Maple Cookies with Maple Icing
Sweet, chewy, and a little nutty in all the best ways, these maple cookies with maple icing are made with rich brown sugar, butter, real maple syrup, and a whisper of vanilla. The cookies are tender and golden with a chewy center, while the glossy maple icing sets into a pretty sheen. Perfect for cozy gatherings, sharing with coffee, or sandwiching around whipped cream for a treat.
24
cookies
Ingredients
For the Cookies
- 2 1/4 cups (280 g) all-purpose flour
- 3/4 tsp (3.5 g) baking soda
- 1/2 tsp (3 g) salt
- 3/4 cup (170 g) unsalted butter softened
- 1 cup (220 g) brown sugar packed
- 1 large egg room temperature
- 2 egg yolks room temperature
- 1/3 cup (80 ml) pure maple syrup
- 2 tbsp (30 ml) whole milk
- 2 tsp (10 ml) vanilla extract
- 1/2 cup (55 g) chopped pecans optional
For the Maple Icing
- 2 tbsp (28 g) unsalted butter melted
- 2 tbsp (28 g) brown sugar packed
- 3 tbsp (45 ml) pure maple syrup
- 2 tbsp (30 ml) whole milk plus more as needed
- 1/8 tsp (1 g) salt
- 1 cup (120 g) powdered sugar sifted if lumpy
Equipment
- Mixing bowls
- Saucepan
- Electric mixer
- Baking sheet
- Parchment paper
- Wire rack
- Spoon or Cookie Scoop
Instructions
- Mix your dry ingredients:
In a medium bowl, whisk together flour, baking soda, and salt. Set aside. - Cream the butter and sugar:
In a large bowl, use a mixer to beat softened butter and brown sugar until light and fluffy, about 2–3 minutes. - Add wet ingredients:
Beat in the egg, then egg yolks, one at a time; mix in the maple syrup, milk, and vanilla until fully combined. - Combine wet and dry:
Fold dry ingredients into wet in two additions. If using pecans, fold them in with the last addition. - Chill the dough:
Cover and refrigerate dough for at least 2 hours (or overnight for best flavor and texture). - Bake:
Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop 2-tbsp portions of chilled dough on sheets, leaving 2 inches between. Bake 10–12 minutes until edges are just golden and centers look slightly soft. Cool briefly on tray, then transfer to a rack. - Make the maple icing:
In a small saucepan, melt butter and brown sugar over medium heat, whisking, until it boils. Let bubble for 2 minutes, then remove from heat. Cool 10–15 minutes. - Add maple syrup, milk, and salt; whisk well. Gradually whisk in powdered sugar until icing is smooth and pourable (thin further with milk if needed, a teaspoon at a time).
- Ice the cookies:
Drizzle or spread icing over cooled cookies. Allow to set for about 30 minutes before serving or storing.
Notes
Storage: Store in an airtight container up to 3 days at room temp, or up to 5 days in the refrigerator. Cookies (baked or unbaked dough) can be frozen—thaw before icing.
Make-ahead: Dough can be prepared up to 48 hours ahead and chilled.
Variations: Swap pecans for walnuts, add cinnamon, use browned butter, or fold in a handful of crushed cornflakes for crunch!
Make-ahead: Dough can be prepared up to 48 hours ahead and chilled.
Variations: Swap pecans for walnuts, add cinnamon, use browned butter, or fold in a handful of crushed cornflakes for crunch!
Nutrition
Calories: 170kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 31mg | Sodium: 71mg | Potassium: 43mg | Sugar: 15g | Vitamin A: 205IU | Calcium: 24mg | Iron: 0.6mg