Maple Cookies

Why You’ll Love This Recipe

These maple cookies boast rich, homey flavor thanks to real maple syrup and brown sugar. They balance crisp edges with soft, chewy centers and offer a simple process that warms up the kitchen with irresistible aromas. Perfect with coffee or crumbled over ice cream.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 cups all-purpose flour

• 2 tsp baking soda

• ½ tsp salt

• 1 cup unsalted butter, softened

• 1 cup packed brown sugar

• 1 cup real maple syrup

• 1 large egg

• 1 tsp vanilla extract

• ⅓ cup white sugar (for rolling)

directions

1. Preheat oven to 350 °F (175 °C) and grease two cookie sheets.

2. Sift together flour, baking soda, and salt in a bowl.

3. In a separate large bowl, cream the butter and brown sugar until light. Mix in maple syrup, egg, and vanilla until fully blended.

4. Stir in the flour mixture until just combined.

5. Shape dough into 1‑inch balls. Place them 2 inches apart on prepared sheets. Flatten each slightly with the bottom of a glass, then sprinkle with white sugar.

6. Bake for 8–10 minutes, until edges turn golden. Transfer to wire racks to cool. Repeat with remaining dough.

Servings and timing

• Makes about 60 cookies (5 dozen)

• Prep time: ~20 minutes

• Bake time: 8–10 minutes per batch

• Total time: ~40 minutes

Variations

• Add-ins: Stir in butterscotch chips, chopped walnuts, or pecans for extra texture and flavor.

• Icing option: For a sweet finish, drizzle or dip cooled cookies in maple icing made with butter, maple syrup, and confectioners’ sugar.

storage/reheating

Store cookies in an airtight container at room temperature for up to one week. Reheat briefly in a low oven (300 °F) for a few minutes to refresh softness. You can freeze baked cookies or dough balls for up to 3 months; thaw before serving or baking.

FAQs

How do I make these cookies more maple-flavored?

You can add 1 tsp of maple extract to enhance flavor. Also, using Grade B maple syrup or adding a maple glaze will boost the maple notes.

Can I use a mixer instead of creaming by hand?

Yes—use a stand or hand mixer to cream butter and sugar; it yields lighter cookies and is faster.

How big should the cookie dough balls be?

Roll into 1‑inch balls. Depending on size, you’ll get approximately 60 cookies.

Why are my cookies flat?

Ensure the dough isn’t too warm before baking and check your baking soda is fresh. Chilling dough 15–30 minutes helps maintain shape.

Can I make the dough ahead of time?

Absolutely! Dough can be refrigerated for 2–3 days or frozen for up to 3 months. Thaw before baking.

What if I don’t have real maple syrup?

Real maple syrup is best. Avoid pancake syrup, which lacks depth. Grade B syrup adds richer flavor.

Can I substitute brown sugar?

Dark brown sugar adds deeper flavor, though light works fine.

Can I add nuts or chocolate chips?

Yes—try ½–1 cup chopped pecans, walnuts, or butterscotch chips.

Are these gluten‑free?

No, the base uses all‑purpose flour. For gluten-free, substitute a 1:1 GF flour blend and trial bake.

How to store iced cookies?

Let icing set fully before stacking. Store in an airtight container, placing waxed paper between layers to prevent sticking.

Conclusion

These maple cookies are a celebration of cozy, sweet flavors and an easy bake for both everyday and festive occasions. With simple ingredients and optional variations, they’re versatile enough to please any crowd. Enjoy the warm scent of maple in every bite!