Description

Delight in these soft and flavorful Maple Cookies topped with a luscious maple glaze. Made with pure maple syrup both in the dough and the sweet glaze, these cookies offer a perfect balance of rich buttery texture and natural sweetness, ideal for autumn treats or anytime you crave a cozy, maple-infused dessert.

Ingredients

Scale

For the Cookies

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

Make the Dough: 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.
Add Dry Ingredients: 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.
Chill the Dough: 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.
Preheat the Oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Shape the Cookies: Scoop about 1½ tablespoons of chilled dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
Bake: 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.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
Make the Glaze: 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.
Glaze the Cookies: 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.

Notes

Chilling the dough is essential to prevent the cookies from spreading too much during baking and to develop a richer flavor.
Use Grade A pure maple syrup for the best authentic maple flavor.
Do not overbake the cookies to maintain their soft texture; they should look slightly underbaked in the center when removed from the oven.
Adjust milk quantity in the glaze to achieve the perfect spreading consistency, adding gradually.
Store glazed cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Cookie
Method: Baking
Cuisine: American

Keywords: maple cookies, maple syrup cookies, soft cookies, glazed cookies, fall cookie recipe, homemade cookies