Name: Maple Cookies with Maple Glaze Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: ¾ cup unsalted butter, softened; 1 cup light brown sugar, packed; 1 large egg; 1 tsp vanilla extract; ¼ cup pure maple syrup (Grade A recommended); 2 cups all-purpose flour; 1 tbsp cornstarch; ½ tsp baking soda; ½ tsp salt; 1 ½ cups powdered sugar; 2 tbsp pure maple syrup; 1–2 tbsp milk (as needed for consistency); 1 tbsp melted butter; Pinch of salt

Ingredients

¾ cup unsalted butter, softened

1 cup light brown sugar, packed

1 large egg

1 tsp vanilla extract

¼ cup pure maple syrup (Grade A recommended)

2 cups all-purpose flour

1 tbsp cornstarch

½ tsp baking soda

½ tsp salt

1 ½ cups powdered sugar (for glaze)

2 tbsp pure maple syrup (for glaze)

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

1 tbsp melted butter (for glaze)

Pinch of salt (for glaze)

Instructions

Step 1: In a large mixing bowl, cream together the softened butter and brown sugar using a hand mixer or stand mixer for 2–3 minutes until light and fluffy.

Step 2: Add the egg, vanilla extract, and maple syrup, then mix until fully combined and smooth.

Step 3: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.

Step 4: Gradually add the dry ingredients to the wet mixture and stir just until the dough comes together. Be careful not to overmix.

Step 5: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour or up to overnight. This helps prevent spreading during baking.

Step 6: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 7: Scoop about 1½ tablespoons of chilled dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.

Step 8: Bake for 10–12 minutes, until the edges are lightly golden but the centers still appear slightly underbaked. They will set as they cool.

Step 9: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before glazing.

Step 10: To make the glaze, whisk together powdered sugar, maple syrup, melted butter, and a pinch of salt in a small bowl. Add 1 tablespoon of milk, then more as needed to reach a smooth, spreadable consistency that is not runny.

Step 11: Spoon the glaze over the cooled cookies, focusing on the center and letting it spread naturally. Let the glaze set for 30 minutes at room temperature or chill briefly until firm.

Tips & Variations

Chilling the dough overnight enhances the maple flavor and improves the cookie texture by preventing excessive spreading.

Use Grade A maple syrup for a lighter, sweeter flavor; Grade B will give a stronger maple taste.

For a nutty twist, consider folding in ½ cup chopped pecans or walnuts before chilling the dough.

If you prefer a thinner glaze, add milk a teaspoon at a time until you reach your desired consistency.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep the glaze intact, separate layers with parchment paper. You can also refrigerate them for up to a week; bring to room temperature before serving. Reheat gently in a low oven if desired, but avoid microwaving to preserve texture.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be sure the blend contains xanthan gum for best results.