These maple glazed cookies are sweet and chewy maple sugar cookies, topped with a perfectly fall flavored maple frosting.
If you ask me, autumn has 3 primary flavors: pumpkin, apple, and maple!
These maple glazed cookies are made with a soft, chewy dough that is infused with the sweet flavor of maple syrup.
The cookies are then topped with a generous amount of maple glaze, which gives them a shiny, golden finish.
They’re perfectly served with tea at brunch, dunked in milk at breakfast, or eaten late at night as a sweet treat.
Whether you’re curled up on the couch, or sharing laughs with friends, these maple glazed cookies bring a special fall magic to any moment.
Looking for more maple packed recipes? Try my Cinnamon Maple Delicata Squash, Maple Whipped Coffee, Maple Cake with Maple Cream Cheese Frosting, or my Homemade Maple Peanut Brittle.
Table of Contents
Ingredients for maple glazed cookies
For cookies:
- Unsalted butter – These cookies are butter-based, which will give them moisture and a tasty buttery flavor.
- Brown sugar – Brown sugar will give these maple glazed cookies a deep caramelized flavor.
- Maple syrup – Maple syrup will add a smoky maple flavor to the cookies.
- Egg – The egg will help emulsify the ingredients together.
- Vanilla extract – Vanilla extract will add a subtle vanilla flavor.
- All-purpose flour – All-purpose flour is a common baking ingredient that will make up the dough of our cookies.
- Baking soda – Baking soda will help our cookies stay light.
- Ground cinnamon – Ground cinnamon will give the maple glazed cookies a warm spice.
For glaze:
- Powdered sugar – Powdered sugar is a common ingredient for glazes because it can dissolve at room temperature.
- Maple syrup – Maple syrup will add a maple flavor to the glaze.
- Milk – Milk will help the glaze reach the perfect consistency.
Additions
If you’d like even more maple flavor, feel free to add some maple extract to the cookie dough, and the glaze.
I’d suggest using 1 teaspoon maple extract for both the icing and the cookie. You can find maple extract at most grocery stores in the baking aisle.
Toppings
These cookies are delicious as-is, but it’s always fun to sprinkle some toppings!
Here are some of my favorite toppings for these maple glazed cookies:
- Crumbled bacon
- Chopped nuts (like walnuts or pecans)
- Autumn themed sprinkles
- Flaked sea salt (it helps enhance the flavor of the maple!)
Make ahead
You can make the dough and the glaze up to a day ahead of time!
Combine all of the ingredients for the cookie dough, and cover with plastic wrap in the refrigerator.
For the glaze, combine all of those ingredients in a bowl, and cover it with plastic wrap in the refrigerator as well.
When you’re ready to bake, just bring the glaze up to room temperature, roll out the cookies, and bake!
Storage and leftovers
Lastly, any leftover maple glazed cookies can be stored in an airtight container at room temperature for up to 3 days.
More cookie recipes
- Looking for a perfect crinkle cookie? Try my Molasses Crinkle Cookie
- Love tart and tangy? Try my Lime Glazed Sugar Cookies
- Craving chocolate? Try my Brownie Mix Cookies
- Need something for a celebration? Try my Chocolate Chip Cookie Cake
Maple Glazed Cookies
Ingredients
For maple cookies:
- 1/2 cup unsalted butter softened
- 1 cup brown sugar lightly packed
- ¼ cup maple syrup
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2-½ cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon ground cinnamon
For maple glaze:
- 1-½ cups powdered sugar
- 3 tablespoons maple syrup
- 1-2 tablespoons milk as needed
Instructions
For maple cookies:
- Preheat the oven to 350 degrees F and line two large baking sheets with parchment paper or a Silpat liner.
- Add the softened butter and light brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 2 minutes.
- Next add the maple syrup, egg, and vanilla. Mix again until well combined. Scrape down the sides of the bowl as needed.
- Next add the flour, baking soda, and cinnamon. Mix just until the dry ingredients are fully incorporated. You don’t want to overmix!
- Scoop out 2 tablespoon-sized portions and roll them into smooth balls.
- Place the dough balls on the parchment-lined baking sheet making sure to place them at least 2 inches apart.
- Press each dough ball into a ½-inch thick disc.
- Bake for 10-12 minutes, or just until the edges of the cookies are set. For chewy cookies, make sure not to overbake!
- Remove the cookies from the oven and allow them to cool completely on the baking sheet. When the cookies are cool, make the maple glaze (below).
For maple glaze:
- In a medium-sized bowl, whisk together the powdered sugar, maple syrup, and 1 tablespoon of milk.
- If you would like a thinner glaze, whisk in the second tablespoon of milk.
- Dip the cookies into the glaze and then place them on a wire rack to set.
- When the cookies are set, transfer them to an airtight container and store them at room temperature for up to three days.
Nutrition
