Maple Cookies with Maple Icing
Soft maple cookies topped with sweet maple icing bring cozy, homemade goodness to any kitchen. This recipe captures authentic maple flavor in every bite, making it a favorite for anyone who loves classic cookies with a twist. Here, you’ll discover the full process—from mixing dough to perfecting the glaze—and learn how to store, freeze, and even customize your cookies.
Enjoy the enticing aroma of maple syrup drifting through your home as you bake. Let’s dive into the details of Maple Cookies with Maple Icing, a recipe that blends warmth, nostalgia, and irresistible sweetness.
What Makes Maple Cookies with Maple Icing Special
Maple cookies stand out for their deep, mellow flavor that feels both rustic and refined. Real maple syrup weaves through the dough and glaze, ensuring every bite delivers authentic taste. If maple is your jam, these cookies don’t hold back—they’re sweet, slightly chewy, and crowned with a glossy layer of icing that melts on your tongue.
Key Highlights
- Bold maple flavor. Real syrup in both cookie and icing.
- Buttery, tender crumb. Thanks to a blend of butter and brown sugar.
- Seasonal appeal. A comfort treat that suits autumn, winter, or celebrations like holidays or Canada Day.
- Versatile for gifting. Box them up and share; they pack and travel well.
- Easy to customize. Add nuts, bacon, or spice for a unique touch.
Ingredients and Their Roles
Understanding each ingredient gives you a better sense of how the dough and glaze come together. This hands-on knowledge also helps with successful substitutions or tweaks down the line.
Cookie Base
| Ingredient | Purpose |
|---|---|
| Unsalted Butter | Creates a moist, tender crumb and rich taste |
| Brown Sugar | Adds sweetness and a hint of caramel |
| Egg + Egg Yolks | Provide structure, richness, and chew |
| Pure Maple Syrup | Delivers genuine maple essence |
| Whole Milk | Helps bind dough, adds moisture |
| Vanilla Extract | Rounds out flavors with warmth |
| Baking Soda | Leavens for fluffy, soft cookies |
| Salt | Balances sweetness, enhances depth |
| All-Purpose Flour | Forms the structure, yields soft results when measured right |
Maple Icing
| Ingredient | Purpose |
|---|---|
| Unsalted Butter | Gives a creamy base |
| Brown Sugar | Infuses caramel depth |
| Pure Maple Syrup | Lends true maple intensity |
| Whole Milk | Thins the glaze, keeps it smooth |
| Salt | Sharpens flavor, tempers sweetness |
| Powdered Sugar | Creates a silky, spreadable texture |
Optional Additions
- Chopped toasted pecans or walnuts for crunch
- Crispy bacon bits for a sweet-salty bite
- Pinch of cinnamon or nutmeg for extra warmth
Step-by-Step Guide: Baking Perfect Maple Cookies
Follow these simple steps for foolproof results. Each stage ensures the cookies bake up soft, tender, and packed with maple goodness.
1. Prepare the Dough
-
Whisk Dry Ingredients
In a medium bowl, combine flour, baking soda, and salt. Whisking distributes the leavening agent and salt, giving consistent results. -
Cream Butter and Sugar
In a large bowl, beat butter and brown sugar until pale and fluffy (about 2-3 minutes with an electric mixer). This traps air, keeping the cookies light. -
Add Eggs and Flavorings
Beat in the egg and additional yolks, one at a time, until combined.
Mix in pure maple syrup, milk, and vanilla extract until smooth. -
Combine Wet and Dry
Add dry mixture to the butter mixture. Stir by hand until just incorporated; if you’re adding nuts or bacon, fold them in now. -
Chill the Dough
Cover the dough and refrigerate for at least 2 hours (or overnight). Chilling firms the butter, stops spreading, and melds flavors.
2. Shape and Bake
-
Preheat Oven
Set oven to 350°F (175°C). Line baking trays with parchment. -
Portion Cookies
Scoop dough into heaping tablespoon or 2-tablespoon balls. Place 2 inches apart; the cookies will spread. -
Bake
Bake for 10-12 minutes. They should look just set, with lightly golden edges and pale centers. Do not overbake—residual heat finishes them as they cool. -
Cool
Transfer cookies to a wire rack. Let them cool completely before icing.
Making the Maple Icing
This maple glaze is velvety-sweet and sets to a soft, glossy finish. Timing is key, as it firms up quickly.
1. Prepare Icing Base
- Melt butter in a small saucepan over medium heat.
- Stir in brown sugar; cook for 2 minutes, whisking often, until slightly thickened and aromatic.
- Remove from heat; let cool 10-15 minutes.
2. Add Remaining Ingredients
- Whisk in maple syrup, milk, and a pinch of salt.
- Gradually add powdered sugar, whisking until smooth and glossy. The glaze should be thick yet spreadable—add extra milk a teaspoon at a time if needed.
3. Ice the Cookies
- Spoon or drizzle glaze over cooled cookies. For a neat finish, let the icing drip slightly over the edges.
- The glaze will set in about 20 minutes, creating a shiny shell that yields to the bite.
Tips for Irresistible Maple Cookies
A few simple habits will take your cookies from good to bakery-worthy.
- Bring ingredients to room temperature. Butter, eggs, and milk mix more evenly, yielding a uniform dough.
- Measure with care. For flour, spoon into your measuring cup and level off. Too much flour means dry cookies.
- Don’t substitute pancake syrup. Only real maple syrup gives the signature flavor.
- Err on the side of underbaking. The cookies finish cooking on the tray, keeping them soft.
- Cool before icing. If cookies are warm, glaze will slide off or melt.
- Customize with toppings. Try finishing with a sprinkle of flaked sea salt, chopped nuts, or even candied ginger.
Storage and Freshness
Maple cookies store well—perfect for prepping ahead or saving leftovers.
Room Temperature
- Arrange fully cooled, glazed cookies in an airtight container.
- Place parchment or wax paper between layers to prevent sticking.
- Store at room temperature for up to 3 days. The glaze keeps them moist.
Refrigeration
- For longer storage (five to seven days), refrigerate the cookies.
- Let them come to room temperature before enjoying for best flavor and texture.
Freezing
- Freeze unglazed or glazed cookies.
- Place cookies in a single layer on a baking sheet and freeze until solid.
- Transfer to a freezer-safe container with parchment between layers.
- Keeps for up to three months.
- Thaw at room temperature. If glazing after thawing, let the cookies come to room temperature before icing.
Make-Ahead
The cookie dough freezes well. Roll into balls and freeze unbaked; bake straight from frozen, adding two minutes to the bake time.
Customization Ideas
Maple cookies shine on their own, but here are a few variations if you want to play:
- Crispy bacon. Stir bits into the dough or sprinkle over fresh glaze.
- Maple pecan. Add chopped, toasted pecans or walnuts to the dough.
- Cinnamon swirl. Dust warm cookies with a pinch of cinnamon sugar before glazing.
- Chocolate drizzle. Once iced, zig-zag melted dark chocolate for contrast.
Serving Suggestions
Enjoy these cookies as an afternoon snack with coffee or tea, or stack them on a platter for a holiday dessert table. Pair with whipped cream or vanilla ice cream for an indulgent treat.
Homemade maple cookies bring people together. Whether baking with kids, prepping gifts, or savoring a quiet moment, their soft crumb and maple aroma deliver comfort and wow. Keep this recipe handy for any time you crave a bakery-style cookie that feels both familiar and brand new.
Maple Cookies with Maple Icing
These brown sugar maple cookies are soft and pillowy. Each one is infused with real maple syrup in every bite. The maple icing adds even more flavor. Trust me, they’re not to be missed.
Ingredients
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup chopped pecans, optional
- 1 tablespoon maple syrup
- 1/4 cup whole milk
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/4 cup pure maple syrup
- 1 cup brown sugar, packed
- 1/2 tsp vanilla extract
- 1 egg + 2 yolks
- 1 cup powdered sugar
- 2 1/2 cups (300g) all-purpose flour
- pinch salt
- 1/4 cup unsalted butter
- 2 tablespoons whole milk
Instructions
- Make the cookies: In a medium mixing bowl, stir the flour, baking soda, and salt until well combined. Set aside.
- In a separate, large bowl, cream the butter and brown sugar with an electric mixer on medium speed until light and fluffy. Reduce the speed to low and beat in the egg and yolks, one at a time, followed by the maple syrup, milk, and vanilla. Mix until smooth.
- Slowly incorporate the flour into the wet ingredients by hand with a spatula. Do so in two batches, adding the chopped pecans with the second batch (if using). Mix until just combined.
- Cover the bowl and chill the dough for 2 hours or overnight. Then, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Portion the chilled dough into 2 tablespoonful-sized balls and arrange on the baking trays with at least 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden and the middle looks set but soft. Remove the cookies from the oven and let cool on the trays for 5-10 minutes. Transfer to a wire rack to cool fully.
- Make the icing: In a medium saucepan, melt the butter and brown sugar over medium heat. Bring the mixture to a boil, whisking constantly for 2 minutes. Remove from the heat and cool for 10-15 minutes.
- Carefully add the milk, maple syrup, and salt and whisk until smooth. Then, slowly mix in the powdered sugar until it reaches the desired (pourable) consistency. If needed, add more milk, 1 teaspoon at a time.
- Spread or drizzle the glaze over the cooled cookies. Work quickly, as it sets pretty fast. Let it set fully, then serve and enjoy!