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These chewy Maple Cookies are the perfect fall twist on the classic sugar cookie. It’s flavored with real maple syrup and then drizzled with a maple syrup glaze.
Why You’ll Love This Recipe!
I love sugar cookies and actually spent quite a bit of time a few years ago searching for The Perfect Sugar Cookie, which I think I found. But I must say today’s recipe for maple cookies takes a close second to it.
The addition of maple syrup to the cookie and the glaze gives the maple cookies an amazing flavor. Maple and Fall just go together so this is the perfect fall cookie! Add it to your Thanksgiving Day menu for a little variety and for the people who just want a taste of sweet.
Ingredients Needed
- Butter. I use salted butter, if using unsalted, add a pinch more salt.
- Shortening
- Sugars. You will need brown sugar and granulated sugar
- Pure maple syrup. Do not use maple extract.
- Baking soda
- Cream of tartar
- Salt
- Egg yolks
- Vanilla extract
- Flour. I use unbleached all purpose flour.
A Four Star Cookie
I judge how good a cookie is by how many I eat – this is a four star cookie! Yes, I ate four of these maple cookies, in a row! I had to make sure they were really as good as I thought they were. I then packaged the rest of them up and gave them away before I ate them.
How to Make Maple Cookies
- Preheat oven to 300 degrees.
- In a stand mixer with a paddle attachment, beat butter and shortening on medium high for 30 seconds.
- Add sugars, maple syrup, baking soda, cream of tartar and salt.
- Beat until well combined.
- Add in egg yolks and vanilla and then add in flour.
- Shape dough into 1 inch dough balls and place 2 inches apart on parchment paper lined baking sheets.
- Bake 12-14 minutes or until edges just begin to turn brown. Cool on the sheet for a few minutes and then remove to wire racks.
- After they cool, drizzle with maple glaze.
How To Make Maple Glaze
- Combine 1/4 C half and half, 1/4 C melted butter and 3 Tbsp. maple syrup.
- Add in 3 C powdered sugar to make icing drizzling consistency. Add more if needed.
- Place glaze in a zippered plastic bag and clip off one of the corners.
- Drizzle over cooled cookies and allow to set up.
As far as I’m concerned the glaze is the best part of these maple cookies.
Tips from Leigh Anne.
- .These maple cookies are a thin sugar cookie, yet it is still chewy. Perfection. The cookies do flatten out quite a bit as they bake so I found that they were much prettier if I used my smaller cookie scoop – about 1 Tablespoon worth of dough.
- Breakfast syrup and pure maple syrup are not the same thing. Make sure your syrup is real maple syrup.
- Make sure the maple cookies fully cooled before you add the glaze. The glaze will melt into the cookie if the cookies are hot.
Frequently Asked Questions
What is the best way to store maple cookies?
Store them in an airtight container at room temperature and they will last 3-4 days, if you don’t eat them all first!
What maple syrup is best?
You will find Grade A and Grade B at most stores. Either one will work just fine but Grade B is darker and has more maple flavor. because it’s produced later in the season. Do not use the fake pancake syrup, use real maple syrup!
Can you freeze maple cookies?
You can freeze these cookies for 3-4 months. Place them in a freezer bag or airtight container. If you are going to stack the cookie place wax paper between the layers so that the glaze doesn’t cause the cookies to stick together.
Some of my other favorite maple treats include:
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Maple Cookies
Ingredients
- 1/2 cup butter softened
- 1/2 cup shortening
- 1 1/2 cup sugar
- 1/3 cup brown sugar packed
- 1/4 cup pure maple syrup
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/8 tsp salt
- 3 egg yolks
- 1/2 tsp vanilla
- 2 cup flour
Instructions
- Preheat oven to 300 degrees.
- In mixer beat butter and shortening on medium high for 30 seconds.
- Add sugars, maple syrup, baking soda, cream of tartar and salt.
- Beat until well combined.
- Add in egg yolks and vanilla and then add in flour.
- Shape dough into 1 inch balls and place 2 inches apart on parchment lined cookie sheet.
- Bake 12-14 minutes or until edges just begin to turn brown. Cool and drizzle with maple icing
Maple Icing:
- Combine 1/4 C half and half, 1/4 C melted butter and 3 Tbsp. maple syrup.
- Add in 3 C powdered sugar to make icing drizzling consistency. Add more if needed.
- Drizzle over cooled cookies
Tips & Notes:
Nutrition Facts:
Christa says
I just want to let you know these are my absolute favourite cookie recipe! I made them quite a few times last fall and I received so many compliments on them! I am making them again this afternoon for a family picnic!
Leigh Anne says
I love hearing this! They are so yummy. I need to make them again.
K. says
Is there any flour in the recipe? Also, how many batches would this yield?
Leigh Anne says
There is – it is the last ingredient listed in the recipe – you get about 2 dozen depending on how big you make them.
Kathleen says
flour seems to be missing from the recipe.