cooled cookies and allow to set before serving.
Notes
- For extra maple flavor, use dark robust maple syrup.
- These cookies store well in an airtight container for up to 5 days.
- Sprinkle the icing with chopped pecans for added texture if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
