Maple cookies are soft and chewy brown sugar cookies filled with maple flavor. These maple sugar cookies are rolled in a spiced sugar coating are topped with a creamy maple glaze. The best thing about these glazed maple syrup cookies is they’re an easy to make, quick chill cookie recipe.
Jump to:
Why Should You Make This Recipe
There are few things I love more than a soft, chewy and cozy spiced cookie. My Iced Oatmeal Cookies, Chewy Molasses Cookies, Chewy Maple Pumpkin Cookies and Chewy Carrot Cake Cookies are just a few cookie recipes I love from the blog. I know you’ll love these chewy cookies with maple syrup because:
- Layers of cozy flavors and textures. From the soft and chewy maple syrup and brown sugar filled sugar cookie to the crunchy cinnamon sugar coating and the creamy maple syrup glaze, these maple sugar cookies will delight your senses.
- Easy to make, bake and eat. These maple glazed sugar cookies come together in almost one bowl, need to chilling time and use a handful of simple pantry basics to make.
Ingredients
This maple cookie recipe requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge.
Maple Cookies
- Dry Ingredients: Gather all purpose flour, cornstarch, baking soda, baking powder and salt.
- Wet Ingredients: Gather melted and cooled butter, light brown sugar, granulated sugar, maple syrup, an egg and egg yolk, vanilla extract and maple extract.
Spiced Sugar Coating and Maple Glaze
Gather granulated sugar, ground cinnamon, melted butter, maple syrup and powdered sugar.
Substitutions
Here are my recommended substitutions to make these glazed maple sugar cookies if you need them.
- All purpose flour: Make these soft maple glazed cookies, gluten free, by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based on weight rather than volume in cups.
- Baking Soda and Baking Powder: Both of these are required for this cookie recipe to work as intended.
- Melted Butter: Feel free to use an equal amount of salted butter in place of the unsalted butter. Just make sure to omit the added salt.
- Granulated Sugar and Light Brown Sugars: For even more maple flavor, maple sugar would also work well to make these cookies refined sugar free.
- Maple Syrup: Make sure to use real maple syrup, not “breakfast syrup.” Use an equal amount of honey or substitute with an equal amount of light brown sugar.
- Egg and Yolk: This recipe has not been tested without eggs.
- Vanilla Extract and Maple Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Ground Cinnamon: This is for the spiced sugar coating. Feel free to replace the ground cinnamon with any warming spices or spice blends such as apple pie spice or chai spice.
- Maple Glaze: This is an optional, but highly recommended topping.
Variations
- Brown Butter: Make these maple cookies with brown butter. In a sauce pan or pot, melt 1 cup + 2 tablespoons (255 g) butter on low heat until the butter to begins to foam. Once it starts to foam, whisk or stir the liquid butter frequently. The butter will begin to smell nutty and very fragrant. Once the foam has subsided, the butter should have some brown, lightly toasted bits floating at the bottom. Pour the brown butter in a heat safe bowl to cool for about 15 minutes at room temperature. Transfer to the fridge to cool another 15 minutes.
- Maple Pecan Cookies: Add 1 cup chopped pecans into the dough right after mixing in the dry ingredients. Follow the rest of the recipe as written.
How To Make
Learn how to make maple cookies in a few easy steps.
- In a small bowl, melt the butter and cool in the fridge for about 15 minutes. In another bowl whisk together the flour, baking powder, baking soda, cornstarch and salt until well combined.
- In a large mixing bowl, whisk in the cooled melted butter with the light brown and granulated sugars until well combined. Whisk in the egg, egg yolk, maple syrup, vanilla extract and maple extract until smooth and well combined. Stir the dry ingredients into the wet until just combined.
- Preheat the oven to 375 F (190 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Allow the dough to rest while the oven preheats for 30 minutes. In a small bowl, whisk the ground cinnamon with sugar until well combined. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the maple sugar cookie dough, roll the dough ball into the spiced sugar and place the cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart.
- Bake at 375 F (190 C) for 9 - 11 minutes or until the edges of the cookies are set and the centers are slightly puffed. Cool the chewy maple cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature. Make maple syrup glaze while the cookies cool. In a bowl, whisk the melted butter and maple syrup into the powdered sugar until smooth and well combined. Drizzle the top of each cookie with the maple syrup icing and enjoy!
How To Make Ahead, Store, Freeze and Thaw
- Make Ahead: Although this easy maple cookie recipe comes together quickly, the cookie dough can easily be made ahead of time. To do this simply prepare the cookies according to the recipe directions up to mixing the dry ingredients into the wet and decide which storage method meets your needs.
- Store: Place the maple cookies in an airtight container. Store at room temperature for up to 5 days. If you would like to store the cookies for longer, I recommend freezing them.
- Freeze Dough: Prepare the brown sugar maple cookies through the resting step. Chill for 30 minutes then scoop the dough into balls onto small lined baking sheet or large plate. Freeze the balls for 20 minutes then transfer them to a freezer proof container for up to 2 months. Thaw the cookie dough balls in the fridge overnight and proceed with the cookie recipe as written starting with rolling in the spiced sugar.
- Freeze Baked and Glazed Cookies: Place each of the cookies in a freezer proof container in a single lined with parchment paper between each layer. Freeze for up to three months.
M’s Expert Tips
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Use real maple syrup. Look for Grade A or B maple syrup and avoid using “breakfast syrups,” as those don’t have any maple syrup.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Give your cookies a “cookie scoot.” Within the first 3 - 5 minutes of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
FAQs
Does the type of maple syrup matter?
Make sure to use real maple syrup. Grade A or B maple syrup is what is best to use in this recipe. Avoid maple flavored syrups or “breakfast syrups” as those usually don’t contain real maple syrup.
Do I need to use maple extract?
There isn’t enough maple syrup to bring out a strong maple syrup flavor. For this reason, maple extract is used in the recipe as well.
Why did my cookies spread too much?
This can happen for a number of different reasons. The butter may have been too warm or there isn’t enough flour in the cookie dough are the two main reasons.
Other Maple Recipes to Try
If you try this Maple Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Maple Cookies Recipe
Maple cookies are soft and chewy brown sugar cookies filled with maple flavor. These maple sugar cookies are rolled in a spiced sugar coating are topped with a creamy maple glaze. The best thing about these glazed maple syrup cookies is they’re an easy to make, quick chill cookie recipe.
Equipment
- 1 whisk and flexible spatula or spoon
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
- 2 baking sheets
- 2 parchment paper
Ingredients
Maple Cookies
- 1 cup (226 g) unsalted butter
- 2½ cups (300 g) all purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150 g) light brown sugar
- ½ cup (100 g) granulated sugar
- ¼ cup (49 ml) maple syrup
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon (5 ml) vanilla extract
- 1 teaspoon maple extract
Cinnamon Sugar
- ¼ cup (50 g) granulated sugar
- 1½ teaspoons ground cinnamon
Maple Glaze
- 1 cup (120 g) powdered sugar, sifted
- 3 - 4 tablespoons (45 - 60 ml) maple syrup
- 1 - 2 tablespoons (15 - 30 ml) melted butter
Instructions
- In a small bowl, melt the butter and cool in the fridge for about 15 minutes.1 cup (226 g) unsalted butter
- In another bowl whisk together the flour, baking powder, baking soda, cornstarch and salt until well combined.2½ cups (300 g) all purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, whisk in the cooled melted butter with the light brown and granulated sugars until well combined. Whisk in the egg, egg yolk, maple syrup, vanilla extract and maple extract until smooth and well combined. Stir the dry ingredients into the wet until just combined.¾ cup (150 g) light brown sugar, ½ cup (100 g) granulated sugar, ¼ cup (49 ml) maple syrup, 1 large egg, room temperature, 1 large egg yolk, room temperature, 1 teaspoon (5 ml) vanilla extract, 1 teaspoon maple extract
- Preheat the oven to 375 F (190 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Allow the dough to rest while the oven preheats for 30 minutes.
- In a small bowl, whisk the ground cinnamon with sugar until well combined. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the maple sugar cookie dough, roll the dough ball into the spiced sugar and place the cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart.¼ cup (50 g) granulated sugar, 1½ teaspoons ground cinnamon
- Bake at 375 F (190 C) for 9 - 11 minutes or until the edges of the cookies are set and the centers are slightly puffed. Cool the chewy maple cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature.
- Make maple syrup glaze while the cookies cool. In a bowl, whisk the melted butter and maple syrup into the powdered sugar until smooth and well combined. Drizzle the top of each cookie with the maple syrup icing and enjoy!1 cup (120 g) powdered sugar, sifted, 3 - 4 tablespoons (45 - 60 ml) maple syrup, 1 - 2 tablespoons (15 - 30 ml) melted butter
Notes
Store: Place the maple cookies in an airtight container. Store at room temperature for up to 5 days. If you would like to store the cookies for longer, I recommend freezing them.
See Variations section of the blog post for brown butter maple cookies and pecan maple cookies recipe variations.
did you make this recipe?tag @olivesnthyme on Instagram
Leave a Reply