Introduction

These Maple Cookies offer a delightful blend of buttery sweetness and rich maple flavor, perfect for cozy afternoons or sharing with friends. Topped with a smooth maple glaze, they bring a comforting twist to classic cookies you’ll love baking again and again.

A pile of round cookies with a cracked texture on the bottom layer, each topped with a smooth, shiny layer of light caramel-colored icing that has an irregular, slightly dripped shape, all placed on a white plate, set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

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.
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.
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.
Step 4: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 5: Scoop about 1½ tablespoons of chilled dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
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.
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.
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.
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 or chill briefly in the fridge until firm.

Tips & Variations

For a nuttier flavor, add ½ cup of finely chopped pecans or walnuts to the dough before chilling.
Use dark or Grade B maple syrup for a richer, more intense maple taste.
To make these cookies gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend.
If you prefer a thinner glaze, add a little more milk, but go slowly to avoid it becoming too runny.

Storage

Store the glazed cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Before serving, allow refrigerated cookies to come to room temperature. The glaze may soften when refrigerated but will firm up again as it warms.

How to Serve

A pile of round, soft-looking cookies with a cracked texture is stacked on a white plate. Each cookie has a small, uneven layer of light tan icing spread on top, covering the center area and showing variation in thickness and shape. The cookies are light brown and slightly raised, with the icing giving a smooth and glossy contrast. The plate sits on a white marbled surface, and the arrangement looks casual and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made and refrigerated for up to 24 hours before baking. This helps enhance the flavor and makes rolling easier.

Can I skip the glaze?

Absolutely, these cookies are delicious on their own. The glaze adds extra sweetness and a maple finish, but the cookies remain tender and flavorful without it.