Maple Cookies

If you’re a fan of maple, you have to make these easy brown sugar maple cookies. They are a soft cookie sweetened with pure maple syrup with simple maple icing on top. They are full of maple flavor and perfect for snacking, parties, or even a bake sale.

Simple Ingredients To Make Them

Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll down to the full recipe card for the specific amounts.

• Butter – I like using unsalted butter for that extra buttery taste. You can use salted butter if that’s all you have. Allow the butter to soften on the counter before you make the cookies. 
• Brown Sugar –  You can use a light brown sugar or dark brown sugar.
• Pure Maple Syrup – Be sure to use real maple syrup instead of breakfast pancake syrup so you have that rich maple flavor.
• Egg – I prefer to let my egg come to room temperature by letting it sit on the counter for about 30 minutes.
• Vanilla Extract
• All Purpose Flour –I have made these with gluten free one-to-one flours as well.  Just be sure to scoop the flour into the measuring cup, and then level it off with a knife to you don’t accidentally add too much.
• Baking Soda
• Ground Cinnamon
• Powdered Sugar – The powdered sugar will be the glaze base for these cookies.
• Milk – If you need milk to help thin out the glaze you can add a little at a time.
• Chopped Nuts – If you want some crunch add a few chopped pecans or walnuts to the tops after adding the glaze.

How to Make These Maple Cookies

This easy cookie recipe is a classic cookie I have made for years. Once you try this recipe, it will become one of your new favorite cookie recipes.

Step 1: Preheat the oven to 350*F and line your cookie sheet with parchment paper

Step 2: In a large mixing bowl, add the butter and brown sugar and beat on medium speed for 2 minutes until fluffy. (you can also use a stand mixer)

Step 3: Add in the maple syrup, egg and vanilla to the wet ingredients. Blend again until thoroughly mixed in, scraping down the sides of the bowl.

Step 4: Next, add the flour, baking soda, and cinnamon and blend just until the dry ingredients are barely mixed (be careful not to over-mix).

Step 5: Using a cookie scoop, scoop out 1 ½ – 2 tablespoons of dough and roll into balls. Place the dough balls on the prepared baking sheet at least 2 inches apart.

Step 6: Using the bottom of a glass or cup, press each ball down until ½” thick thick.

Step 7: Bake for 10-12 minutes. Careful not to over-bake or the cookies won’t be a chewy.

After baking, transfer them to a baking sheet and allow the cookies to cool completely.

After baking, transfer them to a baking sheet and allow the cookies to cool completely.

Make the Maple Icing

Step 8: After the cookies have cooled, mix the ingredients for the maple glaze. In a medium sized mixing bowl, add the powdered sugar, maple syrup, and 1 tablespoon of milk and whisk together.

Step 9: Dip each of the cookies into the glaze or spoon in on and spread it around the cookie.

Top with chopped pecans if desired. It’s such a wonderful added crunch! Crumbled bacon is another wonderful addition if you dare!

Tips

• Remove the cookies once they are baked. If you overcook, it will dry out the cookies and cause them to crumble.
• Make sure the cookies fully cool before you add the glaze. If you do it when the cookies are hot, it will melt off the glaze.
• You can even add ½ cup of white chocolate chips into the batter.

How to Store

Room Temperature: Store the cookies in an airtight container at room temperature for for 3-4 days. 

Refrigerate: Place in an airtight container and refrigerate for 5-6 days.

Freeze: These cookies can store for 3-4 months. Just place the cookies in a freezer bag or container. If I stack the cookies, I like to place wax paper between each layer. This is a good idea to help prevent the cookies from sticking together.

Brown Sugar Maple Cookies with Icing

If you're a fan of maple, you have to make these easy brown sugar maple cookies. They are a soft cookie sweetened with pure maple syrup with simple maple icing on top. They are full of maple flavor and perfect for snacking, parties, or even a bake sale.

4.78 from 22 votes

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Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 24

Calories: 163kcal

Author: Sherri Hagymas

Ingredients

For the Cookies

• ▢ ½ cup butter softened (1 stick)
• ▢ 1 cup brown sugar
• ▢ ¼ cup maple syrup
• ▢ 1 large egg
• ▢ 1 teaspoon vanilla extract
• ▢ 2 ½ cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ ¼ teaspoon ground cinnamon

For the Maple Glaze

• ▢ 1 ½ cups powdered sugar
• ▢ 3 tablespoons maple syrup
• ▢ 1-2 tablespoons milk as needed
• ▢ Roasted chopped pecans or crumbled cooked bacon for garnish (optional)

Instructions

Making the Maple Cookies

• Preheat the oven to 350° F and line two baking sheets with parchment paper.
• In a large mixing bowl, add the butter and brown sugar and Beat on medium speed for 2 minutes until fluffy. (you can also use a stand mixer)
  ½ cup butter, 1 cup brown sugar
• Then add the maple syrup, egg, and vanilla extract.
  ¼ cup maple syrup, 1 large egg, 1 teaspoon vanilla extract
• Blend again until thoroughly mixed in, scraping down the sides of the bowl.
• Next, add the flour, baking soda, and cinnamon and blend just until the dry ingredients are barley mixed (careful not to over-mix)
  2 ½ cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon ground cinnamon
• Using a cookie scoop, scoop out 1 ½ – 2 tablespoons of dough and roll into balls.
• Place the dough balls on the prepared baking sheet at least 2 inches apart.
• Using the bottom of a glass or cup, press each ball down until ½” thick thick.
• Bake for 10-12 minutes. Careful not to over-bake or the cookies won’t be a chewy.
• Remove from the oven and allow them to cool completely on the baking sheet.
• After the cookies have cooled, mix the ingredients for the maple glaze.

Making the Maple Glaze

• In a medium sized mixing bowl, add the powdered sugar, maple syrup, and 1 tablespoon of milk and whisk together.
  1 ½ cups powdered sugar, 3 tablespoons maple syrup, 1-2 tablespoons milk
• Dip the cookies into the glaze and place them on a wire cooling rack to set completely. (you can also spoon the icing onto the cookies and spread gently)
• Top with chopped pecans or crumbled bacon onto the glaze before it sets.

Notes

Store in an airtight container and store them at room temperature for up to 3-4 days. Refrigerate for up to a week.

If you would like a thinner glaze, add in a second tablespoon of milk.

Make sure the butter fully softened.

Use white sugar if preferred but brown sugar creates a richer flavored chewier cookie.

Make sure to measure the flour using the spoon and level method or using a food scale..

Omit the cinnamon or use pumpkin pie spice for more intense flavor, if desired.

Nutritional information does not included added pecans or bacon.

Nutrition

Serving: 1cookie | Calories: 163kcal | Carbohydrates: 30g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 81mg | Potassium: 44mg | Fiber: 0.4g | Sugar: 20g | Vitamin A: 12IU | Vitamin C: 0.002mg | Calcium: 18mg | Iron: 1mg

Nutritional Disclosure

Nutrition information is automatically calculated and should only be used as an approximation.

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