Maple Cookies with Maple Icing
Ingredients
For the cookies:
½ cup (115 g) unsalted butter, softened
¾ cup packed light brown sugar
¼ cup pure maple syrup (important!)
1 large egg (room temperature)
1½ teaspoons vanilla extract
1¾ cups (220 g) all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
For the maple icing:
1 cup (120 g) powdered sugar
2–3 tablespoons pure maple syrup
½ teaspoon vanilla extract
Pinch of salt
Optional: 1–2 tablespoons milk or cream (for thinner glaze)
Instructions
1. Make the cookie dough
Preheat oven to 180°C (350°F).
Line a baking tray with parchment paper.
In a large bowl, cream together butter and brown sugar until light and fluffy (about 2–3 minutes).
Add maple syrup, egg, and vanilla extract. Mix until smooth.
In another bowl, whisk together flour, baking soda, and salt.
Gradually add dry ingredients to wet mixture, mixing until just combined.
The dough will be soft and slightly sticky—that’s normal.
2. Shape and bake
Scoop 1–1½ tablespoons of dough per cookie.
Place on baking tray, spacing them about 5 cm apart.
Slightly flatten each ball with your hand or the back of a spoon.
Bake for 10–12 minutes, until edges are set and centers look soft.
Don’t overbake—they should stay soft!
Let cookies cool on the tray for 5 minutes, then transfer to a rack to cool completely.
3. Make the maple icing
In a bowl, whisk powdered sugar, maple syrup, vanilla, and salt.
Add milk/cream a little at a time if you want a thinner glaze.
Mix until smooth and pourable.
4. Glaze the cookies
Drizzle or spread icing over completely cooled cookies.
Let sit for 15–20 minutes until the icing sets.
Pro Tips
✔️ Use real maple syrup for best flavor and proper texture.
✔️ Chill dough for 20 minutes if it feels too sticky.
✔️ Add chopped nuts (walnuts or pecans) for extra crunch.
✔️ Sprinkle a tiny pinch of sea salt on top for a sweet-salty touch
Storage
Store in an airtight container at room temperature for 3–4 days
Or refrigerate up to 1 week
Freeze (without icing) up to 2 months
