Name: Maple Cookies With Maple Icing
Prep time: 15 min
Cook time: PT-485762H46S
Total time: 45 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 3/4 cup unsalted butter, softened; 1 cup brown sugar; 1/3 cup pure maple syrup; 1 large egg; 1 tsp vanilla extract; 1 cup powdered sugar (for icing); 2 tbsp pure maple syrup (for icing); 1-2 tbsp milk or cream (as needed for icing consistency); Pinch of salt (for icing)

Maple Cookies With Maple Icing are soft, chewy, and full of rich maple flavor—perfect for cozy fall days or any time I’m craving a sweet treat with a touch of warmth. The maple icing on top adds just the right amount of sweetness and shine, making these cookies as beautiful as they are delicious.

Why You’ll Love This Recipe

I love these cookies because they’re soft and buttery with deep maple flavor from both the cookie and the icing. They’re easy to make, and the glaze adds an extra touch that makes them feel special. Whether I’m baking for a holiday tray, gifting, or just treating myself, these cookies are always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

All-purpose flour
Baking soda
Salt
Unsalted butter (softened)
Brown sugar
Maple syrup (pure)
Egg
Vanilla extract

For the maple icing:

Powdered sugar
Maple syrup
Milk or cream (as needed for consistency)
Pinch of salt

Directions

I preheat the oven to 350°F and line a baking sheet with parchment paper.
I whisk together the flour, baking soda, and salt in a bowl.
In a separate bowl, I cream the butter and brown sugar until light and fluffy.
I beat in the egg, maple syrup, and vanilla until smooth.
I gradually mix in the dry ingredients until a soft dough forms.
I scoop tablespoon-sized portions onto the baking sheet, spacing them out.
I bake for 10–12 minutes, just until the edges are set and the centers are still soft.
I let the cookies cool completely on a wire rack before icing.

To make the icing:
9. I whisk together powdered sugar, maple syrup, and a splash of milk or cream until smooth and pourable.
10. I drizzle or spread the icing over the cooled cookies and let it set.

Servings and timing

This recipe makes about 24 cookies. It takes 15 minutes to prep, 10–12 minutes to bake, and about 15 more to cool and ice, so they’re ready in under an hour.

Variations

Sometimes I add chopped pecans to the dough or sprinkle them on top for extra crunch. I’ve also added a touch of cinnamon to the batter for a spiced version. If I want a thinner glaze, I add more milk; for a thicker one, I reduce the liquid.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. They can also be refrigerated if I want the icing to stay firm, or frozen (without icing) for up to 2 months. I let them thaw and ice them fresh when I’m ready to serve.

FAQs

Can I use pancake syrup instead of pure maple syrup?

I don’t recommend it—pure maple syrup gives the best flavor. Pancake syrup is sweeter and less complex, and it might affect the texture and taste.

Can I freeze these cookies?

Yes, I freeze the un-iced cookies and add the icing after thawing for best results. This keeps the texture and flavor perfect.

What’s the texture of these cookies?

They’re soft and slightly chewy, with a tender bite and a smooth icing finish.

How do I get the icing to set faster?

I let the cookies cool completely before icing, then place them in the fridge for 10–15 minutes to help the glaze firm up.

Can I make the dough ahead of time?

Yes, I chill the dough for up to 2 days before baking, which actually helps the flavor develop more deeply.

Conclusion

Maple Cookies With Maple Icing are a delightful treat with warm, comforting flavor and a sweet, glossy finish. They’re easy to make, beautiful to serve, and always a crowd favorite. When I want a cookie that feels a little extra special, this is the recipe I reach for every time.