Maple Cookies Recipe

5 from 1 vote

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!

Prep Time15

Cook Time12

Cooling1

Total Time1 27

Course: cookies, Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Author: Laura

Cost: $10

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

US Customary - Metric

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

*Nutrition information calculated with the glaze.

Ingredient Substitution 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.

How to Store Maple Cookies

Once cooled, store these maple syrup cookies in an airtight container at room temperature for 3-5 days.

How To Freeze

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.

Nutrition