Maple Cookies
Posted Sep 06, 2024, Updated Sep 13, 2024
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These Maple Cookies have crispy edges, chewy centers and a rich maple flavor. Topped with a delicious maple glaze, they’re the perfect fall cookie!
These maple cookies are the perfect autumn cookie for those who want to bake something seasonally appropriate that isn’t pumpkin spice.
Seriously, maple is such a cozy and nostalgic flavor, and these maple cookies have chewy edges with soft centers and a rich maple flavor that comes from both pure maple syrup & maple extract.
Drizzle or dip them in maple glaze for a bakery-quality treat that will impress all the fall aficionados in your life.
Maple Cookies Ingredients & Substitutions
- Salted Butter. Unsalted butter or vegan butter sticks (like Earth’s Balance) are good substitutes.
- Granulated sugar. I recommend using organic cane sugar or regular white sugar.
- Light brown sugar. Dark brown sugar works well and imparts a stronger molasses taste.
- Maple extract. There are no substitutions for maple extract.
- Maple syrup. please only use pure maple syrup for the best flavor.
- All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
- Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
- Heavy cream. whole milk works in place of heavy cream.
How to Make Maple Cookies
Let’s walk through this maple cookies recipe step-by-step, and don’t forget to watch the video. Note: the dough has to chill for at least two hours before baking, so be sure to factor that into your prep time. You can chill it overnight!
Begin by combining the flour, baking soda, baking powder, cinnamon and sea salt in a medium bowl, then set it aside.
Then, beat the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute. You can do this either in the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer,
Next, add the maple syrup, maple extract, egg and vanilla and beat until combined.
Then, add the dry ingredients and beat on medium speed until incorporated.
Transfer the dough to an airtight container and chill for at least 2 hours, or overnight.
After the dough has chilled for at least 2 hours, preheat the oven to 350 degrees F. Line two large baking sheets with silicone baking mats or parchment paper, set aside.
Use a 1 ½ Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.
Then, bake the maple cookies in the preheated oven for 11-13 minutes, or until the cookies begin to puff, the tops look set and they may crack slightly.
Once baked, remove the cookies from the oven and let cool on the baking sheet for 10 minutes.
After 10 minutes, transfer the maple cookies to a wire rack to cool completely.
Make the Maple Glaze
Once the maple cookies are cooled, make the glaze! It’s so simple, just whisk the maple syrup, 1 Tablespoon cream, vanilla and maple extract together in a small bowl.
Then, whisk in the powdered sugar and a pinch of salt. Add more cream, ½ Tablespoon at a time until you reach a thick and pourable consistency.
Then, drizzle the glaze over cooled maple cookies. Let it harden at room temperature for about 1 hour, or in the refrigerator for about 30 minutes.
Serve
Serve the cookies at room temperature for the best texture and flavor.
Store
Once cooled, store these maple syrup cookies in an airtight container at room temperature for 3-5 days.
Freeze
You can freeze these maple cookies two ways:
- Freeze the dough before baking. Portion out the dough and roll it into balls. Then place it on a baking sheet and flash-freeze the balls until hardened. Once hardened, transfer to an airtight container until you’re ready to bake.
- To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions.
- Freeze baked cookies. To freeze baked cookies, let them cool to room temperature. Then store them in an airtight container in the freezer for up to 2 mont
- To thaw: let the cookies sit at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through.
Maple Cookies Recipe FAQS
They have all the typical cookie ingredients (flour, sugar, brown sugar, butter, etc.) with the addition of pure maple syrup and maple extract!
Yes, double the ingredients to make 36 cookies.
The glaze is not necessary, but it is absolutely delicious and I highly recommend using it.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
Maple Cookies Recipe
Equipment
Ingredients
- ½ cup salted butter softened
- ¼ cup white sugar
- ½ cup light brown sugar (packed)
- 1 teaspoon pure vanilla extract
- 1 teaspoon maple extract
- 1 egg
- ¼ cup maple syrup
- 1 ¾ cups all-purpose
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon cinnamon (optional)
Maple Glaze
- 2 Tablespoons maple syrup
- 2 Tablespoons heavy cream
- ½ teaspoon vanilla extract
- ¼ teaspoon maple extract
- 1 cup powdered sugar
- Pinch salt
Instructions
Make the dough
- In a medium bowl, combine flour, baking soda, baking powder, cinnamon and sea salt. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, or in a large bowl with a hand-held mixer, beat the butter, white sugar and brown sugar on medium-high speed until light and fluffy – about 1 minute.
- Add maple syrup, maple extract, egg and vanilla and beat until combined.
- Add the dry ingredients and beat on medium speed until incorporated.
- Transfer dough to an airtight container and chill for at least 2 hours.
Bake
- Preheat oven to 350 degrees F. Line two large baking sheets with silicone baking mats or parchment paper, set aside.
- Use a 1 ½ TBS cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on a baking sheet. Repeat until all the dough is used.
- Bake in preheated oven for 11-13 minutes, or until the cookies begin to puff, the tops look set and they may crack slightly.
- Remove from oven and let cool on the baking sheet for 10 minutes.
- Transfer cookies to a wire rack to cool completely.
Make the Glaze
- Whisk maple syrup, 1 TBS cream, vanilla and maple extract together in a small bowl.
- Whisk in powdered sugar and a pinch of salt. Add more cream, ½ TBS at a time until you reach a thick and pourable consistency.
- Drizzle over cooled cookies.
- Let harden and serve
Video
Notes
- Salted Butter. Unsalted butter or vegan butter sticks (like Earth’s Balance) are good substitutes.
- Granulated sugar. I recommend using organic cane sugar or regular white sugar.
- Light brown sugar. Dark brown sugar works well too, and imparts a stronger molasses taste.
- Maple extract. There are no substitutions for maple extract.
- Maple syrup. please only use pure maple syrup for the best flavor.
- All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
- Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
- Heavy cream. whole milk works in place of heavy cream.
- To bake: remove the dough from the freezer and let it thaw in the refrigerator overnight or at room temperature for 1-2 hours before baking according to the recipe instructions.
- To thaw: let the cookies sit at room temperature until thawed. You can also warm them in the oven set to 250 degrees F, in a baking dish covered with foil (or a lid) until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
