These Maple Cookies with Maple Icing are soft, chewy, and packed with rich maple flavor. Topped with a smooth maple glaze, they are the perfect treat for fall—or any time you’re craving something sweet and cozy. Whether you enjoy them with a cup of coffee or as a holiday dessert, these cookies are sure to be a hit!
Why You’ll Love This Recipe
- Full of maple flavor – Made with real maple syrup in both the cookies and icing.
- Soft and chewy texture – Perfectly tender cookies that melt in your mouth.
- Easy to make – No chilling required, and ready in just over 30 minutes!
- Great for any occasion – Perfect for fall, holidays, or year-round baking.
- Customizable – Add nuts, spices, or extra glaze for a unique twist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
For the Maple Icing:
- 2 cups powdered sugar
- 1/4 cup pure maple syrup
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Directions
Prepare the Cookies
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add the maple syrup, egg, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Maple Icing
- In a medium bowl, whisk together the powdered sugar, maple syrup, milk, and vanilla extract until smooth.
- If the icing is too thick, add more milk, a teaspoon at a time, until the desired consistency is reached.
Frost the Cookies
- Once the cookies have cooled completely, spread a layer of maple icing over each cookie.
- Allow the icing to set before serving or storing the cookies.
Pro Tip: For a more intense maple flavor, use Grade A Dark or Grade B maple syrup!
Servings and Timing
- Servings: 24 cookies
- Prep Time: 20 minutes
- Cooking Time: 12 minutes
- Total Time: 32 minutes
- Calories per cookie: 180 kcal
Variations
- Add chopped pecans – Mix ½ cup of chopped pecans into the dough for extra crunch.
- Make them extra spiced – Add a pinch of nutmeg or ginger for a warm, cozy flavor.
- Drizzle instead of frosting – Thin out the icing and drizzle it over the cookies for a lighter topping.
- Use maple extract – If you want a stronger maple flavor, add ½ teaspoon of maple extract to the dough.
- Make them gluten-free – Substitute all-purpose flour with a 1:1 gluten-free flour blend.
Storage/Reheating
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
- Refrigeration: If you prefer firmer cookies, store them in the fridge.
- Freezing (Baked Cookies): Store in an airtight container in the freezer for up to 3 months. Thaw at room temperature before serving.
- Freezing (Dough): Freeze cookie dough balls and bake straight from frozen, adding 1-2 extra minutes to the bake time.
FAQs
1. Can I use pancake syrup instead of real maple syrup?
It’s best to use pure maple syrup, as pancake syrup is made with artificial flavors and corn syrup.
2. How do I make my cookies chewier?
Slightly underbake them and let them finish setting on the baking sheet for a soft, chewy texture.
3. What if my icing is too thick?
Add a little more milk, one teaspoon at a time, until it reaches the right consistency.
4. Can I make these cookies ahead of time?
Yes! The dough can be made a day in advance and refrigerated until ready to bake.
5. Can I use white sugar instead of brown sugar?
Brown sugar gives the cookies their soft texture and caramel-like flavor, so it’s best not to substitute.
6. How do I make the icing set faster?
Place the cookies in the fridge for 15-20 minutes to speed up the setting process.
7. Can I make these cookies dairy-free?
Yes! Use vegan butter and almond milk in the icing for a dairy-free version.
8. Can I turn these into cookie bars?
Yes! Press the dough into a 9×13-inch pan and bake for 18-20 minutes.
9. What pairs well with these cookies?
They taste amazing with coffee, chai tea, or a glass of milk!
10. Can I use maple sugar instead of maple syrup?
Yes, but you may need to add 1-2 tablespoons of extra liquid to balance the dough’s consistency.
Conclusion
These Maple Cookies with Maple Icing are the perfect balance of soft, chewy, and sweet, with a rich maple flavor that shines through in every bite. Whether you’re baking them for a holiday gathering, a cozy fall afternoon, or just because you love maple, these cookies are guaranteed to be a favorite. Try them today and enjoy the warm, comforting taste of maple in a delightful cookie form!
Print
Maple Cookies with Maple Icing
- Total Time: 32 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Maple Cookies with Maple Icing are soft, chewy, and packed with rich maple flavor, making them the perfect cozy treat for fall or any time of year! Topped with a sweet maple glaze, these cookies are easy to make and bursting with warm, comforting flavors.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
For the Maple Icing:
- 2 cups powdered sugar
- ¼ cup pure maple syrup
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
1. Prepare the Cookies
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream butter and brown sugar until light and fluffy.
- Mix in maple syrup, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
2. Prepare the Maple Icing
- In a bowl, whisk together powdered sugar, maple syrup, milk, and vanilla extract until smooth.
- If the icing is too thick, add more milk (1 teaspoon at a time) until the desired consistency is reached.
3. Frost the Cookies
- Once cookies are completely cooled, spread a layer of maple icing over each cookie.
- Let the icing set before serving or storing.
Notes
- Extra Maple Flavor: Use Grade A Dark maple syrup for a bolder taste.
- Nutty Twist: Add ½ cup chopped pecans to the dough or sprinkle over the icing.
- Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze unbaked dough balls for up to 3 months and bake when needed.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Calories: ~180 kcal per cookie
