Maple Cookies are the perfect balance of soft and sweet, but I couldn’t stop there. There is a luscious maple icing to top them off with. Want to know something even more cool? The icing hardens. That means there’s not a sticky mess everywhere when you are just trying to enjoy your cookie! A clean bite, if you will.
Chill Your Maple Cookies
I know, I know, I know, if you are going to make cookie dough you are going to be eating cookies. Buuuuuut, trust me on this one. LET THE DOUGH CHILL.
By chilling the dough for maple cookies then the butter won’t spread as quickly when you bake them. This makes for a cookie that isn’t as flat as pancake.
All About Maple
Interested in learning more about maple syrup, where it comes from, and its creation? Check out this page from the people best known for their maple syrup, Canadians!
Maple Syrup vs. Breakfast Syrup
It is of the upmost importance that you use maple syrup not breakfast syrup (think: Aunt Jemima’s or Mrs. Butterworth’s). Maple syrup comes from trees while breakfast syrup sources can be a bit unknown-KIDDING!
Maple syrup can get a bit pricey so try to find the best place around you for it or make a trip to a wholesale store for the best possible price.
More Maple Syrup Uses
So you just bought a job of maple syrup in order to get your hands on these delicious Soft Maple Cookies, now what? Well, there are so many other uses you can use maple syrup for!
- On oatmeal
- As a sweetener substitute
- Pumpkin Chocolate Chunk Bites
- On pancakes or waffles
- In a latte
- A glaze on roasted veggies
Soft Maple Cookies
Ingredients
Cookie Dough
- 2 1/2 Cup Flour
- 1 Teaspoon Baking Soda
- 1 Cup Brown Sugar packed
- 1/2 Teaspoon Salt
- 1 Stick Butter unsalted
- 1 Egg
- 1/2 Cup Maple Syrup
- 1/4 Cup Milk
- 1 Teaspoon Vanilla Extract
Maple Icing
- 1 Cup Powdered Sugar
- 2 Tablespoons Maple Syrup
- 2 Tablespoons Heavy whipping cream
Instructions
Cookie Dough
- Before starting, take your butter and egg out of the fridge.
- In a bowl combine flour, baking soda, brown sugar, and salt.
- Once your butter and egg are at room temperature add them to a separate bowl and add maple syrup, milk, and vanilla. Use a hand or stand mixer to fully combine.
- Slowly combine the dry and wet mixtures. Once combines allow to sit in the fridge for at least 3 hours or overnight.
- When ready to bake preheat your oven to 350 degrees Fahrenheit. Use a 1-in cookie scoop to add even amounts of dough to a nonstick pan.
- Bake for 12-14 minutes. Allow cookies to slightly cool before moving them to a wire coming rack. Repeat until all dough is used.
Maple Icing
- In a bowl combine powdered sugar, maple syrup, and heavy whipping cream.
- Once cookies are cooled drizzle the maple icing on the cookies. The icing will harden and stay on the cookies very well!
Notes
- You can add a sprinkle of sugar to the cookies immediately coming out of the oven to make them just a tad bit sweeter!
- I drizzled the icing and it added the perfect amount of sweetness but if you want more you could make double the icing and ice the whole cookie.
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