Maple Cookies with Maple Icing

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Maple Cookies with Maple Icing – Soft, Sweet & Perfectly Autumnal

Tender maple-infused cookies topped with a silky maple glaze—these cozy treats are a celebration of fall in every bite.

Introduction: A Cookie That Tastes Like a Hug

Maple syrup is one of those ingredients that instantly evokes warmth, comfort, and nostalgia. These Maple Cookies with Maple Icing take that feeling and wrap it in a soft, buttery cookie with a sweet glaze that sparkles like morning frost. They’re simple to make, beautiful to serve, and absolutely irresistible.

Whether you’re baking for a fall gathering, holiday cookie swap, or just a quiet afternoon with tea, these cookies deliver. The dough comes together quickly, the icing is a breeze, and the flavor is pure maple magic.

Ingredients Breakdown

Let’s take a closer look at what makes these cookies so delightful:

For the Cookies:

  • Unsalted butter (½ cup, softened)
    Adds richness and creates a tender crumb.
  • Granulated sugar (½ cup)
    Sweetens and helps the cookies spread.
  • Pure maple syrup (¼ cup)
    Adds authentic maple flavor—use Grade A for a lighter taste or Grade B for deeper notes.
  • Egg (1 large)
    Binds the dough and adds moisture.
  • Vanilla extract (1 tsp)
    Enhances the maple and rounds out the flavor.
  • All-purpose flour (2 cups)
    Provides structure and chewiness.
  • Baking powder (1 tsp)
    Helps the cookies rise and stay soft.
  • Salt (¼ tsp)
    Balances sweetness and enhances flavor.

Optional: Add a pinch of cinnamon or nutmeg for extra warmth.

For the Maple Icing:

  • Powdered sugar (1 cup)
    Creates a smooth, glossy glaze.
  • Pure maple syrup (2 tbsp)
    Infuses the icing with rich maple flavor.
  • Milk (1–2 tbsp)
    Adjusts consistency—use more for a drizzle, less for a spreadable glaze.

Optional: Add a drop of vanilla or a sprinkle of cinnamon.

Equipment Needed

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper or silicone mats
  • Cooling racks
  • Spoon or piping bag for icing

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat oven to 350°F (175°C).

Line baking sheets with parchment paper or silicone baking mats.

Step 2: Cream Butter & Sugar

In a large bowl:

  • Beat ½ cup softened butter and ½ cup granulated sugar until light and fluffy—about 2–3 minutes.

Tip: Use room-temperature butter for best results.

Step 3: Add Wet Ingredients

Add:

  • ¼ cup pure maple syrup
  • 1 large egg
  • 1 tsp vanilla extract

Beat until smooth and fully combined.

Step 4: Mix Dry Ingredients

In a separate bowl:

  • Whisk together 2 cups flour, 1 tsp baking powder, and ¼ tsp salt.

Gradually add dry ingredients to the wet mixture.

Mix on low speed until a soft dough forms.

Optional: Chill dough for 30 minutes for thicker cookies.

Step 5: Shape & Bake

Scoop tablespoon-sized portions of dough and roll into balls.

Place on prepared baking sheets, spacing 2 inches apart.

Bake for 10–12 minutes, until:

  • Edges are lightly golden
  • Centers are set but still soft

Let cool on baking sheets for 5 minutes, then transfer to wire racks.

Yields:

  • 24 cookies

Step 6: Prepare the Maple Icing

In a small bowl:

  • Whisk together 1 cup powdered sugar, 2 tbsp maple syrup, and 1–2 tbsp milk until smooth.

Adjust consistency:

  • Add more milk for a thinner drizzle
  • Add more powdered sugar for a thicker spread

Tip: Test on a spoon before decorating.

Step 7: Decorate

Once cookies are completely cool:

  • Drizzle or spread icing over the tops
  • Let icing set for 15–30 minutes before serving or storing

Optional: Sprinkle with chopped pecans, cinnamon sugar, or edible glitter.

Serving Suggestions

Perfect for:

  • Autumn gatherings
  • Thanksgiving dessert trays
  • Cookie exchanges
  • Cozy weekend baking

Pair with:

  • Hot apple cider
  • Maple latte or chai
  • Vanilla ice cream or whipped cream

Tip: Serve on rustic platters with fall leaves or mini pumpkins for a seasonal touch.

Variations to Try

Want to make them your own? Try these delicious twists:

Maple Pecan Cookies

Add chopped pecans to the dough or sprinkle on top.

Chocolate Maple

Drizzle with melted dark chocolate instead of icing.

Vegan Version

Use plant-based butter, egg replacer, and non-dairy milk.

Citrus Twist

Add orange zest to the dough and icing.

Storage and Make-Ahead Tips

  • Make-Ahead: Prepare dough up to 2 days in advance and refrigerate.
  • Refrigerate: Store baked cookies in airtight container for up to 5 days.
  • Freeze: Freeze dough balls or baked cookies for up to 2 months.

Tip: Freeze without icing and decorate fresh for best texture.

Nutrition Notes (Per Cookie, ~1 of 24)

  • Calories: ~140
  • Protein: ~2g
  • Carbohydrates: ~18g
  • Fat: ~7g
  • Sugar: ~10g
  • Sodium: ~60mg
  • Fiber: ~0.5g

These cookies are:

  • Soft and buttery
  • Sweet and maple-rich
  • Perfectly portioned
  • Great for sharing

Final Thoughts

These Maple Cookies with Maple Icing are more than just a treat—they’re a celebration of fall flavor, cozy baking, and simple elegance. Whether you’re baking for a crowd or just for yourself, they’re guaranteed to impress and satisfy. With their tender texture and golden glaze, they’re everything a seasonal cookie should be.

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