🍁 Maple Cookies with Maple Icing — The Soft, Buttery Fall Treat You’ll Crave All Year 🍂

When the leaves turn golden and the air fills with that unmistakable crisp chill, there’s nothing more comforting than the rich aroma of pure maple syrup wafting from the oven. These Maple Cookies with Maple Icing capture the essence of autumn in every bite — buttery, soft, and infused with deep, caramel-like sweetness.

Each cookie is delicately flavored with real maple syrup, not imitation, and topped with a smooth, glossy maple glaze that melts on your tongue. Perfect with a hot cup of coffee, tea, or warm apple cider, these cookies are a celebration of everything cozy, homemade, and irresistibly fall-inspired. 🍂✨

🍪 Why You’ll Love These Maple Cookies

✅ Soft and chewy texture — They stay moist and tender for days.
✅ Rich maple flavor — Made with pure maple syrup for authentic taste.
✅ No fancy tools needed — Simple pantry ingredients and one bowl.
✅ Maple icing perfection — Sweet, buttery, and full of flavor.
✅ Ideal for fall gatherings or holiday cookie trays.

🧾 Ingredients

For the Maple Cookies

½ cup unsalted butter, softened
⅓ cup pure maple syrup (not pancake syrup)
¼ cup light brown sugar, packed
1 large egg, at room temperature
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt

For the Maple Icing

2 tablespoons unsalted butter, melted
3 tablespoons pure maple syrup
1 cup confectioners’ sugar, sifted
Pinch of salt

👩‍🍳 Step-by-Step Instructions

Step 1: Prepare the Dough

In a large mixing bowl, cream together the butter, maple syrup, and brown sugar with an electric mixer on medium speed until light and fluffy (about 2 minutes).

Add the egg and vanilla extract, mixing until smooth and fully incorporated.

Step 2: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Gradually add this mixture to the wet ingredients, stirring on low speed just until a dough forms. It should be soft and slightly sticky.

Step 3: Chill the Dough

Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This helps the dough firm up and intensifies the maple flavor while preventing spreading during baking.

Step 4: Bake the Cookies

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Using a small cookie scoop or two spoons, portion the dough into rounded tablespoon-sized balls. Place them about 2 inches apart on the sheets.

Bake for 8–10 minutes, until the edges are just set and the tops look matte. The centers should remain soft — don’t overbake!

Step 5: Cool

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 6: Prepare the Maple Icing

In a small bowl, whisk together melted butter and maple syrup. Add sifted confectioners’ sugar and a pinch of salt, whisking until smooth and creamy.

The icing should be thick enough to spread but thin enough to drizzle. Add a drop more maple syrup or a teaspoon of milk if it’s too thick.

Step 7: Ice the Cookies

Once the cookies are completely cool, drizzle or spread a small amount of icing on each. Let the icing set for 15–20 minutes before stacking or storing.

🍁 Baking Tips for Perfect Maple Cookies

Use real maple syrup — Grade A dark amber syrup gives the best flavor.
Chill the dough — Don’t skip this step; it prevents spreading and enhances texture.
Don’t overbake — Slightly underbaked cookies stay soft and chewy.
Adjust icing consistency — Add milk (for thinner glaze) or sugar (for thicker icing).
Add texture — Sprinkle chopped pecans or walnuts on top before the icing sets.

🍂 Serving Suggestions

Pair with pumpkin spice lattes, hot chocolate, or chai tea.
Serve on a Thanksgiving dessert platter alongside pies and bars.
Sandwich two cookies with frosting in between for maple cookie sandwiches.
Package in gift boxes for homemade holiday treats.

🧊 Storage & Make-Ahead

Store: Keep cookies in an airtight container at room temperature for up to 5 days.
Refrigerate: For longer freshness, refrigerate for up to 1 week.
Freeze: Freeze unfrosted cookies for up to 3 months. Thaw and ice before serving.

💬 Frequently Asked Questions (FAQ)

❓ Can I use pancake syrup instead of pure maple syrup?

No — pancake syrup is mostly corn syrup and artificial flavor. For authentic, rich taste, always use 100% pure maple syrup.

❓ Why do my cookies spread too much?

Your dough might be too warm. Be sure to chill the dough for at least 1 hour before baking to help the cookies hold their shape.

❓ Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend for great results.

❓ What type of maple syrup is best for baking?

Look for Grade A Dark Amber or Grade B maple syrup — it has a more robust, caramelized flavor that holds up beautifully in baking.

❓ Can I double this recipe?

Absolutely! These cookies are perfect for sharing, so feel free to double or triple the batch for parties or gifting.

❓ How do I make the icing thicker or thinner?

If your icing is too thin, add more confectioners’ sugar. If it’s too thick, stir in a teaspoon of maple syrup or milk until smooth.

🍪 The Sweet Taste of Fall

These Maple Cookies with Maple Icing are the kind of treat that make you pause mid-bite and smile. The soft, buttery texture paired with the pure maple flavor feels like a warm hug on a crisp autumn day.

Whether you bake them for a family gathering, a fall bake sale, or just a quiet afternoon treat, these cookies capture the comfort and coziness of homemade baking — one sweet bite at a time. 🍂💛