Maple Cookies with Maple Icing Recipe
Soft, chewy, and drenched in maple flavor, this Maple Cookies with Maple Icing Recipe is the cozy little treat your fall baking list has been waiting for.
These maple cookies are everything I crave once the air turns crisp and my sweaters come out of storage—soft maple cookies with crisp edges, a deep maple syrup sweetness, and a glossy maple icing that sets just enough to stack in cookie tins. This maple cookies recipe is simple, no fancy tools, and gives you that warm “homemade from scratch” feeling without keeping you in the kitchen all day.
I love serving these maple glazed cookies with coffee on chilly mornings, tucking them into lunch boxes, and adding them to holiday cookie trays. The maple icing recipe is quick, smooth, and makes these maple flavored cookies look like something you’d find in a charming New England bakery. If you’re a fan of maple syrup cookies, this is a must-save maple dessert recipe you’ll come back to every fall and winter.
Why You’ll Love This Recipe
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Soft and chewy, not dry
These chewy maple cookies stay tender for days, thanks to brown sugar and real maple syrup. -
Big maple flavor
Both the dough and the maple icing use pure maple syrup, so every bite tastes like fall in Vermont. -
Easy pantry-friendly ingredients
You probably have most of what you need on hand—flour, butter, sugar, and a bottle of maple syrup. -
Simple, beginner-friendly method
No mixer drama or complicated steps; if you can stir and scoop, you can bake these homemade maple cookies. -
Perfect for fall and holidays
This fall cookie recipe fits right in with Thanksgiving desserts, Christmas cookie platters, and cozy weekend baking. -
Great for gift boxes and sharing
The maple frosting sets nicely, so these maple sugar cookies stack well in tins or bags without sticking together. -
Customizable and fun
You can add nuts, spices, or even a maple-cinnamon twist to match your taste. -
Freezer-friendly
Bake now, freeze for later, and you’ve got maple syrup cookies on standby whenever the craving hits.
Ingredients
Here’s exactly what you’ll need to make this Maple Cookies with Maple Icing Recipe. I’ll add a few quick notes so you get the best texture and flavor.
For the maple cookies
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2 ½ cups (300 g) all-purpose flour
(Spoon and level the flour so the cookies stay soft, not dense.) -
1 teaspoon baking soda
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½ teaspoon baking powder
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½ teaspoon fine sea salt
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1 teaspoon ground cinnamon
(Optional but lovely—it deepens the maple flavor.) -
½ cup (1 stick / 113 g) unsalted butter, softened to room temperature
(Use real butter; it adds richness that pairs beautifully with maple.) -
½ cup (120 ml) pure maple syrup
(Grade A amber or dark is ideal for strong maple flavor—skip pancake syrup.) -
¾ cup (150 g) packed light brown sugar
-
1 large egg, at room temperature
-
2 teaspoons pure vanilla extract
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1 teaspoon maple extract
(This boosts the maple flavor—skip if you don’t have it, but it’s lovely.) -
2 tablespoons milk (whole or 2%)
(Just enough to keep the dough soft and chewy.)
For the maple icing
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1 ½ cups (180 g) powdered sugar, sifted
(Sifting helps the icing get smooth and glossy.) -
3 tablespoons pure maple syrup
-
1–2 tablespoons milk or cream, plus more as needed
(Cream makes the icing richer; milk works just fine.) -
½ teaspoon maple extract
(For a stronger maple punch in the icing.) -
Small pinch of salt
(Tiny, but it keeps the icing from tasting flat.)
If you can, use real maple syrup from a local farm or a trusted brand like Coombs Family Farms or Costco’s Kirkland maple syrup. The syrup is the star here, so this is one place where quality really shows.
Directions
Make the maple cookie dough
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Whisk dry ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside. This step helps the leavening spread evenly so your cookies puff and spread just right. -
Cream butter, maple syrup, and sugar
In a large mixing bowl, beat the softened butter, maple syrup, and brown sugar together with a hand mixer (or stand mixer) on medium speed for 2–3 minutes, until light and slightly fluffy. The mixture may look a bit looser than typical cookie dough because of the syrup; that’s okay. -
Add egg and flavorings
Add the egg, vanilla extract, and maple extract. Beat again until smooth and creamy, scraping down the sides of the bowl as needed. The batter should smell like a maple candle in the best way. -
Combine wet and dry ingredients
Add the dry ingredients to the wet mixture in two parts, mixing on low just until combined. Add the 2 tablespoons of milk and mix briefly. The dough will be soft and a little sticky—that’s good for chewy maple cookies. -
Chill the dough
Cover the bowl and chill the dough in the fridge for at least 30 minutes (up to 24 hours). Chilling helps the flavors mingle and keeps the cookies from spreading too much in the oven.
Bake the maple cookies
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Preheat and prep
When you’re ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Let the chilled dough sit on the counter for 5–10 minutes if it’s very firm. -
Scoop and shape
Using a cookie scoop or tablespoon, portion the dough into 1 ½ tablespoon balls. Roll them gently between your palms for a smooth shape and place them on the baking sheets, spacing about 2 inches apart. -
Bake until just set
Bake for 9–11 minutes, one sheet at a time, until the edges are set and lightly golden but the centers still look a little soft. They’ll continue to firm up as they cool, which keeps them soft and chewy. -
Cool completely
Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack to cool completely. Don’t rush this part; warm cookies will melt the maple icing.
Make the maple icing
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Stir the icing base
In a medium bowl, whisk together the powdered sugar, maple syrup, maple extract, and pinch of salt. The mixture will be quite thick at first. -
Adjust the consistency
Add milk or cream, 1 teaspoon at a time, whisking until the icing is smooth and pourable but still thick enough to coat a spoon—think honey or thick glaze. If it gets too thin, add a bit more powdered sugar.
Ice the maple cookies
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Glaze the tops
Once the cookies are completely cool, spoon about 1–2 teaspoons of icing over each cookie or dip the tops into the bowl, letting the excess drip back in. Place them back on the wire rack with parchment under it to catch drips. -
Let the icing set
Let the cookies sit at room temperature for 30–45 minutes, or until the maple icing firms up and loses its shine. Then they’re ready to stack, share, or sneak straight from the cooling rack—I don’t judge.
Servings & Timing
- Yield: About 24–28 maple cookies, depending on size
- Prep Time: 20 minutes
- Chill Time: 30 minutes (can extend up to 24 hours)
- Bake Time: 10 minutes per batch
- Total Time: About 1 hour 15 minutes, including chilling and icing
If you chill the dough overnight, baking day becomes very easy—just scoop, bake, and ice.
Variations
You know what? Once you nail this Maple Cookies with Maple Icing Recipe, it’s fun to play around a little.
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Maple pecan cookies
Fold ¾ cup chopped toasted pecans into the dough for a nutty crunch that pairs perfectly with the maple frosting recipe. -
Maple spice cookies
Add ¼ teaspoon nutmeg and ¼ teaspoon ground ginger to the dry ingredients for a warm, spiced maple dessert recipe. -
Glazed maple sugar cookies
Skip the cinnamon, use only vanilla and maple extract, and roll the dough balls in granulated sugar before baking for a lighter, sugar-cookie style texture. -
Brown butter maple cookies
Brown the butter, let it cool, and use it in the dough for deeper, toasty flavor (perfect if you love bakery-style maple cookies). -
Maple oat cookies
Replace ½ cup flour with quick oats for a heartier cookie that feels almost like breakfast. -
Maple sandwich cookies
Double the icing, then sandwich it between two cookies for a maple frosting-packed treat.
Storage & Reheating
Maple cookies are wonderfully sturdy, which makes them ideal for gifting, mailing, or just keeping on the counter for “one more” whenever you walk by.
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Room temperature
Store iced maple glazed cookies in an airtight container at room temperature for 3–4 days. Separate layers with parchment paper so the icing stays neat. -
Refrigerator
If your kitchen runs warm, you can refrigerate them for up to 1 week. Let them come to room temperature before serving so they’re soft again. -
Freezer – unbaked dough
Scoop the dough into balls, freeze on a tray, then transfer to a freezer bag. Freeze for up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time. -
Freezer – baked cookies
Freeze baked (un-iced) cookies in a single layer, then move to a freezer-safe container or bag. They’ll keep for about 2–3 months. Thaw at room temperature and add the maple icing recipe once they’re fully thawed.
No real reheating is needed, but if your cookies firm up more than you like, 5–10 seconds in the microwave will soften them slightly—just know the icing may get a little glossy again.
Notes
A few personal tips from my kitchen to yours—these are the things I wish someone had told me the first time I baked maple syrup cookies.
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Use pure maple syrup, always
I know it’s tempting to grab the pancake syrup hiding in the pantry, but it’s not the same. Pure maple syrup is what gives these homemade maple cookies their rich, true maple flavor. -
Don’t overbake
The difference between soft maple cookies and dry ones is just a minute or two. Pull them when the centers still look slightly underdone. -
Chill time helps flavor
Even 30 minutes of chill time lets the flour hydrate and the maple flavor deepen. If you have the patience, chill overnight. -
Taste and tweak the icing
Everyone’s sweetness tolerance is different. If you prefer less sweet maple icing, use a tablespoon less powdered sugar and a tiny splash more milk. -
Bake size matters
Smaller cookies bake faster and stay a touch chewier. Larger cookies (2 tablespoons of dough) spread more and have softer centers; just add a minute or two to the bake time.
And a funny thing I learned while testing: different brands of maple syrup change the color of the icing. Darker syrup gives a more caramel-colored glaze, while lighter syrup keeps it pale and creamy. Both are pretty—just something to know.
FAQs
Can I make this Maple Cookies with Maple Icing Recipe without maple extract?
Yes. Your maple cookies will still taste wonderful with just pure maple syrup; the extract simply boosts the flavor a bit.
What kind of maple syrup should I use?
Use 100% pure maple syrup, Grade A amber or dark, for the best maple flavor in both the cookies and the maple icing.
Can I make these cookies ahead for a party or holiday?
Absolutely. You can chill the dough up to 24 hours ahead or bake the cookies a day or two in advance and ice them the day you plan to serve.
Why did my cookies spread too much?
Likely the dough was too warm or you used too much syrup or too little flour. Next time, chill the dough longer and be sure to measure flour with the spoon-and-level method.
Why is my maple icing too runny?
You probably added a bit too much milk. Sprinkle in more powdered sugar, a tablespoon at a time, and whisk until the icing thickens.
Can I make these maple cookies gluten-free?
Yes, use a cup-for-cup gluten-free baking flour blend, and watch the bake time closely—the edges may brown a little quicker.
Can I skip the icing?
You can. The cookies are still delicious plain or with a light sugar sprinkle, but the maple icing recipe really takes them into “bakery treat” territory.
Are these maple cookies very sweet?
They’re sweet, but not over-the-top; the maple flavor brings a cozy depth rather than sharp sweetness. If you’re sensitive to sugar, you can go lighter on the icing layer.
Conclusion
These Maple Cookies with Maple Icing are the kind of cozy, maple flavored cookies that make your kitchen smell like a little autumn café—soft, chewy, full of real maple syrup, and finished with a silky maple glaze that everyone will ask you about. They’re easy enough for a weeknight bake but special enough for your holiday dessert table.
If you try this Maple Cookies with Maple Icing Recipe, I’d love to hear how it went—leave a comment, share your tweaks, or tell me if you turned them into maple pecan cookies or sandwich cookies. And if you’re on a cozy baking kick, you might also enjoy pairing these with a batch of hot cocoa or another simple cookie recipe from your collection.
Maple Cookies with Maple Icing
Ingredients
- 2 1/2 cups all-purpose flour 300 g; spoon and level
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon optional
- 1/2 cup unsalted butter 1 stick / 113 g, softened to room temperature
- 1/2 cup pure maple syrup 120 ml; Grade A amber or dark, not pancake syrup
- 3/4 cup light brown sugar 150 g, packed
- 1 large egg at room temperature
- 2 teaspoons pure vanilla extract
- 1 teaspoon maple extract optional, boosts maple flavor
- 2 tablespoons milk whole or 2%
- 1 1/2 cups powdered sugar 180 g, sifted
- 3 tablespoons pure maple syrup for icing
- 1 tablespoon milk or cream plus up to 1 extra tablespoon as needed for icing consistency
- 1/2 teaspoon maple extract for icing
- salt small pinch, for icing
Instructions
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using). Set aside.2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt, 1 teaspoon ground cinnamon
- In a large mixing bowl, beat the softened butter, maple syrup, and brown sugar together with a hand mixer or stand mixer on medium speed for 2–3 minutes, until light and slightly fluffy.1/2 cup unsalted butter, 1/2 cup pure maple syrup, 3/4 cup light brown sugar
- Add the egg, vanilla extract, and maple extract to the bowl. Beat again until smooth and creamy, scraping down the sides as needed.1 large egg, 2 teaspoons pure vanilla extract, 1 teaspoon maple extract
- Add the dry ingredients to the wet mixture in two additions, mixing on low just until combined. Add the milk and mix briefly. The dough will be soft and slightly sticky.2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt, 1 teaspoon ground cinnamon, 2 tablespoons milk
- Cover the bowl and refrigerate the dough for at least 30 minutes and up to 24 hours. If chilled overnight, let sit at room temperature for 5–10 minutes before scooping.
- When ready to bake, preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Using a cookie scoop or tablespoon, portion the dough into about 1 1/2-tablespoon balls. Roll gently between your palms to smooth and place on the prepared baking sheets, spacing about 2 inches apart.
- Bake one sheet at a time for 9–11 minutes, until the edges are set and lightly golden but the centers still look slightly soft. The cookies will continue to firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before icing.
- In a medium bowl, whisk together the powdered sugar, maple syrup, maple extract, and a small pinch of salt. The mixture will be thick at first.1 1/2 cups powdered sugar, 3 tablespoons pure maple syrup, 1/2 teaspoon maple extract, salt
- Whisk in milk or cream, a teaspoon at a time, until the icing is smooth and pourable but still thick enough to coat a spoon, like honey. If it becomes too thin, whisk in a bit more powdered sugar.1 tablespoon milk or cream, 1 1/2 cups powdered sugar
- Once the cookies are completely cool, spoon about 1–2 teaspoons of icing over each cookie or dip the tops into the icing, letting excess drip back into the bowl. Place cookies on a wire rack set over parchment to catch drips.
- Allow the iced cookies to sit at room temperature for 30–45 minutes, or until the icing firms up and loses its shine. Then stack, store, or serve.
