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Maple Cookies. My new Fall love language.
Or these pumpkin cinnamon roll cookies. I can’t decide!! Both are 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!
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.
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.
- 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)
- 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.
- 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.
- In a stand mixer fitted with the paddle attachment, cream together the cold cubed butter and brown sugar for 3-4 minutes on medium speed or until light and fluffy.
- Add in the egg yolk, maple syrup and extract until combined. Scrape down the sides of the bowl as needed.
- 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.
- 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.
- Drizzle on top of cooled cookies and enjoy!
- Baked cookies will last at room temperature properly stored for up to 5 days, or you can freeze them for up to 3 months.
Photography: photos taken in this post are by Megan from The Broke Girl Table.