If you are a fan of maple, you have to try these easy Maple Cookies. They are a soft-baked maple brown sugar cookie with simple maple icing on top. They make a perfect fall cookie for parties, after school snacking, or even a bake sale.
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Maple Syrup Cookies
Skip the maple extract and use pure maple syrup for a true maple flavor that brings these cookies to a whole new level.
This maple whipped coffee is wonderful to pair next to these soft sugar cookies. Or whip up these maple roasted pecans that are perfect for the holiday season too.
These delicious cookies are one that we make often in the fall and winter months. The maple flavor is such a comforting flavor and the cookies melt in your mouth. Don’t wait and try these soft and chewy maple cookies today.
- Butter – I like using unsalted butter for that extra buttery taste. Allow the butter to soften on the counter before you make the cookies.
- Brown Sugar – You will find the brown sugar helps to give these cookies a richer flavor. You can use a light brown sugar if you would like.
- Pure Maple Syrup – Reach for real pancake syrup so you have that rich maple flavor.
- Egg – I prefer to let my egg become room temperature.
- Vanilla Extract
- All Purpose Flour – Scoop the flour into the measuring cup, and then level it off with a knife.
- Baking Soda
- Ground Cinnamon – The warm spice really transforms these cookies.
- 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 Pecans – If you want some crunch consider chopped pecans.
1: You can use dark brown sugar to enhance the flavor of the cookies.
2: Stir in some white chocolate chips to the cookie dough for added sweetness.
3: Crumble bacon for the top of the cookies for a sweet and salty twist.
4: Make a maple frosting instead of the sweet maple glaze.
How to Make these Maple Brown Sugar Cookies Recipe
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 and prep your cookie sheet with parchment paper
Step 2: Next with a hand mixer or stand mixer with a paddle attachment, cream your butter and sugar for 1-2 minutes.
Step 3: Next add in the maple syrup, egg and vanilla to the wet ingredients.
Step 4: Now in a large bowl add the dry ingredients in and mix it up. Then slowly incorporate the flour mixture into the wet.
Step 5: Next you will use a cookie scoop and make cookie dough balls and place on your baking sheet.
Step 6: Use the bottom of a glass to press down the cookies. Then bake as directed.
Step 7: Let the cookies cool on the baking sheet.
Step 8: While the cookies are cooling, whip up the maple glaze in a small bowl.
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!
- Breakfast syrup and pure maple syrup are not the same thing. Make sure your syrup is real maple syrup.
- Remove the cookies once they are baked. If you overcook, it will dry out the cookies and cause them to crumble.
- You can use a sweet cream butter instead of unsalted if you want to sweeten up the cookies even more.
- 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.
These cookies can store for 3-5 days in an airtight container at room temperature. Or you can place in an airtight container and refrigerate for 4-6 days. The fridge helps extend the shelf life a bit more.
Want to freeze any cookies you don’t plan to eat right away? 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.
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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)
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.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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Made these today using my own homemade maple syrup and skipped the brown sugar. I added a 1/4 of extra flour. They were great!
I also added 2 tbsp of butter to the icing. Topped them with fresh bacon bits.
Loved them. Will make them again.
I made these today without the icing…with brown sugar and maple syrup, the cookies are plenty sweet without the extra topping. Nice texture, too. I made them a little smaller and baked for 9 minutes; about 3 dozen. I added crushed pecans atop some of the batch before baking (pressing them in slightly) and they added a nice nutty taste. I could envision adding the crushed pecans to the batter if you know the consumer/recipient likes nuts.
Okay here we go! This year I’m not baking traditional Christmas cookies. I want to surprise people with cookies they don’t expect. I made Italian lemon cookies w/glaze (yum!) so now maple cookies and I’m not sure on the 3rd, but I believe everyone will be pleasantly surprised. I will rate the cookies and recipe at the end of this journey. Micheal Buble is calling….