Maple Cookies with Maple Icing
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These Maple Cookies with Maple Icing are soft, chewy and perfect for cozy fall weather. They have maple syrup and extract for maximum flavor!
These Maple Cookies taste like a stack of pancakes on a rainy Sunday morning. They’re great for when you want to make an easy fall dessert that isn’t pumpkin or apple flavored. They’re soft and chewy with crisp edges but the best part about these cookies is that they have TONS of maple flavor thanks to the maple syrup and maple extract in both the dough and the icing!
Ingredient Breakdown
All-purpose flour – this gives the cookies structure. You can substitute some of the all-purpose flour with bread flour if you want them to be extra chewy.
Baking soda – helps the cookies spread. Do not use baking powder because it will make the cookies cakey.
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1 teaspoon of salt later on. Do not use cold or melted butter.
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. I prefer using dark brown sugar for extra molasses flavor but light brown sugar also works fine!
Egg and egg yolk – binds the ingredients and provides structure. The egg yolk makes the cookies extra rich!
Maple Syrup – sweetens and slightly flavors cookies. Make sure to use real maple syrup.
Maple extract – necessary to give the cookies their maple flavor. When testing I found that maple syrup alone was not strong enough to make the cookies maple flavored. I used McCormick’s Maple Extract.
Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.
How To Make Maple Cookies with Maple Icing
1. Make the Maple Cookie dough: in a small bowl combine the all-purpose flour, salt and baking soda.
2. Use a stand mixer fitted with the paddle attachment to cream the softened butter, granulated sugar and brown sugar until light and fluffy.
3. Add the egg and egg yolk one at a time. Then add the maple syrup, maple extract and vanilla extract until just combined. Scrape the sides of the bowl as needed.
4. Add the dry ingredients all at once and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough.
5. Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger).
6. Bake at 375°F for 12 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.
7. Make the Maple Icing: in a small bowl combine the confectioners’ sugar, maple syrup, milk, maple extract and salt, to taste then drizzle over cooled cookies. If desired, sprinkle with sparkling sugar. Store Maple Cookies with Maple Icing in an airtight container for up to 5 days at room temperature.
Pro Tips For Maple Cookies with Maple Icing
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Don’t over mix the dough! Only mix until the dry ingredients are just combined. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Don’t over bake them! They will still look a little raw when they come out of the oven but will continue to bake as they cool on the baking sheet. This is the secret to crisp edges and chewy centers.
- Wait until the cookies are COMPLETELY COOLED before decorating them otherwise the maple icing will melt.
My Favorite Cookie Tools
- Kitchen scale I love this scale, I’ve been using it for years!
- Stand Mixer
- Baking sheets
- Parchment Paper
- Cookie Scoop
More Cookie Recipes To Try
- Fudgy Chocolate Crinkle Cookies
- Pumpkin Cookies with Cream Cheese Frosting
- Mini Chocolate Chip Shortbread Bars
- Soft and Chewy Snickerdoodles
- Salted Brownie Cookies
- Chewy Oatmeal Chocolate Chip Cookies
- Almond Butter Blossoms
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Maple Cookies with Maple Icing
Equipment
- Stand mixer or hand mixer
- Baking sheets
- Cookie scoop (I use a 3 tablespoon scoop)
Ingredients
Maple Cookie Dough
- 360 g (3 cups) all-purpose flour
- 1 tsp salt
- ½ tsp baking soda
- 226 g (1 cup) unsalted butter, softened
- 200 g ( cup) brown sugar
- 100 g (1/2 cup) granulated sugar
- 1 egg
- 1 egg yolk
- 60 g (1/4 cup) maple syrup
- 2 tsp maple extract
- ½ tsp vanilla extract
- sparkling sugar, for decorating (optional)
Maple Icing
- 120 g (1 cup) confectioners' sugar
- 30 g (2 tbsp) maple syrup
- 15 g (1 tbsp) milk
- 1 tsp maple extract
- salt, to taste
Instructions
Maple Cookie Dough
- Preheat oven to 375°F and line baking sheets with parchment paper or silicone baking mats.
- In a small bowl combine the all-purpose flour, salt and baking soda.
- Use a stand mixer fitted with the paddle attachment to cream the softened butter, granulated sugar and brown sugar until light and fluffy.
- Add the egg and egg yolk one at a time. Then add the maple syrup, maple extract and vanilla extract until just combined. Scrape the sides of the bowl as needed.
- Add the dry ingredients all at once and mix on low speed until just combined. Do not over mix the dough because it will make the cookies tough.
- Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger).
- 6. Bake Maple Cookies for 12 minutes then cool on the baking sheet. The cookies will still look slightly raw when they come out but will continue to bake as they cool.
Maple Icing
- In a small bowl combine the confectioners' sugar, maple syrup, milk, maple extract and salt, to taste then drizzle over cooled cookies. If desired, sprinkle with sparkling sugar.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1 tsp salt.
- Store Maple Cookies with Maple Icing in an airtight container for up to 5 days at room temperature.
