Soft Maple Cookies with Icing
These buttery, tender cookies are infused with the cozy flavor of pure maple syrup and topped with a silky maple glaze. Perfectly soft in the center with golden edges, they’re ideal for fall baking, holiday cookie trays, or whenever you crave a sweet, comforting treat. Easy to make and freezer-friendly, they’re a must-add to your cookie jar.
Equipment
- Mixing bowls (1 large, 1 medium)
- Hand mixer or stand mixer
- Cookie scoop
- Parchment paper or silicone mat
- Baking sheets
- Wire rack
- Whisk or spoon (for icing)
Ingredients
For the Cookies:
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) light brown sugar, packed
- 2 large eggs
- ½ cup (120ml) pure maple syrup
- 1 tsp vanilla extract
- 2½ cups (310g) all-purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- Optional: ½ tsp ground cinnamon, ¼ tsp nutmeg
For the Maple Icing:
- 1½ cups (180g) powdered sugar
- 3 tbsp pure maple syrup
- 1–2 tbsp milk or cream (adjust for thickness)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
- Cream butter and brown sugar in a large bowl using a hand or stand mixer until light and fluffy (2–3 minutes).
- Add eggs, one at a time, beating well after each addition. Mix in maple syrup and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and optional spices.
- Gradually mix dry ingredients into wet mixture until just combined. Do not overmix.
- Chill dough for 30–60 minutes for best results (optional but recommended).
- Scoop dough onto prepared baking sheets using a medium cookie scoop (about 1.5 tbsp per cookie). Leave space between cookies.
- Bake for 9–11 minutes or until edges are just golden. Centers will be soft.
- Cool completely on a wire rack before icing.
- Make the icing: whisk together powdered sugar, maple syrup, and enough milk to reach drizzle consistency.
- Drizzle or dip cookies with icing. Let set for 15–20 minutes before storing.
Notes
- Use real maple syrup (Grade A amber) for the best flavor. Avoid artificial or pancake syrup.
- Don’t overbake — cookies will continue to cook slightly after removing from the oven.
- Customize with chopped pecans, mini chocolate chips, or a pinch of flaky sea salt on the glaze.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Freeze unbaked dough balls or baked (unglazed) cookies for up to 3 months. Glaze after thawing.