Thank you so much for stopping by today! I am beyond excited to share with you my family’s recipe for Maple Cookies with Maple Icing. These cookies are soft, buttery, and infused with that cozy maple sweetness we all crave in the fall (but honestly, I’ll take them any day of the year). The maple icing drizzled on top takes them from delightful to downright irresistible!
If you love recipes that feel like a warm hug, you’re in for a treat. And if you’d like more recipes like this delivered straight to your inbox, don’t forget to subscribe to my email list—I’d love to cook together more often!
Overview of Recipe Content
These cookies are perfect for autumn afternoons, cozy holiday baking, or simply when you want a sweet pick-me-up with your coffee.
Why you’ll love them:
- Soft, pillowy cookie base with real maple flavor.
- Sweet maple icing that hardens beautifully on top.
- Great for gifting, cookie swaps, or dressing up dessert platters.
What they taste like:
Think buttery sugar cookie meets maple syrup pancakes. Each bite is sweet, aromatic, and comforting.
Health and seasonal benefits:
- Maple syrup is naturally rich in antioxidants.
- Perfect for cozy fall and winter baking.
Ingredients for the Soft Maple Cookie Base:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 cup 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
(Maple icing ingredients will be detailed below when we build it together!)
Tools needed:
- Electric mixer or hand whisk
- Mixing bowls
- Baking sheets lined with parchment paper
- Wire rack for cooling
Suggested substitutions:
- Swap buttermilk with Greek yogurt for extra tang.
- Use brown sugar instead of white for a deeper, caramel-like flavor.
- Add chopped pecans or walnuts for crunch.
How to Make Maple Cookies with Maple Icing
- Cream the butter and sugar – Beat softened butter with granulated sugar until light and fluffy. This is the base of that melt-in-your-mouth texture.
- Add the eggs – Crack in one at a time, mixing until fully incorporated.
- Mix the wet ingredients – Stir in buttermilk, vanilla extract, and maple extract. The aroma at this stage is heavenly!
- Combine dry ingredients – Whisk together flour, baking soda, and salt. Gradually add this to the wet mixture until just combined.
- Scoop and bake – Drop spoonfuls of dough onto parchment-lined baking sheets. Bake at 350°F (175°C) for 10–12 minutes, until edges are lightly golden.
- Cool completely – Transfer to a wire rack before icing.
For the Maple Icing:
- Whisk together 2 cups powdered sugar, 3 tbsp pure maple syrup, 1–2 tbsp milk, and a pinch of salt until smooth and spreadable.
- Drizzle or spread over cooled cookies. Let set for at least 20 minutes.
What to Serve with Maple Cookies
- A hot cup of coffee, chai tea, or warm apple cider.
- Vanilla ice cream for a dessert pairing.
- A holiday cookie tray with Easy Sugar Cookies, Brown Butter Chocolate Chip Cookies, and Pumpkin Pie Bars.
Tips for Making It Perfect
- Don’t overmix once flour is added—this keeps cookies soft.
- Chill dough for 20 minutes if it feels sticky.
- Use real maple extract, not imitation—it makes a huge difference.
Storage Instructions
- Store in an airtight container at room temp for 3–4 days.
- Refrigerate for up to 1 week.
- Freeze un-iced cookies for up to 2 months. Thaw and ice when ready to serve.
General Information
Did you know maple syrup was one of the earliest natural sweeteners used in North America? These cookies are a sweet nod to heritage baking traditions, blending modern comfort with old-fashioned flavors.
Frequently Asked Questions
Can I use maple syrup instead of maple extract?
Not exactly—syrup doesn’t provide as concentrated a flavor. Stick with extract for punch.
Why did my icing turn out too runny?
Add more powdered sugar to thicken.
Can I make these ahead?
Yes—bake cookies, freeze, then ice before serving.
Conclusion
These Maple Cookies with Maple Icing are pure autumn joy on a plate. Soft, sweet, and kissed with maple flavor, they’ll quickly become a family favorite.
If you loved this recipe, you might also enjoy:
- Soft Pumpkin Cookies
- Classic Snickerdoodles
Happy baking, friends! I can’t wait to see your creations.
Interactive Elements
I’d love to see your maple cookies! Share a photo on Pinterest or tag me on Instagram. Leave a review below to let me know how yours turned out.
Nutritional Information
| Serving Size | Calories | Carbs | Sugar | Fat | Saturated Fat | Protein | Fiber | Sodium |
|---|---|---|---|---|---|---|---|---|
| 1 cookie | 180 | 26g | 15g | 7g | 4g | 2g | 1g |
Heavenly Maple Cookies With Maple Icing
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft maple cookies topped with a sweet maple icing. Perfect for fall baking, holidays, or a cozy treat anytime.
Ingredients
1 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 cup 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
2 cups powdered sugar
3 tbsp maple syrup
1–2 tbsp milk
Pinch of salt
Instructions
1. Cream butter and sugar until fluffy.
2. Beat in eggs one at a time, then add buttermilk, vanilla, and maple extract.
3. Whisk flour, baking soda, and salt; fold into wet mixture.
4. Scoop onto baking sheet, bake at 350°F for 10–12 minutes.
5. Cool completely before icing.
6. Whisk icing ingredients until smooth, drizzle over cookies.
Notes
For extra crunch, add chopped pecans or walnuts.
Chill dough for 20 minutes if sticky before baking.
Adjust icing thickness with milk or powdered sugar as needed.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
