The Best Maple Cookies with Maple Icing: A Warm Hug in Cookie Form
There is something inherently nostalgic about the scent of maple syrup drifting through a warm kitchen. As the leaves begin to turn and the air gets crisp, my oven starts working overtime. While I love a good Chocolate Chip Banana Bread, there is a specific, buttery comfort found only in a perfectly baked Maple Cookie with Maple Icing.
These cookies aren’t just “maple-flavored”—they are infused with pure maple syrup and balanced with rich brown sugar to create a chewy, melt-in-your-mouth texture that rivals any high-end bakery.
Why I Love This Recipe
I’ve spent years perfecting my fall baking lineup. From Easy Pumpkin Spice Muffins to Caramel Apple Pie Cookies, I thought I had covered all the bases. But these maple cookies changed the game.
The secret lies in the pure maple syrup. Unlike extracts, pure syrup provides a deep, complex sweetness that isn’t cloying. Combined with the maple icing, you get a double dose of flavor that feels sophisticated yet incredibly cozy. Plus, they stay soft for days, making them the perfect “make-ahead” treat for parties or gift-giving.
The Ingredients You’ll Need
For the Cookies:
- Unsalted Butter (1 cup): Make sure it is softened to room temperature for a smooth cream.
- Brown Sugar (1 cup, packed): Adds moisture and that essential molasses undertone.
- Pure Maple Syrup (1/2 cup): Use Grade A Dark Color for the strongest flavor.
- Large Egg (1): Acts as the binder.
- Vanilla Extract (1 tsp): Enhances the maple notes.
- All-Purpose Flour (2 1/2 cups): The structural base of our cookie.
- Baking Soda (1 tsp): For just the right amount of lift.
- Salt (1/2 tsp): To balance the sweetness.
- Cinnamon (1/2 tsp, optional): Adds a subtle warmth that screams autumn.
For the Maple Icing:
- Powdered Sugar (1 cup): Sifted to ensure no lumps.
- Pure Maple Syrup (2 tbsp): The star of the glaze.
- Milk (1–2 tbsp): To adjust the consistency.
- Vanilla Extract (1/2 tsp): For a rounded finish.
Swaps and Recipe Notes
- Syrup Quality: Always use 100% pure maple syrup. “Pancake syrup” is mostly corn syrup and won’t provide the same depth of flavor or texture.
- Flour Substitutions: You can swap the all-purpose flour for a 1-to-1 gluten-free baking blend if needed.
- Nutty Addition: If you love a crunch, fold in 1/2 cup of chopped toasted pecans or walnuts. They pair beautifully with maple.
Step-by-Step Instructions
- Prep the Kitchen: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone mats to prevent sticking.
- Cream the Base: In a large bowl or stand mixer, cream together the softened butter and brown sugar until the mixture is light and fluffy (about 2–3 minutes).
- Incorporate Wet Ingredients: Add the maple syrup, egg, and vanilla extract. Beat well until fully combined.
- Whisk Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Combine: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Do not overmix!
- Scoop and Bake: Using a tablespoon or a small cookie scoop, drop rounded dough onto the prepared sheets, spacing them about 2 inches apart. Bake for 10–12 minutes. The edges should be just lightly golden, but the centers should still look soft.
- Cool: Allow the cookies to sit on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Glaze: Whisk the icing ingredients together until smooth. Once the cookies are totally cool, drizzle or spread the icing over the top. Let the icing set before serving.
Tips for Success
- Don’t Overbake: These cookies are best when they are soft and chewy. If they look “done” in the middle while in the oven, you’ve probably gone too far. They will firm up as they cool.
- Room Temperature Ingredients: Ensure your egg and butter are at room temperature to prevent the dough from curdling or becoming too dense.
- Icing Consistency: If the icing is too thick, add milk 1/2 teaspoon at a time. If it’s too thin, add a tablespoon of powdered sugar.
Serving Suggestions and Pairings
These cookies are a standout on their own, but they are even better when served as part of a seasonal spread.
- The Coffee Pairing: Serve these alongside a steaming latte or a cold brew for a perfect mid-afternoon pick-me-up.
- The Party Platter: Arrange these on a tray with Caramel Apple Nachos for a fun, interactive dessert table.
- The Breakfast Twist: If you’re a fan of “dessert for breakfast,” these are a great companion to 3-Ingredient Chocolate Chip Oatmeal Breakfast Cookies.
Nutritional Information (Per Serving)
Estimate based on 1 cookie (recipe makes approx. 24 cookies):
- Calories: 165 kcal
- Fat: 7g
- Carbohydrates: 24g
- Sugar: 15g
- Protein: 1.5g
Storage and Leftover Tips
- Room Temperature: Store in an airtight container for up to 5 days. Use parchment paper between layers to prevent the icing from sticking.
- Freezing: You can freeze the un-iced cookies for up to 3 months. Thaw at room temperature and apply fresh icing before serving.
- Refreshing: If the cookies get a bit firm, microwave one for 5–8 seconds to restore that “just-baked” softness.
More Recipes You Will Love
If you enjoyed these maple delights, you have to try these other fan-favorites from the Chefmaniac kitchen:
- Easy Pumpkin Spice Muffins – The quintessential fall breakfast.
- Caramel Apple Pie Cookies – All the flavor of a pie in a handheld treat.
- Chocolate Chip Banana Bread – A classic way to use up those pantry staples.
Final Thoughts from Jason
Baking should be about more than just the end result; it’s about the memories made in the process. These Maple Cookies are a staple in my home, and I hope they become one in yours too!
Did you make this recipe? I’d love to hear how they turned out! Leave a comment below or tag me on social media with your baking photos. Don’t forget to follow Chefmaniac for more easy, delicious recipes delivered straight to your feed.
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