Maple cookies with maple icing Recipe

If you’re longing for a treat that’s cozy, indulgent, and undeniably autumnal, these Maple cookies with maple icing are about to become your new favorite homemade delight. Imagine the warmth of pure maple syrup winding its way through soft, cinnamon-scented cookies, topped with clouds of rich, brown butter icing and a sprinkle of crunchy pecans or sea salt. Every bite is a celebration of maple’s deep, caramel sweetness. This isn’t just a cookie, it’s a sweet hug from your oven—perfect for chilly mornings, festive gatherings, or whenever you want to brighten someone’s day.

Ingredients You’ll Need

The beauty of Maple cookies with maple icing starts with simple, honest ingredients. Every component plays a key role, from building a tender crumb to infusing luscious maple flavor. Don’t skip or substitute—each brings its own magic to the mix!

• All-purpose flour: The foundation for structure and softness in your cookies.
• Baking soda: Lends a lovely lift, ensuring your cookies bake up perfectly fluffy and light.
• Salt: A little balances sweetness and deepens every maple note.
• Cinnamon: Warms everything up, adding a gentle spice that plays so well with maple.
• Unsalted butter: Used twice for ultimate richness—first softened for the cookie base, then browned to take your icing to new depths of flavor.
• Brown sugar: Moisture, chewiness, and that signature molasses undertone.
• Pure maple syrup (Grade A): The star ingredient—never settle for imitation here if you want true maple magic.
• Large egg: Binds everything together and keeps the cookies tender.
• Vanilla extract: Rounds out the flavors and adds aromatic sweetness.
• Powdered sugar: Essential for a smooth, dreamy icing that doesn’t overpower the maple.
• Milk: Adjusts the icing to your preferred consistency—thick for swirls, thin for drizzles.
• Cinnamon (optional, for icing): A little more spicy warmth if you love cinnamon as much as I do.
• Flaky sea salt or chopped pecans (Garnish): Adds irresistible crunch and contrast—absolutely worth the extra touch!

How to Make Maple cookies with maple icing

Step 1: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. This step ensures all the flavors are distributed evenly, and there are no lumps going into your dough—well worth the extra minute for perfectly textured Maple cookies with maple icing.

Step 2: Cream the Butter and Sugar

With your mixer (or a sturdy spoon and determination!), cream the softened butter and brown sugar until light and fluffy, about 2-3 minutes. This process unlocks the butter’s richness and gives your cookies that melt-in-your-mouth texture.

Step 3: Add Wet Ingredients

Beat in the maple syrup, egg, and vanilla extract. Don’t rush—let everything fully incorporate. You’ll notice your batter takes on a beautiful caramel color and dreamy aroma. This is pure fall comfort in a bowl!

Step 4: Combine Wet and Dry

Gradually add your flour mixture to the wet ingredients. Mix just until combined; overworking can make the cookies tough. You want a dough that’s soft, but not sticky. At this point, you might need to chill the dough for 30 minutes—especially if your kitchen is warm or you like neat, tidy cookies that don’t spread too much.

Step 5: Shape and Bake

Scoop tablespoon-sized rounds onto a lined baking sheet, spacing them a couple of inches apart. Bake at 350°F (175°C) for 10-12 minutes, or until the edges are lightly golden and centers look just set. Allow cookies to cool on the pan for a few minutes before transferring to a rack—this helps them firm up while staying delightfully soft inside.

Step 6: Prepare the Brown Butter Maple Icing

In a small saucepan, melt 1/4 cup unsalted butter over medium heat. Continue cooking, swirling often, until the butter foams and turns a deep golden brown—it’ll smell nutty and irresistible. Remove from heat and whisk in the powdered sugar, maple syrup, and 1 tablespoon of milk. If desired, add a dash of cinnamon for an extra flavor boost. If the icing is too thick, add another splash of milk; if too thin, a bit more powdered sugar.

Step 7: Ice and Garnish the Cookies

Once your cookies are completely cool, spread or drizzle each with your maple icing. Sprinkle immediately with flaky sea salt or chopped pecans if desired—these little extras take Maple cookies with maple icing from delicious to absolute showstoppers. Let the icing set before storing, if you can wait that long!

How to Serve Maple cookies with maple icing

Garnishes

A generous sprinkle of chopped pecans brings crunch and nutty depth, while a dusting of flaky sea salt gives each bite a modern gourmet twist. The slight saltiness makes maple sing and keeps the sweetness in balance. You can also try a light shower of extra cinnamon for a cozy finish.

Side Dishes

Maple cookies with maple icing shine alongside a creamy latte, spiced chai, or even a cup of cider on a cool day. For brunch spreads, pair with fresh berries or yogurt, letting the maple’s richness add luxurious contrast to lighter bites.

Creative Ways to Present

Stack your cookies on a rustic wooden board, wrap bundles with bakery twine for sweet edible gifts, or tuck them into mason jars layered with parchment for a charming holiday touch. For dessert platters, try alternating with chocolate-dipped biscotti or cranberry shortbread to showcase a stunning variety of seasonal treats.

Make Ahead and Storage

Storing Leftovers

Keep cooled Maple cookies with maple icing in an airtight container at room temperature for up to 4 days. If you’ve gone big on the icing or garnishes, layer with parchment to prevent sticking and preserve the beautiful finish on each cookie.

Freezing

You can absolutely freeze both the baked cookies and un-iced dough balls. For best results, freeze cookies before adding the icing. Place cooled cookies between sheets of parchment in an airtight container or freezer bag for up to 3 months. Thaw at room temperature, then ice as desired.

Reheating

Want that fresh-baked warmth? Pop cookies in a 300°F (150°C) oven for about 3 minutes. Just be sure to reheat before icing—if they’re already finished, a mere 20 seconds in the microwave will revive softness, without melting the maple icing.

FAQs

Can I use imitation maple syrup?

For Maple cookies with maple icing with real depth, pure maple syrup is a must. Imitation syrup just can’t deliver that authentic, nuanced flavor—or the natural sweetness—of the real deal.

What if I don’t have pecans for garnish?

No worries! Try walnuts, hazelnuts, or go nut-free with a sprinkle of cinnamon sugar or festive sprinkles. The cookies are still spectacular on their own.

Do I have to chill the dough?

Chilling helps prevent spreading and creates thicker, chewier cookies, which is especially nice for Maple cookies with maple icing. But if you’re short on time, you can bake immediately—the cookies will just be a little flatter (but still tasty!).

Can I make the icing ahead?

Yes! The brown butter maple icing keeps well in the fridge, covered, for up to 5 days. Let it come to room temperature and give it a good stir before spreading on your cookies.

How do I know when my cookies are done?

Look for lightly golden edges and centers that look just set. Remember, cookies continue to cook a bit as they cool, so don’t wait for a firm, crunchy texture while they’re still in the oven!

Final Thoughts

There’s just something irresistible about Maple cookies with maple icing, whether you’re sharing them with loved ones or sneaking a treat for yourself. Pour a cup of something cozy, gather your supplies, and enjoy the flavors of maple season—one batch of cookies at a time. You truly have to bake a batch to see why these will become a go-to tradition in your kitchen!

Print