Maple Cookies with Maple Icing

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

1. 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.

2. 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.

3. 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.

4. 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

[tasty-recipe id=”18159″]