Easy Delicious Maple Cookies With Maple Icing. If you love cozy fall flavors but want a simple cookie that does not take all afternoon, this is your sign. These cookies are soft in the middle, a little crisp on the edges, and the maple icing melts into every crack. I make a batch when the weather turns chilly or when I need a quick dessert that feels homemade and special. The best part is they are easy enough for a weeknight but good enough for a party. Let me show you exactly how I get them perfect every time.
The Story Behind This Recipe
Hey, I’m Alexandraa! This Easy Delicious Maple Cookies With Maple Icing was built for busy nights: simple steps, reliable results, and flavor that makes people ask for seconds. Easy Delicious Maple Cookies With Maple Icing. If you love cozy fall flavors but want a simple cookie that does not take all afternoon, this is…
What Makes Maple Brown Sugar Cookies Unique?
There is something about the maple plus brown sugar combo that just hits right. The maple brings warm, woodsy sweetness. The brown sugar adds moisture and a deep caramel vibe. Put them together and you get a cookie that tastes like autumn in a few bites, with flavors that feel nostalgic and comforting.
These maple cookies also stand out for their texture. The center stays tender thanks to brown sugar and a little extra fat in the dough, while the edges set nicely in the oven. If you like cookies with a crackly top and a soft bite, you will love these. My family calls these Easy Delicious Maple Cookies With Maple Icing the first day-of-fall cookies, because they basically smell like cozy sweaters and long walks.
Also, using real maple syrup matters. It is not just the sweetener. It is the flavor. I like Grade A amber for a balanced maple taste that is not too intense. It blends beautifully into the dough and shines in the icing without taking over everything.
If you are baking for a holiday cookie swap, I always bring these along with something chocolatey for contrast. If you want a second treat to pair with them, try these pretty little double chocolate snowball cookies. The two together look great on a plate.
My sister said these taste like a maple doughnut and a soft sugar cookie had the best baby. I have to hide a few for myself or they vanish in ten minutes.
Easy Delicious Maple Cookies With Maple Icing also travel well and do not crumble easily, which makes them perfect for bake sales, potlucks, and lunchbox surprises.
Essential Ingredients for Maple Brown Sugar Cookies
Here is what you need for reliable, bakery-style results. This list keeps it simple and straightforward, because everyday ingredients can make excellent cookies.
- Unsalted butter 1/2 cup, softened to room temp. Soft butter creams better and gives you a smoother dough.
- Light brown sugar 3/4 cup, packed. Adds chew, moisture, and caramel notes.
- Pure maple syrup 1/4 cup. Real maple makes a huge difference in flavor.
- Egg 1 large. Helps with structure and tenderness.
- Vanilla extract 1 teaspoon. Rounds out the flavor.
- All-purpose flour 1 and 3/4 cups. Spoon and level for accuracy.
- Baking soda 1/2 teaspoon and baking powder 1/4 teaspoon. The combo keeps the cookies soft with a gentle lift.
- Fine sea salt 1/4 teaspoon. Balances the sweetness.
- Ground cinnamon 1/2 teaspoon, optional. Soft background warmth that complements the maple.
For the maple icing:
1 cup powdered sugar, 2 tablespoons pure maple syrup, 1 tablespoon melted butter, 1 to 2 tablespoons milk, 1/4 teaspoon vanilla, tiny pinch of salt, and a pinch of cinnamon if you like. Stir until smooth and pourable. Add milk by teaspoons until you hit that glossy drizzle.
Craving a classic butter cookie to sit beside these? Peek at my simple, festive Christmas butter cookies for a buttery counterpoint.
Step-by-Step Guide to Baking Maple Cookies
Prep and Mix the Base
Start by preheating your oven to 350 F. Line two baking sheets with parchment. I like to set the rack in the center for even heat.
In a large bowl, cream the softened butter and brown sugar until creamy and slightly fluffy. It usually takes 2 to 3 minutes with a hand mixer. Add the egg, vanilla, and maple syrup. Beat just until smooth. It might look a little curdled at first because of the syrup, but it comes together.
In a separate bowl, whisk the flour, baking soda, baking powder, salt, and cinnamon if using. Pour the dry mix into the wet mix and beat on low until a dough forms. Scrape the sides and bottom so there are no dry pockets. Stop the mixer as soon as the flour disappears. Overmixing makes tough cookies, so keep it light and quick.
Chill for Shape and Flavor
This is the secret. Cover the bowl and chill the dough for at least 30 minutes. An hour is even better if you have time. Chilling lets the flour hydrate and the butter firm back up. That means less spreading in the oven and more flavor in every bite.
If the dough feels sticky after chilling, lightly dampen your hands to scoop it. You can also pop the dough back into the fridge for a few extra minutes between batches.
Bake, Cool, and Ice
Use a 1.5 tablespoon cookie scoop or spoon to form balls. Space them a couple inches apart, about 12 per sheet. Bake 9 to 11 minutes at 350 F until the edges look set and the tops are slightly puffy with tiny cracks. They might look a little underdone in the center when you pull them, but they firm up on the tray. The key is to avoid overbaking.
Let the cookies cool on the sheet for 5 minutes, then move to a rack. While they cool, whisk together the maple icing. You want a smooth, flowing drizzle that clings to a spoon. If it is too thick, add 1/2 teaspoon milk at a time. If it is too thin, add a little powdered sugar.
Drizzle the icing over slightly warm cookies for a glaze that settles into the cracks, or wait until they are fully cool for a bolder design on top. I like to zigzag the icing with a small spoon. It sets in about 20 minutes, faster if the room is cool.
These pair beautifully with fall desserts like this cozy pumpkin slab pie. Bake them together if you want your kitchen to smell amazing for hours.
Here is exactly how I bake Easy Delicious Maple Cookies With Maple Icing whenever friends drop by. The recipe is forgiving, quick, and the results feel special without any fuss.
Tips for Perfectly Storing Your Cookies
Keep Them Soft and Maple-Fresh
Keeping cookies soft is not hard if you set them up right from the start. Here is what I do every time.
- Cool completely before storing. Warm cookies steam in containers and turn sticky.
- Use an airtight tin or container. Add a small piece of sandwich bread inside to keep them tender for a couple of days.
- Separate layers with parchment if the icing is thick. This prevents smudges.
- Room temperature is fine for 3 to 4 days. For longer, freeze.
- To freeze, place plain cookies in a single layer, freeze solid, then bag for up to 2 months. Thaw at room temp and add icing fresh for the best look.
If you are planning a full dessert table, these store well alongside holiday bakes like this cheery festive Christmas poke cake. Everything holds up for days and still tastes homemade.
Easy Delicious Maple Cookies With Maple Icing stay soft thanks to the brown sugar and maple, so do not stress. They were made for make-ahead moments.
Delicious Variations and Icing Options
Flavor Switches You Will Actually Use
Part of the fun is riffing on the base recipe to match your mood or the season. Here are some easy wins that work every time.
Brown butter variation: brown your butter first, cool it until just soft, then cream as usual. You get toasty, nutty notes that make the maple pop. Spice twist: swap the cinnamon for a mix of cinnamon and nutmeg, or a tiny pinch of cloves for a cozy vibe.
Nut crunch: press a few chopped toasted pecans on top before baking. The maple icing plus pecans tastes like a low-effort pecan roll. Chocolate drizzle: once the icing sets, add a thin dark chocolate drizzle for contrast. It is a crowd-pleaser without being too sweet.
Sandwich style: bake the cookies smaller, skip the drizzle, and use a thin smear of maple icing between two cookies. Roll edges in finely chopped nuts if you are feeling fancy.
Gluten-free option: use a cup-for-cup gluten-free flour blend. Chill for a full hour. The dough is a little softer but still bakes up great.
Want more cozy desserts that feel like a holiday hug? These butter cookies are simple and festive, and they look great next to a plate of Easy Delicious Maple Cookies With Maple Icing.
Common Questions
Do I have to chill the dough?
Yes. Chilling gives you better shape and deeper flavor. Even 30 minutes helps, but an hour is ideal.
Can I use pancake syrup instead of real maple syrup?
I would not. Real maple syrup gives the clean maple taste you want. Pancake syrup can make them taste flat and overly sweet.
How do I know when the cookies are done?
Look for set edges and a slightly soft center with little cracks. They continue to cook on the sheet after you pull them. If the edges are browned, you probably baked a minute too long.
Can I freeze the dough?
Yes. Scoop into balls, freeze on a tray, then store in a bag for up to 2 months. Bake from frozen at 350 F and add a minute to the bake time.
How thin should the icing be?
It should flow off a spoon in a smooth ribbon that slowly disappears back into the bowl. Add milk by teaspoons until it hits that sweet spot.
A Sweet, Cozy Finish You Can Share
You now have everything you need to bake Easy Delicious Maple Cookies With Maple Icing that taste like a hug in cookie form. Use real maple syrup, do a short chill, and do not overbake. The maple icing ties it all together with a glossy, pretty finish. If you love reading and comparing techniques, this guide to Maple Brown Sugar Cookies – Sally’s Baking is super helpful, and the step-by-step tips in the Best Brown Sugar Maple Cookies with Icing article are great too. If you try Easy Delicious Maple Cookies With Maple Icing, tell me how it went and what twist you loved most.
Maple Cookies with Maple Icing
Ingredients
Method
- Preheat your oven to 350 F and line two baking sheets with parchment.
- In a large bowl, cream the softened butter and brown sugar until creamy and slightly fluffy, about 2-3 minutes.
- Add the egg, vanilla, and maple syrup. Beat just until smooth.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and optional cinnamon.
- Pour the dry mix into the wet mix and mix on low until a dough forms.
- Cover the bowl and chill the dough for at least 30 minutes for best results.
- Scoop dough using a 1.5 tablespoon cookie scoop onto the baking sheets, about 12 per sheet.
- Bake for 9-11 minutes until edges are set and tops are slightly puffy.
- Cool on the baking sheet for 5 minutes before moving to a rack.
- Prepare the maple icing by whisking together the ingredients until smooth and pourable.
- Drizzle the icing over cooled cookies.
