Description
These Maple Cookies are a delightful treat combining the warm sweetness of pure maple syrup with a soft, tender cookie base. Finished with a luscious maple glaze, they’re perfect for fall, holidays, or any time you want a cozy, sweet snack.
Ingredients
Scale
For the Cookies
- 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
- Make the Dough: 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.
- Add Dry Ingredients: 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. Be careful not to overmix to keep the cookies tender.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour or up to overnight. This chilling step helps prevent cookies from spreading too much and enhances the flavor.
- Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Shape the Cookies: Scoop about 1½ tablespoons of chilled dough and roll into balls. Place the balls 2 inches apart on the prepared baking sheets to allow space for spreading.
- Bake: Bake the cookies for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly underbaked. They will continue to set as they cool.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely—this prevents breakage when glazing.
- Make the Glaze: In a small bowl, whisk together powdered sugar, maple syrup, melted butter, and a pinch of salt. Start with 1 tablespoon of milk and add more as needed to achieve a smooth, spreadable glaze without it becoming too runny.
- Glaze the Cookies: Spoon the glaze onto the cooled cookies, focusing on the center and allowing it to spread naturally. Let the glaze set for 30 minutes at room temperature or place the cookies briefly in the fridge until the glaze is firm.
Notes
- Use Grade A pure maple syrup for the best flavor impact in both the dough and glaze.
- Chilling the dough is important to maintain the cookie shape and enhance flavor.
- Do not overbake; the cookies should look slightly underbaked in the center when removed from the oven for a soft texture.
- Adjust milk quantity in the glaze to get desired consistency depending on humidity and powdered sugar brand.
- Store glazed cookies in an airtight container at room temperature for up to 3 days.
- For a vegan version, substitute butter with vegan butter and egg with a flax egg.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
Keywords: maple cookies, maple syrup cookies, soft cookies, easy cookie recipe, fall cookies, maple glaze
