Maple Cookies with Maple Glaze Recipe

These Maple Cookies offer a perfect balance of rich, buttery dough and sweet maple glaze. Soft and slightly chewy, they capture the cozy flavors of fall with every bite. Enjoy them with a cup of tea or coffee for a delightful treat.

Ingredients

• ¾ cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• ¼ cup pure maple syrup (Grade A recommended)
• 2 cups all-purpose flour
• 1 tbsp cornstarch
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ cups powdered sugar (for glaze)
• 2 tbsp pure maple syrup (for glaze)
• 1–2 tbsp milk (for glaze, as needed for consistency)
• 1 tbsp melted butter (for glaze)
• Pinch of salt (for glaze)

Instructions

1. Step 1: In a large mixing bowl, cream together the softened butter and brown sugar using a hand mixer or stand mixer for 2–3 minutes until light and fluffy. Add the egg, vanilla extract, and maple syrup, then mix until fully combined and smooth.
2. Step 2: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir just until the dough comes together. Do not overmix.
3. Step 3: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour or up to overnight. Chilling helps prevent spreading and enhances the flavor.
4. Step 4: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
5. Step 5: Scoop about 1½ tablespoons of chilled dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
6. Step 6: Bake for 10–12 minutes, until the edges are lightly golden and the centers still appear slightly underbaked. They will finish setting as they cool.
7. Step 7: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
8. Step 8: In a small bowl, whisk together the powdered sugar, maple syrup, melted butter, and a pinch of salt. Add 1 tablespoon of milk to start, then add more as needed until the glaze is smooth and spreadable but not runny.
9. Step 9: Spoon the glaze over the cooled cookies, focusing on the center and letting it spread naturally. Let the glaze set for 30 minutes at room temperature or chill briefly in the fridge until firm.

Tips & Variations

• Use Grade A maple syrup for a sweeter, milder flavor; darker grades offer a stronger, more robust maple taste.
• Chill the dough overnight to develop deeper flavors and firmer texture.
• For extra texture, fold in ½ cup chopped toasted pecans or walnuts before chilling the dough.
• If you prefer a thicker glaze, reduce milk quantity; add more for a thinner glaze that drizzles easily.

Storage

Store the glazed cookies in an airtight container at room temperature for up to 4 days. If you prefer, refrigerate to keep the glaze firm, but allow the cookies to come to room temperature before serving. For longer storage, freeze unglazed cookies in a sealed container for up to 2 months and glaze after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use syrup other than maple syrup?

While pure maple syrup is recommended for its distinctive flavor, you can substitute with other syrups like honey or agave, but the taste will vary.

Why should I chill the dough before baking?

Chilling the dough firms it up, reducing spreading during baking, and allows the flavors to meld, resulting in better texture and taste.

Maple Cookies with Maple Glaze Recipe

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★★★★★

4.9 from 121 reviews

Delight in these soft and chewy Maple Cookies, perfectly infused with pure maple syrup both inside and in a luscious maple glaze. This classic cookie recipe combines brown sugar and maple syrup for a rich, caramel-like sweetness, complemented by a tender crumb and a smooth, sweet glaze. Ideal for cozy afternoons or special occasions, these cookies are easy to make and irresistible to eat.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cookies

• ¾ cup unsalted butter, softened
• 1 cup light brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• ¼ cup pure maple syrup (Grade A recommended)
• 2 cups all-purpose flour
• 1 tbsp cornstarch
• ½ tsp baking soda
• ½ tsp salt

For the Maple Glaze

• 1 ½ cups powdered sugar
• 2 tbsp pure maple syrup
• 1–2 tbsp milk (as needed for consistency)
• 1 tbsp melted butter
• Pinch of salt

Instructions

1. Make the Dough: In a large mixing bowl, cream together the softened butter and light brown sugar using a hand mixer or stand mixer for 2–3 minutes until the mixture is light and fluffy. Then add the egg, vanilla extract, and pure maple syrup. Mix until fully combined and smooth, forming the base for your cookie dough.
2. Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add these dry ingredients into the wet mixture, stirring gently just until the dough comes together to avoid overmixing, which can make cookies tough.
3. Chill the Dough: Cover the dough bowl tightly with plastic wrap and refrigerate for at least 1 hour or up to overnight. Chilling the dough helps prevent the cookies from spreading too much during baking and enhances flavor development.
4. Preheat the Oven: Set your oven temperature to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
5. Shape the Cookies: Using a scoop or tablespoon, portion out about 1½ tablespoons of chilled dough each. Roll into balls and place them on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
6. Bake: Place the baking sheets in the preheated oven and bake the cookies for 10 to 12 minutes. Look for lightly golden edges with centers that still seem slightly underbaked. This ensures a soft, chewy texture once cooled.
7. Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before adding the glaze.
8. Make the Glaze: In a small bowl, whisk together the powdered sugar, pure maple syrup, melted butter, and a pinch of salt. Add 1 tablespoon of milk to start, then mix and add more milk as needed until the glaze is smooth and spreadable but not runny.
9. Glaze the Cookies: Spoon the maple glaze over the cooled cookies, concentrating on the center and allowing it to naturally spread to the edges. Let the glaze set at room temperature for about 30 minutes or chill briefly in the refrigerator until firm.

Notes

• Chilling the dough is crucial to avoid flat cookies and improve flavor.
• Use Grade A pure maple syrup for the best flavor in both dough and glaze.
• Do not overbake; slightly underbaked centers yield a soft and chewy texture.
• The glaze consistency can be adjusted with milk to achieve desired thickness.
• Store glazed cookies in an airtight container at room temperature for up to 3 days.

Keywords: maple cookies, soft cookies, maple glaze, easy cookie recipe, homemade cookies, fall baking, sweet treats