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.
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.
So delicious and easy! Made two batches and didn’t frost one and it was still so good!
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!
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 ?
Oh no I am so sorry! The silicone baking mat shouldn’t have made a difference.
Why do my cookies seem underbaked and flat?
Hmmm, them cool completely! They might be underbaked right out of them oven, but once you let them cool they set up and become soft chewy and delish! If they are flat, it could be for many reasons but, how many cookies are you baking on a sheet at a time? Are you using a cookie scoop? Are you lining your baking sheet with a silicone baking mat/parchment paper? Check the expiration date of your leaveners too 🙂
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.
I’m so sorry! I’m stumped. But, all ovens vary… so your cookies could have needed longer than 10 minutes.
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
Thanks so much!! 🙂
Incredible cookie recipe! Perfect for a fall treat.
Yay! Thank you sooo much!