Maple Cookies with Maple Icing

Edi toron
  • 1½ cups (180g) powdered sugar
  • 2–3 tbsp pure maple syrup
  • ½ tsp vanilla extract
  • Pinch of salt
  • Optional: 1–2 tsp milk (if icing is too thick)

💡 Pro Tips:

  • Use real maple syrup—pancake syrup (corn syrup + flavoring) won’t give the same depth.
  • Chill dough 30 minutes if too soft—prevents overspreading.
  • Line baking sheets with parchment—no sticking!

Step-by-Step Instructions (Chewy, Maple-Perfect, Foolproof)

1. Make the Dough

  • In a large bowl, beat butter, maple syrup, and brown sugar until smooth (~2 mins).
  • Beat in egg and vanilla.
  • In a separate bowl, whisk flour, baking soda, and salt.
  • Gradually mix dry into wet until just combined.
  • Stir in nuts (if using).
  • Chill dough 15–30 minutes (optional but helpful).

2. Bake the Cookies

  • Preheat oven to 350°F (175°C).
  • Scoop dough by tablespoonfuls onto parchment-lined sheets (2" apart).
  • Flatten slightly with wet fingers or a fork.
  • Bake 10–12 minutes, until edges are set and centers look soft.
  • Cool on pan 5 minutes, then transfer to wire rack.

3. Make & Drizzle the Icing

  • Whisk powdered sugar, maple syrup, vanilla, and salt until smooth.
  • Add milk 1 tsp at a time if too thick.
  • Drizzle over completely cooled cookies using a spoon or piping bag.
  • Let set 15–20 minutes before stacking.

Serving Suggestions

  • ☕ Classic pairing: With hot coffee, chai, or cold milk
  • 🍁 Holiday tray: Alongside gingerbread and shortbread
  • 🎁 Gift idea: Pack in a mason jar with a ribbon and maple leaf tag
  • 🍦 Dessert upgrade: Sandwich with vanilla ice cream for a maple cookie ice cream sandwich!

Make-Ahead & Storage Tips

  • Dough: Refrigerate up to 3 days or freeze (scoop first!) up to 2 months.
  • Baked cookies (un-iced): Keep in airtight container up to 5 days.
  • Iced cookies: Store in single layer—icing can stick if stacked too soon.
  • Freeze: Without icing, up to 2 months. Thaw, then ice.

Frequently Asked Questions

Q: Can I use pancake syrup?
A: Not recommended. It lacks depth and can make cookies too sweet and flat in flavor.

Q: Gluten-free?
A: Yes! Use 1:1 GF flour blend (like Bob’s Red Mill).

Q: No nuts?
A: Skip them! These are delicious plain or with mini chocolate chips for a twist.

Q: Icing too runny?
A: Add more powdered sugar, 1 tbsp at a time. Too thick? Add maple syrup or milk.

❤️ The Bottom Line

These Maple Cookies aren’t just sweet—they’re soul-warming. They taste like crisp fall mornings, pancake Saturdays, and the kind of baking that makes a house feel like home.

So pour that maple syrup, preheat that oven, and bake with intention. Because sometimes, the best treats aren’t fancy—they’re simple, honest, and dripping with real maple love.

“Good cookies don’t need a holiday—they just need someone who cares enough to drizzle the icing by hand.” 🍁🍪✨

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