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Maple Cookies with Maple Icing

These Easy Delicious Maple Cookies are soft in the center with a little crisp on the edges, topped with a melt-in-your-mouth maple icing, perfect for cozy fall treats.
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Prep Time 30 minutes
Cook Time 11 minutes
Total Time 41 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1/2 cup Unsalted butter, softened to room temp Soft butter creams better for a smoother dough.
  • 3/4 cup Light brown sugar, packed Adds chew, moisture, and caramel notes.
  • 1/4 cup Pure maple syrup Real maple makes a huge difference in flavor.
  • 1 large Egg Helps with structure and tenderness.
  • 1 teaspoon Vanilla extract Rounds out the flavor.
  • 1 3/4 cups All-purpose flour Spoon and level for accuracy.
  • 1/2 teaspoon Baking soda Keeps the cookies soft.
  • 1/4 teaspoon Baking powder Provides gentle lift.
  • 1/4 teaspoon Fine sea salt Balances sweetness.
  • 1/2 teaspoon Ground cinnamon Optional, adds warm flavor.
For the maple icing
  • 1 cup Powdered sugar For sweetness.
  • 2 tablespoons Pure maple syrup For flavor.
  • 1 tablespoon Melted butter Adds richness.
  • 1-2 tablespoons Milk Add until desired consistency.
  • 1/4 teaspoon Vanilla extract Enhances flavor.
  • pinch Salt Balances the sweetness.
  • pinch Cinnamon Optional, for added flavor.

Method
 

Prep and Mix the Base
  1. Preheat your oven to 350 F and line two baking sheets with parchment.
  2. In a large bowl, cream the softened butter and brown sugar until creamy and slightly fluffy, about 2-3 minutes.
  3. Add the egg, vanilla, and maple syrup. Beat just until smooth.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and optional cinnamon.
  5. Pour the dry mix into the wet mix and mix on low until a dough forms.
Chill for Shape and Flavor
  1. Cover the bowl and chill the dough for at least 30 minutes for best results.
Bake, Cool, and Ice
  1. Scoop dough using a 1.5 tablespoon cookie scoop onto the baking sheets, about 12 per sheet.
  2. Bake for 9-11 minutes until edges are set and tops are slightly puffy.
  3. Cool on the baking sheet for 5 minutes before moving to a rack.
  4. Prepare the maple icing by whisking together the ingredients until smooth and pourable.
  5. Drizzle the icing over cooled cookies.

Notes

For best results, cool cookies completely before storing. Store in an airtight container with a piece of bread to keep them soft.