Maple Cookies with Maple Icing are a nostalgic delight, perfect for seasonal celebrations and cozy gatherings. These soft and chewy cookies are infused with the rich, sweet flavor of maple extract and topped with a luscious maple icing that makes every bite irresistible. The combination of buttery dough and the sweet glaze creates a harmonious treat emblematic of fall and winter festivities.
You will love how these cookies offer both comforting flavors and a delicate texture. Packed with maple goodness in both the cookie and icing, they’re simple to make yet impressive enough to share with guests or gift to loved ones.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 cup buttermilk
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 teaspoons maple extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 4 ½ cups all-purpose flour
For the Icing:
- ½ cup unsalted butter
- 1 cup brown sugar
- ¼ cup milk
- 2 tablespoons maple syrup
- A pinch of salt
- 2 cups powdered sugar
How to Create Your Maple Cookies with Maple Icing
Step 1: Prepare the Cookie Dough
Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper. In a large mixing bowl, using a hand or stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time until fully incorporated, then mix in the buttermilk, vanilla extract, and maple extract.
Step 2: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to maintain tender cookies.
Step 3: Bake the Cookies
Using a cookie scoop or tablespoon, drop dough balls spaced about 2 inches apart onto the prepared baking sheets. Bake for 10-12 minutes, or until the cookies are set but still soft in the center with lightly browned edges. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Step 4: Make the Maple Icing
While the cookies cool, prepare the icing. In a small saucepan over medium heat, melt the butter with brown sugar, stirring until smooth. Bring to a gentle boil, whisking constantly for 2 minutes. Remove from heat, then whisk in milk, maple syrup, and a pinch of salt. Let cool for 15 minutes before gradually whisking in powdered sugar until the icing reaches a smooth, spreadable consistency. If necessary, add more milk a teaspoon at a time to adjust thickness.
Step 5: Ice the Cookies
Using a spoon or offset spatula, spread the maple icing generously over the cooled cookies. Alternatively, dip the tops of the cookies into the icing for a glazed finish. Allow the icing to set before serving.
My Best Tips for Perfect Maple Cookies and Icing
Use Room Temperature Ingredients
Allow butter, eggs, and buttermilk to come to room temperature before mixing. This ensures a smooth, well-emulsified batter and tender crumb.
Don’t Overmix the Dough
Mix dry ingredients into wet just until combined to prevent tough cookies.
Bake Until Soft but Set
Aim for a slight softness in the center for chewy cookies. Overbaking results in dry texture.
Watch Your Icing Consistency
Cool the hot maple syrup mixture before adding powdered sugar to avoid dissolution issues. Adjust thickness with milk for easy spreading or dipping.
Let Icing Set Completely
Allow time for the icing to firm up to prevent stickiness and messy handling.
Delicious Variations to Try
Add Chopped Nuts
Stir in chopped pecans or walnuts into the cookie dough for added crunch and nutty flavor.
Spice it Up
Add a pinch of cinnamon or nutmeg to the dough or icing for warm seasonal aromas.
Switch Up Flavors
Try substituting half the maple extract with vanilla or almond extract for a unique twist.
Drizzle White Chocolate
After icing sets, drizzle melted white chocolate for extra decadence.
Use Brown Butter
For a nutty depth, brown the butter before creaming with sugar.
Frequently Asked Questions
How long do these cookies stay fresh?
Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
Can I make the dough ahead?
Yes, dough can be refrigerated for up to 3 days before baking.
Do I have to use maple extract?
Maple extract is key for flavor, but vanilla can be substituted in a pinch.
Why use buttermilk?
Buttermilk helps create tender, moist cookies with a slight tang that pairs well with maple.
Can I make these cookies dairy-free?
Substitute dairy butter and buttermilk with plant-based alternatives, though texture may vary.
Is this icing suitable for dipping?
Yes, adjust icing thickness with milk to make it perfect for dipping or spreading.
Print
Maple Cookies with Maple Icing
- Total Time: 32
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
Soft, sweet, and richly flavored with pure maple goodness. Buttery dough, warm maple aroma, and smooth maple icing create a perfect fall or winter treat.
Ingredients
For the Cookies
1 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 cup buttermilk
1/2 tsp salt
1 tsp vanilla extract
2 tsp maple extract
1 tsp baking soda
1 tsp baking powder
4 1/2 cups all-purpose flour
For the Maple Icing
1/2 cup unsalted butter
1 cup brown sugar
1/4 cup milk
2 tbsp maple syrup
Pinch of salt
2 cups powdered sugar
Instructions
Prep and preheat: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
Mix wet ingredients: Cream butter and granulated sugar until light and fluffy, about 3 minutes. Add eggs one at a time, then beat in buttermilk, vanilla, and maple extract.
Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, and salt. Gradually add to wet mixture and blend just until combined.
Bake cookies: Drop tablespoons of dough onto lined sheets, 2 inches apart. Bake 10–12 minutes until edges are lightly golden and centers are set. Cool on the sheets 5 minutes, then transfer to a rack.
Make icing: In a saucepan over medium heat, melt butter with brown sugar, stirring constantly. Boil gently 2 minutes, then remove from heat. Whisk in milk, maple syrup, and a pinch of salt. Let cool 15 minutes, then whisk in powdered sugar until smooth. Adjust consistency with milk if needed.
Ice cookies: Spread or dip tops of cooled cookies in icing. Allow icing to set before serving.
Notes
Use room-temperature butter and eggs for smooth mixing.
Avoid overmixing for light, tender cookies.
Use real maple syrup in the icing for deeper flavor.
Allow cookies to cool fully before icing for best coverage.
Store cookies airtight for 5 days at room temperature or freeze for up to 2 months.
- Prep Time: 20
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (1/36 recipe)
- Calories: 180
- Sugar: 18 g
- Sodium: 85 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Carbohydrates: 25 g
- Protein: 2 g
- Cholesterol: 40 mg
Keywords: maple cookies, maple icing cookies, soft maple sugar cookies, fall cookie recipe, glazed maple cookies
