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Maple Cookies with Maple Icing

Maple cookies with maple icing are soft-centered cookies with lightly golden edges, topped with a smooth maple glaze. Chill the dough before baking for cookies that hold their shape, then let the icing set for a clean finish.
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Prep Time 25 minutes
Cook Time 24 minutes
chilling, cooling, and icing set time 1 hour 10 minutes
Total Time 1 hour 59 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large
  • 6 tablespoons pure maple syrup divided (1/4 cup for the cookies and 2 tablespoons for the icing)
  • 1 teaspoon maple extract
For the maple icing
  • 1.5 cups confectioners' sugar
  • 2 tablespoons milk

Equipment

  • 1 18x13-inch baking sheet

Method
 

Make the cookie dough
  1. Heat the oven to 350°F.
  2. Line an 18x13-inch baking sheet with parchment paper.
  3. Whisk the flour, baking soda, and salt together in a medium bowl.
  4. In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
  5. Beat in the egg, 1/4 cup maple syrup, and maple extract until combined.
  6. Add the flour mixture and mix on low just until no dry streaks remain.
  7. Cover the dough and chill it for 45 minutes.
Bake and cool the cookies
  1. Scoop the dough into 1 1/2-tablespoon portions.
  2. Place the portions about 2 inches apart on the prepared baking sheet.
  3. Bake in batches for 10–12 minutes per batch, until the edges are set and lightly golden.
  4. Let the baking sheet cool between batches.
  5. Cool the cookies on the baking sheet for 5 minutes.
  6. Transfer the cookies to a wire rack to cool completely.
Make the maple icing
  1. Whisk the confectioners' sugar, remaining 2 tablespoons maple syrup, and milk in a medium bowl until smooth.
Ice the cookies
  1. Spread the icing over the cooled cookies.
  2. Let the icing set for about 20 minutes.

Notes

For cookies that hold their shape, chill the dough for the full 45 minutes and avoid overmixing once the flour is added. Store in an airtight container at room temperature for up to 4 days; freeze baked cookies without icing for up to 2 months. For a dairy-free swap, use plant-based butter and milk.