Maple Cookies with Maple Glaze
User Reviews
4.8
Maple Cookies with Maple Glaze
Description
The cookie dough combines all-purpose flour with baking soda, baking powder, cinnamon, salt, cold cubed butter, and brown sugar creamed together. Egg yolk, maple syrup, and vanilla or maple extract add moisture and maple flavor. Chilling the scooped dough helps maintain shape during baking.
After baking, the cookies are iced with a maple glaze crafted from butter, powdered sugar, maple syrup, vanilla, and a pinch of salt for balance. This glaze adds sweetness and a shiny coating that complements the soft, spiced texture of the cookies.
The cinnamon in both the dough and sugar coating provides a warm note that pairs well with maple. These cookies are suited for enjoying as a cozy treat alongside coffee or tea.
Cookies keep well stored at room temperature for up to five days or can be frozen for three months, allowing for make-ahead preparation or extended enjoyment.
Ingredients
Cookie ingredients
- 2 2/3 cups all-purpose flour spooned and leveled
- 1 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 12 Tbsp. butter salted, cold, cut into cubes
- 1 1/4 cups brown sugar dark; packed
- 1 large egg yolk
- 1/3 cup pure maple syrup
- 2 tsp. vanilla extract or 1 tsp. maple extract and 1 tsp. vanilla for more maple flavor
For rolling
- 3 Tbsp. sugar
- 1/2 tsp. ground cinnamon
For the glaze
- 2 Tbsp. butter salted
- 1/4 cup + 1 Tbsp. pure maple syrup
- 3/4 cup powdered sugar
- 1/2 tsp. vanilla extract
- salt pinch
Instructions
- Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. Set aside.
- In a stand mixer fitted with the paddle attachment, cream together the cold cubed butter and brown sugar for 3-4 minutes. Start off on low speed, then you can increase the speed to medium once the butter is incorporated into the sugar.
- Add in the egg yolk, maple syrup and extract until combined. Scrape down the sides of the bowl as needed.
- Gradually add in the dry ingredients on medium-low speed and mix just until combined. If the cookie dough looks or feels dry you can add a splash of milk and mix it in to help hydrate the dough.
- Using a 2 Tbsp. cookie scoop, scoop the dough and drop onto a plate or baking sheet (be sure there is room in the fridge if using a baking sheet).
- Chill the scooped dough balls for 30 minutes – 1 hour or up to overnight.
- Mix the granulated sugar and cinnamon in a small dish.
- Preheat the oven to 350°F. Drop the chilled cookie dough balls in the cinnamon sugar mixture, tossing to coat all sides. Place on the prepared baking sheet.
- Bake for 10 minutes. Cookies will be very soft and puffy at first, allow to cool on the pan for an additional 10 minutes, then move to a cooling rack to cool completely.
- Microwave the butter and maple syrup in a microwave safe bowl until melted. Then whisk in the powdered sugar, vanilla extract and pinch of salt until smooth. Adjust powdered sugar as needed to get a good glaze consistency.
- Drizzle on top of cooled cookies and enjoy!
Notes
- Baked cookies can be stored at room temperature for up to 5 days in an airtight container.
- These cookies freeze well and can be kept frozen for up to 3 months before thawing to enjoy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 232 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 232kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 31mg | 10% |
| Sodium | 248mg | 10% |
| Potassium | 53mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 272IU | 5% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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