These simple and delicious Maple Cookies are made with pure maple syrup and are perfect for the holidays or any day of the year!
Soft and chewy Maple Cookies are going to be your new favorite dessert! Made with real, pure maple syrup and topped with maple icing, these cookies are a maple lover’s dream!
THE PERFECT COOKIE TO ADD TO YOUR HOLIDAY TABLE
My favorite donut is a maple bar, so it’s no wonder that I can’t get enough of these delicious Maple Cookies. I started making these during the holiday season, but found out that they are a hit year round!
If you love the simplicity of this Maple Cookie recipe, you’ll also go crazy for Peanut Butter Cookies or Nutella Snickerdoodles!
OTHER RECIPES TO SERVE WITH MAPLE COOKIES
- Eggnog Cookies – If you’re looking for another cookie to bring along to a holiday party, these Eggnog Cookies are a perfect match.
- Molasses Sugar Cookies – If you love soft and chewy cookies, these Molasses Sugar Cookies are sure to win you over!
Dry Ingredients: For this Maple Cookie recipe you will need all-purpose flour, baking soda, sea salt, and dark brown sugar from the pantry.
Wet Ingredients: You’ll also need 1 stick of room temperature butter, a large egg at room temperature, pure maple syrup, and vanilla extract.
Icing: For the icing, you will need a tablespoon of room temperature unsalted butter, 1/4 cup of pure maple syrup, 1/2 cup of powdered sugar, and 1/4 teaspoon of sea salt.
HOW TO MAKE MAPLE COOKIES
STEP ONE: Start by preheating the oven to 350 degrees F and lining a cookie sheet with parchment paper. Set the cookie sheet aside. Next, in a medium bowl whisk together the flour, baking soda, and sea salt and set the bowl aside.
STEP TWO: In a stand mixer using a paddle attachment, blend together the softened butter and brown sugar until it is smooth. Now add in the egg, maple syrup, and vanilla. Mix until the butter mixture is combined and then slowly add in the dry mixture from the bowl. Blend the cookie dough together until it is well combined. Scrape the edges of the bowl as needed to incorporate all the ingredients. Place the Maple Cookie dough in the fridge to chill for at least 2 hours.
STEP THREE: To scoop the dough use a medium-sized cookie scoop and place the maple brown sugar cookie dough balls on the prepared cookie sheet about 1-1/2 inches apart. Bake the cookies for 12-13 minutes or until they are golden brown around the edges. Allow the cookies to cool on the baking sheet for 1-2 minutes. Then place them on a wire rack to fully cool before icing them.
STEP FOUR: Finally, to make the icing simply put the softened butter and maple syrup in a small bowl and beat the ingredients with a hand mixer. Add the salt and powdered sugar to the butter mixture and mix the maple icing until it is smooth. To finish, drizzle as much or as little icing over the cooled cookies as you desire. Serve and enjoy!
TIPS FOR SUCCESS
- If you let your cookie dough chill overnight, cover the bowl and then allow the cookie dough to sit out at room temperature for 30-60 minutes prior to baking.
- Prior to storing any leftover cookies, make sure the maple icing has set and hardened to avoid the cookies sticking together.
- If you’re feeling adventurous, a little crumbled crispy bacon would make an excellent addition to top off these Maple Cookies!
HOW TO STORE FROSTED MAPLE COOKIES
Any leftover maple sugar cookies should be stored in an airtight container. Depending on how much icing you like to use, you may opt to store these cookies in the fridge. This will help to keep the icing from melting or the cookies from sticking together. Either way, these cookies are best enjoyed within 3-4 days of baking them.
CAN YOU FREEZE MAPLE COOKIES
You can definitely freeze these maple syrup cookies! I recommend storing them in an airtight container and separating the cookies with a layer of parchment paper. Once you’re ready to defrost them let them sit out at room temperate for at least 15 minutes before serving.
OTHER EASY COOKIE RECIPES
- Grand Floridian Chocolate Chip Cookies
- Raspberry Almond Thumbprint Cookies
- Caramel Peanut Butter Pretzel Cookies
- Butterfinger Pudding Cookies
- Apple Cider Snickerdoodles
- Keto Cake Mix Cookies
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1 cup dark brown sugar lightly packed
- 1 large egg at room temperature
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon unsalted butter at room temperature
- 1/4 cup pure maple syrup
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- In a medium bowl whisk together the flour, baking soda, and sea salt. Set aside.
- Using a stand mixer with the paddle attachment (or a hand mixer), mix together the butter and brown sugar until very smooth. Add in the egg, maple syrup, and vanilla and mix until combined.
- Slowly add the dry ingredients to the dry ingredients and mix everything until just combined. Scrape down the sides as needed.
- Chill the dough for at least 2 hours in the fridge. If you're going to chill the cookie dough overnight, cover the bowl and then let it sit out for 30-60 minutes before baking.
- Preheat your oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat. Set aside.
- Using a medium-sized cookie scoop (about 1.5 TBSP), scoop the cookie dough into balls and place them about 1.5 inches apart on the prepared baking sheet.
- Bake for 12-13 minutes until the bottom edges are turning golden brown. Remove the cookies from the oven and transfer to a wire rack to cool completely – about 30 minutes.
- Add the butter and maple syrup to a mixing bowl. Mix together with a hand mixer. Add the salt and powdered sugar and mix until smooth.
- Drizzle as much or as little icing over the cookies as desired. You could even dip the tops into the icing, but you may need to make a double batch of icing to have enough.
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