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.
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)
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.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
