These chewy Maple Cookies are the perfect fall twist on the classic sugar cookie. The sugar cookie itself is flavored with real maple syrup and then drizzled with a maple syrup glaze.
We are entering “pie season,” Thanksgiving is coming up and it seems like every dessert you see on social media is a pie. I understand that there are some people out there who are ” not pie people.” I can respect that so today’s recipe is for any “not a pie person” who may be attending your upcoming holiday dinner. We tend to do our cookie baking at Christmas but a maple sugar cookie is perfect for your Thanksgiving festivities, and the non pie people will thank you. Even your pie people are going to want one of these!
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 takes a close second to it.
The addition of maple syrup to the cookie and the glaze gives the cookie an amazing flavor. Maple and Fall just go together so this is the perfect cookie to add to your Thanksgiving Day menu for a little variety and for the people who just want a taste of sweet.
I judge how good a cookie is by how many I eat – this is a four cookie cookie! Yes, I ate four of them. 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. O.K., I did save one for my breakfast.
How to Make Maple Syrup Cookies
The cookie is a thin sugar cookie which I love, yet it is still chewy. Perfection. The cookies do flatten out quite a bit as they bake so I found that they were must prettier if I used my smaller cookie scoop – about 1 Tablespoon worth of dough. The cookies just got too big using my regular size cookie scoop. Can a cookie really be too big??!!
After they cooled, I added the drizzle into a zippered plastic bag and clipped off one of the corners. Allow the drizzle to set up.
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 more flavorful because it’s produced later in the season. Do not use the fake pancake syrup, use real maple syrup!
As far as I’m concerned this is the best part of the cookie. It is a combination of powdered sugar, butter, maple syrup and half and half. Just add enough milk to make the icing the right consistency to drizzle over the cookies. Allow the drizzle to set up before stacking the cookies. Be generous with the drizzle!!
Some of my other favorite maple treats include:
- Spice Cupcakes with Maple Frosting
- Maple White Chocolate Chip Cookies
- Pumpkin Cookies with Maple Frosting
- Brown Sugar Cookie With Maple Glaze
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Maple Cookies Recipe
- 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
- 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
- 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:
Recipe originally posted Nov 15, 2011
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