Maple Cookies with Maple Icing Recipe
Delight in these soft and buttery Maple Cookies infused with rich maple syrup and chopped pecans, topped with a smooth, sweet maple icing. Perfect for maple lovers, these cookies bring a cozy, naturally sweet flavor ideal for any occasion.
- Prep Time: 15 minutes
- Cook Time: 13 minutes per batch
- Total Time: 5 hours 15 minutes (including chilling time)
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookies
- 12 tablespoons unsalted butter (168 grams), softened slightly
- 1 ¼ cup brown sugar (260 grams), light or dark (dark used)
- 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
- 1/4 teaspoon salt (preferably sea salt)
- 1 cup chopped pecans (about 100 grams), or walnuts
Maple Glaze
- 3 tablespoons unsalted butter (42 grams)
- 1/3 cup maple syrup (80 ml)
- 1 – 1 ½ cup powdered sugar (110 – 162 grams)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt (preferably sea salt)
Instructions
- Prepare the Cookie Dough: In a large bowl, beat the softened butter and brown sugar together until creamy and without lumps. Add maple syrup, egg, vanilla extract, and maple extract; mix until well combined.
- Add Dry Ingredients: Gradually mix in the flour, baking soda, and salt starting on low speed. If the dough is sticky when squeezed, incorporate 1-2 extra tablespoons of flour. Stir in the chopped pecans thoroughly.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight to chill and firm the dough.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat the oven to 350°F (180°C) and line cookie sheets with parchment paper.
- Shape Cookies: Form dough into balls using 1 ½ to 2 tablespoons each. Place on prepared sheets at least 2 inches apart. Keep dough cold by returning trays to the fridge as needed.
- Bake Cookies: Bake one sheet at a time on the middle rack for 11-13 minutes or until cookie tops are set. Remove and cool on baking sheets.
- Make Maple Glaze: In a small saucepan over low heat, melt butter and maple syrup together, stirring gently. Remove from heat and whisk in powdered sugar starting with 1 cup until glaze is light caramel-colored and drizzle-thin; add more powdered sugar as needed. Stir in vanilla and salt.
- Glaze Cookies: Drizzle the cooled cookies with the maple glaze. Ensure cookies are fully cooled to prevent melting the glaze.
Notes
- Refrigerating the dough is essential to prevent the cookies from spreading too much during baking.
- Use dark brown sugar for a richer flavor, but light brown sugar works well too.
- Adjust the amount of powdered sugar in the glaze to achieve the desired consistency for drizzling.
- Store cookies in an airtight container at room temperature for up to a week.
- For a nut-free version, omit the pecans or substitute with seeds.
Keywords: maple cookies, maple syrup cookies, pecan cookies, maple icing, fall cookies, soft cookies, homemade cookies
