Maple Cookies with Maple Glaze Recipe

Introduction

These maple cookies offer a delightful balance of rich buttery dough and sweet maple glaze, perfect for cozy afternoons or festive treats. With a soft texture and authentic maple flavor, they’re sure to become a favorite in your cookie rotation.

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)
• 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. Avoid overmixing.
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 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.

Tips & Variations

• For extra maple flavor, try sprinkling a little flaky sea salt on top of the glaze before it sets.
• If you prefer a stronger maple taste, use Grade A Dark Color maple syrup in both the dough and glaze.
• Replace the cornstarch with arrowroot powder for a similar texture if you need a gluten-free option (ensure your flour blend is gluten-free).
• Store any leftover glaze separately and add fresh before serving to keep cookies crisp.

Storage

Store finished cookies in an airtight container at room temperature for up to 4 days. If glazed, keep them in a single layer to avoid smudging. For longer storage, freeze the plain baked cookies for up to 3 months and glaze them after thawing. Reheat gently and add glaze fresh if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the maple syrup with honey or another syrup?

While honey or other syrups can be used, it will change the flavor profile. Maple syrup provides a distinctive taste that’s key to this recipe’s charm.

Why should I chill the dough before baking?

Chilling the dough prevents the cookies from spreading too much in the oven and helps develop a better texture and flavor.

Maple Cookies with Maple Glaze Recipe

Print Recipe

★★★★★

4.5 from 138 reviews

These Maple Cookies combine the rich warmth of pure maple syrup with a soft, tender texture, perfect for a cozy treat. The recipe features a buttery cookie base enhanced with light brown sugar and a delicate maple glaze that adds a sweet finish. Easy to make and ideal for autumn or any time you crave a comforting, maple-flavored dessert.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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 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. Add Dry Ingredients: 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. Chill the Dough: 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. Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
5. Shape the Cookies: Scoop about 1½ tablespoons of chilled dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
6. Bake: 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. Cool: 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. Make the Glaze: 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. Glaze the Cookies: Spoon the glaze over the cooled cookies, focusing on the center and letting it spread naturally.

Notes

• Chilling the dough is essential to prevent the cookies from spreading too much during baking.
• Use Grade A pure maple syrup for the best flavor impact in both the dough and the glaze.
• Do not overbake the cookies; they should look slightly underbaked in the center when removed.
• Adjust the milk in the glaze gradually to get the perfect spreadable consistency.
• Store glazed cookies in an airtight container at room temperature for up to 3 days.

Keywords: maple cookies, maple syrup cookies, soft cookies, easy cookie recipe, maple glazed cookies, autumn desserts