November 9, 2023
Review RecipeMaple Cookies
Soft, buttery, and extra chewy, with a sweet maple glaze on top, these delightful maple cookies have it all in one simple recipe.
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Nothing satisfies a sweet tooth better than the classic sweet taste of these homemade chewy maple cookies. Just imagining them, with their delicate texture, sweet, sugary aroma, maple glaze drizzled on top, and simple recipe is sure to have your mouth watering.
Maple Cookies Ingredients
Infused with the rich and comforting taste of pure maple, these cookies offer a satisfyingly sweet crunch in every bite.
Crisp on the outside and soft on the inside, the buttery goodness of these maple cookies is simply irresistible.
You’ll need:
For The Cookie Dough:
- 2¾ cups of all-purpose flour, spooned and leveled
- 1 teaspoon of baking soda
- 1 teaspoon of cream of tartar
- 1 cup of salted sweet cream butter, softened
- ¾ cup of dark brown sugar, packed
- ⅓ cup of granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons of maple flavoring
- 1 teaspoon of pure vanilla extract
- 1½ cups of chopped pecans
For The Maple Glaze:
- 1 cup of powdered sugar
- 3 tablespoons of half and half
- 1 teaspoon of maple flavoring
Substitutions And Additions
BROWN SUGAR: You can substitute light brown sugar for dark brown sugar in this easy cookie recipe, but your cookies will not have the rich brown color as when using dark brown sugar.
MAPLE SYRUP: You can use maple syrup in the glaze, but it will not be a hardened glaze. It will be a tacky glaze.
MAPLE FLAVOR: If you do not have or cannot find maple flavoring, you can use one-third of a cup of maple syrup.
You will need to increase the flour by 1½ to 2 tablespoons to offset the extra liquid.
VANILLA EXTRACT: While vanilla extract adds a delightful aroma to these cookies, you can switch it up with other extracts to create unique flavors.
Almond extract offers a nutty twist, while coconut extract brings a tropical touch.
Experiment with different extracts to customize the cookies to your liking.
SPICES: While these cookies have a lovely simplicity, you can elevate their flavor by adding a pinch of spice.
Ground cinnamon or nutmeg pairs beautifully with the maple syrup, offering a warm and comforting undertone.
CHOCOLATE CHIPS: For a delightful contrast of flavors, consider adding chocolate chips to the cookie dough.
The combination of sweet maple and rich chocolate creates a delightful treat that’s perfect for those with a sweet tooth.
How To Make This Maple Cookies Recipe
Once you whip up the easy cookie dough, you can bake these cookies before topping them with the sweet maple drizzle.
STEP ONE: Add the flour, baking soda, and cream of tartar to a medium bowl. Whisk to combine. Set dry ingredients aside.
STEP TWO: Using a stand mixer or a large mixing bowl and a hand mixer on medium-high speed, beat the softened butter for 1 to 1½ minutes.
STEP THREE: Add the sugars and continue beating for another 1½ to 2 minutes until well incorporated.
STEP FOUR: Lower the mixer speed to medium-low speed and add the eggs to the butter mixture, one at a time.
Beat well after each egg until no yellow streaks remain.
STEP FIVE: Increase the mixer speed to medium speed and add in the maple flavoring and vanilla extract, beating just until no streaks remain.
STEP SIX: Add the flour mixture one cup at a time, beating well after each addition.
STEP SEVEN: Add the chopped pecans and mix just until combined. Cover plastic wrap and chill in the refrigerator for one hour.
OUR RECIPE DEVELOPER SAYS
Don’t skip the chill time. Chilling the dough will help minimize the spread of the cookies while they are baking.
STEP EIGHT: Preheat the oven to 350°F. Line two baking sheets with parchment paper. Set them aside.
STEP NINE: Use a 1½-tablespoon cookie scoop and scoop the cookie dough. Space the cookie dough balls two inches apart.
Lightly depress the cookie dough. Bake for 12 to 14 minutes or until the edges are light golden brown (13 minutes was the perfect time for my oven).
Allow the cookies to rest on the cookie sheet for five minutes before transferring them to a wire rack to cool completely.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
STEP TEN: Add the powdered sugar, half and half, and the maple flavoring to a small bowl. Stir well until no lumps remain and the glaze is smooth.
STEP ELEVEN: Drizzle the glaze over the cooled cookies. Allow the glaze to harden before serving.
PRO TIP:
Leave the cookies on the cooling rack and place a piece of parchment paper under the rack to add the drizzle. This way, any glaze that drips off the cookies will not pool around their base.
How To Serve
These delicious cookies make a great addition to your cookie jar year-round.
Serve them for an afternoon snack along with a cold, refreshing Wendy’s Frosty or a homemade hot chocolate to drink.
For a more decadent option, try serving your cookies alongside a scoop of vanilla ice cream or a dollop of whipped cream.
Our molasses cookies and gingersnap cookies are two more cookie recipes that we know you will love.
MORE COOKIES RECIPES
Storage
Whether you want to prepare them ahead of time, keep leftovers, or freeze some for later, we’ve got you covered with some useful storage tips.
MAKE AHEAD: If you’re planning ahead, you can prepare the cookie dough and shape it into individual cookies.
Place the shaped cookies on a baking sheet lined with parchment paper and freeze until solid.
Once frozen, transfer the cookies to an airtight container or zip-top bag. You can store the frozen cookie dough for up to three months.
When you’re ready to bake, simply preheat your oven, place the frozen cookies on a baking sheet, and bake as directed in the recipe.
ON THE COUNTER: Store any leftovers in an airtight container for up to three days at room temperature.
IN THE FREEZER: You can freeze the cookie dough for up to two months. Allow the dough to thaw overnight in the refrigerator before scooping and baking.
Glaze as instructed in the recipe.
Why We Love This Recipe
IRRESISTIBLE MAPLE FLAVOR: These cookies are infused with the warm, rich, and unmistakable flavor of maple syrup.
PERFECT BALANCE OF SWEETNESS: The cookies strike a perfect balance between sweetness and subtle nuttiness from the maple syrup.
CHEWY TEXTURE: The cookies have a wonderfully chewy texture with a slight crispness around the edges.
With a delicious maple flavor and studded with crunchy pecans, these soft maple cookies are a welcome treat year-round. Whenever you find you are craving the buttery sweet taste of these ultra-chewy cookies is the perfect time to whip up a batch.
FREQUENTLY ASKED QUESTIONS
Can I freeze these maple brown sugar cookies?
You can freeze the cookie dough for this maple cookie recipe for up to two months.
Do I have to chill the dough for these maple pecan cookies?
This simple recipe will turn out best if you give the dough time to chill. If you skip the chilling step, the cookies will spread too much, end up flat, and may not have the soft, chewy texture you are expecting.
Can I use real maple syrup instead of maple flavoring in the glaze?
You can substitute maple syrup for the maple flavoring in the glaze, but we find the glaze does not harden well with maple syrup. It will have a sticky texture instead.
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Maple Cookies
Soft, buttery, and extra chewy, with a sweet maple glaze on top, these delightful maple cookies have it all in one simple recipe.
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 1 hour 28 minutes
Servings 36
Ingredients
Cookie Dough
- 2¾ cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 cup salted sweet cream butter, softened
- ¾ cup dark brown sugar, packed
- ⅓ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons maple flavoring
- 1 teaspoon pure vanilla extract
- 1½ cups pecans, chopped
Maple Glaze
- 1 cup powdered sugar
- 3 tablespoons half and half
- 1 teaspoon maple flavoring
Instructions
- Add the flour, baking soda, and cream of tartar to a medium-sized mixing bowl. Whisk to combine. Set it aside.
- Using a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat the softened butter for 1 to 1½ minutes.
- Add the sugars and continue beating for another 1½ to 2 minutes until well incorporated.
- Lower the mixer speed to medium-low and add the eggs, one at a time, beating well after the egg until no yellow streaks remain.
- Increase the mixer speed to medium and add in the maple flavoring and vanilla extract, beating just until no streaks remain.
- Add the flour mixture 1 cup at a time, beating well after each addition.
- Add the chopped pecans and mix just until combined. Cover and chill in the refrigerator for 1 hour.
- Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Set them aside.
- Use a 1½-tablespoon cookie scoop and scoop the cookie dough. Space the cookie dough 2 inches apart. Lightly depress the cookie dough. Bake for 12 to 14 minutes or until the edges are light golden brown (13 minutes was the perfect time for my oven). Allow the cookies to rest on the cookie sheet for 5 minutes before transferring them to a cooling rack to cool completely.
- Add the powdered sugar, half and half, and the maple flavoring to a small mixing bowl. Stir well until no lumps remain, and the glaze is smooth.
Notes
- Don’t skip the chill time. Chilling the dough will help minimize the spread of the cookies while they are baking.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cookies at the lower end of the recommended baking time.
- Leave the cookies on the cooling rack and place a piece of parchment paper under the rack to add the drizzle. This way, any glaze that drips off the cookies will not pool around their base.
Nutrition
Calories: 155kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 77mg | Potassium: 56mg | Fiber: 1g | Sugar: 10g | Vitamin A: 180IU | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1mg
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