Here’s a simple and delicious recipe for Maple-Glazed Cookies—soft, buttery cookies with a sweet maple glaze on top.
Maple-Glazed Cookies
Ingredients (24 cookies)
Cookies
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 2½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Maple Glaze
- 1 cup powdered sugar
- 2–3 tbsp pure maple syrup
- 1–2 tsp milk (to thin, if needed)
Instructions
- Preheat oven
Preheat to 350°F (175°C). Line baking sheets with parchment paper. - Make the cookies
- Cream together butter and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually mix dry ingredients into the wet ingredients until combined.
- Shape & bake
- Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake 10–12 minutes, until edges are lightly golden.
- Let cookies cool on the pan 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the maple glaze
- In a small bowl, whisk together powdered sugar and maple syrup.
- Add milk 1 tsp at a time if the glaze is too thick, until pourable but still thick enough to coat cookies.
- Glaze the cookies
- Drizzle or spread the maple glaze over cooled cookies.
- Let glaze set 20–30 minutes before serving.
Tips
- For extra flavor, add a pinch of cinnamon or nutmeg to the cookie dough.
- Use pure maple syrup for the best taste—avoid artificial flavoring.
- Store cookies in an airtight container for up to 5 days; glaze may soften over time.
If you want, I can also give a chewy, soft-batch maple cookie version that has a thicker cookie base with a sticky maple glaze that almost melts in your mouth—super cozy for fall or winter treats.
Do you want me to do that?
