Key Ingredients:
For the Cookies
Butter: Use softened butter for the best creamy consistency. Don’t let it get too melted, since that will make the cookies spread.
Brown Sugar: Brown sugar adds the molassessy depth, but also contributes to the chewy texture.
Maple Syrup: Use pure maple syrup for the best flavor. Do not use pancake syrups, which are corn syrup-based and do not have the rich, natural maple flavor.
Cinnamon: Adds warmth without overpowering the maple flavor.
For the Maple Glaze
Powdered Sugar: The base of the glaze, which contributes to its smooth, silky texture.
Maple Syrup: The syrup adds flavor to the glaze, so ensure it’s good quality.
Milk: Adding just a bit of milk will help you control the thickness of the glaze, helping you get one that’s ideal for dipping or spreading.
Full ingredients list with amounts and instructions can be found in the recipe card at the bottom
Maple Cookies with Maple Glaze Recipe.
Step 1: Preheat the Oven
Preheat: Preheat the oven to 350°F (175°C) Use parchment paper to line two baking sheets so the mixture doesn’t stick, and cleanup is simpler.
Step 2: Prepare the Dough
Cream the Butter and Sugar: In a large bowl, using a hand mixer, beat together the softened butter and brown sugar on medium speed for 2 minutes, or until the mixture is light and fluffy. A hand mixer or a stand mixer will work for this.
Stir in Wet Ingredients: Mix in the maple syrup, the egg, and the vanilla extract until just combined. Scrape down the sides of the bowl as necessary for even mixing.
Step 3: Mix the Dry Ingredients
Whisk together dry ingredients: In another bowl, combine flour, baking soda, and ground cinnamon.
Mix into Wet Ingredients: Add the dry ingredients and mix in just until incorporated. Be careful not to over-mix — it will make the cookies tougher.
Step 4: Shape the Cookies
Portion the Dough: Use a cookie scoop to portion out 1 ½ to 2 tablespoons of dough per cookie and roll into balls.
Flatten the Dough Balls: Transfer the dough balls to the prepared baking sheets, leaving about 2 inches of space between them. Use the bottom of a glass to press each ball down to about ½ inch thick.
Step 5: Bake the Cookies
Bake: Add the cookies to the oven and bake for 10-12 minutes. For a chewy texture, the cookies should be set but still soft to the touch.
Cool: Take the cookies out of the oven, and let them cool completely on the baking sheets. This will solidify them and make them easier to work with.
Step 6: Make the Maple Glaze
Make the Glaze: In a medium bowl, whisk together the powdered sugar, maple syrup and 1 tablespoon milk until smooth. If the glaze is too thick, add some more milk, a little at a time, until it’s the desired consistency.
Step 7: Glaze the Cookies
Dip or Spread the Glaze: When the cookies are completely cooled, dip the tops in the glaze and allow any excess to drip off before placing on a wire rack. Or, spoon the glaze over the cookies and spread gently with the back of a spoon.
Step 8: Add Garnishes
For Optional Garnishes: Sprinkle the tops with roasted chopped pecans or crumbled bacon, if desired, while the glaze is still wet. It gives some texture and an extra hit of flavor.
Maple Cookies With Maple Icing
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Serving Suggestions:
These maple cookies make the best addition to a cup of coffee or a mug of hot apple cider. They also fit perfectly into a fall dessert spread along with other seasonal offerings such as pumpkin bread or apple pie. Alternatively, stack them on a platter, with small dishes of additional glaze and garnishes for diners to add themselves.
Storage and Meal Prep Tips:
Storage: Keep any remaining cookies in an airtight container at room temperature for up to 4 days. If you’re preparing them ahead of time, store the cookies and glaze separately; glaze just before serving.
Freezing: These freeze well, both pre-bake and post-bake. With unbaked dough, shape the cookies, then freeze the dough balls on a baking sheet until firm. Move to a freezer-safe bag, and bake straight from the freezer, adding a minute or two to bake time. For baked cookies, glaze-free, and glaze after thawing.
Make-Ahead Glaze: The maple glaze can be made a day ahead and stored in the fridge. When ready to use it, bring it to room temperature and give it a quick stir before glazing.
Variations:
Maple Pecan Cookies Mix chopped pecans right into the dough for a nutty flavor in every bite. This add a delightful texture without requiring the garnish.
Spiced Maple Cookies: Get in the mood for fall by stirring in ½ teaspoon ground nutmeg or allspice to the dough. This version adds a touch of warmth and coziness to the cookies.
Gluten-Free Maple Cookies: These cookies can be made gluten-free by using a 1:1 gluten-free baking flour blend and will still have the same texture.
Bourbon Maple Glaze: For a refined spin that brings out the maple, add a splash (about 1 teaspoon) of bourbon to the glaze. This is especially great for adult get-togethers or holiday parties.
Coconut Maple Cookies: Substitute half the all-purpose flour with coconut flour and add shredded coconut to the dough, if desired, for a twist.
Conclusion:
These Maple Cookies with Maple Glaze are everything you want from a fall dessert: They’re soft, chewy and filled with the warm flavors of maple and cinnamon. With a little glaze and an optional garnish, they’re a fancy treat that turns out looking and tasting special. So whether you’re a maple superfan or just in the market for a new cookie recipe, this one will likely make you happy.
