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Maple Cookies Recipe

Soft maple cookies with glaze on a wooden table.
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Brown sugar maple cookies with a maple glaze.

Ingredients

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Cookies

  • ¾ cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • ¼ cup pure maple syrup (Grade A recommended)
  • 2 cups all-purpose flour
  • 1 tbsp cornstarch
  • ½ tsp baking soda
  • ½ tsp salt

Maple glaze

  • 1 ½ cups powdered sugar
  • 2 tbsp pure maple syrup
  • 1–2 tbsp milk (as needed)
  • 1 tbsp melted butter
  • Pinch of salt, for glaze

Instructions

  1. MAKE THE DOUGH: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and brown sugar for 2–3 minutes until the mixture is light and fluffy. Add the egg, vanilla extract, and maple syrup, then mix until everything is fully combined and smooth.
  2. ADD DRY INGREDIENTS: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and stir just until the dough comes together. Do not overmix! Overmixing develops gluten and can lead to tough cookies.
  3. CHILL THE DOUGH: This is a crucial step. Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour or up to overnight. This chilling time solidifies the butter, which prevents the cookies from spreading too much in the oven. It also allows the flavors to meld, giving you a richer taste.
  4. PREPARE TO BAKE: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  5. SHAPE THE COOKIES: Scoop about 1½ tablespoons of the chilled dough and roll it into a ball. Place the balls about 2 inches apart on your baking sheets.
  6. BAKE: Place the cookies in the preheated oven and bake for 10–12 minutes. The edges should be lightly golden, but the centers should still look slightly underbaked. They will continue to set as they cool.
  7. COOL: Let the cookies rest on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. They must be fully cooled before you add the glaze.
  8. MAKE THE GLAZE: In a small bowl, whisk together the powdered sugar, maple syrup, melted butter, and a pinch of salt until smooth.
  9. ADJUST CONSISTENCY: Start by adding just one tablespoon of milk and whisking well. Add more milk, a tiny bit at a time, until the glaze is smooth and thick enough to coat the back of a spoon, but not runny.
  10. GLAZE THE COOKIES: Once your cookies are completely cool, spoon a dollop of glaze over the center of each one, letting it spread out naturally.
  11. LET IT SET: Let the glazed cookies sit at room temperature for about 30 minutes, or you can chill them in the fridge for a faster set.

Notes

Preparation, total time and any batch-cooking or cooling allowances are estimates, not kitchen-tested timings. Follow the per-tray baking range and doneness cues in the instructions. Allow all stated chilling, freezing and cooling time; larger portions and extra oven batches may take longer. The total-time allowance includes approximately 120 minutes for resting, chilling, setting or cooling; some tasks can overlap. Yield varies with portion, cutter or mold size; no precise serving count has been verified.

Find it online: https://sweetcraftrecipes.com/best-maple-cookies-recipe/