maple cookies recipe
The Best maple cookies recipe
They’re perfect for holidays, because nothing says “thank you” like a stack of these in a jar for guests, but they also make great snacks for everyday. My husband always says they’re the only cookies he’ll eat all week, and honestly, I get why. They’re not too sweet, not too hard, and they hold up well in a jar for days. Plus, the natural sugars in maple syrup give them a little extra energy boost, which is nice if you’re baking or just have a big day ahead. My kids love them too, especially when they’re fresh out of the oven—they’re soft on the inside with just the right amount of chew, and they’re always a hit with anyone who tries them. It’s one of those recipes that feels like a little bit of magic, and I don’t know why I’ve never shared it more.
Classic Maple Glazed Cookies
A tender, chewy cookie with a sweet maple glaze that’s perfect for breakfast or dessert. The rich flavor comes from a simple syrup of maple and brown sugar.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup maple syrup
- ¼ cup unsalted butter
- 2 tbsp brown sugar
- 1 tsp vanilla extract
👨🍳Directions
-
1
Preheat oven to 350°F. In a medium bowl, whisk together flour, baking soda, and salt. In a separate bowl, cream butter and brown sugar until light and fluffy. -
2
Beat in the egg and vanilla until fully combined. Gradually add the dry ingredients, mixing until just combined. Roll dough into 1-inch balls. -
3
Place dough balls 2 inches apart on a lined baking sheet. Bake for 10–12 minutes until edges are lightly golden. -
4
While cookies cool slightly, make the glaze by heating maple syrup, butter, brown sugar, and vanilla over low heat until smooth. Cool slightly before drizzling. -
5
Return cookies to the oven for 1–2 minutes to set the glaze. Let cool completely before serving.
🔧Equipment
- Mixing bowls
- Whisk
- Baking sheet
- Parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Maple Glazed Cookies Works
❓ Frequently Asked Questions About Maple Glazed Cookies
How do I adjust the recipe for fewer or more cookies?
For fewer cookies, reduce the dough by a third and shape into smaller balls. For more, increase the dough by a third and roll into slightly larger balls. Bake at the same temperature and time per batch.
Can I substitute butter for another fat?
Butter adds flavor and moisture, so substituting another fat like shortening or oil will change the texture. If you must, use a neutral oil (like vegetable or canola) but reduce the total fat slightly to compensate for the lack of browning.
Why do my cookies spread so much?
Butter and sugar combine to create a rich, soft dough that spreads when baked. To keep them thicker, chill the dough for at least 30 minutes before baking. If they’re still spreading too much, reduce the butter by 1 tablespoon.
How can I make sure the cookies stay soft?
Store cookies in an airtight container at room temperature for up to three days. To prevent hardening, sprinkle a light layer of powdered sugar over the top before sealing. For longer storage, freeze the cookies in a single layer on a tray before transferring to a bag.
What if I don’t have a candy thermometer for the caramel?
Caramel should reach 235°F (113°C) to darken properly. Use a candy thermometer for accuracy, but if you don’t have one, stir frequently and check for a glossy, amber color—it’s ready when it looks like thick syrup.
