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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Tried this recipe?
Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!Tag @thereciperebel
I can’t wait to try your recipe. Is it possible to roll these and cut out into shapes for Christmas?
The Recipe Rebel says
Hi Tammy! No these are too soft for that. I do have a cut out cookie recipe that you might like: https://www.thereciperebel.com/christmas-sugar-cookies/
5 STARS! These maple cookies are delicious. Multi-dimensional. Soft. Crispy. Chewy. Flavorful. Included them in my Christmas cookie boxes for giving. So easy to make. I followed your recipe with the option of adding 1/4 cup of flour for a thicker cookie. Wonderful! Thank you for sharing.
The Recipe Rebel says
Hi Elizabeth! So glad you enjoyed the recipe! Thank you for your review!
If we don’t have cream of tartar, can we use something else? Any substitute?
Ashley Fehr says
You can omit it. It just prevents the sugar from crystalizing which gives softer cookies.