Name: Maple Cookies with Maple Icing
Prep time: 15 min
Cook time: 12 min
Total time: 40 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 3/4 cup unsalted butter, softened; 1/2 cup brown sugar; 1/2 cup granulated sugar; 1 large egg; 1/3 cup maple syrup; 1 tsp vanilla extract; 1 cup powdered sugar; 3 tbsp maple syrup; 1–2 tsp milk (if needed for consistency)

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These maple cookies with maple icing are soft, chewy, and bursting with warm maple flavor. They’re a perfect fall or holiday treat, but honestly, I enjoy them all year long. The sweet glaze on top enhances the cookie’s richness, making each bite cozy and comforting.

Why You’ll Love This Recipe

I love how simple and satisfying these cookies are to make. The dough comes together quickly, and the maple icing gives them a bakery-style finish. I enjoy serving them with coffee or tea, and they always make my kitchen smell amazing. I also like that I can make them ahead of time and store them for later, so I always have a sweet maple treat ready to go.

Ingredients

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

All-purpose flour
Baking soda
Baking powder
Salt
Unsalted butter, softened
Brown sugar
Granulated sugar
Egg
Maple syrup
Vanilla extract

For the icing:

Powdered sugar
Maple syrup
A splash of milk (if needed for consistency)

Directions

I start by preheating the oven and lining baking sheets with parchment paper.
I whisk together the flour, baking soda, baking powder, and salt in a bowl.
In another bowl, I cream the butter, brown sugar, and granulated sugar until light and fluffy.
I beat in the egg, maple syrup, and vanilla extract.
I slowly add the dry ingredients into the wet mixture, mixing just until combined.
I scoop spoonfuls of dough onto the baking sheets and bake until golden around the edges.
While the cookies cool, I whisk together the powdered sugar and maple syrup to make the icing, adjusting with a splash of milk if needed.
Once cooled, I drizzle or spread the icing over the cookies and let it set.

Servings and timing

This recipe makes about 24 cookies. It usually takes me 15 minutes to prepare the dough, 10–12 minutes to bake each batch, and another 10 minutes for cooling and icing. In under 40 minutes, I have a beautiful batch of maple cookies ready to enjoy.

Variations

I sometimes add chopped pecans or walnuts into the cookie dough for extra crunch. If I want a stronger maple flavor, I replace a bit of the sugar with maple sugar. For a festive touch, I drizzle white chocolate over the icing or sprinkle with cinnamon sugar before it sets.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them without the icing for up to 2 months and add the glaze after thawing. To refresh a cookie, I warm it in the microwave for 10–15 seconds before eating.

FAQs

Can I use maple extract instead of maple syrup?

Yes, I sometimes add a little maple extract for a stronger flavor, but I still keep some syrup for moisture.

Do I need to chill the dough?

I don’t usually chill it, but if my dough feels too soft, I chill it for about 30 minutes to prevent spreading.

Can I make the icing ahead of time?

Yes, I can make the icing in advance and store it covered in the fridge. I just stir it again before using.

Can I use salted butter?

Yes, if I only have salted butter, I just reduce the added salt in the recipe slightly.

How do I prevent the icing from being too runny?

I add the maple syrup slowly to the powdered sugar and stop once I reach the right thickness. A splash of milk can thin it, but I avoid adding too much liquid.

Conclusion

These maple cookies with maple icing are one of my favorite homemade treats. I love how the sweet glaze balances the chewy cookie, and the maple flavor feels cozy and special. Whether I’m making them for the holidays or just to brighten up an ordinary day, they never fail to impress.