Maple Cookies with Maple Icing are a treat that combines those warm flavors of fall in a soft, chewy cookie topped with a sweet glaze just sweet enough. The cookies themselves are rich and buttery, with a whisper of maple that is beautiful alongside a hit of cinnamon. The warm sponge is perfectly balanced with the sweetness of a silky maple glaze.
It is easy but also very rewarding. First you mix up a dough that combines butter, brown sugar and pure maple syrup, which is what gives these cookies their characteristic flavor. Each cookie is topped with a maple glaze that you whisk together, right after baking, with powdered sugar and maple syrup. The glaze dries to a crisp finish, providing the cookies with a beautiful sheen and a little more layer of maple flavor.
For a twist, sprinkle on roasted chopped pecans, or crumbled bacon, while you still have glaze on the wet side. The pecans add a little bit of crunch, and the bacon adds the savory note that is surprisingly complementary to the maple sweetness. Great for a holiday cookie tray or an afternoon treat, these maple cookies are sure to please anyone who likes a taste of autumn in every bite.
Why You’re Going To Love These Maple Cookies:
Perfect Texture: These cookies are soft and chewy inside, and just slightly crispy on the edges.
Real Maple Flavor: Using maple syrup in both the dough and glaze, these cookies have that real maple taste.
Easy to Make: With simple ingredients and a simple process, they’re quick to throw together.
Crowd-Pleaser: These cookies are for everyone, and a bonus like pecans or bacon adds a little pizzazz!
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Key Ingredients:
For the Cookies
Butter: Use softened butter for the best creamy consistency. Don’t let it get too melted, since that will make the cookies spread.
Brown Sugar: Brown sugar adds the molassessy depth, but also contributes to the chewy texture.
Maple Syrup: Use pure maple syrup for the best flavor. Do not use pancake syrups, which are corn syrup-based and do not have the rich, natural maple flavor.
Cinnamon: Adds warmth without overpowering the maple flavor.
For the Maple Glaze
Powdered Sugar: The base of the glaze, which contributes to its smooth, silky texture.
Maple Syrup: The syrup adds flavor to the glaze, so ensure it’s good quality.
Milk: Adding just a bit of milk will help you control the thickness of the glaze, helping you get one that’s ideal for dipping or spreading.
Full ingredients list with amounts and instructions can be found in the recipe card at the bottom
Maple Cookies with Maple Glaze Recipe.
Step 1: Preheat the Oven
Preheat: Preheat the oven to 350°F (175°C) Use parchment paper to line two baking sheets so the mixture doesn’t stick, and cleanup is simpler.
Step 2: Prepare the Dough
Cream the Butter and Sugar: In a large bowl, using a hand mixer, beat together the softened butter and brown sugar on medium speed for 2 minutes, or until the mixture is light and fluffy. A hand mixer or a stand mixer will work for this.
Stir in Wet Ingredients: Mix in the maple syrup, the egg, and the vanilla extract until just combined. Scrape down the sides of the bowl as necessary for even mixing.
Step 3: Mix the Dry Ingredients
Whisk together dry ingredients: In another bowl, combine flour, baking soda, and ground cinnamon.
Mix into Wet Ingredients: Add the dry ingredients and mix in just until incorporated. Be careful not to over-mix — it will make the cookies tougher.
Step 4: Shape the Cookies
Portion the Dough: Use a cookie scoop to portion out 1 ½ to 2 tablespoons of dough per cookie and roll into balls.
Flatten the Dough Balls: Transfer the dough balls to the prepared baking sheets, leaving about 2 inches of space between them. Use the bottom of a glass to press each ball down to about ½ inch thick.
Step 5: Bake the Cookies
Bake: Add the cookies to the oven and bake for 10-12 minutes. For a chewy texture, the cookies should be set but still soft to the touch.
Cool: Take the cookies out of the oven, and let them cool completely on the baking sheets. This will solidify them and make them easier to work with.
Step 6: Make the Maple Glaze
Make the Glaze: In a medium bowl, whisk together the powdered sugar, maple syrup and 1 tablespoon milk until smooth. If the glaze is too thick, add some more milk, a little at a time, until it’s the desired consistency.
Step 7: Glaze the Cookies
Dip or Spread the Glaze: When the cookies are completely cooled, dip the tops in the glaze and allow any excess to drip off before placing on a wire rack. Or, spoon the glaze over the cookies and spread gently with the back of a spoon.
Step 8: Add Garnishes
For Optional Garnishes: Sprinkle the tops with roasted chopped pecans or crumbled bacon, if desired, while the glaze is still wet. It gives some texture and an extra hit of flavor.
Serving Suggestions:
These maple cookies make the best addition to a cup of coffee or a mug of hot apple cider. They also fit perfectly into a fall dessert spread along with other seasonal offerings such as pumpkin bread or apple pie. Alternatively, stack them on a platter, with small dishes of additional glaze and garnishes for diners to add themselves.
Storage and Meal Prep Tips:
Storage: Keep any remaining cookies in an airtight container at room temperature for up to 4 days. If you’re preparing them ahead of time, store the cookies and glaze separately; glaze just before serving.
Freezing: These freeze well, both pre-bake and post-bake. With unbaked dough, shape the cookies, then freeze the dough balls on a baking sheet until firm. Move to a freezer-safe bag, and bake straight from the freezer, adding a minute or two to bake time. For baked cookies, glaze-free, and glaze after thawing.
Make-Ahead Glaze: The maple glaze can be made a day ahead and stored in the fridge. When ready to use it, bring it to room temperature and give it a quick stir before glazing.
Variations:
Maple Pecan Cookies Mix chopped pecans right into the dough for a nutty flavor in every bite. This add a delightful texture without requiring the garnish.
Spiced Maple Cookies: Get in the mood for fall by stirring in ½ teaspoon ground nutmeg or allspice to the dough. This version adds a touch of warmth and coziness to the cookies.
Gluten-Free Maple Cookies: These cookies can be made gluten-free by using a 1:1 gluten-free baking flour blend and will still have the same texture.
Bourbon Maple Glaze: For a refined spin that brings out the maple, add a splash (about 1 teaspoon) of bourbon to the glaze. This is especially great for adult get-togethers or holiday parties.
Coconut Maple Cookies: Substitute half the all-purpose flour with coconut flour and add shredded coconut to the dough, if desired, for a twist.
Conclusion:
These Maple Cookies with Maple Glaze are everything you want from a fall dessert: They’re soft, chewy and filled with the warm flavors of maple and cinnamon. With a little glaze and an optional garnish, they’re a fancy treat that turns out looking and tasting special. So whether you’re a maple superfan or just in the market for a new cookie recipe, this one will likely make you happy.
Maple Cookies With Maple Icing
Ingredients
- 1/2 cup butter softened (1 stick)
- 1 cup brown sugar
- 1/4 cup maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp ground cinnamon
- 1 1/2 cups powdered sugar
- 3 tbsp maple syrup for glaze
- 1-2 tbsp milk as needed for glaze
- roasted chopped pecans optional garnish
- crumbled cooked bacon optional garnish
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- In a large bowl, beat the softened butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Blend in the maple syrup, egg, and vanilla extract, mixing until fully combined. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking soda, and ground cinnamon. Gradually add the dry ingredients to the butter mixture, blending just until combined.
- Using a cookie scoop, measure out 1 1/2 to 2 tablespoons of dough per cookie and roll into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball to about 1/2 inch thick using the bottom of a glass.
- Place the cookies in the preheated oven and bake for 10-12 minutes, until set but still soft to the touch. Let the cookies cool completely on the baking sheets.
- In a medium bowl, whisk together powdered sugar, maple syrup, and 1 tablespoon of milk until smooth. If the glaze is too thick, add more milk as needed, 1 teaspoon at a time, until it reaches the desired consistency.
- Once the cookies are fully cooled, dip the tops into the glaze or spoon the glaze onto the cookies, spreading gently with the back of a spoon.
- While the glaze is still wet, sprinkle the tops with roasted chopped pecans or crumbled bacon, if desired, for added texture and flavor.