Maple Cookies with Maple Icing are soft, cake-like treats infused with rich maple flavor and topped with a silky, sweet maple glaze. These cookies are perfect for autumn gatherings, holiday cookie trays, or any occasion that calls for a comforting, homemade dessert.
Why You’ll Love This Recipe
- Rich Maple Flavor: Both the cookies and the icing are infused with maple extract and syrup, providing a deep, authentic maple taste.
- Soft and Tender Texture: The use of buttermilk and a well-balanced mix of ingredients results in a soft, cake-like cookie that melts in your mouth.
- Elegant Presentation: The glossy maple icing sets beautifully, making these cookies as attractive as they are delicious.
- Versatile for Occasions: Ideal for holiday baking, potlucks, or as a special treat with your afternoon tea or coffee.
- Make-Ahead Friendly: Both the cookie dough and the icing can be prepared in advance, streamlining your baking process.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Soft Maple Cookie Base:
- 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
For the Silky Maple Icing:
- ½ cup (115g) unsalted butter
- 1 cup (200g) brown sugar
- ¼ cup (60ml) milk
- 2 tbsp pure maple syrup
- A pinch of salt
- 2 cups (240g) powdered sugar
Directions
- Prepare the Cookie Dough:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar on medium speed for about 5 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- With the mixer on low speed, slowly pour in the buttermilk and mix until fully incorporated.
- Stir in the salt, vanilla extract, maple extract, baking soda, and baking powder.
- Gradually add the all-purpose flour in two batches, mixing just until combined. The dough will be soft and slightly sticky.
- Bake the Cookies:
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 6–8 minutes, or until the edges are set and the tops are just beginning to turn golden. Do not overbake.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
- Prepare the Maple Icing:
- In a saucepan over medium heat, melt the butter and brown sugar, bringing the mixture to a boil for 2 minutes while whisking constantly.
- Add the milk, maple syrup, and a pinch of salt, and bring the mixture to a boil again for 1 minute, continuing to whisk.
- Remove the saucepan from heat and allow the mixture to cool for 15 minutes.
- Gradually add the powdered sugar, whisking until the icing reaches a glue-like consistency. If the icing is too thick, add milk, one tablespoon at a time, to achieve the desired consistency.
- Ice the Cookies:
- Spread the icing over the cooled cookies quickly, as it will thicken upon cooling. If necessary, add additional milk to maintain a spreadable consistency.
- Allow the icing to set before storing the cookies in a covered container.
Servings and Timing
- Yield: Approximately 48 cookies
- Prep Time: 30 minutes
- Cook Time: 6–8 minutes per batch
- Total Time: About 1 hour
- Calories: Approximately 150 kcal per cookie
Variations
- Maple Pecan Cookies: Add 1 cup of chopped pecans to the cookie dough for added texture and nutty flavor.
- Spiced Maple Cookies: Incorporate ½ teaspoon of ground cinnamon and ¼ teaspoon of ground nutmeg into the dry ingredients for a warm, spiced variation.
- Maple Bacon Cookies: Sprinkle finely chopped, cooked bacon over the icing before it sets for a sweet and savory twist.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour, ensuring all other ingredients are gluten-free.
Storage/Reheating
- Storage: Store the iced cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze un-iced cookies in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months. Thaw at room temperature and ice before serving.
- Reheating: Not recommended, as reheating may cause the icing to melt.
FAQs
Can I use maple syrup instead of maple extract?
While maple syrup adds flavor, maple extract provides a more concentrated maple taste essential for this recipe.
What can I use if I don’t have buttermilk?
You can substitute with 1 cup of milk mixed with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
Can I make the dough ahead of time?
Yes, the cookie dough can be prepared and refrigerated for up to 24 hours before baking
