Maple Cookies with Maple Glaze Recipe

Introduction

These maple cookies are soft, buttery treats infused with the rich flavor of pure maple syrup. Topped with a smooth maple glaze, they are perfect for cozy afternoons or sharing with friends and family.

Ingredients

• ¾ cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• ¼ cup pure maple syrup (Grade A recommended)
• 2 cups all-purpose flour
• 1 tbsp cornstarch
• ½ tsp baking soda
• ½ tsp salt
• For the maple glaze:
• 1 ½ cups powdered sugar
• 2 tbsp pure maple syrup
• 1–2 tbsp milk (as needed for consistency)
• 1 tbsp melted butter
• Pinch of salt

Instructions

1. Step 1: In a large mixing bowl, cream together the softened butter and brown sugar using a hand mixer or stand mixer for 2–3 minutes until light and fluffy. Add the egg, vanilla extract, and maple syrup, then mix until fully combined and smooth.
2. Step 2: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir just until the dough comes together. Do not overmix.
3. Step 3: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour or up to overnight. Chilling helps prevent spreading and enhances the flavor.
4. Step 4: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
5. Step 5: Scoop about 1½ tablespoons of chilled dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
6. Step 6: Bake for 10–12 minutes, until the edges are lightly golden and the centers still appear slightly underbaked. They will finish setting as they cool.
7. Step 7: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
8. Step 8: In a small bowl, whisk together the powdered sugar, maple syrup, melted butter, and a pinch of salt. Add 1 tablespoon of milk to start, then add more as needed until the glaze is smooth and spreadable but not runny.
9. Step 9: Spoon the glaze over the cooled cookies, focusing on the center and letting it spread naturally. Let the glaze set for 30 minutes at room temperature before serving.

Tips & Variations

• For extra maple flavor, try adding a teaspoon of maple extract to the dough or glaze.
• Use Grade A maple syrup for the best flavor and a lighter color in your cookies and glaze.
• Chilling the dough overnight improves the texture and prevents excessive spreading during baking.
• If you prefer a thicker glaze, reduce the milk slightly; for a thinner glaze, add a bit more milk carefully.
• For a nutty twist, sprinkle chopped pecans or walnuts on top of the glaze before it sets.

Storage

Store the glazed cookies in an airtight container at room temperature for up to 4 days. If the glaze softens, you can chill the cookies briefly before serving. To keep cookies fresh without glaze, store them in an airtight container for up to a week. Reheat slightly in a warm oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without chilling it?

Chilling the dough is recommended as it prevents the cookies from spreading too much and enhances the flavor, but if you’re short on time, baking immediately is possible; just expect slightly thinner cookies.

Can I use light corn syrup instead of maple syrup?

While corn syrup can be used to maintain texture, it won’t provide the distinctive maple flavor. For best taste, use pure maple syrup, especially in the glaze.

Maple Cookies with Maple Glaze Recipe

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★★★★★

4.8 from 320 reviews

Delight in these soft and chewy Maple Cookies topped with a luscious maple glaze. Combining the warm, rich flavor of pure maple syrup in both the cookie dough and the glaze, this recipe creates a perfect balance of sweetness and comfort in every bite. Ideal for autumn or any time you crave a cozy treat, these maple-infused cookies are easy to make and sure to impress.

• Author: Stella
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 32 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cookies

• ¾ cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• ¼ cup pure maple syrup (Grade A recommended)
• 2 cups all-purpose flour
• 1 tbsp cornstarch
• ½ tsp baking soda
• ½ tsp salt

For the Maple Glaze

• 1 ½ cups powdered sugar
• 2 tbsp pure maple syrup
• 1–2 tbsp milk (as needed for consistency)
• 1 tbsp melted butter
• Pinch of salt

Instructions

1. Make the Dough: In a large mixing bowl, cream the softened butter and brown sugar together with a hand mixer or stand mixer for 2–3 minutes until light and fluffy. Add the egg, vanilla extract, and maple syrup, then continue mixing until fully combined and smooth.
2. Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually incorporate these dry ingredients into the wet mixture, stirring just until the dough forms. Avoid overmixing to maintain a tender texture.
3. Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 1 hour or up to overnight. Chilling helps prevent cookie spreading during baking and enhances the flavor.
4. Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
5. Shape the Cookies: Using a scoop or spoon, portion about 1½ tablespoons of chilled dough and roll each into a ball. Place the balls 2 inches apart on the prepared baking sheets to allow room for spreading.
6. Bake: Bake the cookies for 10–12 minutes, until the edges turn lightly golden while the centers still look slightly underbaked. They will finish cooking as they cool down, ensuring a soft center.
7. Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before applying the glaze.
8. Make the Glaze: In a small bowl, whisk together powdered sugar, maple syrup, melted butter, and a pinch of salt. Begin by adding 1 tablespoon of milk, then add more as needed to achieve a smooth, spreadable glaze that isn’t too runny.
9. Glaze the Cookies: Spoon the glaze onto the cooled cookies, focusing mainly on the centers and allowing it to naturally spread outward. Let the glaze set at room temperature for about 30 minutes before serving.

Notes

• Chilling the dough is crucial for preventing excessive spreading and enhancing flavor.
• Be careful not to overbake; the cookies should look slightly underbaked in the center to retain softness.
• Use grade A pure maple syrup for the best authentic maple flavor in both the dough and glaze.
• Store glazed cookies in an airtight container at room temperature for up to 4 days.
• For a dairy-free option, substitute butter with a plant-based margarine and use a non-dairy milk for the glaze.

Keywords: maple cookies, soft cookies, maple glaze, fall desserts, easy cookie recipe, homemade cookies, sweet treats