This Maple Cookies Recipe creates the best soft and chewy cookies topped with a simple and sweet maple glaze. Filled with loads of maple flavor these cookies are the perfect treat for any occasion!
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Why We Love This Maple Cookies Recipe
- An easy drop cookie recipe with simple ingredients.
- Soft and chewy cookies that are irresistible.
- A recipe with the perfect amount of maple flavor.
- Cookie dough and baked cookies are freezer friendly.
- Tried and true, family approved cookie recipe.
Maple Cookies Recipe Ingredients
- Salted Butter
- Light Brown Sugar
- Egg
- Pure Maple Syrup
- Maple Extract
- Baking Soda
- Baking Powder
- Salt
- Unbleached All Purpose Flour
- Powdered Sugar
Substitution Suggestions
- Salted Butter: Feel free to use unsalted butter, but I suggest adding an extra ¼ teaspoon of salt to the cookie dough.
- Brown Sugar: For a more richer flavor you can use dark brown sugar.
- Pure Maple Syrup: Do NOT use pancake syrup or breakfast syrup. You NEED to use pure maple syrup with no other added ingredients.
- Maple Extract: A little extra maple flavor from this extract makes sure the cookies have enough maple flavor. If you can't find maple extract you can order it online or substitute it with pure vanilla extract.
- All Purpose Flour: If you like you can use whole wheat flour or white whole wheat flour. The cookies will be a little bit more darker in color and denser in texture, but they will still taste yummy.
These chewy maple cookies get all their flavor from real maple syrup. The brown sugar cookies base creates a chewy center but yet soft cookies. These really are the best cookies with rich maple flavor!
How to Make Cookies with Maple Syrup
- First, in a stand mixer fitted with the paddle attachment or with hand mixer and large bowl cream together the softened butter and brown sugar until fluffy. About 1-2 minutes.
- Next, add the egg and beat until well incorporated.
- Now, add the maple syrup and maple extract and beat together until fully combined. Scrape the sides and bottom of the bowl as needed.
- Add the dry ingredients: baking soda, baking powder, salt and all purpose flour. Mix on low speed just until combined and no more white streaks remain.
- Cover and chill the dough for 15 minutes.
- While the dough is chilling, preheat the oven to 350°F and line 2 cookie sheets with parchment paper or lightly grease them.
- Using a 2 tablespoon cookie scoop, or 2 level tablespoons, place cookie dough scoops 2 inches apart on prepared cookie sheets.
- Bake cookies on center rack for 10-12 minutes until edges are lightly golden brown and centers are set.
- Let cool 5 minutes on pan and then remove to wire rack to cool completely.
- Once cookies are cooled, make the glaze. In a microwave safe small bowl, melt the butter and maple syrup together.
- Whisk in the confectioners' sugar and tiny pinch of salt.
- Use the whisk, a spoon, or piping bag and drizzle the maple icing over the cookies. You could also frost or dip the tops of the cookies if you like that better.
- Let cookies rest until glaze has set. About 30 minutes.
- Serve and enjoy!
Pro Tip: Once the cookies come out of the oven use a biscuit cutter, circle cookie cutter or a glass and gently go around the cookie to create perfect round cookies.
Looking for more ways to use maple syrup in the kitchen? Try these delicious Applesauce Carrot Muffins or this easy Instant Pot Oatmeal recipe. Snazz up your squash with this fantastic Maple Roasted Acorn Squash. A lot of fun ways to use maple syrup!
Storing Cookies
Storing: The best way to store these maple glazed cookies so they stay chewy is to keep them in an air tight container or zip top bag. If the cookies feel like they are starting to get a bit dry, add a piece of bread or a flour tortilla into the container or bag. The cookies will absorb the moisture keeping them chewy.
Freezing: These cookies freeze perfectly! You can freeze them with or without the glaze. The glaze may melt a little when it thaws but the cookies are still pretty and delicious. Place the baked and cooled cookies in a freezer safe airtight container or freezer bag in single layers, between pieces of wax paper. Label, date and freeze. Cookies will last 3-4 months in the freezer.
Thawing: When you are ready to enjoy the cookies, simply let them thaw at room temperature for at least 30 minutes. If frozen without icing, drizzle with glaze once cookies are thawed.
Freezing Cookie Dough
Freezing Cookie Dough: To freeze the cookie dough: place the cookie dough balls on a parchment lined baking sheet. Then freeze the dough for at least an hour or more. Once frozen, place the frozen dough balls in a freezer-safe container or zip top bag. I like to freeze them between layers of wax paper. Label, date and keep frozen until ready to use.
Baking Frozen Cookie Dough: To bake the frozen cookie dough, place dough scoops on parchment lined cookie sheets 2 inches apart. Then bake frozen dough at 350°F and increasing bake time to 12-14 minutes or until edges are set and the centers no longer look wet. Bake time will vary on how cold your cookies are when placed in the oven. Cool cookies on pan for 5 minutes and then remove to wire rack to cool completely. Drizzle with maple icing once cookies are cooled.
Heather's Favorite Tools for this Recipe
- I don't think I could live without my KitchenAid Stand Mixer. It's the best tool ever for making cookies, frostings and so many other things.
- Long ago, I used to be a Pampered Chef consultant and I still prefer their baking tools and pans to any others. Their cookie sheets are the only ones I use for cookies. Find yourself a consultant, host a party and treat yourself to a set.
- A medium sized cookie scoop that holds about 2 tablespoons is great for these cookies. Again I use the pampered chef one but this medium scoop from OXO on Amazon is a great one.
- Pre-cut parchment paper is a life saver and so easy. No cutting my fingers!
Tips for Maple Cookies with Maple Icing
- Gather all the ingredients before you start preparing cookie dough. It is so much easier to bake when all the ingredients are ready. There is also less room for error, like forgetting an essential ingredient. I'm not saying I've done this, however, I am speaking from experience!
- Read the recipe from start to finish before you start. Again, I am speaking from experience.
- Use room temperature ingredients. It helps the dough come together better, and also helps with even baking.
- Always fluff your flour and then spoon and level it to measure. Doing this will prevent too much flour being added and ultimately making the cookies too dry and crumbly. To fluff your flour, just scoop it and dump it a few times and then measure it out, or give it a fluff using a whisk.
- Cover and chill the dough for no more than an hour. If it chills longer than an hour, let the dough sit for 15-30 minutes before scooping.
- Use a cookie scoop to get the same size cookies, that way they will all bake evenly. I like to use the Pampered Chef medium size scoop which is equal to about 2 tablespoons.
- If using cookie sheets more than once during baking, make sure the cookie sheet is completely cooled before adding scoops of cookie dough on it.
- For best results don't over bake the cookies. Over baking will cause the cookies to be more crunchy and crumbly. The center should look set and not glossy and the edges lightly golden brown.
- To create perfect round cookies use a biscuit cutter, circle cookie cutter or a glass and gently go around the cookies immediately once removed from oven.
More Delicious Drop Cookies:
- Chewy Molasses Cookies
- White Chocolate Chip Pumpkin Cookies
- Cookies and Cream Cookies
- Classic Chocolate Chip Cookies
- Churro Cookies
- Cream Cheese Chocolate Chip Cookies
- Double Dark Chocolate Chip Cookies
- Ultimate Peanut Butter Cookies
- Oatmeal Raisin Cookies
- Confetti Sugar Cookies
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Maple Cookies
Ingredients
- ½ cup salted butter, softened
- ¾ cup brown sugar
- 1 large egg
- ¼ cup pure maple syrup
- ½ teaspoon maple extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1¾ cups all purpose flour
Maple Icing
- 2 tablespoons salted butter
- ¼ cup pure maple syrup
- 1 cup powdered sugar
- tiny pinch salt
Instructions
- In a stand mixer fitted with the paddle attachment or with hand mixer and large bowl cream together the softened butter and brown sugar until fluffy. About 1-2 minutes.
- Add the egg and beat until well incorporated.
- Add the maple syrup and maple extract and beat together until fully combined. Scrape the sides of the bowl as needed.
- Add the dry ingredients: baking soda, baking powder, salt and all purpose flour. Mix on low speed just until combined and no more white streaks remain.
- Cover and chill the dough for 15 minutes.
- While the dough is chilling, preheat the oven to 350°F and line 2 cookie sheets with parchment paper or lightly grease them.
- Using a 2 tablespoon cookie scoop, or 2 level tablespoons, place cookie dough scoops 2 inches apart on prepared cookie sheets.
- Bake cookies on center rack for 10-12 minutes until edges are lightly golden brown and centers are set.
- Let cool 5 minutes on pan and then remove to wire rack to cool completely.
- Once cookies are cooled, make the icing. In a microwave safe small bowl, melt the butter and maple syrup together. Whisk in the powdered sugar and tiny pinch of salt.
- Use the whisk, a spoon, or piping bag and drizzle the glaze over the cookies. You could also frost or dip the tops of the cookies if you like that better.
- Let cookies rest until icing has set. About 30 minutes.
- Serve and enjoy!
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