Maple Cookies with Maple Icing
There is something deeply comforting about the flavor of real maple syrup, especially when it is baked into soft, buttery cookies and finished with a delicate maple icing. These Maple Cookies with Maple Icing capture that cozy, autumn feeling in every bite, with tender centers, lightly crisp edges, and a warm, caramel-like sweetness that feels both nostalgic and special. They are simple enough for a relaxed weekend baking session, yet elegant enough to earn a spot on any holiday cookie tray.
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Maple Cookies with Maple Icing
These Maple Cookies with Maple Icing are a cozy, autumnal treat that captures the rich, caramel-like sweetness of pure maple syrup in every bite. Soft and cakey with crisp edges, they’re finished with a glossy, naturally sweetened icing that hardens just enough to stack—but melts on your tongue.
Perfect for holiday cookie trays, weekend baking, or gifting in a mason jar with a ribbon.
Why You’ll Love This Recipe
Made with real maple syrup—not artificial flavor!
Soft centers, slightly crisp edges—perfect texture
20 minutes prep, then bake
Costs under $8—makes 24–30 cookies
Naturally nut-free & easily gluten-free
Ingredients You’ll Need
For the Cookies:
¾ cup (1½ sticks / 170g) unsalted butter, softened
¾ cup (150g) brown sugar, packed
¼ cup (60ml) pure maple syrup (Grade A or B)
1 large egg, room temperature
1 tsp pure vanilla extract
2 cups (250g) all-purpose flour
½ tsp baking soda
¼ tsp salt
For the Maple Icing:
1½ cups (180g) powdered sugar, sifted
2–3 tbsp pure maple syrup
1–2 tsp milk or cream (only if needed)
Pinch of salt
Pro Tips:
Use 100% pure maple syrup—not pancake syrup (which is corn syrup + flavoring).
Chill dough 30 mins—prevents overspreading.
Don’t overbake—cookies firm up as they cool.
Step-by-Step Instructions (Buttery, Maple-Infused, Foolproof)
1.
Make the Dough
In a large bowl, beat butter and brown sugar until fluffy (~2 mins).
Add maple syrup, egg, and vanilla; beat until smooth.
In another bowl, whisk flour, baking soda, and salt.
Gradually mix dry ingredients into wet until just combined.
Chill dough 30 minutes (optional but recommended).
2. Bake the Cookies
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
Scoop 1-tbsp portions; roll into balls. Place 2 inches apart.
Flatten slightly with palm or fork.
Bake 10–12 minutes, until edges are golden but centers look soft.
Cool on sheet 5 mins, then transfer to wire rack.
3. Make the Icing
Whisk powdered sugar and 2 tbsp maple syrup.
Add more syrup (½ tbsp at a time) until thick but pourable.
Drizzle or dip cooled cookies. Let set 30+ minutes.
Serving Suggestions
Classic pairing: With black coffee, chai, or spiced cider
Seasonal platter: Alongside pumpkin bread or apple fritters
Gift idea: Stack in a tin with parchment between layers
Decadent twist: Sandwich two iced cookies with maple buttercream
Make-Ahead & Storage Tips
Fridge: Dough keeps up to 3 days—bake as needed.
Freeze: Unbaked dough balls freeze well—bake from frozen (+2 mins).
Baked cookies: Store in airtight container up to 5 days (icing may soften—keep layered with parchment).
Frequently Asked Questions
Q: Gluten-free?
A: Yes! Use a 1:1 GF flour blend (like Bob’s Red Mill).
Q: Can I use maple extract?
A: Only as a supplement—real syrup provides moisture and depth. Don’t replace it entirely.
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