Name: Maple Cookies with Maple Glaze Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: American
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; 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

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: In a large mixing bowl, cream together the softened butter and brown sugar using a hand mixer or stand mixer for 2–3 minutes until light and fluffy. Add the egg, vanilla extract, and maple syrup, then mix until fully combined and smooth.

Step 2: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir just until the dough comes together. Do not overmix.

Step 3: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour or up to overnight. Chilling helps prevent spreading and enhances the flavor.

Step 4: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 5: Scoop about 1½ tablespoons of chilled dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.

Step 6: Bake for 10–12 minutes, until the edges are lightly golden and the centers still appear slightly underbaked. They will finish setting as they cool.

Step 7: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before glazing.

Step 8: In a small bowl, whisk together the powdered sugar, maple syrup, melted butter, and a pinch of salt. Add 1 tablespoon of milk to start, then add more as needed until the glaze is smooth and spreadable but not runny.

Step 9: Spoon the glaze over the cooled cookies, focusing on the center and letting it spread naturally. Let the glaze set for 30 minutes at room temperature or chill briefly in the fridge until firm.

Tips & Variations

For a richer flavor, substitute half the all-purpose flour with whole wheat flour.

Use Grade A dark maple syrup for a more robust maple taste.

If you prefer a thicker glaze, reduce the milk slightly or chill the glaze before spreading.

Decorate the glazed cookies with chopped pecans or walnuts for added crunch and flavor.

Storage

Store the glazed cookies in an airtight container at room temperature for up to 4 days. For longer storage, keep them in the refrigerator for up to a week. Reheat gently in a low oven or microwave for a few seconds to soften before serving. Glaze is best enjoyed fresh but will remain tasty when chilled.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and refrigerated overnight. This helps develop flavor and prevents the cookies from spreading too much during baking.

Can I use a different sweetener instead of maple syrup?

While maple syrup gives the distinct flavor in this recipe, you can substitute honey or golden syrup as alternatives, but the taste will differ slightly from classic maple cookies.