Name: Maple Cookies with Maple Icing
Prep time: 15 min
Cook time: 12 min
Total time: 55 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1/2 tsp ground cinnamon; 3/4 cup unsalted butter, softened; 1 cup brown sugar; 1/2 cup pure maple syrup; 1 large egg; 1 tsp vanilla extract; For the maple icing:; 1 1/2 cups powdered sugar; 2-3 tbsp pure maple syrup; 1-2 tbsp milk or cream (to thin the icing)

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These maple cookies with maple icing are soft, chewy, and packed with warm, cozy maple flavor. They’re the perfect treat for fall, but I love baking them year-round whenever I’m craving something sweet and comforting. The rich maple glaze adds just the right amount of sweetness, giving each bite a melt-in-your-mouth finish.

Why You’ll Love This Recipe

I love how easy these cookies are to whip up with pantry staples and a bottle of pure maple syrup. They’re perfect for anyone who enjoys soft cookies with a rich, sweet glaze. The maple flavor isn’t overpowering—just warm and comforting. These cookies also make a great homemade gift or a beautiful addition to a cookie tray during the holidays.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

flour
baking soda
baking powder
salt
ground cinnamon
unsalted butter
brown sugar
pure maple syrup
egg
vanilla extract

For the maple icing:
powdered sugar
pure maple syrup
milk (or cream, to thin the icing)

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a bowl, I whisk together the flour, baking soda, baking powder, salt, and cinnamon.
In a separate bowl, I beat the butter and brown sugar until light and fluffy. Then I mix in the maple syrup, egg, and vanilla extract until well combined.
I gradually add the dry ingredients to the wet mixture, mixing until just combined.
I scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them a couple of inches apart.
I bake them for 10–12 minutes, or until the edges are lightly golden and the centers are set.
While the cookies cool, I prepare the icing by whisking together powdered sugar, maple syrup, and a splash of milk until smooth.
Once the cookies are completely cool, I drizzle or spread the icing on top and let it set before serving.

Servings and timing

This recipe makes about 24 cookies. Prep time takes around 15 minutes, bake time is 10–12 minutes per batch, and I allow at least 30 minutes for cooling and icing. Altogether, I plan for just under an hour from start to finish.

Variations

I sometimes add chopped toasted pecans or walnuts to the dough for extra texture and nuttiness.
If I want a stronger maple flavor, I use a touch of maple extract in the cookie dough or icing.
For a sandwich cookie variation, I spread the maple icing between two cookies instead of on top.
I like using browned butter for a richer, nutty flavor that pairs beautifully with maple.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I refrigerate them for up to a week or freeze them for up to 2 months. When freezing, I layer parchment between cookies to prevent sticking. I let them come to room temperature before serving. If the icing hardens too much, a few seconds in the microwave softens them just right.

FAQs

How do I keep maple cookies soft?

I keep them soft by not overbaking. I remove them from the oven when they’re just set in the center and let them finish setting on the pan. Storing them in an airtight container also helps.

Can I use pancake syrup instead of pure maple syrup?

Technically I could, but I don’t recommend it. Pure maple syrup gives the cookies their deep, rich flavor. Pancake syrup is usually just corn syrup with flavoring and won’t taste the same.

Can I freeze maple cookies?

Yes, I freeze them after icing by placing them in a single layer until solid, then transferring them to a freezer-safe bag or container. They thaw well at room temperature.

What’s the best way to apply the icing?

I either drizzle the icing with a spoon or spread it gently with a butter knife. If I want a neat look, I use a piping bag with a small tip.

Can I make these cookies ahead of time?

Definitely. I sometimes make the dough a day in advance and refrigerate it, or bake the cookies and ice them the next day. The flavor actually deepens after a day, making them even better.

Conclusion

These maple cookies with maple icing are everything I love in a homemade treat—simple, sweet, and satisfying. The cozy maple flavor and soft texture make them an instant favorite every time I bake a batch. Whether I’m making them for a special occasion or just because, they always hit the spot.

Maple Cookies with Maple Icing

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Author: Sue
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 55 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

These soft and chewy maple cookies are infused with warm maple flavor and topped with a rich maple icing, making them a comforting treat perfect for fall or any time of year.

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
In another bowl, beat butter and brown sugar until light and fluffy.
Mix in maple syrup, egg, and vanilla extract until well combined.
Gradually add dry ingredients to wet ingredients and mix until just combined.
Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them apart.
Bake for 10–12 minutes, or until edges are lightly golden and centers are set.
Let cookies cool completely on a wire rack.
Whisk together powdered sugar, maple syrup, and milk/cream to make the icing.
Drizzle or spread icing over cooled cookies and let it set before serving.

Notes

Add chopped toasted pecans or walnuts for extra texture.
Use a touch of maple extract for a stronger maple flavor.
Make sandwich cookies by spreading icing between two cookies.
Use browned butter for a nuttier, richer flavor.
Store in an airtight container for up to 4 days at room temperature, or freeze for longer storage.