These maple sugar cookies are soft cut-out sugar cookies with crisp, defined edges that are loaded with maple syrup flavor. Use your favorite cookie cutter for fun shapes, and top with a sweet maple icing! If you love maple flavor, give these maple bacon snickerdoodles a try, and this easy apple galette with a maple drizzle is always a hit.
There’s something about the smell of warm maple syrup that’s just so comforting. You know what I mean?
For me, it signals retreating to the kitchen in cozy pajamas on the weekend, clutching a hot cup of coffee. We always warm up our maple syrup in a little pitcher while we make up a batch of pancakes, waffles or french toast, and it fills the room with the sweet amber aroma.
We popped into a little cafe for breakfast recently and when we opened the door we were greeted with the welcome scent of warm maple syrup. There’s just something about it that’s calming, comforting, and makes everything all cozy. And I’m all about cozy in the cooler weather.
If you came by my house on the weekends, you’d find me in fleece penguin pajama pants, an oversized hoodie and fuzzy socks with my hands gripping a big mug of coffee like my life depended on it. Warm and cozy.
I’ve already incorporated maple syrup into my breakfast with these maple bacon donuts, and I’ve added it to my maple bacon snickerdoodles and maple bacon cupcakes… so maybe it’s time I stop insisting that bacon accompany maple syrup everywhere it goes. I decided to go pure maple syrup for these sugar cookies – no bacon in sight.
Warning: This post contains a lot of pictures. Why? Because I just really love looking at these maple sugar cookies. That’s it, no deeper meaning. Feel free to just jump straight to the recipe.
Real maple syrup matters!
Let’s just get something out of the way right now: if you don’t use pure, real, straight outta the tree maple syrup for the icing on these cookies you’re going to regret it and the New England gods will frown upon you. I promise you, it makes a difference.
You need the thick, pure, robust amber flavor that you can only get with the real thing. Anything coming out of a bottle in the shape of a woman that’s butter flavored is just… wrong. Please trust me on this, and believe me when I say it’s worth the extra dough.
… get it? Because we’re talking about cookie dough, and also money. GET IT?! You get it.
Do I have to add the icing?
Nope! You can go a few routes with these cookies. You can eat them plain without any icing at all, and they’re perfectly soft as you bite into them, with a slightly sweet maple flavor.
This is perfectly acceptable.
But if you DO want to add maple icing, it’s simple!
Alternatively, you can coat them in the two ingredient, super simple and quick-to-make maple glaze. It adds more sweetness to the finished product, and adds a little creamy touch to each bite. This is my personal favorite, and I never get sick of it. It hardens, so stacking and packing them isn’t an issue.
Finally, you can coat them in the icing and then add sprinkles! This style adds a little crunch and gives you more of that Christmas cookie experience.
Of which, adding these to your cookie swap box would make just about any New Englander so happy. Or any non-New Englander, for that matter.
Plus, topping them with gold sprinkles adds a pretty little shimmer. And if there’s anything I’m looking for in my dessert, it’s a little shimmer. I like my cookies to have a little pizzazz, because what’s life without whimsy?
I know most people reach for a glass of milk when they eat cookies, but I really find a cup of coffee goes best with these little guys. It reminds me of breakfast, and… well, I like breakfast.
And no, that’s not thick, syrupy coffee in the below picture. That’s just syrup. Please don’t drink syrup with your cookies. This isn’t Super Troopers.
Get your oven preheating, clean off your counters, and get to it. Depending on the size of your choice cookie cutter, you can get between 24 and 36 of these sweet things. Depending on how many people you’re planning on serving… well, regardless, you’ll probably just want to double the recipe.
You know, just to be sure no one gets left out.
After you’ve made this recipe, please leave a comment below with a rating – and if you came from Pinterest, add a photo of what you make to the pin to share your experience!
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Maple Sugar Cookies
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: About 24 cookies 1x
Print Recipe
Pin RecipeDescription
Soft cut-out sugar cookies with crisp, defined edges that are loaded with maple syrup flavor. Use your favorite cookie cutter for fun shapes, and top with a sweet maple icing! If you love maple flavor, give these maple bacon snickerdoodles a try, and this easy apple galette with a maple drizzle is always a hit.
Ingredients
Cookies:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 cup light brown sugar, packed
- 1 egg, room temperature
- 1 teaspoon maple extract
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract
Maple Icing:
- 1 cup powdered sugar, sifted
- 1/4 cup pure maple syrup
Instructions
Cookies:
- Preheat oven to 350°F. Prepare 2 baking sheets with nonstick silicon mats (aff link) or parchment paper and set aside.
- In a large bowl, sift together flour, baking powder and salt. Set aside.
- In a separate large bowl, cream together butter and brown sugar until light and creamy.
- Add egg, maple extract, vanilla extract and almond extract and beat to combine.
- Add dry ingredients 1 cup at a time, beating on medium speed to combine between each addition.
- On a lightly floured surface, roll out dough to about 1/4″ thick (I like to use these rolling pin rings (aff link) to ensure the dough is even). Use your favorite cookie cutter to cut out each cookie and place on prepared baking sheets. Since these won’t spread, you can add more to a sheet than usual, but I still like to leave 1″ between each cookie for even baking.
- Bake for about 8 minutes until cookies are set, but edges are not yet browned.
- Bake one batch at a time, allowing the baking sheet to cool completely before adding the next batch of cookies to bake – this will ensure even and consistent baking times.
- Let cool 10 minutes on baking sheet, then transfer to wire racks (aff link) to cool completely.
Maple Icing:
- While cookies are cooling, combine sifted powdered sugar and maple syrup in a small mixing bowl and use a whisk to combine – the icing will thicken and become a tan color.
- Use a small icing spatula to coat each cookie. I like to spread all the way to the edges, but you can also pour the icing into a piping bag and drizzle on top instead if you’d prefer.
- Let set completely, then serve and enjoy!
Notes
- Note: Once the icing has set completely, store cookies in an airtight container between layers of parchment paper.
- Tip: Add a piece of bread to the container to keep cookies soft longer!
- Category: Dessert
- Method: Bake
Keywords: maple cookies, maple sugar cookies
Need more maple syrup in your life?
- Maple Bacon Snickerdoodles
- Creamy Maple Roasted Butternut Squash from Hunger Thirst Play
- Paleo Apple Galette with Maple Drizzle
- Maple Cranberry Walnut Monkey Bread from Whitney Bond
- Maple Glazed Donuts with Bacon Sprinkles
- Maple Walnut Sticky Buns from Tara Teaspoon
- Crunchy Maple Machta Granola from Hunger Thirst Play
- Creamy Maple Balsamic Dressing from Bowl of Delicious
I agree that you should always use real, quality ingredients when you can. The taste that you get with real maple syrup is so much better than something artificial. I want to make some new cookies this holiday season and your recipe sounds delicious.
I hope you give them a try – as someone who clearly appreciates true maple syrup, I think you’d love this!
I made these cookies for a fall football gathering. They turned out perfectly and were a big hit. They were extremely easy to roll and cut out. I didn’t think the frosting was too sweet. It had a delicious maple flavor. This recipe is a keeper!
★★★★★
I’m so happy that you liked it and that everyone else did, too. And thank you so much for coming back to leave a comment and a rating, you don’t know how much I appreciate it!
I haven’t baked much in years…so I’m assuming it was something I did wrong, but I have no idea what it could have been. I did it twice. I didn’t mix the ingredients exactly the way it said. Did it again and it still turned out rather crumbly. When I rolled it out, it had crackes all over it. Any ideas??? Also, you speak of using real maple…I just picked some up on a trip to the apple orchards. The only place I see in the recipe for it is in the icing. Otherwise, it calls for maple extract. What’s up with that?
You said you “didn’t mix the ingredients exactly the way it said” – did you mean that you did mix them the way it said? Because if you didn’t do it according to the directions I can’t be much help in troubleshooting 🙂 If you did follow the directions, then I’m not sure what might have happened to your dough – if you’re at a higher altitude, that could affect your results, or if the butter was too firm, or maybe if the flour was over-measured. I’m sorry I can’t help more in troubleshooting for you.
And I call for maple extract in the dough because if it were using maple syrup it would be too wet to work with (and actually end up being too sweet in the end) – but I strongly recommend it for the icing because otherwise you get sort of a fake maple taste if it’s just the extract, and you need the syrup for the right consistency. I hope this answers all your questions.
Does the maple frosting dry hard like royal icing?
It does!
Made these this weekend and they have been named a family fave! Everyone loved them, even the people who don’t have much of a sweet tooth. They are already on the menu for Thanksgiving and Christmas! They were super easy to roll and cut out- something I actually hate doing because it is usually a pain- but this recipe just made it fun! Thanks!!
★★★★★
I’m so glad you liked them, your comment made my day! I’m with you, I always cringe at the idea of rolling out dough but this recipe is pretty easy to work with so it’s not something I dread 🙂
I baked these this evening during a football game and my house smell like the holidays are on the way! I bake so much that I’m trying to get a head start on my goodies for after Halloween to Thanksgiving. I’m gonna freeze them, then glaze and decorate when ready to serve. I did snag one and the cookie is truly amazing! Like other bakers I agree this is a very easy to make. I will definitely be making this every year. I’m so glad I came across your recipe. Thanks for sharing.
★★★★★
You just made my day with your comment – thank you so much for coming back to share your experience and leave a rating. I hope these have made the holidays a little easier! 🙂
These are definitely going in my Take Home boxes for my son and his fellow Airmen he brings home for Thanksgiving! I love maple and they look so beautiful. I’m wondering if I could make in advance and freeze since I’m making a LOT of different cookies for the boxes. And if I freeze them should I freeze without the glaze and then glaze when they are thawed or glaze and then freeze them? What do you think?
What a lovely idea! I would freeze them without the glaze, then glaze after they’ve thawed. Good luck – let us know how it works out (and what the recipients think!)
LOVE the cookies, they turned out soft and delicious. The icing was a little sweet for me. I drizzled it on, but next time would drizzle just a little less and leave some plain.
★★★★★
I’m so glad you like them! My husband would probably side with you, as he prefers things less sweet, too 🙂
These cookies were easy to make, smelled amazing and tasted wonderful. Though, these cookies needed to be chilled. 15 minutes in the freezer then another 15 minutes before going into the oven!
★★★★
I’m glad that chilling the dough worked for you – thanks for stopping by to leave a comment and a rating!
I hosted a surprise bday party for my husband, using an outdoor/woodsy theme. With that said and the fact that we process our own maple syrup, this receipe was perfect. These cookies were a BIG hit! They were also very pretty! I have been asked to share the receipe several times. Thank you for making it available.
I’m so jealous that you make your own syrup – that sounds amazing! Thank you so much for stopping by with your feedback, and if you could I’d love for you to leave a rating on the recipe as well <3
They look really nice, but there taste isn’t as good as they say… but they r probably something i would try again, maybe i just stuffed something up
★★★★
These maple sugar cookies look so pretty and utterly delicious! I know what you mean about using pure maple syrup and I wouldn’t want any New England gods frowning down at me!
These are perfect for holiday cookie platters. I can’t wait to whip up a batch of these amazing cookies.
★★★★★
Gosh, these cookies look incredibly delicious and so pretty. I can feel the Christmas vibes by seeing your post. Bookmarking this for later use.
Maple syrup is my absolute favorite Fall flavor! I am all over these cookies!
★★★★★
Girls these cookies are fall perfection! I love everything about them… their shape, flavor and how gorgeous they are!!
Wow! What a great idea to use maple syrup for the glaze! I can imagine how delicious they smell! Plus, they look so cute!)
★★★★★
What pretty looking cookies!! I bet they taste amazing too!
★★★★★
THese looks so festive and pretty. I think I will make a batch of these for Thanksgiving!
★★★★★
These look and sound so tasty. I love the flavors and smell of maple so I’m positive I would gobble these up. I also love how you’ve decorated these with a monochrome sprinkle on some of them for a chic look.
★★★★★
I’m super excited about cookie baking season and my kids are making a list of cookies they want to bake. I showed them this recipe and they immediately added it to their to bake list of cookie recipes. It looks so festive and sooo beautiful!
★★★★★
I love maple flavored anything. These cookies are so perfect looking! I know they taste amazing too!
★★★★★
YUM! SO ready for cookie season and these are still kind off fall-like! So perfect for that pre-Christmas season! I didn’t know about the trick with the piece of bread! I always use apple slices but often forget about them, which can get kinda gross. I will try to remember next time I bake.
★★★★★
Oh, perfect timing to make sugar cookies with Christmas almost here. Love the addition of maple flavors in this. Sounds so yum. Saving for later.
★★★★★
These are beautiful cookies! I’d be so honored if you shared it at our What’s for Dinner link party. Share as many recipes as you like!
http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-172/
Have a wonderful rest of the week!