Maple Cookies With Maple Icing

These maple cookies with maple icing are soft, chewy, and bursting with warm, rich maple flavor. The maple glaze on top adds the perfect touch of sweetness and a glossy finish that makes each cookie irresistible. They’re ideal for fall baking—or anytime I want a cozy, comforting treat.

Why You’ll Love This Recipe

I love these cookies because they have that deep, earthy maple taste that feels like autumn in every bite. They’re easy to make with pantry staples and don’t require chilling the dough, which means I can whip up a batch fast. The icing sets beautifully, making them perfect for gift-giving, holiday platters, or just enjoying with a hot drink.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cookies:

• All-purpose flour

• Baking soda

• Salt

• Unsalted butter, softened

• Brown sugar

• Egg

• Pure maple syrup

• Vanilla extract

For the maple icing:

• Powdered sugar

• Pure maple syrup

• Milk or cream (to adjust consistency)

• A pinch of salt (optional)

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, I whisk together the flour, baking soda, and salt.

3. In a separate large bowl, I cream the butter and brown sugar until light and fluffy.

4. I mix in the egg, maple syrup, and vanilla extract until smooth.

5. I gradually add the dry ingredients into the wet mixture and mix until just combined.

6. I scoop the dough onto the baking sheet, spacing the cookies about 2 inches apart.

7. I bake for 10–12 minutes, or until the edges are just starting to turn golden.

8. I let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack.

For the icing:
9. I whisk together the powdered sugar and maple syrup, adding milk or cream a little at a time until I reach a smooth, spreadable consistency.
10. Once the cookies are completely cool, I spoon or drizzle the icing over the tops and let it set.

Servings and timing

This recipe makes about 24 cookies. It takes around 15 minutes to prep, 10–12 minutes to bake, and a few extra minutes for cooling and icing—so I usually have a finished batch in about 30–40 minutes.

Variations

Sometimes I add chopped pecans or walnuts to the cookie dough for extra texture and nutty flavor. I’ve also stirred a pinch of cinnamon or nutmeg into the dough for a spiced version. When I want a glaze that hardens more, I use less liquid in the icing and let it sit longer.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. The icing sets nicely and won’t smudge once dry. For longer storage, I freeze the cookies (unglazed or glazed) for up to 2 months and let them thaw at room temperature before enjoying. I don’t reheat them, but they taste amazing slightly warm with a fresh drizzle of icing if I want to refresh them.

FAQs

Can I use imitation maple syrup?

I always use pure maple syrup for the best flavor. Imitation syrup doesn’t give the same richness and depth, especially in the icing.

Do I need to chill the dough?

No chilling is needed for this recipe, which is one of the reasons I love it—it’s quick and easy from start to finish.

Can I make these dairy-free?

Yes, I’ve used dairy-free butter and non-dairy milk in the icing, and the cookies still come out soft and delicious.

How do I make the icing set faster?

I let the cookies cool completely before icing, and if I need them to set quickly, I pop them in the fridge for 10–15 minutes after glazing.

Can I use this recipe for cut-out cookies?

This dough is best for drop cookies. For cut-outs, I’d use a stiffer dough specifically made for shaping and rolling.

Conclusion

Maple cookies with maple icing are one of those treats I find myself baking again and again. They’re soft, sweet, and full of comforting flavor that reminds me of crisp mornings and cozy evenings. Whether I’m baking for fall, the holidays, or just because, these cookies always bring a smile to my face.

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