Introduction

These maple cookies with maple icing offer a delightful blend of sweet, nutty, and buttery flavors perfect for any maple lover. Soft and chewy with a rich maple glaze, they make a wonderful treat for cozy afternoons or festive gatherings.

A stack of six round, golden-brown cookies with a soft texture is shown, each cookie drizzled with uneven lines of creamy, off-white icing. The cookies are layered closely on a piece of white parchment paper, placed on a surface with a white marbled texture. In the background, slightly blurred, is a glass of white milk, adding a cozy and inviting feel to the image. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 tablespoons unsalted butter (168 grams), softened slightly
1 ¼ cup brown sugar (260 grams), light or dark
6 tablespoons maple syrup (90 ml)
1 large egg
1 teaspoon vanilla extract
1 teaspoon maple extract
2 ⅔ cup all-purpose flour (334 grams)
1 teaspoon baking soda
¼ teaspoon salt (preferably sea salt)
1 cup chopped pecans or walnuts (about 100 grams)
3 tablespoons unsalted butter (42 grams) for glaze
⅓ cup maple syrup (80 ml) for glaze
1 – 1 ½ cup powdered sugar (110 – 162 grams) for glaze
1 teaspoon vanilla for glaze
¼ teaspoon salt (preferably sea salt) for glaze

Instructions

Step 1: In a large bowl, beat the softened butter and brown sugar until smooth and creamy with no lumps remaining.
Step 2: Mix in the maple syrup, egg, vanilla extract, and maple extract until combined.
Step 3: Add the flour, baking soda, and salt. Start mixing on low speed. If the dough sticks when squeezed, add 1-2 tablespoons of extra flour and mix again.
Step 4: Stir in the chopped nuts thoroughly.
Step 5: Cover the bowl with plastic wrap and refrigerate the dough for at least 4 hours or overnight to firm up.
Step 6: Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
Step 7: Form the chilled dough into balls using about 1 ½ to 2 tablespoons each. Place them at least 2 inches apart on the prepared sheets. If dough softens, refrigerate it while preparing baking sheets.
Step 8: Bake one sheet at a time in the middle of the oven for 11-13 minutes or until tops appear set.
Step 9: Allow cookies to cool on the baking sheets completely before icing.
Step 10: For the glaze, melt butter and maple syrup together in a small saucepan over low heat, stirring gently.
Step 11: Remove from heat and whisk in powdered sugar starting with 1 cup, adding more as needed until the glaze is a light caramel color and thin enough to drizzle.
Step 12: Drizzle the glaze over the cooled cookies. Make sure cookies are cool so the glaze does not melt on contact.

Tips & Variations

Use chopped walnuts instead of pecans for a different but equally delicious nutty flavor.
If you prefer a stronger maple taste, add an extra ½ teaspoon of maple extract to the dough.
For a fun twist, consider adding a pinch of cinnamon or ground ginger to the dough.
Keep dough chilled between shaping batches to prevent spreading during baking.

Storage

Store the maple cookies in an airtight container at room temperature for up to 5 days. The glaze can soften over time, so if you prefer a firmer topping, refrigerate the cookies for up to a week. Reheat gently in a low oven or microwave briefly if desired.

How to Serve

A close-up image of two round cookies with a light brown, slightly crispy texture resting on a silver wire cooling rack lined with white parchment paper. Each cookie is topped with uneven, creamy white icing drizzles running diagonally across the surface. The rack is placed on a white marbled surface, with part of a woman's hand gently holding a cookie visible in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies without maple extract?

Yes, you can omit the maple extract if you don’t have it on hand. The maple syrup will still provide plenty of flavor, though the extract intensifies the maple taste.

Can I freeze the cookie dough?

Absolutely. Wrap the dough tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before baking for best results.