Maple Cookies with Maple Icing Recipe

If you’re searching for a cookie recipe that truly captures the spirit of cozy afternoons and golden autumn kitchens, Maple Cookies with Maple Icing are your answer. These cookies are soft and chewy with the earthy sweetness of real maple syrup, finished with a luscious brown butter icing that packs a nutty, caramel-like punch. Every bite brings a hint of cinnamon warmth, a taste of nostalgia, and a little sparkle from the decadent maple glaze. It’s the kind of homemade treat people remember—so bake a batch, and don’t be surprised if you find yourself reaching for a second (or third!) cookie.

Ingredients You’ll Need

It only takes a handful of everyday pantry staples to create something magical, but don’t let the simplicity fool you—each ingredient plays a starring role. From rich brown sugar to fragrant cinnamon, every choice makes these Maple Cookies with Maple Icing impossibly good.

• All-purpose flour: The trusty backbone that gives the cookies their tender structure while keeping them soft.
• Baking soda: Lifts the dough in the oven for that perfect chewy texture.
• Salt: Just a little bit sharpens all the other flavors and balances the sweetness.
• Cinnamon: Rounds out the flavors with a comforting, spicy-sweet warmth.
• Unsalted butter (for cookies and icing): Adds rich flavor and makes the cookies wonderfully tender; it’s also browned to give the icing a toasty, nutty depth.
• Brown sugar: Boosts the maple undertone and keeps the cookies extra moist.
• Pure maple syrup: Use Grade A for the boldest, richest maple notes—it truly makes these cookies shine.
• Large egg: Binds the dough together and gives the cookies that classic cookie chewiness.
• Vanilla extract: A dash brings out the best in both the maple and the brown butter.
• Powdered sugar: Blends into the icing for a super smooth, satiny finish.
• Milk: Loosens up the icing just enough so it glides perfectly over the cookies.
• Cinnamon (optional for icing): For a little extra warmth in every bite.
• Flaky sea salt or chopped pecans (garnish): Adds an irresistible finishing touch, whether you go for sweet-and-salty or a nutty crunch.

How to Make Maple Cookies with Maple Icing

Step 1: Prepare the Cookie Dough

Start by whisking together your flour, baking soda, salt, and cinnamon in a mixing bowl. In another bowl, cream the softened butter and brown sugar with an electric mixer until fluffy—it should look like sweet, sandy clouds. Pour in your maple syrup, crack in the egg, and add vanilla, then blend until all the wet ingredients are fully combined. Gradually stir in the dry ingredients to form a soft, slightly sticky dough. Cover and chill the dough in the fridge for at least 30 minutes; it lets the flavors meld and makes the dough easier to handle.

Step 2: Scoop and Bake

Preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper. Scoop out the dough in generous tablespoon-sized mounds, spacing them about two inches apart so they have room to spread. Bake for 10 to 12 minutes, just until the edges are golden brown and the tops look set. Let the cookies cool completely on a wire rack—they need to be cool before you add the glaze so the icing sets up beautifully.

Step 3: Make the Brown Butter Maple Icing

This step is where the magic happens: brown the butter in a small saucepan over medium heat. It should smell nutty and turn a deep golden color. Take the pan off heat, and whisk in the powdered sugar, maple syrup, and one tablespoon of milk. If you want a little extra warmth, add a pinch of cinnamon. The icing should be glossy and just thin enough to drizzle; add a tiny bit more milk if needed.

Step 4: Ice and Finish

Spread or drizzle the maple icing generously over the cooled cookies. While the icing is still soft, top each cookie with a pinch of flaky sea salt or a sprinkle of chopped pecans—they add an irresistible contrast to the sweetness and look so inviting. Give the icing a few minutes to set before serving or storing.

Step 5: Serve and Enjoy

Now comes the best part: enjoy your Maple Cookies with Maple Icing! Each bite has chewy centers, crispy edges, and that unforgettable maple-cinnamon sweetness—all highlighted by the silky, nutty icing. Trust me, you’ll want to savor every crumb.

How to Serve Maple Cookies with Maple Icing

Garnishes

You can’t go wrong with a little flourish on top. A scattering of flaky sea salt really makes the maple pop, while toasted or chopped pecans add the perfect bit of buttery crunch. For extra wow, a dusting of cinnamon or a tiny drizzle of extra maple syrup looks (and tastes) fabulous.

Side Dishes

If you’re serving these cookies at a gathering or just want a cozy treat with your afternoon pick-me-up, pour yourself a steaming cup of chai, dark roast coffee, or even a glass of cold milk. They’re also wonderful with fresh apple slices or a bowl of vanilla ice cream for a full-on dessert experience.

Creative Ways to Present

Maple Cookies with Maple Icing are stunning on a vintage cake stand, piled high on a rustic wooden board, or tucked into a pretty box with a parchment-lined bottom for gifting. For parties, smaller cookies iced and sprinkled with a variety of toppings make a beautiful (and tasty) centerpiece.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra cookies (lucky you!), store them in an airtight container at room temperature for up to three days. Layer the cookies with wax paper to keep the icing intact and prevent sticking.

Freezing

Maple Cookies with Maple Icing freeze surprisingly well. Store the un-iced cookies in a freezer-safe bag for up to two months. When you’re ready, thaw at room temperature and glaze them fresh for that just-baked taste. If you want to freeze cookies that are already iced, freeze in a single layer first, then stack with parchment paper between each cookie.

Reheating

The cookies are wonderful at room temperature, but if you want that “fresh from the oven” vibe, pop one in the microwave for just 8-10 seconds. The icing softens and the flavors bloom all over again—a treat you won’t want to miss!

FAQs

Can I use imitation maple syrup instead of pure maple syrup?

Puré maple syrup makes a world of difference in flavor and texture for these Maple Cookies with Maple Icing, but in a pinch, a high-quality imitation syrup will still yield tasty results. If possible, spring for the real thing to make the flavors truly shine.

My icing is too thick—how can I fix it?

If your brown butter maple icing seems stiff, simply whisk in a splash of milk (just a teaspoon at a time) until it becomes glossy and spreadable. The icing should flow but still hold its shape on the cookies.

Can I make the dough ahead of time?

Absolutely! You can chill the cookie dough in the refrigerator for up to 48 hours. Tightly wrap it so it doesn’t dry out, then bake straight from the fridge—just expect the cookies to puff a bit more.

Are these cookies suitable for shipping?

Yes! Because Maple Cookies with Maple Icing set firmly once dry, they travel well in sturdy tins layered with parchment. They’re ideal for gifting or mailing to loved ones during the holidays.

How do I make the cookies gluten-free?

Swap the all-purpose flour for your favorite gluten-free 1:1 flour blend. Just check that your blend includes xanthan gum, which helps hold the cookies together, and expect the texture to be a touch softer.

Final Thoughts

Baking up a batch of Maple Cookies with Maple Icing is pure kitchen joy. They’re as beautiful as they are delicious—perfect for sharing, gifting, or just savoring with your favorite mug in hand. Give them a try, and see how quickly they become a new favorite in your cookie rotation!

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