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Easy Maple Cookies with Maple Icing

Maple Cookies with Maple Icing

These soft Maple Cookies with Maple Icing are tender, cake-like cookies topped with a silky, buttery maple glaze. Packed with cozy maple flavor, they’re perfect for fall baking, holiday trays, or anytime you crave a sweet, comforting treat.
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Prep Time 25 minutes
Cook Time 8 minutes
Total Time 1 hour
Servings: 36 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Maple Cookies
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 cup buttermilk or milk with lemon juice or vinegar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 teaspoons maple extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 4 1/2 cups all-purpose flour
Maple Icing
  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1/4 cup milk
  • 2 tablespoons pure maple syrup
  • 1 pinch salt
  • 2 cups powdered sugar

Method
 

  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream the softened butter and granulated sugar together until light and fluffy, about 5 minutes.
  3. Add the eggs one at a time, mixing well after each addition.
  4. With the mixer on low speed, slowly mix in the buttermilk until combined.
  5. Stir in the salt, vanilla extract, maple extract, baking soda, and baking powder.
  6. Gradually add the flour in two batches, mixing just until combined.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
  8. Bake for 6–8 minutes, until edges are set and tops are just lightly golden.
  9. Cool cookies briefly on the baking sheets, then transfer to wire racks to cool completely.
  10. To make the icing, melt the butter and brown sugar in a saucepan over medium heat. Bring to a boil for 2 minutes while whisking.
  11. Add the milk, maple syrup, and salt. Boil again for 1 minute, whisking constantly.
  12. Remove from heat and let cool for 15 minutes, then whisk in the powdered sugar until smooth.
  13. Spread icing over cooled cookies and allow it to set before storing.

Notes

The icing thickens quickly, so spread it right away. If needed, add extra milk a tablespoon at a time to maintain a spreadable consistency.