1. Make the Cookie Dough
- In a large mixing bowl, cream together softened butter and brown sugar until light and fluffy.
- Beat in maple syrup, egg, and vanilla until smooth.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add dry ingredients into the wet mixture until dough forms.
2. Chill the Dough
- Cover the dough and refrigerate for at least 30–45 minutes.
- This helps prevent spreading and enhances flavor.
3. Bake the Cookies
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Scoop 1–2 tbsp of dough into balls and place on baking sheets, leaving space between them.
- Bake for 10–12 minutes, until edges are golden but centers still soft.
- Allow to cool completely before icing.
4. Prepare the Maple Icing
- In a bowl, whisk together powdered sugar, maple syrup, and vanilla.
- Add milk or cream, 1 tsp at a time, until you reach a smooth, pourable glaze consistency.
5. Ice the Cookies
- Spoon or drizzle the icing over cooled cookies.
- Let sit for 20–30 minutes until the glaze sets with a glossy finish.
Variations
- Nutty Twist: Add chopped pecans or walnuts to the dough.
- Spiced Up: Mix in nutmeg, ginger, or cloves for extra fall warmth.
- Sandwich Style: Spread maple buttercream between two cookies for indulgent maple sandwich cookies.
- Maple Leaf Shape: Roll dough and cut with leaf-shaped cookie cutters for a festive look.
Tips for Success
- Use real maple syrup (not pancake syrup) for the best flavor.
- Don’t overbake—the cookies should stay soft in the center.
- For thicker icing, use less milk; for thinner glaze, add more.
- Store in an airtight container for up to 5 days (the flavor deepens over time).
Final Thoughts
These Maple Cookies with Maple Icing are soft, chewy, and bursting with warm maple flavor. They’re elegant enough for holidays, yet simple enough for everyday baking. Once you try them, you’ll want to make them again and again.