Maple Cookies

5 from 4 votes

If you love maple donuts, these Maple Cookies will be your new obsession! Soft and chewy with crisp edges, they’re topped with a sweet maple glaze that might just outshine the donuts.

Prep Time25

Cook Time14

Chilling Time1 45

Total Time2 24

Course: Dessert

Cuisine: American, Vegetarian

Keyword: maple cookies

Servings: cookies

Author: Chelsea Lords

Cost: $4.72

Equipment

Ingredients

Cookies

16 tablespoons unsalted butter 1 cup
1 cup light brown sugar firmly packed
2/3 cup granulated sugar
2 large eggs
1-1/4 teaspoon maple extract see note 1
1/2 teaspoon vanilla extract
1/4 cup maple syrup see note 2
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3-1/2 cups all-purpose flour

Icing

2 tablespoons unsalted butter
1/4 cup maple syrup
1 cup powdered sugar
1 tablespoon whole milk
1/8 teaspoon salt
1/4 teaspoon maple extract

US - Metric

Instructions

Melt the butter in a microwave-safe bowl. Let butter stand at room temperature for 5 minutes to cool down. If butter is hot, it will melt the sugars and cause greasy cookies. Use a spatula to scrape every bit of butter into a large bowl. Add granulated and brown sugar and briskly whisk until smooth and incorporated, about 1–2 minutes. Take your time—the butter should be fully incorporated, not rising to the top or separating. Add in one egg; whisk until smooth. Add in the other egg, maple extract, vanilla extract, and maple syrup. Whisk until just combined and smooth.
Right on top of the wet ingredients, add baking soda, baking powder, and salt. Mix to combine. Add the flour on top. Switch to a wooden spoon and mix until just combined. Cover the dough tightly and chill for 1 hour.
Roll tall cylinders of dough. Each ball should be a full 2 tablespoons of dough (38 grams if you have a food scale). Place on a parchment-lined plate. Cover and refrigerate the dough balls for an additional 45 minutes.
Preheat oven to 325°F. Place dough balls on a parchment or silicone-lined sheet pan (I like the silicone mat best for these cookies), spread far apart (I only bake 6–8 cookies at a time since they spread a lot) and bake for 10–15 minutes. Watch carefully not to overbake. Slightly underbaked cookies are the best! Remove from oven and right out of the oven, press the edges of the cookie inward with the back of a metal spatula. Let cookies stand on the sheet pan 4–5 minutes before removing them to a cooling rack. Allow cookies to cool before icing.
Icing: In a small pot over low heat, combine the butter and maple syrup. Whisk together until smooth and butter is melted. Once melted, remove the pot from heat and add powdered sugar, milk, salt, and maple extract. Whisk until completely smooth. Thin with additional milk if needed. Use a spoon to drizzle icing over cooled cookies. Let set, about 30–45 minutes.

Video

Notes

Note 1: Check among the other baking extracts in the grocery store to find maple extract—it’s a must-have in these cookies! I recommend McCormick’s maple extract.

Note 2: Maple syrup is not to be confused with corn syrup or pancake syrup, pure maple syrup is the sap from a maple tree that has been boiled down to a thicker consistency. You can find pure maple syrup (I typically use Grade A) near pancake syrups in the grocery store.

Storage: Store cookies in an airtight container at room temperature. They're best enjoyed within 3–4 days. Freeze cookie dough as opposed to baked cookies.

Freezing Dough: Drop the dough balls on a large sheet pan and freeze until solid. Then, transfer the frozen dough balls to an airtight container or bag and freeze for up to 3 months. You can bake these cookies straight from the freezer, just add a few extra minutes to the baking time.

Nutrition