Maple Cookies with Maple Icing

Maple Cookies with Maple Icing are a delightful treat that encapsulates the rich, warm flavors of maple syrup in both the soft, chewy cookies and the sweet, glossy icing. Perfect for autumn gatherings or as a sweet indulgence any time of year, these cookies offer a harmonious blend of buttery goodness and maple sweetness.​

Why You’ll Love This Recipe

These cookies are a celebration of maple syrup, delivering its distinctive flavor in every bite. The cookies themselves are tender and buttery, while the maple icing adds an extra layer of sweetness and a beautiful finish. Easy to make and visually appealing, they’re sure to become a favorite for both casual snacking and special occasions.​

Ingredients

For the Cookies:

• ½ cup unsalted butter, softened​

• ½ cup granulated sugar​

• ¼ cup pure maple syrup​

• 1 large egg​

• 1 teaspoon vanilla extract​

• 2 cups all-purpose flour​

• 1 teaspoon baking powder​Eater+2dixiecrystals.com+2Real Simple+2

• ¼ teaspoon salt​Log in or sign up to view

For the Maple Icing:

• 2 tablespoons unsalted butter​

• ¼ cup pure maple syrup​My Baking Addiction

• 1 cup powdered sugar, sifted​

• Pinch of salt (optional)​

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

1. Prepare the Cookie Dough:

   • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.​

   • Add the maple syrup, egg, and vanilla extract, mixing until well combined.​

   • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.​

   • Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms.​

2. Chill the Dough:

   • Wrap the dough in plastic wrap and refrigerate for at least 1 hour. This helps to firm up the dough, making it easier to handle and ensuring the cookies maintain their shape during baking.​

3. Bake the Cookies:

   • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.​

   • On a lightly floured surface, roll out the chilled dough to about ¼-inch thickness.​

   • Use cookie cutters to cut out desired shapes and place them on the prepared baking sheet, spacing them about 2 inches apart.​

   • Bake for 8-10 minutes, or until the edges are lightly golden.​

   • Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.​

4. Prepare the Maple Icing:

   • In a small saucepan over medium heat, melt the butter.​

   • Add the maple syrup and a pinch of salt, stirring to combine.​

   • Remove from heat and gradually whisk in the sifted powdered sugar until the icing is smooth and reaches a spreadable consistency.​

   • If the icing is too thick, add a small amount of maple syrup to thin it; if too thin, add more powdered sugar.​

5. Ice the Cookies:

   • Once the cookies have cooled completely, spread or drizzle the maple icing over the tops of each cookie.​

   • Allow the icing to set before serving or storing the cookies.​

Servings and Timing

Servings: Approximately 24 cookies​

Preparation Time: 15 minutes​Sally’s Baking Addiction

Chilling Time: 1 hour​Bob’s Red Mill Natural Foods+4Reddit+4Back for Seconds+4

Baking Time: 8-10 minutes per batch​dixiecrystals.com+1Kroll’s Korner+1

Total Time: Approximately 1 hour and 30 minutes​

Variations

• Maple Pecan Cookies: Add ½ cup of finely chopped pecans to the cookie dough for added texture and a nutty flavor that complements the maple.​

• Spiced Maple Cookies: Incorporate ½ teaspoon of ground cinnamon and a pinch of nutmeg into the dry ingredients for a warm, spiced flavor profile.​

• Maple Glaze Alternative: For a thinner glaze, combine 1 cup of powdered sugar with 2 tablespoons of maple syrup and 1-2 teaspoons of milk, adjusting the consistency as desired.​

Storage/Reheating

• Storage: Store the iced cookies in an airtight container at room temperature for up to 5 days. To prevent the cookies from sticking together, place a sheet of parchment paper between layers.​

• Freezing: Un-iced cookies can be frozen for up to 3 months. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe container or bag. Thaw at room temperature and ice them before serving.​

FAQs

Can I use salted butter instead of unsalted butter?

Yes, you can use salted butter; however, you may want to omit the additional salt in the recipe to prevent the cookies from being overly salty.​

Is it necessary to chill the dough?

Chilling the dough is recommended as it helps prevent the cookies from spreading too much during baking and makes the dough easier to handle.​

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated for up to 2 days before baking. Ensure it is wrapped tightly in plastic wrap to prevent it from drying out.​

How can I achieve a thicker icing?

To thicken the icing, add more sifted powdered sugar until the desired consistency is reached.

Maple Cookies with Maple Icing

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• Author: Olivia
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: About 24 cookies
• Category: Dessert
• Method: Baked
• Diet: Vegetarian

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Description

These soft and chewy maple cookies with maple icing are a sweet celebration of fall flavor. Made with real maple syrup and topped with a luscious maple glaze, they’re perfect for holiday baking, cozy weekends, or maple lovers everywhere!

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Ingredients

For the Cookies:

• 1/2 cup unsalted butter, softened

• 1/2 cup granulated sugar

• 1/4 cup pure maple syrup

• 1 large egg

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1/4 teaspoon salt

For the Maple Icing:

• 1 cup powdered sugar

• 2-3 tablespoons pure maple syrup

• 1-2 teaspoons milk or cream (adjust for desired consistency)

• Optional: 1/4 teaspoon maple extract for extra flavor

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Instructions

Cookies:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a bowl, cream butter and sugar until light and fluffy.

3. Beat in maple syrup, egg, and vanilla until smooth.

4. In a separate bowl, whisk flour, baking powder, and salt.

5. Gradually add dry ingredients to the wet mixture and mix until a soft dough forms.

6. Scoop or roll dough into 1-inch balls and place on the prepared baking sheet.

7. Flatten slightly with your fingers or the bottom of a glass.

8. Bake for 10–12 minutes, or until edges are lightly golden.

9. Let cool completely before icing.

Maple Icing:

1. In a small bowl, whisk powdered sugar and maple syrup until smooth.

2. Add milk/cream gradually to reach drizzling consistency.

3. Drizzle or spread over cooled cookies. Let icing set before storing.

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Notes

• Use high-quality pure maple syrup for the best flavor.

• Add chopped pecans or walnuts to the dough for extra texture.

• Store cookies in an airtight container for up to 5 days.