Servings: 24 cookies
If you are looking for a cookie that is soft, buttery, and packed with the warm, cozy flavor of pure maple syrup, these Maple Glazed Cookies are exactly what you need. They feature a tender, chewy cookie base infused with maple syrup and vanilla, all topped with a sweet, glossy maple glaze. They are the perfect treat for a fall afternoon, a holiday cookie tray, or a simple weekend bake.
The magic of this recipe lies in the double dose of maple. The maple syrup in the dough adds moisture and a deep, rich sweetness, while the maple glaze on top reinforces that classic flavor and adds a beautiful, shiny finish. They are sweet, comforting, and completely irresistible.
Why This Recipe Works
This recipe relies on the classic creaming method. Beating the softened butter and granulated sugar together until light and fluffy incorporates air, which helps the cookies bake up tender and soft. The maple syrup and egg add moisture, while the flour and baking powder provide structure and a gentle rise. The simple glaze, made from powdered sugar, maple syrup, and milk, adds the perfect finishing touch.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup pure maple syrup
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1 to 2 tablespoons milk (as needed)
Directions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the maple syrup, egg, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheets, placing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, 2 tablespoons of maple syrup, and enough milk to achieve a smooth, pourable consistency.
- Once the cookies are cool, drizzle or spread the glaze over each cookie. Allow the glaze to set before serving.
Tips for the Best Results
Use pure maple syrup. Pancake syrup is often made with corn syrup and artificial flavors. Pure maple syrup has a much richer, more complex flavor that makes a big difference in these cookies.
Don’t overmix the dough. Stop mixing as soon as the flour is incorporated. Overworking the dough develops gluten, which can make the cookies tough.
Watch the bake time. Ovens vary, so start checking at 10 minutes. You want the edges lightly golden and the centers still soft.
Let the cookies cool before glazing. If you glaze the cookies while they are still warm, the glaze will melt and run off. Wait until they are completely cool.
Adjust the glaze consistency. Add the milk a teaspoon at a time until the glaze is thin enough to drizzle but thick enough to hold its shape on the cookie.
Storage and Serving
Store the cookies in an airtight container at room temperature for up to 4 days. They also freeze beautifully—layer them between sheets of parchment paper in a freezer-safe container and freeze for up to 3 months. Serve them on their own as a quick snack or dessert, or with a cup of hot tea or coffee.
Soft, buttery, and completely irresistible, these Maple Glazed Cookies are a fantastic recipe to keep in your rotation for easy baking.