Description
Delight in these soft and chewy Maple Cookies topped with a sweet, smooth Maple Icing. Combining the warm flavors of pure maple syrup and cinnamon, this recipe yields 24 perfectly portioned cookies, ideal for sharing or savoring with a cup of tea. Baked to golden perfection and finished with a luscious glaze, these cookies bring a cozy, comforting treat to your baking repertoire.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup pure maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Maple Icing
- 2 cups powdered sugar
- ¼ cup pure maple syrup
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure the cookies bake evenly and do not stick.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream together the softened butter and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Incorporate the maple syrup, egg, and vanilla extract into the creamed mixture. Mix well until everything is fully combined to distribute flavors evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. This ensures the leavening agent and spices are combined uniformly.
- Combine Wet and Dry Mixes: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to prevent overworking the dough which can affect cookie texture.
- Scoop Dough onto Sheets: Using a tablespoon measure, drop portions of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Place the baking sheets in the oven and bake for 10-12 minutes, or until the edges turn lightly golden, indicating doneness while keeping the centers soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely before icing.
- Make Maple Icing: In a bowl, whisk together powdered sugar, maple syrup, milk, and vanilla extract until smooth. Adjust the consistency by adding more milk, one teaspoon at a time, if the icing is too thick.
- Ice the Cookies: Once the cookies are completely cooled, spread a generous layer of the maple icing over each to add a rich, sweet finish.
- Set Icing: Allow the icing to set at room temperature before serving or storing, so it firms up slightly and is not sticky.
Notes
- For softer cookies, do not overbake; remove when edges are just golden.
- Use pure maple syrup for the best authentic flavor.
- Store iced cookies in an airtight container at room temperature for up to 3 days.
- Room temperature ingredients help the dough mix evenly.
- If icing becomes too runny, add more powdered sugar to thicken.
