These Maple Cookies with Maple Icing are the perfect balance of soft, sweet cookies topped with a decadent maple glaze. The rich maple flavor is perfect for fall or any time you’re craving something cozy and delicious. These cookies are simple to make and will satisfy any sweet tooth with their tender crumb and maple-flavored goodness.
Here’s how to make them step-by-step!
Ingredients:
For the Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
For the Maple Icing:
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1-2 tablespoons milk
Directions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, using a hand mixer or stand mixer, cream together the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
Step 3: Add the Wet Ingredients
Beat in the maple syrup, egg, and vanilla extract until the mixture is smooth and fully combined.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that the leavening is evenly distributed in the dough.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms. Be careful not to overmix, as this can affect the texture of the cookies.
Step 6: Form the Dough Balls
Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing about 2 inches apart to allow for spreading during baking.
Step 7: Bake the Cookies
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops are lightly golden. Be careful not to overbake; the cookies should remain soft.
Step 8: Cool the Cookies
Allow the cookies to cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely before icing.
Step 9: Prepare the Maple Icing
In a small bowl, whisk together the powdered sugar, maple syrup, and milk until smooth. Adjust the consistency as needed by adding more milk if the icing is too thick or more powdered sugar if it’s too thin.
Step 10: Ice the Cookies
Once the cookies are completely cooled, drizzle or spread the maple icing over the tops. Let the icing set for a few minutes before serving.
Serving and Storage Tips:
- Serving: These cookies are perfect for fall or winter, served with a cup of tea, coffee, or hot chocolate. They make a lovely addition to any dessert spread or holiday cookie tray.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. If stacking the cookies, place a sheet of wax paper between layers to prevent the icing from sticking.
- Freezing: You can freeze the unbaked cookie dough balls for up to 2 months. When ready to bake, thaw slightly before baking as directed. You can also freeze the baked cookies, but it’s best to freeze them without the icing and add it after thawing.
Helpful Notes:
- Maple Syrup: Use pure maple syrup for the best flavor. Imitation maple syrup will work in a pinch, but pure maple syrup gives a deeper, more authentic maple flavor.
- Icing Consistency: For a thicker glaze, use less milk. For a thinner drizzle, add a bit more milk to the icing.
- Decorating Tip: Add a sprinkle of finely chopped nuts (such as pecans or walnuts) on top of the icing for added texture and flavor.
Tips from Well-Known Chefs:
- Ina Garten recommends chilling the dough for about 15-20 minutes before baking to prevent excessive spreading and to ensure thicker, chewier cookies.
- Sally McKenney from Sally’s Baking Addiction suggests adding a pinch of cinnamon to the icing for an extra layer of fall flavor.
Frequently Asked Questions (FAQs):
1. Can I use maple extract instead of maple syrup?
You can use maple extract if you don’t have maple syrup on hand, but reduce the amount significantly, as extract is much stronger in flavor. Use 1/2 teaspoon of maple extract in the dough and the icing, adjusting the flavor to your liking.
2. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for a slightly nuttier flavor and denser texture. However, the cookies may be a bit less tender.
3. How do I keep the cookies soft?
To keep the cookies soft, store them in an airtight container with a slice of bread. The moisture from the bread will help prevent the cookies from drying out.
4. Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 2 days before baking. If the dough is too firm after chilling, let it sit at room temperature for a few minutes before rolling into balls.
5. Can I add mix-ins to the dough?
Yes, you can add mix-ins like chopped nuts, chocolate chips, or even dried fruit to the dough for a fun twist.
6. How do I know when the cookies are done?
The cookies are done when the edges are set and lightly golden, but the centers may still appear slightly soft. They will continue to firm up as they cool.
7. Can I use salted butter instead of unsalted?
Yes, if you’re using salted butter, reduce the amount of added salt in the recipe by half.
8. Can I make the icing thicker or thinner?
Yes, to adjust the icing consistency, add more powdered sugar for a thicker icing or more milk for a thinner drizzle.
9. Can I freeze the baked cookies?
Yes, the baked cookies (without icing) can be frozen for up to 2 months. Freeze them in a single layer, then transfer to a freezer-safe container. Thaw and ice them before serving.
10. How can I make these cookies gluten-free?
To make these cookies gluten-free, use a gluten-free flour blend in place of all-purpose flour. Ensure the baking powder and other ingredients are also gluten-free.
These Maple Cookies with Maple Icing are soft, sweet, and packed with warm maple flavor. Perfect for cozy fall and winter days, they’re sure to be a hit with family and friends. Enjoy!
