- ½ cup (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup pure maple syrup (Grade A or B—avoid “pancake syrup”)
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
For the Maple Icing:
- 1½ cups powdered sugar, sifted
- 2–3 tbsp pure maple syrup
- 1–2 tsp milk or cream (optional, for consistency)
- Pinch of salt
🍁 Maple tip: Grade B or Dark Amber maple syrup has a richer, more robust flavor than Grade A—ideal for baking!
Step-by-Step Instructions
1. Make the Cookie Dough
Preheat oven to 350°F (175°C). Line baking sheets with parchment.
In a large bowl, beat butter and sugar until light and fluffy (2–3 minutes).
Add maple syrup, egg, and vanilla; beat until smooth.
In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into wet ingredients until just combined—don’t overmix.
2. Scoop & Bake
Scoop 1½-tablespoon mounds (a #40 cookie scoop works perfectly). Place 2 inches apart on baking sheets.
Bake for 9–11 minutes, until edges are just set and centers look soft.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
3. Make the Maple Icing
In a bowl, whisk powdered sugar, 2 tbsp maple syrup, and pinch of salt until smooth.
Add more maple syrup (or a splash of milk) until you reach a thick but drizzle-able consistency—it should coat the back of a spoon and hold its shape.
4. Ice & Set
Drizzle or spread icing over cooled cookies.
Let set at room temperature for 15–20 minutes until the icing hardens slightly.
💡 For extra maple flair: Sprinkle with flaky sea salt or crushed pecans before icing sets.
Tips for Cookie Perfection
- Use real maple syrup—“pancake syrup” is mostly corn syrup and lacks depth.
- Don’t overbake—these cookies should be soft and tender, not crisp.
- Cool cookies completely before icing—or the glaze will melt right off.
- Make ahead: Cookie dough freezes well for up to 3 months—bake from frozen (add 1–2 minutes).
- Double the icing if you love a thick, gooey maple glaze!
Delicious Variations
- Maple Pecan: Fold ½ cup chopped toasted pecans into the dough
- Brown Butter Maple: Brown the butter before creaming for a nutty depth
- Spiced Maple: Add ½ tsp cinnamon + pinch of nutmeg to the dough
- Gluten-Free: Use 1:1 GF flour blend + ½ tsp xanthan gum
- Vegan: Use plant-based butter, flax egg, and maple syrup (icing is naturally vegan!)
Gifting & Serving Ideas
- Holiday tins: Layer in cupcake liners with a red ribbon
- Teacher gifts: Package 3 in a clear cellophane bag
- Autumn dessert: Serve with apple cider or spiced coffee
- Cookie swap star: Arrange on a wooden board with mini maple leaves
Frequently Asked Questions (FAQs)
Q: Can I use honey instead of maple syrup?
A: Yes—but you’ll lose the distinctive maple flavor. The texture will also be slightly different.
Q: Why are my cookies flat?
A: Butter was too soft or oven temp too low. Use softened (not melted) butter and check your oven thermometer.
Q: Can I skip the icing?
A: Absolutely! The cookies are delicious on their own—but the icing adds that signature maple punch.
Q: How long do they keep?
A: Store in an airtight container for up to 5 days. Icing may soften slightly but still tastes amazing.
Final Thoughts: Pure Maple Joy
These Maple Cookies with Maple Icing are more than a treat—they’re a celebration of simplicity, seasonality, and real ingredients. With their soft crumb, buttery richness, and genuine maple flavor, they’re the kind of cookie that makes you slow down, savor, and smile.
So grab that bottle of real maple syrup, cream that butter, and bake a batch that’ll have everyone asking, “Is that real maple?”
Made these and fell in love? I’d love to hear your twist—did you add pecans? Go gluten-free? Share your maple success in the comments below—or tag me on social. And if you know someone who still uses pancake syrup, send them this recipe. You’ll upgrade their baking game forever! 🍁✨💛
