Introduction

These Maple Cookies are delightfully soft with a rich, buttery flavor enhanced by pure maple syrup. Topped with a smooth maple glaze, they make a perfect treat for any occasion, bringing a hint of sweetness and warmth to your cookie plate.

A group of soft round cookies with a light brown color are spread on crinkled white parchment paper over a white marbled surface. Each cookie has a textured sugar coating with a creamy white icing drizzled in thin, uneven stripes across the tops, creating a lattice pattern. On the left side, there is a small white bowl filled with a brown sugar and cinnamon mix, and two cinnamon sticks lie next to the bowl, adding a warm touch to the scene. The lighting highlights the cracks and sugar crystals on the cookies, making them look fresh and inviting. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, cream together the softened butter and light brown sugar until light and fluffy.
Step 3: Beat in the egg, vanilla extract, and pure maple syrup until well combined.
Step 4: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Step 6: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 7: Bake for 10–12 minutes, or until the edges are lightly golden. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 8: To make the maple glaze, whisk together powdered sugar, maple syrup, melted butter, and a pinch of salt. Add milk tablespoon by tablespoon until the glaze reaches a smooth, spreadable consistency.
Step 9: Once the cookies have cooled, spread or drizzle the maple glaze over each cookie. Let the glaze set before serving.

Tips & Variations

For a richer maple flavor, use Grade A dark maple syrup in both the dough and glaze.
Try adding chopped nuts like pecans or walnuts to the dough for extra texture.
If you prefer a thicker glaze, reduce the milk to one tablespoon or less.
To make the cookies extra soft, chill the dough for 30 minutes before baking.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If glazed, allow the icing to set fully before stacking. For longer storage, freeze the cookies (without glaze) for up to 3 months and add fresh glaze after thawing. Reheat glazed cookies slightly in a warm oven if desired.

How to Serve

Several round cookies with a golden brown color and a sugar-like texture are layered closely together on crumpled white parchment paper. Each cookie is topped with a creamy beige drizzle that adds texture and contrast, forming irregular lines across their surfaces. To the left, two cinnamon sticks lay side by side on the paper, next to a white bowl filled with a grainy, light brown sugar and cinnamon mixture. The whole scene sits on a white marbled surface, giving a clean and bright background effect. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular granulated sugar instead of brown sugar?

Brown sugar adds moisture and a slight caramel flavor to the cookies. Using granulated sugar will work but may result in a less soft texture and a milder flavor.

What type of maple syrup is best for this recipe?

Grade A pure maple syrup is recommended for the best flavor and quality. Darker grades offer a stronger maple taste, which can enhance the cookies and glaze.

Maple Cookies with Maple Glaze Recipe

Print Recipe

★★★★★

4.6 from 141 reviews

These Maple Cookies are soft, chewy, and rich with the natural sweetness of pure maple syrup. Perfectly balanced with a hint of vanilla and a delightful maple glaze topping, they make an irresistible treat for maple lovers. Easy to prepare with common ingredients, these cookies bring the warm flavors of fall to your kitchen year-round.

Author: Nora
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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

Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and light brown sugar together until the mixture is light, fluffy, and creamy, about 3-4 minutes using a hand or stand mixer.
Add Wet Ingredients: Beat in the egg, vanilla extract, and pure maple syrup until well combined and smooth, scraping down the sides of the bowl as needed.
Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cornstarch, baking soda, and salt to ensure even distribution of leavening and salt.
Combine Dough: Gradually add the dry ingredients to the wet ingredients. Mix on low speed just until the flour is fully incorporated and a soft dough forms. Avoid overmixing to keep cookies tender.
Shape Cookies: Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
Bake: Bake in the preheated oven for 10-12 minutes or until edges are lightly golden but centers still look slightly soft. The cookies will firm up as they cool.
Cool: Remove from oven and allow the cookies to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Prepare Maple Glaze: In a medium bowl, whisk together powdered sugar, pure maple syrup, melted butter, and a pinch of salt. Add milk one tablespoon at a time to achieve a smooth, drizzling consistency suitable for glazing.
Glaze Cookies: Once cookies are completely cooled, drizzle the maple glaze over the tops using a spoon or piping bag. Allow the glaze to set before serving, about 15-20 minutes.

Notes

For best flavor, use Grade A pure maple syrup.
Do not overbake the cookies; they should look slightly underbaked in the center for a chewy texture.
Store cookies in an airtight container at room temperature for up to 5 days.
The glaze can be adjusted with extra powdered sugar for thicker consistency or more milk for thinner glaze.
Adding cornstarch to the dough helps create a softer cookie texture.
If desired, sprinkle a little flaky sea salt over the glaze before it sets to enhance sweetness.

Keywords: Maple Cookies, maple syrup cookies, soft cookies, fall cookies, glazed cookies