These Soft Maple Cookies are perfectly chewy and crispy on the edges, drizzled with an easy maple glaze!
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These Maple Cookies were a spur-of-the-moment addition to my holiday baking line-up, but sometimes I think those are my favorite ones!
Those times I get in the kitchen just to bake, just for fun.
And then out comes these gloriously soft, and sweet and maple-y cookies, right?
This recipe came about because I had found a recipe in a popular magazine that looked incredible, and I thought they’d be a fun weeknight baking project.
They were a total flop, and ended up flatter than a pancake.
But they were still delicious, so I couldn’t just forget about them. So these soft and chewy Maple Cookies here are round 2, and they are perfect.
They are a simple vanilla maple cookie, drizzled with a two-ingredient maple glaze that packs in a ton of maple flavor.
Perfect for fall baking or those holiday cookie boxes (or for stashing for yourself in the freezer 😉 )!
How to make these Glazed Maple Cookies your own:
- Opt for a thicker cookie: add ¼ cup more flour to the dough for a thicker, but still soft and chewy cookie.
- Add a ½ teaspoon of maple extract to the cookie dough for even more maple flavor — keep in mind that with the glaze I find they have just the right amount of maple! You may want to use a vanilla glaze if you add maple extract
- Add ¼ cup of toffee bits to the cookie dough before baking for a salty-sweet twist
- Stir in chocolate chips, butterscotch chips, dried fruit or chopped nuts — just keep it to 1 cup of mix ins.
How to store these Maple Cookies:
- You can store these Maple Cookies in an airtight container at room temperature for 3-4 days.
- You can also store these cookies in the freezer for up to 3 months, which makes them great for stashing so you have treats around when you want to share (or when you just need a treat! We all have those days 😉 )
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Glazed Maple Cookies
- 3/4 cup unsalted butter
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup pure maple syrup
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 1/4 cups all purpose flour
- 1/2 cup powdered sugar
- 2-3 tablespoons pure maple syrup
- Preheat oven to 350 degrees F.
- In a large bowl with an electric mixer, beat butter until smooth.
- Add sugar, brown sugar and maple syrup and beat until light and creamy, about 2-3 minutes.
- Add egg and beat until combined.
- Add baking soda, cream of tartar, vanilla and salt and beat on low speed just until combined.
- Add flour and beat on low speed until a dough comes together.
- Roll into 1" balls and place on baking sheets (I like to line mine with parchment paper). Bake for 8-9 minutes, until tops appear dry and puffed and edges may be slightly golden.
- Let cool for 5 minutes before removing from the pan to cool completely.
- Whisk together powdered sugar and maple syrup, one tablespoon at a time, just until it reaches a drizzling consistency. You want it thick so that the glaze sets completely and doesn't stay sticky.
- Drizzle over cooled cookies and serve or store.
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