These maple sugar cookies are soft cut-out sugar cookies with crisp, defined edges that are loaded with maple syrup flavor – no chilling required, and ready in about 30 minutes! Use your favorite cookie cutter for fun shapes, and top with a sweet maple icing and sprinkles.
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. 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.
They’re no chill, which means they’ll be ready to eat in about 30 minutes (if you’re as eager as I am once I smell these babies cooking).
Tips for making maple sugar cookies
Make sure your butter is softened to room temperature. Check out this post to learn what that looks like, and why that’s so important!
Ensure that your flour is measured properly. If you over-measure, you’ll end up with a dry dough that’s too crumbly. You want the dough to come together like a soft playdough. Measuring properly is important for all your ingredients, but flour in particular for this recipe!
Roll out the dough from the center out, in all directions, and use a gentle touch. You want to roll it to an even 1/4″ thickness to ensure they all bake consistently.
Use whatever cookie cutters you’d like! I like to use maple leaf cookie cutters since… well, you know, maple cookies. But you could use whatever you like.
The cookies won’t spread, so you don’t have to space them too far apart on the baking sheets.
Yes, 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.
Here’s why it matters: 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 maple 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.
I find that the quantities makes enough for a batch, but depending on the size, shape, and personal preference of icing thickness you may want to make a bit more.
This icing is my personal favorite, and I never get sick of it. And it hardens, so stacking and packing them isn’t an issue.
They make great Christmas cookies
Finally, you can coat them in the icing and add sprinkles! This style adds a little crunch and gives you more of that Christmas cookie experience.
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?
What to serve with maple sugar cookies
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.
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 to the Pin of what you make to the pin to share your experience!
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! Check out the video in the body of the post for step by step instructions.
Ingredients
Scale
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 5-10 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.
If you have to use a cream cheese or buttercream frosting, which would you use?? We want to use a normal frosting and color it green for st pattys day!! Thanks
Leslie Kiszka
Tuesday 9th of March 2021
That's a tough call... I would probably use a crusting buttercream frosting (and maybe add a drop or two of maple extract to it)!
Barbara
Monday 21st of December 2020
Could you add crushed pecans to the dough without having to change anything else?
Marilyn
Wednesday 25th of November 2020
Very easy cookie to make. The frosting was very sweet. I toned it down with butter, vanilla extract and cinnamon.
Marilyn
Wednesday 25th of November 2020
Very easy to make. The frosting was very sweet. I toned it down by adding butter, cinnamon and vanilla extract. Nice change from a regular sugar cookie.
Jude
Sunday 22nd of November 2020
Which grade of maple syrup did you use? We are usually A people but I’m open.
Hi there! I’m Leslie and I use baking as an outlet for relieving stress and anxiety to provide you with easy to follow homemade recipes and a little humor. About Leslie >>
Amee
Sunday 7th of March 2021
If you have to use a cream cheese or buttercream frosting, which would you use?? We want to use a normal frosting and color it green for st pattys day!! Thanks
Leslie Kiszka
Tuesday 9th of March 2021
That's a tough call... I would probably use a crusting buttercream frosting (and maybe add a drop or two of maple extract to it)!
Barbara
Monday 21st of December 2020
Could you add crushed pecans to the dough without having to change anything else?
Marilyn
Wednesday 25th of November 2020
Very easy cookie to make. The frosting was very sweet. I toned it down with butter, vanilla extract and cinnamon.
Marilyn
Wednesday 25th of November 2020
Very easy to make. The frosting was very sweet. I toned it down by adding butter, cinnamon and vanilla extract. Nice change from a regular sugar cookie.
Jude
Sunday 22nd of November 2020
Which grade of maple syrup did you use? We are usually A people but I’m open.
Leslie Kiszka
Wednesday 25th of November 2020
I usually opt for B, but A will work too!