Description
Maple Cookies with Maple Icing are soft, chewy cookies infused with pure maple syrup and topped with a smooth maple glaze. They’re cozy, flavorful, and perfect for fall or any time you crave a sweet treat.
Ingredients
- For the cookies:
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup pure maple syrup
- 1 large egg
- 1 tsp vanilla extract
- For the maple icing:
- 1 cup powdered sugar
- 2 tbsp pure maple syrup
- 1–2 tbsp milk or cream (as needed for consistency)
- Pinch of salt (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking soda, baking powder, and salt.
- In a separate bowl, cream butter and brown sugar until light and fluffy.
- Add maple syrup, egg, and vanilla extract; beat until well combined.
- Gradually mix in the dry ingredients to form a soft dough.
- Scoop dough into small balls and place on the prepared baking sheet, spacing evenly.
- Bake for 10–12 minutes, until edges are set and centers are slightly soft.
- Cool cookies completely on a wire rack before icing.
- To make icing, whisk powdered sugar, maple syrup, and milk until smooth.
- Drizzle or spread icing over the cooled cookies and let it set before serving or storing.
Notes
- Use real maple syrup for the best flavor—avoid pancake syrup.
- Add chopped pecans or walnuts to the dough for crunch.
- Chill the dough for 30 minutes for thicker cookies.
- Use maple extract for a stronger maple flavor if needed.
- Let icing fully set before stacking or storing.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
