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. If the cookie dough looks or feels dry you can add a splash of milk and mix it in to help hydrate the dough.
- 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.
This cookie was perfectly delicious. I did cut back on the amount of sugar because that is my preference. It was moist just the way it it was. I did have to bake them a four minutes longer then the recipe said. I’ve made these twice now and both times came out great. My sister tried them and asked for the recipe.
Amazing Christine! Thank you soo much! 🙂 All ovens vary so much, it can be challenging to give exact bake times, I am sorry you had to bake a full 4 minutes longer! :/ But glad you made them again and they’re yummy!
Perfect cookie! I used 8tbsp of salted butter and 4 tbsp of unsalted. I can’t wait to make these again, hubby and my mother in law loved them!! I did have to add a splash of milk to the dough because it was a bit dry without it.
So glad these were a hit for you, Jada! Those look delicious!! Thanks so much for leaving a review 🫶🏻
Hi! Does the glaze harden up or does it remain wet? Thanks in advance!
It will harden up!
My husband loves these cookies. I had two cookie sheets and cooked them one at a time. 10 min and they weren’t cooked enough for me so second one it baked for 12 mins. I then put the cooled cookies that I felt were underdone back in for 3 mins at 325. Betty Google said you could just at a lower temp. I added a pecan half to the top before cooking cause my husband ran to the store when I was scooping them up. My only question – the dough was very dry and crumbly. I spritzed some water over the bowl and mixed it in. I checked my ingredients and I had fluffed the flour before scooping. Next time I may weigh the flour. Happy Holidays.
Oooo the pecan sounds so yummy! Ovens and baking temps are always so tricky and vary so much. It’s so tough giving perfect recommendations but I try! As far as the dry cookie dough…you can add a splash of milk and mix it in to help hydrate the dough. I do this often with peanut butter cookies and it helps prevent them from being crumbly and keeps them soft. thank you for making them 🙂 Happy Holidays to you, too!
I making them again tomorrow with the added tips. Thanks.
I hope it goes well, thank you!
These were so good! We devoured in less than a day. I made dairy free due to an allergy, and still turned out great.
Haha, I love it!! thank you sooo so much!
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!!