Maple Cookies with Maple Icing
Soft, chewy maple cookies with crisp edges and a glossy maple icing, packed with real maple syrup flavor. Perfect for fall, holidays, and cozy baking days.
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.
Notes
Use 100% pure maple syrup (Grade A amber or dark) for the best flavor—pancake syrup will not give the same result. Do not overbake; remove the cookies when the edges are set but the centers still look slightly underdone for a soft, chewy texture. Chilling the dough for at least 30 minutes improves flavor and prevents excessive spreading; overnight chilling deepens the maple flavor even more. Adjust the icing sweetness and thickness to taste by balancing powdered sugar and milk/cream. Smaller cookies bake faster and stay chewier; larger 2-tablespoon cookies will need an extra minute or two of bake time.
Nutrition
Calories: 180kcal
Love this recipe?Follow us at @thenandnowspace for more