There’s something incredibly nostalgic about the scent of maple wafting through the kitchen. Maple cookies with maple icing hold a special place in my heart, evoking memories of cozy fall afternoons and festive holiday gatherings. These delightful treats combine the rich, warm flavors of brown sugar and maple syrup, resulting in a cookie that’s both chewy and soft, with a perfect balance of sweetness and spice.
The maple glaze adds a beautiful finish, providing a delicate sweetness that complements the cookie’s buttery texture. For a touch of crunch and an extra layer of flavor, garnishing with roasted pecans or crumbled bacon takes these cookies to a whole new level. Whether enjoyed with a cup of tea, coffee, or a glass of milk, these maple cookies are sure to bring a smile to anyone’s face.
I remember the first time I made these cookies for a family gathering. The anticipation as the cookies baked in the oven was almost unbearable, and the first bite was pure bliss. The combination of the soft cookie and the sweet glaze was a hit, and they quickly became a family favorite. Now, I’m excited to share this beloved recipe with you, hoping it will bring as much joy to your home as it has to mine.
Prep Time 20 minutes minutes
Cook Time 15 minutes minutes
Total Time 35 minutes minutes
Servings 24
Calories 163kcal
Ingredients
For the Cookies
½ cup butter softened (1 stick)
1 cup brown sugar
¼ cup maple syrup
1 large egg
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon ground cinnamon
For the Maple Glaze
1 ½ cups powdered sugar
3 tablespoons maple syrup
1-2 tablespoons milk as needed
Roasted chopped pecans or crumbled cooked bacon for garnish (optional)
Instructions
Making the Maple Cookies
Preheat the Oven:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents the cookies from sticking and makes for easy cleanup.
Prepare the Dough:
In a large mixing bowl, add the softened butter and brown sugar. Beat on medium speed for about 2 minutes until the mixture is light and fluffy. This can be done using a hand mixer or a stand mixer.
Add the maple syrup, egg, and vanilla extract to the butter-sugar mixture. Blend again until all the ingredients are thoroughly mixed, scraping down the sides of the bowl as needed to ensure even mixing.
Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and ground cinnamon. Gradually add the dry ingredients to the wet mixture, blending just until combined. Be careful not to over-mix, as this can result in tougher cookies.
Shape the Cookies:
Using a cookie scoop, scoop out 1 ½ to 2 tablespoons of dough for each cookie and roll them into balls. Place the dough balls on the prepared baking sheets, spacing them at least 2 inches apart to allow for spreading.
Using the bottom of a glass or cup, press each dough ball down until it is about ½ inch thick.
Bake the Cookies:
Bake the cookies in the preheated oven for 10-12 minutes. Be careful not to over-bake them; the cookies should be set but still soft to the touch to ensure they remain chewy.
Remove the cookies from the oven and allow them to cool completely on the baking sheets. This helps them firm up and makes them easier to handle.
Making the Maple Glaze
Prepare the Glaze:
In a medium-sized mixing bowl, combine the powdered sugar, maple syrup, and 1 tablespoon of milk. Whisk together until the mixture is smooth and free of lumps.
If the glaze is too thick, add an additional tablespoon of milk, a little at a time, until you reach the desired consistency.
Glaze the Cookies:
Once the cookies have cooled completely, dip the tops of the cookies into the glaze. Allow any excess glaze to drip off before placing the cookies on a wire cooling rack to set. Alternatively, you can spoon the glaze onto the cookies and spread it gently with the back of the spoon.
Add Garnishes:
While the glaze is still wet, sprinkle the tops with roasted chopped pecans or crumbled bacon, if desired. This adds a delightful texture and an extra burst of flavor.
Notes and Variations
Storage: Store the glazed cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, refrigerate them for up to a week.
Glaze Consistency: If you prefer a thinner glaze, simply add more milk until you reach your desired consistency.
Butter: Make sure the butter is fully softened before mixing to ensure a smooth, even dough.
Sugar: While brown sugar creates a richer, chewier cookie, you can use white sugar if you prefer a lighter flavor.
Flour Measurement: Measure the flour using the spoon and level method or a food scale for accurate measurement, as too much flour can make the cookies dry.
Spices: For a different flavor profile, you can omit the cinnamon or substitute it with pumpkin pie spice for a more intense, autumnal taste.
Conclusion
Maple cookies with maple icing are a delightful treat that brings warmth and sweetness to any occasion. The combination of the soft, chewy cookie and the rich maple glaze is simply irresistible. These cookies are not only delicious but also versatile, with options to customize the flavors and textures to suit your preferences. Whether you’re baking for a special occasion or simply to satisfy a sweet craving, these cookies are sure to impress and bring joy to anyone who tries them.
The ease of preparation makes them a great choice for bakers of all levels, and the end result is a batch of cookies that look as good as they taste. The added garnishes of pecans or bacon provide a unique twist, elevating these cookies to gourmet status. Enjoy baking and sharing these maple cookies, and let them become a cherished part of your recipe collection, just as they have become in mine.
