The warm scent of maple finds me the way an old friend does, folding into the kitchen air and pulling everyone toward the counter. In my house that smell means a small stack of warm cookies and a quiet, bright pause between errands and homework. Maple Cookies With Maple Icing are more than a sweet bite here; they are an invitation to slow down, reach for a cup of tea, and share the kind of small talk that later becomes a family memory. I hope you feel that welcome as you read on.
Maple Cookies With Maple Icing
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together softened butter and brown sugar until light and fluffy.
- Add maple syrup, egg, and vanilla extract; mix until well combined.
- In a separate bowl, whisk together flour, baking soda, and ground cinnamon.
- Gradually add the dry ingredients to the wet mixture, blending until just combined.
- Scoop out 1 ½ to 2 tablespoons of dough, roll into balls, and place on baking sheets, spacing 2 inches apart.
- Flatten each ball to ½ inch thick.
- Bake for 10-12 minutes until set but still soft to the touch.
- In a bowl, whisk together powdered sugar, maple syrup, and milk until smooth.
- Dip the tops of the cooled cookies into the glaze, letting excess drip off, or spoon glaze over cookies.
- Set on a rack to let the glaze set.
- Sprinkle with garnish while the glaze is still wet, if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why Maple Cookies With Maple Icing Means So Much
These cookies started as a way to bring a little of my childhood into our grown-up life. I remember my mother stirring maple into a sticky glaze while the sunlight hit the kitchen window, and the sound of the spoon was a kind of promise. Since then I have made this recipe for school bake sales, for friends who needed a hug, and for late night conversations with my spouse. Each time they come from the oven they carry the same soft, woody maple notes and the same warm hush the house gets when everyone slows down to taste one.
The recipe feels like home because it is simple and honest. It asks for butter, brown sugar, flour, and a good pour of maple syrup, and it gives back a cookie that is tender at the heart with a little chew at the edges. It is never fussy and it is always generous. If you like other cozy cookie ideas, you might enjoy my take on blueberry thyme cookies, which share that same sense of comfort in a small, unexpected flavor twist.
How to Make Maple Cookies With Maple Icing
“Every time I stir this pot, it smells just like Sunday at home.”
Making these cookies has a rhythm that I love. You cream the butter until it looks lighter, add maple and egg and watch the batter gloss over. The dough feels soft and a little sticky, like a good winter scarf.
Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Warm the oven early so the kitchen stays steady and the baking sheets are ready the moment your dough is shaped.
You will feel ready and calm when everything is in place.Prepare Dough: In a large bowl, cream together ½ cup softened butter and 1 cup brown sugar until light and fluffy.
Add ¼ cup maple syrup, 1 egg, and 1 teaspoon vanilla extract; mix until well combined.
Stir until glossy and smooth, breathing in that maple perfume as the batter comes together.Combine Dry Ingredients: In a separate bowl, whisk together 2 ½ cups flour, 1 teaspoon baking soda, and ¼ teaspoon ground cinnamon.
Sifting is optional but it helps the flour feel light and makes mixing easier.
You will notice the spice brightens the dry mix like a little secret.Mix Dough: Gradually add the dry ingredients to the wet mixture, blending until just combined.
Do not overmix; stop when the dough pulls away from the bowl and looks soft but firm.
The dough should hold together when you press it, and it will be easy to shape.Shape Cookies: Scoop out 1 ½ to 2 tablespoons of dough, roll into balls, and place on baking sheets, spacing 2 inches apart.
Flatten each ball to ½ inch thick so the cookies bake evenly and keep a tender center.
A small offset spatula or the base of a glass makes quick work of this step.Bake Cookies: Bake for 10-12 minutes until set but still soft to the touch.
Watch for edges that are just starting to turn golden while the centers keep their softness.
Take them out and let them cool on the baking sheets so they finish gently.Prepare Glaze: In a bowl, whisk together 1 ½ cups powdered sugar, 3 tablespoons maple syrup, and 1 tablespoon milk until smooth.
Add more milk if needed for desired consistency so the glaze drips slowly but covers evenly.
It should shine and hold a soft peak when you lift the spoon.Glaze Cookies: Dip the tops of the cooled cookies into the glaze, letting excess drip off, or spoon glaze over cookies.
Set them on a rack to let the glaze set into a glossy shell that cracks gently when you bite.
The maple glaze brings a sweet, rounded finish and a little sticky joy.Add Garnish: Sprinkle with roasted pecans or crumbled bacon while the glaze is still wet, if desired.
The nuts add a toasty crunch and the bacon adds a savory pop if you want a playful twist.
Let them sit until the glaze is firm enough to stack or pack.
Ingredients You’ll Need
For the Cookies:
½ cup butter (softened, 1 stick)
1 cup brown sugar
¼ cup maple syrup
1 large egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon ground cinnamon
For the Maple Glaze:
1 ½ cups powdered sugar
3 tablespoons maple syrup
1-2 tablespoons milk (as needed)
Roasted chopped pecans or crumbled cooked bacon (for garnish, optional)
A little extra vanilla if you love a cozy aroma.
Fresh butter gives this its richness and makes the texture tender.
Use real maple syrup for the best flavor; pancake syrup will not be the same.
Serving Maple Cookies With Maple Icing With Family Warmth
We serve these cookies on a wide wooden board in the middle of the table, right next to a pot of tea. I like to tuck them between mugs so everyone can reach for one without passing plates. My kids have a small ritual: the youngest asks for one with pecans and the eldest insists on a cookie that still has a glossy drip of glaze. It is a simple thing, but it turns an ordinary afternoon into a small ceremony we all remember.
If I take them to a neighbor, I wrap a small stack in wax paper and tie it with twine. At holiday tables I arrange them with slices of firm apple and a bowl of walnuts to make a rustic spread. For a brunch, I put them beside yogurt and granola and watch the mix of textures bring smiles. For another cookie idea that travels well and feels just a bit fancier, try making cherry snowball cookies from my kitchen notes at cherry snowball cookies.
Storing Maple Cookies With Maple Icing for Tomorrow
Store these cookies in an airtight container at room temperature for up to three days.
If you need to keep them longer, freeze the cooled cookies without glaze in a single layer, then stack in a sealed bag for up to two months.
When you are ready to eat, thaw at room temperature and add the glaze fresh or warm them briefly in a low oven.
Leftovers change in a nice way overnight as the maple settles into the crumb. The glaze softens a bit and the cookie tastes deeper, like a memory that has had time to sit and sweeten. If the glaze softens too much for your taste, pop the cookies under a warm broiler for a few seconds to toast the top and give it a tiny crackle. You will find small things like this that make serving leftovers feel like attention, not an afterthought.
- Swap in light brown sugar if that is what you have. The cookies will stay moist and gain a subtle molasses note.
- Chill the dough for 15 minutes if your kitchen is warm. It makes shaping easier and keeps the cookies from spreading too thin.
- Use a cookie scoop for even sizes. That simple habit makes baking faster and the cookies look more like a set.
- Clean up is easier if you line your counter with a sheet of parchment for mixing and rolling. Toss it when you are done and your work surface is tidy.
These small tricks are things I learned after many batches. They save time and keep the cookies steady and predictable. When you make something often, these little practices become comforting habits that make the process feel easier and more joyful.
Family Variations on Maple Cookies With Maple Icing
We sometimes add a handful of chopped roasted pecans to the dough for a touch of crunch inside the cookie. The nuts toast with the butter and bring a deep, nutty warmth to every bite. If you love a savory-sweet contrast, fold in finely chopped crisp bacon into the dough and sprinkle more on top. The bacon gives the cookies a lively edge that surprises everyone in the best way.
For a winter variation, stir in a pinch of nutmeg and a bit of ground cloves to the dry ingredients. Those spices play well with the maple and make the cookies feel holiday-ready. In spring I like to fold in a few citrus zest flecks to the glaze for a bright finish. No matter how you change them, the heart of the cookie stays gentle and maple-forward.
If you want a chewy bar instead of a cookie, press the dough into a lined square pan and bake for 18 to 22 minutes. Cut while still warm. You will find the texture changes but the warmth of maple stays as the story at the center of the treat. These choices let the recipe travel through your family year-round and make it feel like your own.
FAQs About Maple Cookies With Maple Icing
Can I make this ahead of time?
Yes, and honestly, it might taste even better the next day once the flavors have settled and come together. You can bake the cookies a day ahead, store them in an airtight container, and add the glaze right before serving to keep the shine.
What kind of maple syrup should I use?
Use real maple syrup for the clearest flavor. Grade A amber maple brings a balanced flavor that is sweet without being cloying. Avoid imitation syrups; they change the character of the cookie in a way that feels flat.
Can I make the glaze thicker or thinner?
Yes. Add more powdered sugar to thicken the glaze, or add a touch more milk, half a teaspoon at a time, to thin it. The glaze should coat the back of a spoon and drip slowly for the best look and mouthfeel.
How do I keep the cookies soft?
Do not overbake. Pull them out when the centers are set but still soft. Cooling them on the baking sheet helps finish the cook gently and keeps the inside tender. Storing them with a slice of apple in the container can help keep them moist for a day or two.
Are there allergen-free swaps?
You can try plant-based butter for a dairy-free version and a flax egg for an egg swap, but texture will change slightly. I recommend testing a small batch to find the balance you like.
A Final Thought
I hope these Maple Cookies With Maple Icing find a place in your kitchen the way they have in mine. They are simple to make and warm to share, and they carry the kind of small comfort that turns a normal afternoon into a memory. When you bake them, breathe in the maple and let that scent sit with you for a little while. It is a small recipe with a big heart, and I am glad to share it from my counter to yours.
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