Maple Cookies with Maple Glaze Recipe

Introduction

These Maple Cookies offer a delightful balance of sweet maple flavor and tender, buttery texture. Topped with a smooth maple glaze, they are perfect for cozy afternoons or sharing with friends and family.

Ingredients

• ¾ cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• ¼ cup pure maple syrup (Grade A recommended)
• 2 cups all-purpose flour
• 1 tbsp cornstarch
• ½ tsp baking soda
• ½ tsp salt
• FOR THE MAPLE GLAZE:
• 1 ½ cups powdered sugar
• 2 tbsp pure maple syrup
• 1–2 tbsp milk (as needed for consistency)
• 1 tbsp melted butter
• Pinch of salt

Instructions

1. Step 1: In a large mixing bowl, cream together the softened butter and brown sugar using a hand mixer or stand mixer for 2–3 minutes until light and fluffy. Add the egg, vanilla extract, and maple syrup, then mix until fully combined and smooth.
2. Step 2: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir just until the dough comes together. Do not overmix.
3. Step 3: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour or up to overnight. Chilling helps prevent spreading and enhances the flavor.
4. Step 4: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
5. Step 5: Scoop about 1½ tablespoons of chilled dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
6. Step 6: Bake for 10–12 minutes, until the edges are lightly golden and the centers still appear slightly underbaked. They will finish setting as they cool.
7. Step 7: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
8. Step 8: In a small bowl, whisk together the powdered sugar, maple syrup, melted butter, and a pinch of salt. Add 1 tablespoon of milk to start, then add more as needed until the glaze is smooth and spreadable but not runny.
9. Step 9: Spoon the glaze over the cooled cookies, focusing on the center and letting it spread naturally. Let the glaze set for 30 minutes before serving.

Tips & Variations

• For a stronger maple flavor, use Grade A Dark Amber maple syrup in both the dough and glaze.
• If you prefer a nutty twist, add ½ cup chopped pecans or walnuts to the dough before chilling.
• Chilling the dough overnight enhances the texture and flavor—don’t skip this step if you have time.
• For a dairy-free version, substitute the butter in both dough and glaze with coconut oil and use a plant-based milk for the glaze.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. If glazed, keep them separate in a single layer to prevent sticking. You can also freeze the baked, unglazed cookies for up to 2 months; thaw and glaze them before serving. Reheat briefly at room temperature or warm gently if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pure maple extract instead of maple syrup?

Maple extract provides flavor but lacks the moisture and sweetness of syrup, so the texture may be different. Using syrup in the dough and glaze is best for authentic flavor and consistency.

Why do the cookies need to be chilled before baking?

Chilling the dough firms it up, which helps prevent spreading during baking and improves the texture. It also allows the flavors to meld, resulting in a richer taste.

Maple Cookies with Maple Glaze Recipe

Print Recipe

★★★★★

4.8 from 90 reviews

These Maple Cookies are soft, chewy treats infused with pure maple syrup for a warm, sweet flavor. Topped with a smooth maple glaze, they offer a delightful balance of buttery richness and natural sweetness, perfect for snack time or any occasion.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cookies

• ¾ cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• ¼ cup pure maple syrup (Grade A recommended)
• 2 cups all-purpose flour
• 1 tbsp cornstarch
• ½ tsp baking soda
• ½ tsp salt

For the Maple Glaze

• 1 ½ cups powdered sugar
• 2 tbsp pure maple syrup
• 1–2 tbsp milk (as needed for consistency)
• 1 tbsp melted butter
• Pinch of salt

Instructions

1. Make the Dough: In a large mixing bowl, cream together the softened butter and brown sugar using a hand mixer or stand mixer for 2–3 minutes until light and fluffy. Add the egg, vanilla extract, and maple syrup, then mix until fully combined and smooth.
2. Add Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir just until the dough comes together. Do not overmix.
3. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour or up to overnight. Chilling helps prevent spreading and enhances the flavor.
4. Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
5. Shape the Cookies: Scoop about 1½ tablespoons of chilled dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
6. Bake: Bake for 10–12 minutes, until the edges are lightly golden and the centers still appear slightly underbaked. They will finish setting as they cool.
7. Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
8. Make the Glaze: In a small bowl, whisk together the powdered sugar, maple syrup, melted butter, and a pinch of salt. Add 1 tablespoon of milk to start, then add more as needed until the glaze is smooth and spreadable but not runny.
9. Glaze the Cookies: Spoon the glaze over the cooled cookies, focusing on the center and letting it spread naturally. Let the glaze set for 30 minutes before serving.

Notes

• Chilling the dough is essential to prevent excessive spreading and to develop deeper flavors.
• Do not overbake; cookies should be slightly underbaked in the center for a soft texture.
• The glaze consistency can be adjusted with milk to achieve desired thickness.
• Store glazed cookies in an airtight container at room temperature for up to 3 days.

Keywords: maple cookies, maple syrup cookies, soft cookies, glazed cookies, homemade cookies, fall desserts, easy cookie recipe