A Little History of Maple Cookies
Maple cookies have roots in North America, where maple syrup has been treasured for centuries by Indigenous peoples as a natural sweetener. Early settlers quickly adopted maple syrup into their baking, creating treats that highlighted its rich, caramel-like flavor. By the 19th century, maple-flavored cookies became a staple in Canada and New England, especially in the fall, when maple syrup production thrived. Today, these cookies remain a seasonal favorite, bringing cozy flavors to autumn gatherings and holiday tables.
Maple Cookies with Maple Icing – Easy & Delicious Homemade Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
Description
These Maple Cookies with Maple Icing are soft, buttery, and irresistibly sweet with a deep maple flavor. Perfect for cozy fall days, Thanksgiving dessert tables, or winter holiday cookie exchanges, these cookies bring warmth and nostalgia in every bite. The maple icing sets beautifully, giving each cookie a glossy, bakery-style finish. Whether you’re making them for gifting or simply to enjoy with a hot cup of coffee, these cookies are the perfect seasonal treat that tastes like pure comfort.
Ingredients
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2 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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¾ cup unsalted butter, softened
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1 cup brown sugar, packed
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1 large egg
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½ cup pure maple syrup
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1 tsp vanilla extract
For the Maple Icing:
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2 cups powdered sugar
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3 tbsp pure maple syrup
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2 tbsp milk (more as needed)
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½ tsp vanilla extract
Instructions
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Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
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In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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In a large bowl, cream butter and brown sugar until fluffy. Add egg, maple syrup, and vanilla; mix well.
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Gradually stir in the dry ingredients until a soft dough forms.
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Roll dough into small balls and flatten slightly on baking sheet.
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Bake for 10–12 minutes until edges are lightly golden. Let cool completely.
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For icing, whisk together powdered sugar, maple syrup, milk, and vanilla until smooth.
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Spread icing over cooled cookies and let set before serving.
Notes
For extra maple flavor, add ½ tsp maple extract to the dough.
Store in an airtight container for up to 5 days.
Add chopped pecans for a crunchy twist.
FAQ Section
1. Can I make these cookies ahead of time?
Yes! You can bake the cookies a day or two in advance and store them in an airtight container. For the best texture, frost them the day you plan to serve them so the icing stays fresh.
2. Can I substitute pancake syrup for pure maple syrup?
It’s best to use pure maple syrup for authentic flavor. Pancake syrup won’t provide the same depth of taste and may make the cookies overly sweet.
3. Can these cookies be frozen?
Absolutely! Bake the cookies and freeze them unfrosted in a sealed container for up to 2 months. When ready to enjoy, thaw at room temperature and add fresh icing before serving.
