Maple Cookies with Maple Icing are a delightful treat that perfectly encapsulate the warmth and nostalgia of home baking. These cookies are soft and fluffy, offering a melt-in-your-mouth experience that is enhanced by the rich, sweet flavor of maple. The combination of maple extract in the dough and a luscious maple icing creates a double dose of this beloved flavor, making them irresistible to both children and adults alike.
The preparation of these cookies is straightforward, making them accessible for bakers of all skill levels. With just a handful of ingredients—unsalted butter, granulated sugar, eggs, buttermilk, and of course, maple syrup—these cookies come together quickly. The icing, made from brown sugar, milk, and powdered sugar, adds a glossy finish that elevates their appearance and taste.
These cookies are particularly popular during the holiday season, evoking memories of family gatherings and festive celebrations. The aroma of baking cookies fills the kitchen with warmth and joy, reminding us of cherished moments spent with loved ones. Whether served at holiday parties or enjoyed as an afternoon snack, Maple Cookies with Maple Icing are sure to bring a smile to anyone’s face. This recipe not only satisfies sweet cravings but also serves as a reminder of the simple pleasures found in homemade treats.
Maple Cookies With Maple Icing
Ingredients
- 1/2 cup butter softened (1 stick)
- 1 cup brown sugar
- 1/4 cup maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/4 tsp ground cinnamon
- 1 1/2 cups powdered sugar
- 3 tbsp maple syrup for glaze
- 1-2 tbsp milk as needed for glaze
- roasted chopped pecans optional garnish
- crumbled cooked bacon optional garnish
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- In a large bowl, beat the softened butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Blend in the maple syrup, egg, and vanilla extract, mixing until fully combined. Scrape down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking soda, and ground cinnamon. Gradually add the dry ingredients to the butter mixture, blending just until combined.
- Using a cookie scoop, measure out 1 1/2 to 2 tablespoons of dough per cookie and roll into balls. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball to about 1/2 inch thick using the bottom of a glass.
- Place the cookies in the preheated oven and bake for 10-12 minutes, until set but still soft to the touch. Let the cookies cool completely on the baking sheets.
- In a medium bowl, whisk together powdered sugar, maple syrup, and 1 tablespoon of milk until smooth. If the glaze is too thick, add more milk as needed, 1 teaspoon at a time, until it reaches the desired consistency.
- Once the cookies are fully cooled, dip the tops into the glaze or spoon the glaze onto the cookies, spreading gently with the back of a spoon.
- While the glaze is still wet, sprinkle the tops with roasted chopped pecans or crumbled bacon, if desired, for added texture and flavor.
Notes
For a twist, try adding a pinch of ground nutmeg to the dough. Store cookies in an airtight container at room temperature for up to 5 days.