Maple Cookies With Maple Icing Recipe

Introduction

These maple cookies with maple icing are a delightful treat for any maple lover. Soft and flavorful, they bring a cozy touch of sweetness perfect for snack time or dessert. Topped with a smooth maple glaze and optional crunchy garnish, they’re sure to impress.

Ingredients

• 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
• 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

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy.
3. Step 3: Add the maple syrup, egg, and vanilla extract to the butter mixture; mix until well combined.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and ground cinnamon.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, stirring until just combined to form the dough.
6. Step 6: Scoop 1 ½ to 2 tablespoons of dough and roll into balls. Place them on the prepared baking sheets, spacing each ball about 2 inches apart. Flatten each ball to about ½ inch thick.
7. Step 7: Bake the cookies for 10-12 minutes, until they are set but still soft to the touch. Allow them to cool completely on the baking sheets.
8. Step 8: To make the glaze, whisk together powdered sugar, maple syrup, and 1 tablespoon milk in a bowl until smooth. Add more milk if needed to reach the desired consistency.
9. Step 9: Dip the tops of the cooled cookies into the glaze or spoon it over them. While the glaze is still wet, sprinkle with roasted pecans or crumbled bacon if desired.

Tips & Variations

• For a nut-free option, skip the pecan garnish or substitute with toasted coconut flakes.
• Add a pinch of nutmeg to the dry ingredients for extra warm spice flavor.
• Use pure maple syrup for the best authentic flavor in both dough and glaze.
• If you prefer a thinner glaze, add milk a teaspoon at a time until you reach your desired consistency.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. If glazed, be sure the icing is completely set before stacking. For longer storage, freeze the cookies without glaze for up to 2 months, then glaze after thawing. Reheat gently in a warm oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of brown sugar?

Brown sugar adds moisture and a slight caramel flavor that complements the maple well. You can substitute with white sugar, but the texture and taste will be less rich.

Is it necessary to flatten the cookie dough balls before baking?

Yes, flattening ensures the cookies bake evenly and develop the right texture. If left rounded, they may remain thick and underbaked in the center.

Maple Cookies With Maple Icing Recipe

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Delight in these soft and chewy Maple Cookies topped with a luscious maple glaze. Infused with rich maple syrup and a hint of cinnamon, these cookies capture the essence of fall flavors. Perfect for a cozy snack or holiday treat, the optional pecan or bacon garnish adds a delightful crunch and savory twist.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Optional Garnish:

• Roasted chopped pecans
• Crumbled cooked bacon

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Prepare Dough: In a large bowl, cream together ½ cup softened butter and 1 cup brown sugar until the mixture is light and fluffy. Then add ¼ cup maple syrup, 1 large egg, and 1 teaspoon vanilla extract. Mix thoroughly until fully combined and smooth.
3. Combine Dry Ingredients: In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ¼ teaspoon ground cinnamon to create an evenly mixed dry blend.
4. Mix Dough: Gradually incorporate the dry ingredients into the wet mixture, blending gently until just combined to avoid overworking the dough and keep the cookies tender.
5. Shape Cookies: Using a scoop or spoon, portion out 1 ½ to 2 tablespoons of dough per cookie. Roll each portion into a ball and place them on the prepared baking sheets, spacing them about 2 inches apart. Flatten each ball gently to about ½ inch thick to allow even baking.
6. Bake Cookies: Place the baking sheets in the preheated oven and bake for 10-12 minutes, until the cookies are set but remain soft to the touch. Remove from the oven and allow to cool completely on the baking sheets before glazing.
7. Prepare Glaze: In a clean bowl, whisk together 1 ½ cups powdered sugar, 3 tablespoons maple syrup, and 1 tablespoon milk until the glaze is smooth. Add additional milk, a teaspoon at a time, if a thinner consistency is desired for easier glazing.
8. Glaze Cookies: Once the cookies have cooled, dip the tops into the maple glaze, allowing the excess to drip off, or alternatively, spoon the glaze evenly over each cookie.
9. Add Garnish: While the glaze is still wet, sprinkle with roasted chopped pecans or crumbled cooked bacon for added texture and flavor, if desired. Let the glaze set before serving or storing.

Notes

• Be careful not to overmix the dough to maintain the cookies’ soft texture.
• The maple glaze can be adjusted in thickness by altering the amount of milk added.
• Optional garnishes like pecans or bacon add a great contrast but can be omitted for a simple maple cookie.
• Store cookies in an airtight container at room temperature for up to 5 days.
• For a dairy-free version, substitute butter with a plant-based alternative and use a non-dairy milk in the glaze.

Keywords: Maple cookies, maple syrup cookies, soft cookies, fall desserts, maple glaze, cinnamon cookies, pecan garnish, bacon garnish, holiday cookies