4.73 from 18 reviews

Maple Cookies with Maple Glaze

Jump to RecipeVideoPrintRate

This post may contain affiliate links. Please read our disclosure policy.

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!

cookies stacked on top of each other.

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.

ingredients in glass bowls needed to make cookies made with pure maple syrup.
  • 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.

step by step photos making cookie dough in a glass mixing bowl.
scooped cookie dough on parchment paper.
  1. Mix together the dry ingredients.
  2. Cream together the brown sugar and butter.
  3. Add the egg yolk, maple syrup and vanilla.
  4. Gradually add in dry ingredients.
  5. Refrigerate scooped cookie dough balls for 30 min – 1 hour.
  6. Roll in cinnamon/sugar mixture and bake.
  7. Allow to cool, then glaze.
step by step photos of rolling cookies in cinnamon sugar.
glaze being poured on cookies.

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.
cookies on parchment paper with a maple glaze on top.


Can I freeze the cookie dough and bake later?

Yes, frozen cookie dough balls prior to baking can be kept in the freezer in an air tight container for up to 3 months.

Why didn’t my cookies spread?

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.

Why did my cookies spread TOO much?

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.

How long do the baked cookies last?

Baked cookies will last at room temperature properly stored for up to 5 days, or you can freeze them for up to 3 months.

a bite taken out of a maple cookie.

What's your favorite Fall flavor?

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.

4.73 from 18 reviews

Maple Cookies with Maple Glaze

Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 20 cookies
These Maple Cookies are super soft, perfectly chewy, and filled with the best brown sugar-y and maple flavors. They are rolled in a sugar/cinnamon mixture prior to baking for a snickerdoodle vibe and finished with an ultra-yummy maple glaze on top. They're an irresistible Fall cookie!


Cookie 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.


  • 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!



  • 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

Serving: 1cookie, Calories: 232kcal (12%), Carbohydrates: 37g (12%), Protein: 2g (4%), Fat: 9g (14%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 31mg (10%), Sodium: 248mg (11%), Potassium: 53mg (2%), Fiber: 1g (4%), Sugar: 23g (26%), Vitamin A: 272IU (5%), Vitamin C: 0.01mg, Calcium: 33mg (3%), Iron: 1mg (6%)

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.

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

Read More
Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Filter By : All
Oldest Most Voted
Inline Feedbacks
View all comments

Why do my cookies seem underbaked and flat?

Comment Type

They did set up more, but still kind of underbaked and flat. I did use a scoop, chilled dough, used parchment, baked 6 at a time and my leaveners are fine. I was quite confused as I bake all the time.


These were really good. I loved the maple flavor in them and the glaze is really good. I’ll probably add a little extra salt into the glaze next time so it’s not as sweet, but I did have to add extra powdered sugar

Comment Type

Incredible cookie recipe! Perfect for a fall treat.

Comment Type

I was blown away by how delicious this cookie was! I have made many of your cookie recipes but this one maybe my favorite! A very easy recipe with a very gourmet taste!

Comment Type

These cookies are absolutely delicious! They are the perfect fall cookie. I did encounter a little bit of frustration in making the cookies however. Because the recipe calls for cold cubed butter to be creamed with the brown sugar, the butter and sugar kept wanting to fly out of the bowl. I had to stand over the bowl with a make-shift shield until the butter softened enough to actually cream. 😂 If the recipe called for slightly softened butter to be creamed with the sugar, then chilling the mixture before adding the rest of the ingredients this might be avoided. 🤷🏼‍♀️ But beyond that, these have been a delightful fall treat. 🍂

Comment Type
Babs Freeman

I love these!! They are truly an amazing fall cookie! Perfectly chewy, soft and wonderful flavors! They were super easy to make. The glaze was simple and fun to drizzle on top! Definitely making these again!

Comment Type

My husband took one bite and says, “I think these are the best cookies you’ve ever made.” I’ve made a lot of cookies ya’ll! I was skeptical at first because they came out super soft but after sitting like the recipe says, they were the perfect texture!

Comment Type

Yum! Printing these to make for the first day of school cookies!

Comment Type
tonya fea

Hi can I use honey instead of maple

Comment Type