Maple Cookies with Maple Glaze Recipe

Introduction

These Maple Cookies bring a delightful blend of soft, buttery texture with a rich maple flavor that’s perfect for any season. Finished with a smooth maple glaze, they offer a sweet treat that’s both comforting and elegant.

Ingredients

• 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

1. Step 1: In a large mixing bowl, cream together the softened butter and brown sugar using a mixer for 2–3 minutes until light and fluffy. Add the egg, vanilla extract, and maple syrup, then mix until fully combined and smooth.
2. Step 2: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir just until the dough comes together. Avoid overmixing.
3. Step 3: Cover the dough with plastic wrap and refrigerate for at least 1 hour or up to overnight. This helps prevent spreading and deepens the flavor.
4. Step 4: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
5. Step 5: Scoop about 1½ tablespoons of chilled dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
6. Step 6: Bake for 10–12 minutes, until the edges are lightly golden and the centers still look slightly underbaked. They will firm up as they cool.
7. Step 7: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before glazing.
8. Step 8: For the glaze, whisk together powdered sugar, maple syrup, melted butter, and a pinch of salt in a small bowl. Add 1 tablespoon of milk to start, then more as needed until the glaze is smooth and spreadable but not runny.
9. Step 9: Spoon the glaze over the cooled cookies, focusing on the center and allowing it to spread naturally. Let the glaze set for 30 minutes at room temperature or chill briefly until firm.

Tips & Variations

• For a deeper maple flavor, use Grade A dark amber maple syrup in the dough and glaze.
• Chilling the dough overnight improves texture and flavor development.
• Substitute half the butter with browned butter for a nutty twist.
• Add chopped nuts like pecans or walnuts to the dough for added crunch.

Storage

Store the glazed cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. If chilled, allow cookies to come to room temperature before serving for best texture. Un-iced cookies can be frozen for up to 3 months; thaw before glazing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Just ensure the blend contains xanthan gum for structure.

What if I don’t have cornstarch?

If you don’t have cornstarch, you can replace it with an equal amount of arrowroot powder or add slightly more flour, although cornstarch helps keep the cookies tender and soft.

Maple Cookies with Maple Glaze Recipe

Print Recipe

★★★★★

4.9 from 131 reviews

Delight in these soft and chewy Maple Cookies, infused with pure maple syrup and topped with a luscious maple glaze. Perfectly balanced sweetness and a delicate texture make these cookies irresistible for any maple syrup lover.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Make the Dough: In a large mixing bowl, cream together the softened butter and brown sugar using a hand mixer or stand mixer for 2–3 minutes until light and fluffy. Add the egg, vanilla extract, and maple syrup, then mix until fully combined and smooth.
2. Add Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir just until the dough comes together. Avoid overmixing to keep the cookies tender.
3. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour or up to overnight. Chilling prevents spreading and enhances the flavor and texture.
4. Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
5. Shape the Cookies: Scoop about 1½ tablespoons of chilled dough and roll into balls. Place the dough balls 2 inches apart on the prepared baking sheets to allow room for spreading.
6. Bake: Bake the cookies for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly underbaked. The cookies will finish setting as they cool, resulting in a soft center.
7. Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which ensures the glaze adheres well.
8. Make the Glaze: In a small bowl, whisk together the powdered sugar, maple syrup, melted butter, and a pinch of salt. Add 1 tablespoon of milk, adding more as needed, until the glaze is smooth and spreadable but not too runny.
9. Glaze the Cookies: Spoon the glaze over the cooled cookies, focusing on the center and allowing it to spread naturally. Let the glaze set at room temperature for 30 minutes or chill briefly in the fridge until firm.

Notes

• Chilling the dough is essential to prevent excessive spreading and to develop flavor.
• Use Grade A pure maple syrup for the best taste and aroma.
• Do not overbake the cookies; they should appear slightly underbaked in the center when removed from the oven.
• Adjust the milk quantity in the glaze to get the desired consistency for easy spreading.
• Store glazed cookies in an airtight container at room temperature for up to 3 days.

Keywords: maple cookies, maple syrup cookies, soft cookies, maple glaze, sweet dessert, homemade cookies