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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.
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Prep Time 30 minutes
Cook Time 8 minutes
Total Time 1 hour
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.