Why You’ll Love This Recipe

I love these cookies because they have a bakery-style texture—crisp edges, soft centers—and a deep, cozy maple flavor that feels nostalgic. The glaze adds just the right touch of sweetness without overpowering the cookie. Plus, the dough is easy to work with and can be made ahead, which makes the whole process stress-free. Whether I’m making a batch for a gathering or just a quiet weekend at home, these cookies always hit the mark.

Ingredients

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

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

Directions

  1. I start by creaming the softened butter and brown sugar together using a hand or stand mixer for 2–3 minutes until the mixture is light and fluffy.

  2. Then I add in the egg, vanilla extract, and maple syrup. I mix until the dough is smooth and everything is fully incorporated.

  3. In another bowl, I whisk the flour, cornstarch, baking soda, and salt. I gradually add this dry mix into the wet mixture, stirring just until the dough forms. I make sure not to overmix.

  4. I cover the bowl and chill the dough in the fridge for at least 1 hour (or overnight). Chilling really improves the flavor and keeps the cookies from spreading too much.

  5. When I’m ready to bake, I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

  6. I scoop about 1½ tablespoons of chilled dough and roll them into balls, placing them about 2 inches apart on the baking sheets.

  7. I bake the cookies for 10–12 minutes, just until the edges turn lightly golden and the centers still look slightly underbaked. I let them sit on the baking sheet for 5 minutes before transferring to a wire rack.

  8. While they cool, I make the glaze by whisking powdered sugar, maple syrup, melted butter, and a pinch of salt in a bowl. I add milk a little at a time until I get a smooth, spreadable glaze.

  9. Once the cookies are cool, I spoon the glaze over each one, letting it naturally spread. I let the glaze set for 30 minutes at room temperature or chill them briefly in the fridge.

Servings and timing

This recipe makes 22 cookies.
Prep time: 15 minutes
Chill time: 1 hour
Bake time: 10–12 minutes
Total time: About 1 hour 25 minutes

Variations

  • Add chopped nuts: I like adding pecans or walnuts to the dough for texture and a nutty flavor.

  • Use browned butter: Browned butter gives the cookies a deeper, caramel-like richness.

  • Add maple extract: For extra maple flavor, I sometimes add ½ teaspoon maple extract along with the vanilla.

  • Make sandwich cookies: I sandwich two cookies with a little maple glaze in between for a fun twist.

  • Spice it up: A pinch of cinnamon or nutmeg adds a warm, spiced note that pairs beautifully with the maple.

Storage/Reheating

I store the glazed cookies in an airtight container at room temperature for up to 4 days. To keep the glaze intact, I place parchment between the layers.
If I want to make them ahead, I refrigerate the dough for up to 3 days or freeze it in pre-portioned balls. I bake them straight from the freezer, adding an extra minute or two to the bake time.
The baked cookies can also be frozen—just let them thaw at room temperature before serving.

FAQs

Do I have to chill the dough?

Yes, I always chill it for at least an hour. It keeps the cookies from spreading too much and improves the flavor and texture.

Can I use pancake syrup instead of pure maple syrup?

I recommend using real maple syrup for the best flavor. Pancake syrup can work in a pinch, but it won’t have the same depth or natural sweetness.

Can I make the glaze ahead of time?

Yes, I prepare the glaze and store it in the fridge in a covered container for up to 2 days. I stir in a little milk if it thickens too much before using.

How do I keep the glaze from being too runny?

I start with just 1 tablespoon of milk and slowly add more as needed. I aim for a thick but pourable glaze that holds its shape on the cookie.

Can I make these gluten-free?

I’ve made them successfully with a 1:1 gluten-free flour blend. I make sure it includes xanthan gum or add a bit separately for the right texture.

Conclusion

These Maple Cookies are soft, sweet, and full of warm maple flavor—everything I love in a homemade treat. The buttery texture and smooth glaze make them feel special, whether I’m baking for guests, gifting, or just treating myself. They’re easy to make, a joy to eat, and definitely a recipe I’ll come back to again and again.

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Maple Cookies with Maple Glaze

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  • Author: Mia
  • Total Time: 1 hour 25 minutes
  • Yield: 22 servings
  • Diet: Vegetarian
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Description

Soft, chewy maple cookies topped with a rich maple glaze — perfect for fall baking, holiday trays, or cozy weekends. This easy recipe brings warm, sweet flavor in every bite.

Ingredients

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

Make the Dough: In a large bowl, cream together the butter and brown sugar for 2–3 minutes until light and fluffy. Add egg, vanilla extract, and maple syrup; mix until smooth.

Add Dry Ingredients: In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually add to the wet mixture and mix until combined — do not overmix.

Chill: Cover and refrigerate the dough for at least 1 hour (or overnight) to enhance flavor and prevent spreading.

Preheat Oven: Set oven to 350°F (175°C). Line two baking sheets with parchment paper.

Shape the Cookies: Scoop 1½ tbsp portions of dough, roll into balls, and place 2 inches apart on baking sheets.

Bake: Bake for 10–12 minutes, until edges are lightly golden and centers still appear soft. Let cookies cool on baking sheet for 5 minutes before transferring to a wire rack.

Make the Glaze: In a small bowl, whisk together powdered sugar, maple syrup, melted butter, and a pinch of salt. Add milk gradually until glaze is smooth but not runny.

Glaze the Cookies: Spoon glaze over cooled cookies. Let it set for 30 minutes at room temperature or chill briefly to speed up setting.

Notes

For extra maple flavor, add ¼ tsp maple extract to the dough or glaze.

Cookies can be stored in an airtight container for up to 5 days.

Dough can be frozen for up to 3 months — thaw in the fridge before baking.

If glaze is too runny, add more powdered sugar; if too thick, thin with more milk.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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