4.8 from 144 votes
Maple Cookies with Maple Glaze
These Maple Cookies are super soft, perfectly chewy, and filled with the best brown sugar-y and maple flavors. They are rolled in a sugar/cinnamon mixture prior to baking for a snickerdoodle vibe and finished with an ultra-yummy maple glaze on top. They're an irresistible Fall cookie!
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 20 cookies
Calories: 232 kcal
Course:
Dessert
Cuisine:
American
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. salted butter, cold and cut into cubes
- 1 1/4 cups dark brown sugar, 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. salted butter
- 1/4 cup + 1 Tbsp. pure maple syrup
- 3/4 cup powdered sugar
- 1/2 tsp. vanilla extract
- pinch of salt
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!
Cup of Yum
Notes
- Baked cookies will last at room temperature properly stored for up to 5 days, or you can freeze them for up to 3 months.
Nutrition Information
Serving
1cookie
Calories
232kcal
(12%)
Carbohydrates
37g
(12%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
31mg
(10%)
Sodium
248mg
(10%)
Potassium
53mg
(2%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
272IU
(5%)
Vitamin C
0.01mg
(0%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20cookies
Amount Per Serving
Calories 232
% 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.