Maple Cookies with Maple Icing Recipe

Introduction

These maple cookies with maple icing are a sweet treat perfect for any occasion. Soft, buttery cookies infused with rich maple flavor and topped with a luscious maple glaze will delight your taste buds and warm your kitchen with a cozy aroma.

Ingredients

• 1 cup (225g) unsalted butter, softened
• 2 cups (400g) granulated sugar
• 3 large eggs
• 1 cup (240ml) buttermilk (or substitute: 1 cup milk + 1 tbsp lemon juice or vinegar)
• ½ tsp salt
• 1 tsp vanilla extract
• 2 tsp maple extract
• 1 tsp baking soda
• 1 tsp baking powder
• 4½ cups (540g) all-purpose flour
• ½ cup (115g) unsalted butter (for icing)
• 1 cup (200g) brown sugar
• ¼ cup (60ml) milk (for icing)
• 2 tbsp pure maple syrup
• A pinch of salt
• 2 cups (240g) powdered sugar

Instructions

1. Step 1: Prepare the cookie dough. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, cream the softened butter and granulated sugar on medium speed for 5 minutes until light and fluffy. Add the eggs one at a time, mixing well after each addition. With the mixer on low, slowly add the buttermilk.
2. Step 2: Stir in salt, vanilla extract, maple extract, baking soda, and baking powder. Gradually mix in the flour in two batches until just combined. The dough will be soft and slightly sticky.
3. Step 3: Using a cookie scoop or spoon, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are just turning golden and the centers are set. Let the cookies cool on the sheet for 5 minutes, then transfer to wire racks.
4. Step 4: Make the maple icing. In a saucepan, melt the butter over medium heat. Add the brown sugar and cook, stirring, for 1–2 minutes until dissolved. Stir in the milk, maple syrup, and a pinch of salt. Bring to a gentle boil, then remove from heat. Whisk in the powdered sugar until smooth. Let it cool slightly—it should be pourable but not too runny.
5. Step 5: Spoon or drizzle the icing over the cooled cookies. Allow the icing to set before storing or serving.

Tips & Variations

• For a more intense maple flavor, add an extra teaspoon of maple extract or use pure maple syrup in the dough.
• Substitute buttermilk with equal parts milk mixed with lemon juice or white vinegar to achieve tanginess.
• Try adding chopped nuts or cinnamon to the dough for added texture and warmth.
• If the icing is too thick, stir in a tablespoon of milk at a time until it reaches a drizzleable consistency.

Storage

Store the iced cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. To re-soften chilled cookies, leave them at room temperature for 20 minutes before serving. Avoid freezing the icing as it may change texture when thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Allow the dough to come to room temperature for about 15 minutes before scooping and baking.

What if I don’t have maple extract?

If you don’t have maple extract, you can increase the pure maple syrup used in the icing slightly for added flavor, though the taste may be less concentrated. Vanilla extract can partially replace maple extract but will alter the flavor profile.