Short Description

Maple Cookies with Maple Icing are soft, cake-like treats infused with rich maple flavor and topped with a silky, sweet maple glaze. These cookies are perfect for autumn gatherings, holiday cookie trays, or any occasion that calls for a comforting, homemade dessert.

Why You’ll Love This Recipe

Rich Maple Flavor: Both the cookies and the icing are infused with maple extract and syrup, providing a deep, authentic maple taste.
Soft and Tender Texture: The use of buttermilk and a well-balanced mix of ingredients results in a soft, cake-like cookie that melts in your mouth.
Elegant Presentation: The glossy maple icing sets beautifully, making these cookies as attractive as they are delicious.
Versatile for Occasions: Ideal for holiday baking, potlucks, or as a special treat with your afternoon tea or coffee.
Make-Ahead Friendly: Both the cookie dough and the icing can be prepared in advance, streamlining your baking process.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Soft Maple Cookie Base:

1 cup (225g) unsalted butter, softened
2 cups (400g) granulated sugar
3 large eggs
1 cup (240ml) buttermilk (or substitute: 1 cup milk + 1 tbsp lemon juice or vinegar)
½ tsp salt
1 tsp vanilla extract
2 tsp maple extract
1 tsp baking soda
1 tsp baking powder
4½ cups (540g) all-purpose flour

For the Silky Maple Icing:

½ cup (115g) unsalted butter
1 cup (200g) brown sugar
¼ cup (60ml) milk
2 tbsp pure maple syrup
A pinch of salt
2 cups (240g) powdered sugar

Directions

Prepare the Cookie Dough:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar on medium speed for about 5 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- With the mixer on low speed, slowly pour in the buttermilk and mix until fully incorporated.
- Stir in the salt, vanilla extract, maple extract, baking soda, and baking powder.
- Gradually add the all-purpose flour in two batches, mixing just until combined. The dough will be soft and slightly sticky.
Bake the Cookies:
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 6–8 minutes, or until the edges are set and the tops are just beginning to turn golden. Do not overbake.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Prepare the Maple Icing:
- In a saucepan over medium heat, melt the butter and brown sugar, bringing the mixture to a boil for 2 minutes while whisking constantly.
- Add the milk, maple syrup, and a pinch of salt, and bring the mixture to a boil again for 1 minute, continuing to whisk.
- Remove the saucepan from heat and allow the mixture to cool for 15 minutes.
- Gradually add the powdered sugar, whisking until the icing reaches a glue-like consistency. If the icing is too thick, add milk, one tablespoon at a time, to achieve the desired consistency.
Ice the Cookies:
- Spread the icing over the cooled cookies quickly, as it will thicken upon cooling. If necessary, add additional milk to maintain a spreadable consistency.
- Allow the icing to set before storing the cookies in a covered container.

Servings and Timing

Yield: Approximately 48 cookies
Prep Time: 30 minutes
Cook Time: 6–8 minutes per batch
Total Time: About 1 hour
Calories: Approximately 150 kcal per cookie

Variations

Maple Pecan Cookies: Add 1 cup of chopped pecans to the cookie dough for added texture and nutty flavor.
Spiced Maple Cookies: Incorporate ½ teaspoon of ground cinnamon and ¼ teaspoon of ground nutmeg into the dry ingredients for a warm, spiced variation.
Maple Bacon Cookies: Sprinkle finely chopped, cooked bacon over the icing before it sets for a sweet and savory twist.
Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour, ensuring all other ingredients are gluten-free.

Storage/Reheating

Storage: Store the iced cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze un-iced cookies in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months. Thaw at room temperature and ice before serving.
Reheating: Not recommended, as reheating may cause the icing to melt.

FAQs

Can I use maple syrup instead of maple extract?

While maple syrup adds flavor, maple extract provides a more concentrated maple taste essential for this recipe.

What can I use if I don’t have buttermilk?

You can substitute with 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

Can I make the dough ahead of time?

Yes, the cookie dough can be prepared and refrigerated for up to 24 hours before baking

Maple Cookies with Maple Icing

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Author: Douaa
Total Time: 35 minutes
Yield: About 36 cookies
Diet: Vegetarian

Print Recipe

Description

These Maple Cookies with Maple Icing are soft, pillowy treats bursting with real maple flavor in every bite. Topped with a luscious, silky maple glaze, they’re perfect for fall baking, holiday cookie platters, or any cozy occasion.

Instructions

Step 1: Prepare the Cookie Dough
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream butter and granulated sugar on medium speed for 5 minutes until light and fluffy.
Add eggs one at a time, mixing well after each addition.
With mixer on low, slowly add buttermilk.
Stir in salt, vanilla, maple extract, baking soda, and baking powder.
Gradually mix in the flour in two batches until just combined. Dough will be soft and slightly sticky.

Step 2: Bake the Cookies
Using a cookie scoop or spoon, drop dough onto prepared baking sheets, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until edges are just turning golden and centers are set.
Let cookies cool on the sheet for 5 minutes, then transfer to wire racks.

Step 3: Make the Maple Icing
In a saucepan, melt butter over medium heat. Add brown sugar and cook, stirring, for 1–2 minutes until dissolved.
Stir in milk, maple syrup, and a pinch of salt. Bring to a gentle boil, then remove from heat.
Whisk in powdered sugar until smooth. Let it cool slightly—it should be pourable but not too runny.

Step 4: Ice the Cookies
Spoon or drizzle icing over cooled cookies. Allow icing to set before storing.

Notes

Add chopped pecans on top for extra crunch and flavor. Store cookies in an airtight container for up to 5 days.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American