Delicious Homemade Maple Cookies with Maple Icing

Why You’ll Love This Recipe

I love these cookies for their simplicity and flavor. They’re easy to make, and each bite delivers a soft, chewy texture with that unmistakable maple sweetness. The icing adds just the right touch of extra indulgence without being overpowering. These cookies also make beautiful seasonal treats—they look elegant drizzled with glaze and are perfect for fall gatherings, Thanksgiving, or cozy nights in. They’re the kind of cookie that looks and tastes like you put in way more effort than you actually did.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

• 2½ cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup unsalted butter, softened

• 1 cup brown sugar, packed

• ½ cup pure maple syrup

• 1 large egg

• 1 teaspoon vanilla extract

For the Maple Icing:

• 1 cup powdered sugar

• 2 tablespoons pure maple syrup

Directions

1. I start by preheating my oven to 350°F (175°C) and lining a baking sheet with parchment paper.

2. In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt.

3. In a separate large bowl, I cream the softened butter and brown sugar together until it’s light and fluffy.

4. I add the maple syrup, egg, and vanilla extract to the butter mixture and mix until fully combined.

5. Gradually, I mix in the dry ingredients until the dough just comes together—making sure not to overmix.

6. Using a tablespoon, I drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

7. I bake the cookies for 10–12 minutes, until the edges are lightly golden. Then I let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

8. While the cookies cool, I prepare the icing by mixing the powdered sugar and maple syrup in a small bowl until smooth.

9. Once the cookies are completely cool, I drizzle the icing over the top and let it set for a few minutes before serving.

Servings and Timing

This recipe makes about 24 cookies. Prep time takes 15 minutes, bake time is 12 minutes, and they’re ready in just 27 minutes total. It’s a quick and easy recipe that yields bakery-worthy results.

Variations

• Add Nuts: I sometimes fold chopped pecans or walnuts into the dough for a bit of crunch.

• Spiced Maple: I add ½ teaspoon cinnamon or nutmeg to the dry ingredients for extra fall flavor.

• Maple Sandwich Cookies: I spread a layer of maple icing between two cookies for a sweet sandwich-style treat.

• Mini Version: For bite-sized cookies, I scoop smaller portions and reduce the bake time by a minute or two.

• Extra Glaze: If I want a thicker icing, I add more powdered sugar. For a thinner glaze, I increase the maple syrup slightly.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I’m making them ahead, I wait to add the icing until the day I plan to serve. They also freeze well—I just separate the layers with parchment paper and thaw them at room temp. I don’t reheat them, but I do love them with a warm cup of coffee or tea.

FAQs

Can I use pancake syrup instead of pure maple syrup?

I don’t recommend it. Pancake syrup is mostly sugar and doesn’t give the same depth of flavor as pure maple syrup.

Can I freeze the dough?

Yes, I portion the dough into balls and freeze them on a baking sheet. Once solid, I transfer them to a freezer bag. I bake straight from frozen, adding a couple of extra minutes to the time.

What’s the best maple syrup to use?

I always go for pure maple syrup, preferably Grade A Dark or Amber, for the best flavor and color.

Why is my icing too runny or thick?

If it’s too runny, I add more powdered sugar. If it’s too thick, I stir in a few drops of maple syrup until it reaches the right consistency.

Do I need to chill the dough?

No, this recipe doesn’t require chilling—but if I want thicker cookies, I sometimes chill the dough for 30 minutes before baking.

Conclusion

These Homemade Maple Cookies with Maple Icing are a celebration of fall in every bite. Soft, rich, and lightly sweetened with real maple syrup, they’re the kind of cookie that feels like a warm hug. I love making them during autumn, but honestly, they’re too good not to bake all year long. Whether I’m serving them at a holiday party or enjoying them with a cup of coffee on a quiet afternoon, these cookies always bring comfort and joy.

Print