Maple Cookies with Maple Icing

Why Make This Recipe

So, you’re probably wondering, “Why should I whip up a batch of these Maple Cookies?” Great question! These little treats bring together the comforting flavors of maple in a soft cookie base, topped with dreamy icing that might just make you swoon. Perfect for sharing or hoarding all to yourself (no judgment here!). Plus, they’re super easy to make and will have your kitchen smelling like a sweet maple wonderland. 🍁

How to Make Maple Cookies with Maple Icing

Making Maple Cookies is easier than you think! Here’s a quick breakdown of the process:

1. Mix it up: Start with your butter and sugar, whirling them together like a little dance party in your bowl.
2. Add your eggs: One by one—don’t rush it!
3. Incorporate the liquid gold (buttermilk): Gently, my friend.
4. Combine the dry ingredients: Fold in that flour until you’ve got a nice, sticky dough.
5. Shape and bake: Scoop that dough onto baking sheets, and let the oven work its magic.
6. Prepare icing: Melt it on the stove, add some maple syrup, and whisk it into a creamy perfection.
7. Ice and enjoy: Get all artsy with that icing on your cooled cookies.

Can you feel the excitement yet?

Ingredients

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:

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
2. In a large bowl, creaming together the softened butter and granulated sugar for about 5 minutes until it looks fluffy and happy.
3. Add the eggs, one by one, mixing well after each addition.
4. With the mixer on low, pour in the buttermilk and let it mix until combined.
5. Stir in the salt, vanilla extract, maple extract, baking soda, and baking powder.
6. Gradually add the all-purpose flour, mixing just until combined. The dough will be soft and a little sticky.

Bake the Cookies:

1. Drop rounded tablespoons of dough onto the baking sheets, spacing them about 2 inches apart.
2. Bake for 6–8 minutes, or until the edges look set and the tops start to turn golden. Don’t overbake, or they’ll be sad!
3. Cool on the baking sheets for a few minutes before moving them to wire racks to cool completely.

Prepare the Maple Icing:

1. In a saucepan over medium heat, melt the butter and brown sugar, bringing it to a boil for 2 minutes while whisking consistently.
2. Add the milk, maple syrup, and a pinch of salt. Boil for another minute while whisking.
3. Remove from heat and let it cool for 15 minutes.
4. Gradually whisk in the powdered sugar until it reaches a glue-like consistency. If it’s too thick, add milk, one tablespoon at a time.

Ice the Cookies:

1. Spread the icing over the cooled cookies quickly, since the icing thickens as it cools. Add milk as needed to keep it spreadable.
2. Allow the icing to set before you store those bad boys.

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

How to Serve Maple Cookies with Maple Icing

These cookies make for a fantastic dessert platter or a sweet treat with your morning coffee. You can also serve them at gatherings, or just keep them all to yourself because who doesn’t love a cookie at 3 PM? 🍪 Pair them with a glass of cold milk, and you’ve got the ultimate indulgence.

How to Store Maple Cookies with Maple Icing

Storage: Keep those iced cookies in an airtight container at room temperature for up to 5 days.

Freezing: For longer storage, freeze un-iced cookies in a single layer on a baking sheet. Once frozen solid, transfer to a freezer-safe container for up to 2 months. Thaw at room temperature before icing.

Tips to Make Maple Cookies with Maple Icing

• Use fresh maple extract for the best flavor—it’s a game changer!
• If you’re dealing with a softer dough, chill it in the fridge for about 15 minutes before baking to help them hold their shape.
• Experiment with the icing consistency until you find what spreads best for you.

Variation

Mix it up with some variations! Try Maple Pecan Cookies by adding 1 cup of chopped pecans to the cookie dough for a crunchy twist. Or add spices to create Spiced Maple Cookies—just a pinch of cinnamon or nutmeg can really elevate your flavor game.

FAQs

Can I use regular milk instead of buttermilk?
Yes! Just mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar, and let it sit for a few minutes.

How do I fix runny icing?
If your icing is too runny, simply add more powdered sugar, a little at a time, until you reach the right consistency.

Can I add chocolate chips to the cookie dough?
Absolutely! Chocolate chips and maple flavors pair surprisingly well. Just fold in about a cup of chocolate chips before baking.

And there you have it—a delightful dive into the world of Maple Cookies with Maple Icing! Happy baking! 🍁✨

Maple Cookies with Maple Icing

These soft maple cookies are topped with a silky maple icing, making them a delightful treat perfect for sharing or enjoying on your own.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 8 minutes mins

Total Time 1 hour hr

Servings: 48 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

For the Soft Maple Cookie Base

• 1 cup 1 cup (225g) unsalted butter, softened
• 2 cups 2 cups (400g) granulated sugar
• 3 large 3 large eggs
• 1 cup 1 cup (240ml) buttermilk (or substitute: 1 cup milk + 1 tbsp lemon juice or vinegar) Can substitute with milk + vinegar/lemon juice
• ½ tsp ½ tsp salt
• 1 tsp 1 tsp vanilla extract
• 2 tsp 2 tsp maple extract Use fresh extract for best flavor
• 1 tsp 1 tsp baking soda
• 1 tsp 1 tsp baking powder
• 4½ cups 4½ cups (540g) all-purpose flour

For the Silky Maple Icing

• ½ cup ½ cup (115g) unsalted butter
• 1 cup 1 cup (200g) brown sugar
• ¼ cup ¼ cup (60ml) milk
• 2 tbsp 2 tbsp pure maple syrup
• A pinch A pinch of salt
• 2 cups 2 cups (240g) powdered sugar Add more sugar if icing is too runny

Method

 

Prepare the Cookie Dough

1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and granulated sugar for about 5 minutes until fluffy.
3. Add the eggs one by one, mixing well after each addition.
4. With the mixer on low, pour in the buttermilk, mixing until combined.
5. Stir in the salt, vanilla extract, maple extract, baking soda, and baking powder.
6. Gradually add the all-purpose flour, mixing just until combined. The dough will be soft and a little sticky.

Bake the Cookies

1. Drop rounded tablespoons of dough onto the baking sheets, spacing them about 2 inches apart.
2. Bake for 6–8 minutes, or until the edges are set and the tops start to turn golden.
3. Cool on the baking sheets for a few minutes before moving them to wire racks to cool completely.

Prepare the Maple Icing

1. In a saucepan over medium heat, melt the butter and brown sugar, bringing it to a boil for 2 minutes while whisking.
2. Add the milk, maple syrup, and a pinch of salt, and boil for another minute while whisking.
3. Remove from heat and let it cool for 15 minutes.
4. Gradually whisk in the powdered sugar until the icing reaches a glue-like consistency. Add milk as needed if too thick.

Ice the Cookies

1. Spread the icing over the cooled cookies quickly, since the icing thickens as it cools.
2. Allow the icing to set before storing the cookies in an airtight container.

Notes

Storage: Keep iced cookies in an airtight container at room temperature for up to 5 days. Freeze un-iced cookies for longer storage.