Maple Cookies with Maple Glaze
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Maple Cookies. My new Fall love language.
Or these Pumpkin Cinnamon Roll Cookies. Or this Apple Spice Cake. I can’t decide!! They’re all equally delicious for the season.
But these maple cookies are next level yummy. I’m talking super chewy, filled with plenty of brown sugar, maple syrup and cinnamon-y flavors. These cookies with a cup of coffee in the morning before the kids are up is pure bliss.
And you can’t forget about the maple syrup glaze. It’s like the cherry on top for this recipe!
These cookies are incredibly soft, full of cozy Fall flavors, and are easy to make. I know you’ll love them! I mean, just look at them in this photo above!
Why This Recipe Works
- They’re perfectly chewy and slightly thick
- Rolling the cookies in the cinnamon/sugar mixture after they chill is key to their snickerdoodle-like look
- The glaze adds an extra maple touch
- Freezer friendly
- Perfect for the holiday season!
Ingredient Notes
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Salted butter: I really like using salted butter for this cookie recipe because the salt compliments the maple flavors and balances the cookies out. Even with the extra salt added, it’s the perfect sweet-salty combination.
- Pure maple syrup: be sure to use a high quality pure maple syrup, and not pancake syrup.
- Other ingredients needed: flour, salt, vanilla extract, baking soda, baking powder, brown sugar, egg yolk.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Mix together the dry ingredients.
- Cream together the brown sugar and butter.
- Add the egg yolk, maple syrup and vanilla.
- Gradually add in dry ingredients.
- Refrigerate scooped cookie dough balls for 30 min – 1 hour.
- Roll in cinnamon/sugar mixture and bake.
- Allow to cool, then glaze.
Expert Tips and Variations
- Spoon and level the flour so you don’t end up with more flour in the cookies than you need.
- Feel free to add pecans to the cookie dough.
- Don’t skip the step to chill the cookie dough. Chilling helps solidify the fats in the cookie which in turn, keep the cookie from spreading.
- You can refrigerate the cookie dough for up to 3 days in advance prior to baking.
- Use a cookie scoop to ensure your cookies are the same size.
Can’t get enough Fall flavors?
Then you’re going to love my Fall Series. Featuring cozy and warming meals and delicious Fall-inspired desserts. We’re talking all things apple, pumpkin, maple and more!
FAQ
Yes, frozen cookie dough balls prior to baking can be kept in the freezer in an air tight container for up to 3 months.
If your cookies aren’t spreading at all, you may have used too much flour, not enough sugar, insufficient baking soda, or your oven temperature is too high.
It could be for a variety of reasons. You butter was too warm, your cookies didn’t have enough flour, creaming the butter and sugar for too long/over mixing, coating your baking sheet with nonstick spray, or your cookie dough isn’t chilled.
Baked cookies will last at room temperature properly stored for up to 5 days, or you can freeze them for up to 3 months.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Ingredients
- 2 2/3 cups all purpose flour, spooned and leveled
- 1 tsp. salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. ground cinnamon
- 12 Tbsp. salted butter, cold and cut into cubes
- 1 1/4 cups dark brown sugar, packed
- 1 large egg yolk
- 1/3 cup pure maple syrup
- 2 tsp. vanilla extract (or 1 tsp. maple extract and 1 tsp. vanilla for more maple flavor)
For rolling
- 3 Tbsp. sugar
- 1/2 tsp. ground cinnamon
For the glaze
- 2 Tbsp. salted butter
- 1/4 cup + 1 Tbsp. pure maple syrup
- 3/4 cup powdered sugar
- 1/2 tsp. vanilla extract
- pinch of salt
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, whisk together the flour, salt, baking soda, baking powder, and cinnamon. Set aside.2 2/3 cups all purpose flour, spooned and leveled, 1 tsp. salt, 1 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. ground cinnamon
- In a stand mixer fitted with the paddle attachment, cream together the cold cubed butter and brown sugar for 3-4 minutes. Start off on low speed, then you can increase the speed to medium once the butter is incorporated into the sugar.12 Tbsp. salted butter, cold and cut into cubes, 1 1/4 cups dark brown sugar, packed
- Add in the egg yolk, maple syrup and extract until combined. Scrape down the sides of the bowl as needed.1 large egg yolk, 1/3 cup pure maple syrup, 2 tsp. vanilla extract (or 1 tsp. maple extract and 1 tsp. vanilla for more maple flavor)
- Gradually add in the dry ingredients on medium-low speed and mix just until combined.
- Using a 2 Tbsp. cookie scoop, scoop the dough and drop onto a plate or baking sheet (be sure there is room in the fridge if using a baking sheet).
- Chill the scooped dough balls for 30 minutes – 1 hour or up to overnight.
- Mix the granulated sugar and cinnamon in a small dish.3 Tbsp. sugar, 1/2 tsp. ground cinnamon
- Preheat the oven to 350°F. Drop the chilled cookie dough balls in the cinnamon sugar mixture, tossing to coat all sides. Place on the prepared baking sheet.
- Bake for 10 minutes. Cookies will be very soft and puffy at first, allow to cool on the pan for an additional 10 minutes, then move to a cooling rack to cool completely.
- Microwave the butter and maple syrup in a microwave safe bowl until melted. Then whisk in the powdered sugar, vanilla extract and pinch of salt until smooth. Adjust powdered sugar as needed to get a good glaze consistency.2 Tbsp. salted butter, 1/4 cup + 1 Tbsp. pure maple syrup, 3/4 cup powdered sugar, 1/2 tsp. vanilla extract, pinch of salt
- Drizzle on top of cooled cookies and enjoy!
Video
Notes
- Baked cookies will last at room temperature properly stored for up to 5 days, or you can freeze them for up to 3 months.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Photography: photos taken in this post are by Megan from The Broke Girl Table.
Amazing! My boyfriend who “doesn’t like maple syrup” said “yeah, I’ll take 10 of those”
Keeper recipe for sure!
haha I love that!! thank you soo much for making them and leaving a review, the photos looks fab!
The cookies are good, but even after adding way more maple syrup than the recipe called for they still don’t taste like maple. Delicious cookies just don’t advertise as maple
Oh no, so sorry! What kind of maple syrup did you use?
These cookies are amazing. Got so many compliments. I myself had a hard time putting them down. Had several people try to barter me for more of these. My only negative comment is that they’re “too sugary” but live a little alright they’re delicious!
lol love it!! thank you so much for making them 🙂
These cookies are delicious! Unfortunately My baking soda was expired so they turned out flat as a board but that didn’t take away from the taste and they were easy to make. They were a big hit in my house, I’ll definitely be making them again!
aw shoot! hate when they happens! glad you still liked them, thank you!
Oh! My! Stars!!!! This is probably my favorite cookie that doesn’t have chocolate in it! Did you know that Hershey’s has a cinnamon chip? I did add those cinnamon chips to the cookies as I like to have some sort of chip in there and that just took it to another level. Oh, don’t get me wrong, these cookies are scrumptious without the chips as well! My co workers devoured them! I will 1 billion percent make these again! They are now a staple!!
These cookies are amazing! I’ve made them twice now and they have been delicious both times. They are chewy and a bit salty, but perfectly balanced by the glaze. My mom is allergic to nuts and chocolate, making it hard to find interesting cookie recipes that she can have (not just vanilla). She loved these and we are certain to continue making them. Thanks for a great recipe!
These were delicious! I followed the recipe as written but will add maple extract next time for a stronger maple flavor. I love cinnamon but found it toned down the maple flavor more than I was expecting. I was surprised by how dry the dough was but fought the urge to add more liquid. I did lightly spritz the dough balls with water before rolling in the cinnamon sugar coating to ensure the mixture stuck. The end result was exactly like the pic on your recipe. Thanks for sharing!
These were delicious and turned out perfectly…they looked exactly like the photo!! Next time I’ll use unsalted butter, or reduce the salt by 1/2 tsp, as they were just a bit too salty for my taste. Hubby loved them as-is, though. I ordered maple extract and plan to use that next time I make these wonderful cookies!
Delicious cookies! my mom and dad said they are better than snickerdoodles ?
I was wondering how well these freeze once baked, rolled in the sugar mixture and iced? I’m trying to get a head start on my Christmas baking and I’m just trying to de ice if I should just freeze the dough or if I can bake them and then freeze them without the sugar and cinnamon coating soaking into the cookie. Thanks!
Hi! Good question. I would freeze the unbaked cookies without the cinnamon sugar coating. When ready to bake them, let the cookie dough balls come to room temperature for about 45 minutes, roll in coating then bake as directed. If you want to freeze them once baked, I would leave the icing off until you take them out of the freezer/add before you serve.