Name: Maple Cookies With Maple Icing
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup maple syrup; 1/2 cup brown sugar; 1 large egg; 2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1 cup powdered sugar; 2 tablespoons maple syrup; 1 tablespoon milk (or more for desired consistency); 1/2 teaspoon vanilla extract

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These soft, sweet maple cookies are topped with a luscious maple icing, making them the perfect treat for any maple lover. With their delicate texture and rich maple flavor in both the cookie and the icing, these treats are sure to become a favorite in your baking repertoire.

Why You'll Love This Recipe

These maple cookies are a delightful blend of comfort and sophistication. The natural sweetness from the maple syrup creates a depth of flavor that ordinary sugar cookies simply can't match. The warm hint of cinnamon complements the maple perfectly, while the smooth icing on top adds an extra layer of maple goodness. They're easy to make but impressive enough for special occasions or holiday gatherings. Whether you're a devoted maple enthusiast or simply looking for something beyond the ordinary cookie, these maple-infused treats will surely satisfy your sweet tooth with their unique flavor profile.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter provides the rich, tender texture essential to these cookies. Make sure it's properly softened to room temperature for smooth creaming with the sugars. If you only have salted butter on hand, simply reduce the added salt in the recipe.

Maple syrup is the star ingredient, bringing authentic maple flavor to both the cookies and icing. For the best flavor, use pure maple syrup rather than pancake syrup, which is typically corn syrup with artificial flavoring.

Brown sugar works alongside the maple syrup to create a depth of flavor with caramel-like notes. The molasses in brown sugar enhances the maple flavor and helps maintain moisture in the cookies.

Egg acts as a binder, giving structure to the cookies while adding richness. A room temperature egg will incorporate more smoothly into your batter.

All-purpose flour forms the foundation of the cookie dough, providing structure and stability. For a lighter texture, make sure to measure correctly by spooning the flour into measuring cups rather than scooping directly from the bag.

Baking soda gives these cookies their perfect rise and tender texture. Make sure yours is fresh for optimal leavening power.

Salt enhances all the flavors in the cookie, particularly bringing out the complexity of the maple. Even though it's a small amount, don't skip it.

Ground cinnamon adds a warm, spicy note that perfectly complements the maple flavor. It's subtle but makes a significant difference to the overall taste profile.

Powdered sugar creates a smooth, sweet base for the icing that melts in your mouth. Its fine texture ensures there are no grainy bits in your finished icing.

Milk thins the icing to the perfect consistency. You can substitute cream for a richer icing or non-dairy milk if preferred.

Vanilla extract rounds out the flavor profile of the icing with its warm, aromatic notes, enhancing the maple without competing with it.

Directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream together the butter, maple syrup, and brown sugar until smooth and fluffy.
Add in the egg and mix until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Flatten each dough ball slightly with the back of a spoon.
Bake for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool completely on a wire rack.
While the cookies cool, prepare the icing by whisking together the powdered sugar, maple syrup, milk, and vanilla extract until smooth and creamy.
Drizzle or spread the maple icing over the cooled cookies. Let the icing set before serving.

Servings and Timing

This recipe yields approximately 18 cookies, making it perfect for family gatherings or small parties. Each cookie contains about 180 calories, offering a reasonable indulgence for dessert lovers. The preparation time is about 15 minutes, with a cooking time of 10-12 minutes, bringing the total time to around 27 minutes, not including cooling time for the cookies and setting time for the icing. This quick turnaround makes these maple cookies an excellent choice for last-minute entertaining or when you need to satisfy a sweet craving without spending hours in the kitchen.

Variations

Maple Pecan Cookies: Fold in ½ cup of chopped pecans to the cookie dough before baking for a delightful crunch that pairs beautifully with the maple flavor.

Maple Oatmeal Cookies: Replace ½ cup of the all-purpose flour with quick oats for a heartier texture and slightly nutty flavor.

Spiced Maple Cookies: Enhance the warm spice profile by adding ¼ teaspoon each of nutmeg and ginger alongside the cinnamon.

Maple Sandwich Cookies: Make smaller cookies and sandwich two together with maple icing in the middle for an extra decadent treat.

Maple Chocolate Chip Cookies: Add ½ cup of semi-sweet chocolate chips to the batter for a delicious chocolate-maple combination.

Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions.

Vegan Maple Cookies: Use plant-based butter, a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and plant-based milk in the icing.

Storage/Reheating

These maple cookies will stay fresh in an airtight container at room temperature for up to 5 days. For optimal freshness, place a piece of bread in the container to help maintain moisture. If you need to store them longer, they can be refrigerated for up to a week, though this may slightly affect their texture.

For freezing, you have two options: freeze the unbaked dough or the finished cookies. For unbaked dough, roll into balls, place on a baking sheet to freeze until solid, then transfer to a freezer bag where they'll keep for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time. For baked cookies, freeze them without icing in a single layer, then transfer to a freezer-safe container with parchment paper between layers. They'll keep for up to 3 months. Thaw at room temperature and add fresh icing if desired.

These cookies don't require reheating, but if you prefer a warm cookie, you can microwave a single cookie for 10-15 seconds or warm in a 300°F oven for 3-4 minutes. Keep in mind that warming will cause the icing to melt, so this is best for uniced cookies.

FAQs

Can I use artificial maple flavoring instead of maple syrup?

While pure maple syrup provides the best authentic flavor, you can substitute maple extract if necessary. Use 1-2 teaspoons of maple extract plus ½ cup of honey or light corn syrup to replace the maple syrup in the cookie dough. For the icing, use ½ teaspoon maple extract with 2 tablespoons of honey or corn syrup.

Why did my cookies spread too much during baking?

Excessive spreading is usually caused by butter that's too soft or warm. Make sure your butter is at cool room temperature—soft enough to press with your finger but not melting. If your dough seems too soft, refrigerate it for 30 minutes before baking. Another cause could be overmixing the dough, which incorporates too much air.

Can I make the dough ahead of time?

Absolutely! The cookie dough can be made up to 3 days in advance and stored in the refrigerator. You can also freeze the dough balls for up to 3 months. Allow refrigerated dough to sit at room temperature for about 15-20 minutes before shaping and baking.

How do I know when the cookies are done baking?

These cookies should be lightly golden around the edges but still soft in the center when done. They will continue to firm up as they cool on the baking sheet. Overbaking will result in dry cookies, so it's better to slightly underbake them for a softer texture.

My icing is too thick/thin. How do I fix it?

For icing that's too thick, add additional milk, ½ teaspoon at a time, until you reach your desired consistency. If it's too thin, gradually add more powdered sugar, 1 tablespoon at a time, until it thickens appropriately. The perfect icing should drizzle slowly from a spoon but not run off the cookies completely.

Can I double this recipe?

Yes, this recipe doubles well. Just make sure to maintain the same proportions for all ingredients. When mixing a larger batch, you may need to do so in stages to ensure even incorporation, especially when adding the dry ingredients to the wet.

Why didn't my icing set properly?

If your icing remains tacky or doesn't set, you likely used too much liquid. Try adding more powdered sugar to thicken it. Also, ensure cookies are completely cooled before icing, as warm cookies will cause the icing to melt and remain sticky. In humid environments, icing may take longer to set.

Can I make these cookies without icing?

Certainly! These cookies are delicious even without the icing. You can simply dust them with powdered sugar or even sprinkle with a bit of cinnamon-sugar mixture before baking for a different finish.

What's the best way to apply the icing?

For a neater presentation, use a spoon to drizzle the icing or a piping bag with a small round tip. For full coverage, spread the icing with the back of a spoon or an offset spatula. If the icing is too thick to drizzle, thin it slightly with additional milk.

Can I add nuts or other mix-ins to these cookies?

Absolutely! Chopped pecans, walnuts, or even dried cranberries work wonderfully in these cookies. Add about ½ cup of your desired mix-ins when you incorporate the dry ingredients. Just be aware that add-ins might change the texture and baking time slightly.

Conclusion

These Maple Cookies with Maple Icing represent the perfect balance of simplicity and indulgence. The natural sweetness and distinctive flavor of maple syrup elevates an ordinary cookie into something truly special. Whether served with afternoon tea, packed in lunchboxes, or presented on a holiday cookie platter, these cookies are sure to impress with their homemade charm and irresistible maple aroma.

What makes these cookies stand out is their versatility—they're appropriate for any season but feel especially at home during fall and winter months when we crave those warm, comforting flavors. The double dose of maple in both the cookie and the icing ensures that maple lovers will be thoroughly satisfied, while the subtle hint of cinnamon adds just the right amount of complexity.

By following this recipe, you've not only created a delicious treat but mastered a cookie that beautifully showcases one of nature's most beloved sweeteners. So go ahead and enjoy these maple delights—they're sure to become a requested favorite in your baking repertoire.