Maple Cookies with Maple Icing
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These maple cookies are super chewy with slightly crispy edges and a delicious maple flavor. The sweet maple is complemented by pecans and a hint of sea salt, then a drizzle of maple icing on top takes the flavor to the next level.
I love anything maple flavored for fall or the holidays. The sweetness pairs perfect with pecans or walnuts and always tastes homey and comforting. These maple cookies with maple glaze are perfectly chewy with a delicious maple flavor and sweet maple glaze. I like to add in chopped pecans or walnuts to balance out the sweetness, but that’s optional.
Because maple syrup is a sticky liquid, getting enough maple flavor without adding too much liquid can be difficult. After recipe testing, I found these cookies ended up with a delicious maple flavor and chewy texture. They aren’t the thickest cookies, but are absolutely addictive.
Ingredients Needed
For the Cookies:
- Butter – I always use unsalted, but if using salted, omit the salt from the recipe
- Brown Sugar – I recommend using dark for this recipe for a deeper, richer flavor to complement the maple, but light works too
- 1 Egg
- Maple Syrup of course
- Maple Extract – this is optional, but will create a stronger maple flavor
- Vanilla Extract
- Flour – be sure to measure carefully so that the cookies don’t become dry
- Baking Soda
- Salt
- Chopped Pecans – or walnuts
For the Glaze – this is optional, but highly recommended
- Butter
- Maple Syrup
- Powdered Sugar
- Vanilla & Salt to balance the flavor
Recipe Tip
For the maple flavor, it’s imperative that you use real maple syrup and not maple flavored syrup or pancake syrup. Other syrups do not have the same flavor and will not provide the same results. Maple extract is typically found in the baking aisle of the grocery store or at specialty stores. While it is not 100% necessary, it will give the cookies a more pronounced maple flavor.
Making the Cookies – Method with Photos
For these cookies, chilling the dough is necessary. Be sure to allocate enough time.
- In a large bowl, you’ll beat the softened butter and brown sugar until smooth and creamed. You shouldn’t have lumps of butter.
- Then mix in the egg, maple syrup, vanilla extract and maple extract.
- Add in the flour, salt and baking soda. Mix together, starting on a low speed so that the dry ingredients don’t blow away when you turn on the mixer.
- Stir in the chopped nuts.
- Chill the dough. Cover the bowl and refrigerate for at least 2 hours or up to 48 hours.
- When you’re ready to bake, you’ll preheat the oven and line your cookie sheets.
- For the dough into balls with about 1 1/2 to 2 tablespoons of dough each – I like to use a cookie scoop for this – and place about 2 inches apart on the lined cookie sheets.
- Bake 1 sheet at a time in the middle of the preheated oven for about 9-12 minutes, or until the tops look just set.
When the cookies are cooling, make the glaze.
- Melt together the butter and maple syrup in a saucepan over low heat.
- Then remove from the burner and whisk in the powdered sugar, vanilla and salt.
- Drizzle the glaze over the baked and cooled cookies.
Recipe Tip
Be sure the cookies are fully cooled before adding the glaze. If the cookies are still warm, it will melt into cookies.
Make Ahead Tips
Because the cookie dough needs to chill for at least 2 hours, you can easily make the dough a day or 2 before you plan to serve/enjoy. Then form the dough into balls and bake the cookies up to 2 days later.
You can also freeze cookie dough balls. Form the dough into balls and place in a freezer bag. I like chilling the dough first so that the dough balls are firm and hold their shape. You can freeze dough balls in a freezer bag (with excess air removed) for up to 2 months. You’ll bake the cookies from frozen, as directed in the recipe.
A Note from Fiona
Why you’ll love these Maple Cookies!
If you’re looking for a cookie recipe that’s a little unique, or if you’re a big fan of maple, you’re going to love these cookies. The cookie dough flavor is sweet and buttery, paired perfectly with chopped nuts and the sweet maple glaze.
I find the flavor is perfect for fall or the holidays. I especially love these maple cookies because the flavor is a little different than your classic fall or Christmas cookie.
For more delicious maple treats, be sure to try:
Maple Cookies with Maple Icing
Equipment
- Cookie Sheets
Ingredients
Maple Cookies
- 12 tablespoons unsalted butter (168 grams), softened slightly
- 1 ¼ cup brown sugar (260 grams), light or dark, I used dark
- 6 tablespoons maple syrup (90 ml)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 2 ⅔ cup all-purpose flour (334 grams)
- 1 teaspoon baking soda
- 1/4 teaspoon salt, I prefer sea salt
- 1 cup chopped pecans (about 100 grams), or walnuts
Maple Glaze
- 3 tablespoons unsalted butter (42 grams)
- 1/3 cup maple syrup (80 ml)
- 1 – 1 ½ cup powdered sugar (110 – 162 grams)
- 1 teaspoon vanilla
- ¼ teaspoon salt, I prefer sea salt
Instructions
Maple Cookies
- In a large bowl, beat together the butter and brown sugar until creamed. There should be no lumps of butter.
- Mix in the maple syrup, egg, vanilla extract and optional maple extract.
- Add the flour, baking soda and salt to the bowl. Mix together, starting with the mixer on a low speed. Once finished, if the dough sticks to your fingers when you squeeze it in your hands, mix in 1-2 extra tablespoons of flour.
- Stir in the chopped nuts.
- Cover the bowl with plastic and place in the fridge for at least 4 hours or overnight.
- When ready to bake, preheat the oven to 350F (180C) and line cookie sheets with parchment paper.
- Form the dough into balls with about 1 ½ – 2 tablespoons of dough each. Place at least 2 inches apart on the lined cookie sheets. If dough starts to warm up and become sticky, place it back in the fridge. I always place trays of cookie dough balls back in the fridge while I wait for the oven to keep the dough balls cold.
- Bake 1 sheet at a time in the middle of the oven for about 11-13 minutes, or until the tops look set.
- Remove from the oven and cool on the cookie sheets.
Maple Glaze
- Add the butter and syrup to a small saucepan over low heat. Melt together while gently stirring.
- Once melted, remove from the heat. Whisk in the powdered sugar, starting with 1 cup. Whisk in a little more as needed. The glaze should be a light caramel color and thin enough to drizzle.
- Drizzle the glaze onto the cooled cookies. Ensure the cookies are cooled, otherwise the glaze can melt.
Notes
- Maple Syrup: Use real maple syrup – not maple-flavored syrup.
- Maple Extract: This ingredient is optional, but will definitely give your cookies a stronger maple flavor.
- Pecans: Pecans can be substituted with chopped walnuts.
- Freezing: Cookie dough balls can be frozen up to 3 months. Bake from frozen, as directed in the recipe.
- Nutrition: Details provided are an estimate only, based on 1 cookie with glaze, assuming all the glaze is used.
- Storage: Store in an airtight container at room temperature for up to 5 days. Make sure the glaze has hardened before stacking cookies
