Maple Cookies With Maple Icing

There is something perfectly comforting about a tender maple cookie finished with silky maple icing. These are the ones I bake for cozy weekends or when I want to bring something special to family get-togethers. The rich depth of brown butter in the icing blends so well with pure maple syrup in both the cookie and glaze, making these treats irresistible for any maple fan.

I made these the first time because we had fresh maple syrup and a snowy day. Now my friends ask for them every time maple season returns and I love how one batch fills the house with that sweet maple aroma.

Ingredients

• All-purpose flour: gives structure and a soft bite look for unbleached for best texture
• Baking soda: ensures gentle lift and keeps cookies chewy choose a fresh box
• Salt: balances the sweetness use fine sea salt for even distribution
• Cinnamon: brings warmth and depth use the freshest ground cinnamon
• Unsalted butter: for richness and tender crumb select high-quality butter at room temperature for easy creaming
• Brown sugar: adds moisture and caramel notes light or dark both work
• Pure maple syrup: is the star look for grade A dark amber for deep flavor
• Large egg: binds and balances the dough opt for farm-fresh if possible
• Vanilla extract: enhances all flavors pick real vanilla not imitation
• For the Brown Butter Icing: Unsalted butter for nutty aroma powdered sugar for smooth texture pure maple syrup for bold icing cinnamon for warmth and milk to achieve perfect spreading
• Garnish options: flaky sea salt for contrast or chopped pecans for crunch use fresh pecans and good salt

Instructions

Make the Cookie Dough:

In a medium bowl whisk together the flour baking soda salt and cinnamon until there are no streaks of soda or spice left

Cream Butter and Sugar:

In a large mixing bowl beat the softened butter with brown sugar on medium speed for about three minutes The mixture should look light and fluffy and be noticeably paler in color

Add Wet Ingredients:

Scrape down the bowl Add the maple syrup egg and vanilla extract Beat again just until fully combined The dough will look silky and may have a slight sheen

Incorporate Dry Ingredients:

Add half the dry ingredients to the wet mixture Stir gently then add the rest Continue mixing only until no flour is visible to avoid overworking the dough

Chill the Dough:

Cover the bowl and refrigerate for at least thirty minutes This step is key for flavor development and easier rolling

Shape and Bake:

Preheat your oven to three hundred fifty degrees Fahrenheit Line your baking sheets with parchment Roll the dough into balls about one and a half inches wide Set them on the sheet leaving at least two inches between each cookie Bake for ten to twelve minutes or until the edges are lightly golden Let cool completely on the tray

Prepare the Brown Butter Icing:

In a small saucepan melt the butter over medium heat Swirl or stir often until the butter turns golden and smells nutty Watch carefully to avoid burning

Finish the Icing:

Pour the browned butter into a bowl Add powdered sugar maple syrup and cinnamon Whisk until smooth Add milk slowly just enough to reach a thick yet pourable consistency

Ice and Garnish the Cookies:

Drizzle the warm icing over cooled cookies Use a spoon or piping bag Sprinkle with flaky sea salt or chopped pecans while the icing is still setting

Maple syrup is my favorite part about this recipe It is incredible how a local ingredient can give a cookie such complexity and warmth Every batch reminds me of visiting sugar shacks in the early spring and sneaking a taste of warm syrup right from the kettle

Storage Tips

Once cooled store your maple cookies in an airtight container at room temperature for four to five days If you stack them use parchment between layers to protect the icing For longer storage freeze un-iced cookies and glaze fresh before serving

Ingredient Substitutions

If you do not have pure maple syrup use a blend of honey and a little extra brown sugar Nut allergies No problem just skip the pecans or try pumpkin seeds for crunch For a dairy-free version use plant-based butter and oat milk for the icing

Serving Suggestions

Serve these cookies with cold milk or hot coffee for breakfast treats or afternoon snacks They also look lovely on a holiday platter paired with gingerbread and shortbread For special gatherings drizzle extra icing or tuck in some chopped dark chocolate

Cultural and Seasonal Context

Maple cookies are inspired by Canadian and Northeastern US traditions where maple tapping is beloved in spring I like to use them as an edible tribute to local syrup producers and family sugaring trips Their cozy flavors fit beautifully in autumn or winter baking too

Seasonal Adaptations

Switch cinnamon for apple pie spice in autumn Add orange zest to icing for holiday flair Swap pecans for candy pearls or edible flowers in spring

Success Stories

One year I brought these maple cookies to my daughter’s school fair and they vanished before noon The teachers asked for the recipe and now it is become a bake-sale favorite among our friends and neighbors

Freezer Meal Conversion

You can freeze the shaped unbaked dough balls on a tray then transfer to a zip bag When ready to bake just add an extra minute or two to the oven time Ice after fully cooling With this method you always have maple cookies waiting for you

Enjoy these cookies as an easy yet special treat Their cozy flavor and pretty finish make them a joy to bake and share.

Recipe FAQs

→ How do I ensure my cookies are soft and chewy?

Chill the dough before baking and avoid overbaking; cookies should look slightly underbaked when removed from the oven.

→ Can I substitute maple syrup with another sweetener?

Pure maple syrup is best for flavor, but you can use honey for a different taste, keeping in mind the texture may vary.

→ Why use brown butter in the icing?

Brown butter adds a deep, nutty flavor, enhancing the icing’s richness and complementing the maple notes.

→ What toppings work best for garnish?

Flaky sea salt provides contrast to the sweetness, while chopped pecans bring a delightful crunch and extra warmth.

→ How should I store leftover cookies?

Keep cookies in an airtight container at room temperature for up to four days to maintain softness and flavor.