Here is a wonderful recipe for soft, chewy Maple Cookies topped with a rich Maple Icing. These taste like autumn in cookie form, with a deep maple flavor in every bite.
Soft Maple Cookies with Maple Icing
Yield: Approximately 24-30 cookies
Prep time: 20 minutes
Chill time: 30 minutes (recommended)
Bake time: 10-12 minutes
Ingredients
For the Maple Cookies:
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2 ½ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon cream of tartar (helps with softness and spread)
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½ teaspoon salt
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1 cup unsalted butter, softened to room temperature
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1 cup packed light brown sugar
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½ cup granulated sugar
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1 large egg, at room temperature
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2 teaspoons maple extract (not imitation maple flavor, if possible)
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1 teaspoon vanilla extract
For the Maple Icing:
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2 cups powdered sugar, sifted (to prevent lumps)
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¼ cup unsalted butter, melted
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3 tablespoons pure maple syrup (the real stuff is best here)
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1-2 tablespoons heavy cream or whole milk
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¼ teaspoon maple extract (optional, for a stronger flavor)
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Pinch of salt
Instructions
Step 1: Make the Cookie Dough
In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
In a large bowl using a hand mixer or a stand mixer with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2-3 minutes).
Add the egg, maple extract, and vanilla extract, and beat until combined. Scrape down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 2: Chill the Dough
This step is important! Cover the dough tightly with plastic wrap and refrigerate for at least 30 minutes (or up to 3 days). Chilling prevents the cookies from spreading too much in the oven and deepens the flavor.
Step 3: Bake
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll them into balls. Place them on the prepared baking sheets about 2 inches apart.
Bake for 10-12 minutes, or until the edges are just set and lightly golden. The centers will look soft and slightly underdone—that’s perfect for a chewy cookie.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before icing.
Step 4: Make the Maple Icing
While the cookies are cooling, make the icing. In a medium bowl, whisk together the melted butter, maple syrup, maple extract (if using), and a pinch of salt.
Gradually whisk in the powdered sugar. Add the heavy cream or milk, 1 tablespoon at a time, until you reach a smooth, pourable but thick consistency (similar to thick pancake batter). You want it to spread slightly but not run completely off the cookie.
Step 5: Ice the Cookies
Once the cookies are completely cool, spoon a small amount of icing onto the center of each cookie. Use the back of the spoon to gently spread it towards the edges, or let it naturally settle.
For a decorative touch, let the icing set slightly, then drizzle a little extra maple syrup over the top or sprinkle with a tiny pinch of flaky sea salt or chopped walnuts.
Step 6: Let the Icing Set
Allow the icing to set completely at room temperature before stacking the cookies. This can take about 1 hour.
Store in an airtight container at room temperature for up to 5 days.
Tips for Success:
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Maple vs. Maple Flavoring: Use pure maple syrup in the icing for authentic taste. In the cookie dough, maple extract is better than syrup because it provides intense flavor without adding extra liquid that would alter the dough’s texture.
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Don’t Skip Chilling: This dough is buttery and benefits greatly from a chill. It prevents spreading and makes the cookies nice and thick.
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Cool Completely: If the cookies are even slightly warm, the icing will melt right off and soak in. Patience is key!