Maple Cookies with Maple Glaze Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
- 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.
- 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.
- 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.
- 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.
- 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
