Soft Maple Cookies with Icing

There’s something irresistibly comforting about soft maple cookies fresh out of the oven. I still remember the first time I baked a batch of these delicate, chewy delights. The air was cool, the leaves were just beginning to turn, and the sweet scent of maple syrup filled the kitchen. It was on one of those quiet autumn afternoons when time seems to slow down, and all you want is something warm and homey. That moment gave birth to this recipe — one I now reach for again and again when I want to bring a little calm and sweetness into my day.

These Soft Maple Cookies with Icing are a staple in my kitchen during the fall season, but honestly, I bake them year-round. They are light, tender, and deeply flavorful thanks to the real maple syrup used in both the dough and the glaze. The icing adds a smooth finish that perfectly balances the cookie’s soft interior. Each bite delivers a warm, sweet hug — the kind that makes guests pause mid-conversation and ask for the recipe.

Why You Will Love This Recipe

You’ll love this recipe for so many reasons. First, it’s incredibly easy to prepare. Whether you’re a seasoned baker or just getting started, these cookies are wonderfully forgiving. They don’t require fancy techniques or tools, just a few mixing bowls and a good whisk.

The flavor is rich but not overpowering. Maple syrup gives it a natural sweetness that isn’t too sugary, and the icing adds just the right amount of creamy finish. It’s the kind of cookie that’s perfect with a cup of tea or coffee, or as a sweet touch in a dessert box.

Versatile

What I especially appreciate about this recipe is how adaptable it is. You can make smaller cookies for a tea party or larger ones for gifting. The icing can be drizzled or spread, and you can even add a pinch of cinnamon or chopped nuts for a little variation. Want to go dairy-free? A simple butter substitute works beautifully. These cookies truly fit any occasion — from holiday platters to casual afternoon treats.

Affordable

Another wonderful thing about these maple cookies is how budget-friendly they are. With ingredients that are likely already in your pantry, you won’t need to make a special trip to a gourmet market. Real maple syrup is the only standout item, and a small bottle goes a long way. It’s a smart choice for anyone wanting a delicious homemade treat without overspending.

Ingredients for the Recipe

Here are the ingredients you’ll need to bring this recipe to life:

For the Cookies:

• 1 cup unsalted butter, softened

• 1 cup brown sugar, packed

• 1/2 cup pure maple syrup

• 1 large egg

• 1 tsp vanilla extract

• 2 1/2 cups all-purpose flour

• 1/2 tsp baking soda

• 1/4 tsp salt

For the Maple Icing:

• 1 1/2 cups powdered sugar

• 3 tbsp pure maple syrup

• 1–2 tbsp milk (as needed for consistency)

How to Prepare This Recipe

These Soft Maple Cookies with Icing are truly one of the easiest cookie recipes I’ve ever made, yet they always feel like something special. You don’t need a mixer or any special equipment. Just a few bowls, a whisk or spatula, and a little time in the oven — and you’ll be rewarded with soft, chewy cookies infused with real maple flavor.

Step-by-Step Instructions for Preparation

1. Prepare the Dough Base

Begin by softening your butter. It should be at room temperature, pliable but not melted. In a large mixing bowl, cream together 1 cup of softened butter with 1 cup of packed brown sugar using a whisk or hand mixer. Beat them until the mixture becomes light and fluffy. This step is essential because it creates the base for the cookie texture — light, soft, and moist.

2. Add Wet Ingredients

Next, pour in 1/2 cup of pure maple syrup. Choose Grade A for a lighter flavor or Grade B for a deeper, richer maple taste. Add 1 large egg and 1 teaspoon of vanilla extract. Whisk or beat until the wet ingredients are completely incorporated. The batter should look silky and slightly golden.

3. Combine Dry Ingredients

In a separate bowl, combine 2 1/2 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk the dry ingredients gently to evenly distribute the leavening agent. Gradually add the flour mixture to the wet ingredients, stirring just until no streaks of flour remain. Avoid overmixing — this helps keep the cookies soft.

4. Chill the Dough

Once the dough is ready, cover the bowl and chill it in the refrigerator for at least 30 minutes. This step is crucial. Chilled dough bakes more evenly and prevents the cookies from spreading too much in the oven. It also intensifies the maple flavor.

5. Preheat and Prepare Baking Sheet

While the dough chills, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to ensure the cookies don’t stick and bake evenly.

6. Shape and Bake

After chilling, scoop out tablespoon-sized portions of dough. Roll each portion into a ball and place them about 2 inches apart on the baking sheet. Flatten them slightly with your fingertips or the back of a spoon.

Bake in the preheated oven for 10 to 12 minutes. The cookies should look slightly golden around the edges but still soft in the center. Do not overbake — they will continue to firm up as they cool.

7. Cool Completely

Allow the cookies to rest on the baking sheet for 3 minutes after baking, then transfer them to a wire rack to cool completely. Cooling is important before icing, so the glaze doesn’t melt off.

8. Prepare the Maple Icing

While the cookies cool, make the maple icing. In a small bowl, whisk together 1 1/2 cups of powdered sugar and 3 tablespoons of pure maple syrup. Add 1 to 2 tablespoons of milk slowly, just until the icing is smooth and pourable. The consistency should allow for easy spreading or drizzling, but not be runny.

9. Ice the Cookies

Once the cookies are cool to the touch, use a spoon or offset spatula to spread the icing over each cookie. If you prefer, you can drizzle the icing in zigzag patterns for a more rustic finish. Let the icing set for about 15 to 20 minutes before serving or storing.

Quick and Easy

This recipe is incredibly efficient — from mixing to baking, the process is straightforward and manageable. You can whip up a batch within an hour, and the result is always rewarding. If you’re short on time, you can prepare the dough the night before and bake it the next day. That makes these cookies perfect for last-minute guests, bake sales, or weekend cravings.

Customizable

What makes these cookies even more enjoyable is how easy it is to adapt them. Want to make them a bit spicier? Add a pinch of cinnamon or nutmeg to the dough. Want extra texture? Fold in some finely chopped pecans or walnuts before chilling. If you want to reduce the sugar, you can use 3/4 cup brown sugar instead of 1 cup and still maintain the softness. You can also swap regular milk in the icing for a plant-based option if you’re serving someone dairy-free.

Popular with Many People

Whether you serve them at a holiday party, gift them in a cookie box, or simply enjoy them with your family, these soft maple cookies are always a hit. Kids love the icing, adults love the flavor, and everyone appreciates how soft and satisfying they are. I’ve brought them to potlucks, picnics, and even breakfast meetings — and every time, I’ve been asked for the recipe. That’s how I know this one’s a keeper.

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FAQs

Can I use maple-flavored syrup instead of pure maple syrup?
It’s best to use pure maple syrup for this recipe. Maple-flavored syrups often contain corn syrup and artificial flavorings, which won’t deliver the same rich, natural taste. Pure maple syrup gives the cookies their distinct flavor and soft texture.

Do I need to chill the dough?
Yes, chilling the dough helps the cookies maintain their shape while baking and prevents excessive spreading. It also deepens the flavor and improves the texture. Even 30 minutes of chilling makes a noticeable difference.

Can I freeze the dough or baked cookies?
Absolutely. You can freeze the dough in airtight bags for up to 2 months. When ready to bake, let the dough thaw slightly before shaping. Baked cookies can also be frozen — just let them cool fully before storing, and glaze them after thawing for best results.

How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them extra soft, place a slice of bread in the container to help retain moisture.

Can I skip the icing?
Yes, the cookies taste delicious on their own. But the icing adds extra flavor and a sweet finish that makes them stand out even more.