4.77 from 38 reviews

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!

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.

4.77 from 38 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.

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Mary Jane

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!

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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!

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Ava Kovscek

Delicious cookies! my mom and dad said they are better than snickerdoodles ?

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Robyn McBride

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!

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So delicious and easy! Made two batches and didn’t frost one and it was still so good!

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These are insanely delicious! Honestly, I have trouble not eating all the dough! I get rave reviews every time I make these for family or events!
* I forgot to rate with the stars! I’d give it a 5 for sure!

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Last edited Posted: 5 months ago by Lindsay
Courtney Clemmons

Mine spread too much and turned out pretty flat. The flavor was still there and we enjoyed them! I used a silicone baking mat instead of parchment. Does that make a difference? Accidentally deleted my picture ?

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Why do my cookies seem underbaked and flat?

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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

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Incredible cookie recipe! Perfect for a fall treat.

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