Maple Cookies

Total Time:
49 min
35 min
4 min
10 min

about 4 dozen

  • Cookies:
  • 1 cup unsalted butter, at room temperature
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple extract
  • 1/4 cup maple syrup
  • 4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Heavy cream
  • Maple Glaze:
  • 1 cup confectioners' sugar
  • 1/4 cup maple sugar
  • 1 teaspoon maple extract
  • 1/4 cup unsalted butter

In a medium bowl, cream the butter, then gradually add the sugar and continue to beat. Add the eggs, vanilla extract, maple extract, and maple syrup, and beat until light and fluffy.

Sift the flour, baking powder and salt together. Thoroughly blend into the butter mixture. Form into a disc, wrap in plastic wrap, and chill for at least 4 hours.

Preheat the oven to 375 degrees F.

Roll the dough out 1/4-inch thick. With a drinking glass, cut out cookies and transfer to parchment lined baking sheet. Brush the cookies with heavy cream. Bake for 8 to 10 minutes.

Meanwhile make the maple glaze. Mix all the ingredients in a saucepan. Stir over medium heat until it just reaches the boiling point. Brush or dip the tops of the cookies in the maple glaze while still hot. Let cool. These taste better the next day.

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4.5 19
The cookies are very delicious, especially with the glaze. You can substitute maple sugar with just plain white sugar; it still comes out tasting great. But the dough..what a nightmare to work with. I kept it in the refrigerator for four hours, and it was mooshy to work with. I opted for making the cookies the next day, hoping the dough would be harder. Once you take it out of the refrigerator and work with it, it turns into a sticky, mooshy mess,and makes it very hard to work with. I would recommend freezing the dough in a log shape, and just cutting it in 1/4" thickness, and baking that way. Believe me, it's the only way I will make these again. item not reviewed by moderator and published
These cookies are delicious! I made them just as the recipe called for, except for the frosting. I used maple syrup instead of the maple sugar, substituting equal amounts. I agree with the other reviews, that within a day or two the cookies taste even better. They're different & if you like maple, you'll love these. A little advice, the frosting is really sticky even after it cools on the cookies. So, let the cookies sit out for 4-5 hours before storing them & the frosting will get harder. item not reviewed by moderator and published
I think someone else has also stated this, but the cookies on their own are not that flavorful. But the caveat is that I altered the maybe this doesn't count. I almost don't want to admit this, but I subbed fake maple syrup and didn't add the maple flavoring. I'm surprised that I didn't read in the other reviews of anyone else doing this. Maybe you guys are better bakers! I also tried the altered frosting recipe by Dawn. They definitely made the cookies more appealing. The cookies aren't bad, they're just not amazing. I was in a baking mood, so I also made the devil food cookie...and that was amazing! And easier than this one. I followed another review's advice on just slicing the cookie from the frozen roll. Saved me a lot of trouble! Thanks. item not reviewed by moderator and published
I followed the recipe exactly and these cookies came out great! They smelled like French toast when they were baking, and they have the most delicious sweet flavor. I will definitely make these cookies again and again! item not reviewed by moderator and published
These are to die for! I am a maple lover and these are the best. They really to get better with time. The flavor grows stronger as they sit. I couldn't find maple sugar, so I used a jar of Harry and David's Maple Butter to frost them. Amazing! item not reviewed by moderator and published
I have made this recipe 3 times. I use a maple leaf cutter. It takes time, however, the dough is easy to work with and the cookie is so worth the time. I do not have maple extract, but find it does not matter. Maple syrup is a proud state food here in MI. I add some maple syrup to the glaze. As others have commented, the glaze is too thick anyway. When I made them last, we let the glaze heat too much and were forced to maple sugar candy balls, but it gave me a chance to start over and make it thinner with more maple syrup (not butter). It was perfect and dried a little more then adding more butter. Perfect for an autumn gathering around the fire pit. item not reviewed by moderator and published
without the glaze, they're worthless. With the glaze they're pretty good but not worth all the trouble. item not reviewed by moderator and published
A delightful twist to the average sugar cookie. Make sure not to over cook them. If you wait for them to brown even slightly they are too tough. item not reviewed by moderator and published
You will not be able to get enough of these...and the DO taste better the next day. Double the butter on the glaze. item not reviewed by moderator and published
I have made these cookies my yearly Fall tradition. I refrigerate the dough overnight and then use a maple leaf cookie cutter instead of the regular round shape. I make a glaze of just confectioners sugar, water and maple extract which creates a nice hard, shiny finish. If you don't wish to glaze them you can cut little veins with a knife. They are delicious and so professional looking. I will be making these cookies for years to come. Thank you so much for this great recipe. item not reviewed by moderator and published