Description
Soft, chewy, and perfectly flavored with pure maple syrup — these cookies are a cozy fall dream come true! Each bite melts in your mouth, topped with a silky maple glaze that adds just the right touch of sweetness. Perfect for pairing with your morning coffee or a warm cup of tea.
Ingredients:
For the Cookies:
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
½ tsp ground cinnamon
¾ cup unsalted butter, softened
1 cup brown sugar, packed
¼ cup granulated sugar
1 large egg
½ cup pure maple syrup
1 tsp vanilla extract
For the Maple Icing:
1 ½ cups powdered sugar
3 tbsp pure maple syrup
1–2 tbsp milk (as needed for consistency)
½ tsp vanilla extract
Instructions:
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Prep: 10 minutes
Mix the dry ingredients: In a bowl, whisk together flour, baking soda, salt, and cinnamon until well combined.
2 minutes
Cream the butter and sugars: In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy.
3–4 minutes
Add wet ingredients: Beat in the egg, maple syrup, and vanilla extract until smooth and creamy.
2 minutes
Combine: Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms.
2 minutes
Scoop and bake: Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10–12 minutes or until the edges are lightly golden.
Baking: 12 minutes
Cool: Allow cookies to cool on the sheet for 5 minutes before transferring them to a wire rack.
Cooling: 10 minutes
Prepare the icing: In a small bowl, whisk together powdered sugar, maple syrup, vanilla, and just enough milk to achieve a smooth, spreadable consistency.
3 minutes
Glaze and set: Spread or drizzle the maple icing over the cooled cookies. Let sit until the icing firms up.
Setting time: 10 minutes
Prep Time: 20 minutes | Cook Time: 12 minutes | Cooling & Icing Time: 20 minutes | Total Time: 52 minutes
Yields: About 24 cookies | Calories: ~160 kcal per cookie
#MapleCookies #FallBaking #SweetTreats #CozyDesserts
Step-by-Step Guide
Follow this detailed process for perfect cookies. First, ensure all ingredients are at room temperature. Preheat your oven and line sheets with parchment paper. Whisk the dry ingredients thoroughly to evenly distribute the leavening agent and spices. When creaming the butter and sugars, beat for the full 3-4 minutes until the mixture is pale and fluffy; this incorporates air for a soft texture. Add the egg, maple syrup, and vanilla, mixing until fully emulsified. When combining wet and dry ingredients, mix on low speed just until no flour streaks remain—overmixing develops gluten, leading to tough cookies. Use a cookie scoop for evenly sized portions. Bake one sheet at a time on the center rack for even cooking. The cookies are done when the edges are set and lightly golden; the centers will look soft but will set as they cool.
Serving Suggestions
Enjoy these maple cookies with a hot cup of coffee, chai tea, or a cold glass of milk. For a festive dessert platter, pair them with spiced pecans or sharp cheddar cheese to balance the sweetness. Crumble them over vanilla ice cream or use them as a base for an ice cream sandwich with cinnamon or butter pecan ice cream.
How-to Summary
In summary, make these cookies by: 1) Whisking dry ingredients. 2) Creaming butter and sugars until fluffy. 3) Beating in egg, maple syrup, and vanilla. 4) Combining wet and dry mixes. 5) Scooping and baking at 350°F for 10-12 minutes. 6) Cooling completely before icing with a simple glaze of powdered sugar and maple syrup.
Frequently Asked Questions
Can I use pancake syrup instead of pure maple syrup?
No. Pancake syrup is primarily corn syrup and artificial flavoring. Pure maple syrup provides the authentic, deep flavor and moisture crucial for this recipe’s success.
Why are my cookies spreading too much?
This usually means your butter was too warm or your dough wasn’t chilled. If your kitchen is warm, chill the scooped dough on the baking sheet for 10 minutes before baking.
How do I store these cookies to keep them soft?
Store fully iced cookies in an airtight container at room temperature for up to 5 days. Placing a piece of bread in the container can help maintain moisture.
Can I freeze the cookie dough?
Yes. Scoop dough balls onto a tray, freeze solid, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.
My icing is too runny/thick. How can I fix it?
If too runny, add more powdered sugar, a tablespoon at a time. If too thick to drizzle, add milk or more maple syrup, just a teaspoon at a time, until the desired consistency is reached.
Common Mistakes to Avoid
- Using melted butter: This causes excessive spreading. Use softened butter that holds a fingerprint when pressed.
- Overmixing the dough: Mix just until combined after adding flour to avoid dense, tough cookies.
- Icing warm cookies: The glaze will melt and soak in. Ensure cookies are completely cool on a wire rack.
- Measuring flour incorrectly: Spoon flour into the measuring cup and level it off. Scooping directly packs the flour, leading to dry cookies.
- Overbaking: Remove cookies when edges are golden but centers look soft. They continue to cook on the hot sheet.
Conclusion
These maple syrup cookies are the essence of cozy baking, offering a perfect balance of soft chew and rich, autumnal flavor. By following the detailed guide and avoiding common pitfalls, you can reliably create this delightful treat. The simple maple glaze adds a beautiful finish and an extra layer of sweetness. Perfect for sharing or savoring with a warm beverage, this recipe is sure to become a cherished part of your fall baking tradition.