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Stack of maple cookies with glass of milk
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Maple Cookies with Maple Icing

These maple cookies are super chewy with a delicious maple flavor and sweet maple glaze. Chopped pecans or walnuts balance out the sweetness along with a hint of sea salt. These cookies are delicious over fall or the holidays and are perfect for anyone who loves maple. You'll love the cozy flavor!
Prep Time30 minutes
Cook Time12 minutes
Chilling4 hours
Course: Dessert
Cuisine: American, Canadian
Keyword: Maple Cookies, Maple Pecan Cookies
Servings: 32 cookies
Author: Fiona Dowling

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

  1. Maple Syrup: Use real maple syrup - not maple-flavored syrup.
  2. Maple Extract: This ingredient is optional, but will definitely give your cookies a stronger maple flavor. 
  3. Pecans: Pecans can be substituted with chopped walnuts. 
  4. Freezing: Cookie dough balls can be frozen up to 3 months. Bake from frozen, as directed in the recipe. 
  5. Nutrition: Details provided are an estimate only, based on 1 cookie with glaze, assuming all the glaze is used. 
  6. Storage: Store in an airtight container at room temperature for up to 5 days. Make sure the glaze has hardened before stacking cookies

Nutrition

Calories: 185kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 43mg | Potassium: 57mg | Fiber: 1g | Sugar: 18g | Vitamin A: 174IU | Vitamin C: 0.04mg | Calcium: 21mg | Iron: 1mg