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.
I’ve already incorporated maple syrup into my breakfast with these maple bacon donuts, maple bacon snickerdoodles, maple bacon cupcakes, and easy apple galette topped with a maple drizzle. And now I’m using it for these maple sugar cookies!
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 ¼″ 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.
If you’re new to the maple syrup game, check out this comprehensive guide to maple syrup grades.
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.
You could also go with a white chocolate mocha or a mug of eggnog.
How many cookies does this recipe make?
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.
Can I freeze maple sugar cookies?
Definitely!
- To freeze the baked cookies: Store non-decorated cookies between layers of parchment paper in an airtight container for up to 3 months.
- To freeze the dough: Prepare the dough through step 6, then flatten the dough into a disc (or divide it in half and make it two discs), wrap in plastic wrap and place in a freezer bag for up to 3 months. When you’re ready to make cookies, thaw at room temperature (about 1 hour) and roll out the dough.
After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!
Maple Sugar Cookies (No Chill, Cutout Cookies)
Equipment
Ingredients
Cookies
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 cup light brown sugar, packed
- 1 egg, room temperature
- 1 teaspoon maple extract
- ½ teaspoon pure vanilla extract
- ½ teaspoon almond extract
Maple Icing
- 1 cup powdered sugar, sifted
- ¼ cup pure maple syrup
Instructions
Cookies
- Preheat oven to 350°F. Prepare 2 baking sheets with nonstick silicon mats or parchment paper and set aside.
- In a large bowl, sift together flour, baking powder and salt. Set aside.
- In a separate large bowl using a stand of hand mixer, 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 ¼" thick (I like to use rolling pin rings 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 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!
Video
Notes
- Storage: 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!
- To freeze the baked cookies: Store non-decorated cookies between layers of parchment paper in an airtight container for up to 3 months.
- To freeze the dough: Prepare the dough through step 6, then flatten the dough into a disc (or divide it in half and make it two discs), wrap in plastic wrap and place in a freezer bag for up to 3 months. When you’re ready to make cookies, thaw at room temperature (about 1 hour) and roll out the dough.
- Maple syrup: Always use Grade A (lighter) or Grade B (darker) pure maple syrup – never the “breakfast syrup” kind.
- Maple extract: Unfortunately you can’t swap maple extract for more maple syrup because that would add too much liquid. Maple extract also has a more concentrated flavor that is necessary for the level of maple-ness we’re looking for. If you don’t have any or can’t find it, you can omit it – but just note that the end result will have a much less distinct maple flavor.
Gina Dawitch
I made it for a party. Easy to follow instructions, soft and great flavors. I will make them again
Leslie Kiszka
So glad you liked them!
Charlene
These are so good! My husband loves them because they taste like a maple bar, he said
Easy recipe and icing is really good.
Leslie Kiszka
I never thought about it before, but they totally do, don’t they? I’m so glad he liked them!
Eve
Hi! What are the sprinkles that you put on the cookies? They are simply lovely! Can’t wait to try the recipe.
Thanks,
Eve
Happy Valley, Oregon
Leslie Kiszka
Aw, thank you! Those gold sprinkles were actually some I had picked up at a Home Goods yeeeears ago. I don’t have them anymore, so I’m not sure what the brand name was! These Wilton sprinkles look very similar though: https://amzn.to/3qb1ISK
Lainey
Instead of maple extract can I use map,e syrup?
Leslie Kiszka
Hi Lainey! As I note in the recipe card, unfortunately you can’t swap maple extract for more maple syrup because that would add too much liquid. Maple extract also has a more concentrated flavor that is necessary for the level of maple-ness we’re looking for. If you don’t have any or can’t find it, you can omit it – but just note that the end result will have a much less distinct maple flavor.
Beth
Does this icing have the same properties as royal icing? Also, I am thinking of adding bacon to the cookie. Any suggestions?
Leslie Kiszka
It has a similar texture to royal icing, yes. I’ve never added bacon to them, so I’m not sure how it would work out – maybe I’ll give that a shot sometime!
Sierra
I love this recipe! Do they freeze well? I made a trial batch and I’m wondering if I can freeze pre-made dough or finished cookie (without icing)
Thanks!
Leslie Kiszka
Absolutely, you can!
To freeze the baked cookies: Store non-decorated cookies between layers of parchment paper in an airtight container for up to 3 months.
To freezing the dough: Prepare the dough through step 6, then flatten the dough into a disc (or divide it in half and make it two discs), wrap in plastic wrap and place in a freezer bag for up to 3 months. When you’re ready to make cookies, thaw at room temperature (about 1 hour) and roll out the dough.
I’m glad you asked this question, I’m going to add instructions for freezing to the post :)
Amee
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
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
Could you add crushed pecans to the dough without having to change anything else?
Marilyn
Very easy cookie to make. The frosting was very sweet. I toned it down with butter, vanilla extract and cinnamon.
Marilyn
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
Which grade of maple syrup did you use? We are usually A people but I’m open.
Leslie Kiszka
I usually opt for B, but A will work too!
Brooke
Absolutely amazing!! The icing was just a bit sweet, using a little almond milk helped a lot! Very great recipe. Thanks so much!!
Leslie Kiszka
You’re so welcome, glad you liked it! Everyone’s sweet tooth is a little different, so I’m glad you could make it work for you. Thanks for coming back to leave a comment and rating to share your experience!
Rachel
I’m an amateur baker and these were so simple and delicious, even though I didn’t have maple extract I just used extra vanilla. Can’t wait to try them with the maple extract!
Leslie Kiszka
Yay! Thanks so much for coming back to leave a comment and rating, I really appreciate it.
Ashaw
Hi is it possible to leave out the almond extract? Would it change the flavor?
Leslie Kiszka
It would change the flavor quite a bit. I’d recommend at least substituting it for another 1/2 teaspoon pure vanilla extract.
Jude
Which brand of maple syrup extract do you use?
Leslie Kiszka
I use McCormick’s simply because it’s usually easy to find!
Judy Jacobi
I am the official cookie baker for our local pumpkin farm making hundreds of pumpkin cookies on a stick for Farmer Jim. When I found out he was tapping his maple trees he kindly gave me a jug of his syrup so I could try your recipe. My maple leaf cookie cutter is about 5 inches and I cut them thick because I bag them individually, so the recipe only yielded a dozen cookies. They smelled like a waffle breakfast…so good! With the scraps of dough and the leftover glaze, I used my mini maple leaf cutter and made mini sandwich cookies – cut thin with the icing in between. Both were a huge hit. The big ones I blinged up with edible gold paint, gold sanding sugar, and big gold confetti. Everything set up nicely and the cookies were ready to bag in about 6 hours. Everyone who tried them raved about the flavor and how great they look! Thanks for the great idea – and there is no such thing as too many photos – they were very inspiring!
Leslie Kiszka
I’m so happy to hear that you liked these – thank you so much for coming back to leave a comment (and for the pictures you emailed me as well, they were adorable!)
Vasiliki
Hello! I can’t find maple extract here in Europe. Is it ok if I just go ahead and make these lovely cookies without it?
Leslie Kiszka
You can, it will just be missing the maple flavor. You could swap that extract for vanilla extract, almond extract, or even butter extract though.
Felicia
I just made these cookies and they turned out well! I did have to add a bit more maple syrup to the icing as it was much too thick (I was using really good quality maple syrup). I also made a batch with British gluten-free flour (Morrisons) and except for having to add a bit more flour than specified they turned out fine. I did find that the dough broke up easily when rolled but with some practice managed to roll it out ok in the end. I found it was actually easier to work with the gluten-free dough.
Overall will be remaking these in the future! Thank you :)
PS – not sure how to leave you a pic on this website
Leslie Kiszka
Thank you for coming back to leave a comment and a rating, Felicia! You can’t leave photos here, but you can add them to Pins on Pinterest – or feel free to email one to me, I’d love to see them! (leslie@stressbaking.com)
Joy
Can you use maple syrup in the cookie dough recipe instead of maple extract?
Leslie Kiszka
Unfortunately not – it calls for maple extract in the dough because if it were using maple syrup it would be too wet to work with, and doesn’t have as concentrated a flavor as maple extract.
Tristan Stewart
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.
Leslie Kiszka
I hope you give them a try – as someone who clearly appreciates true maple syrup, I think you’d love this!
Katherine
Any suggestions on what to use for an egg replacement to make these vegan friendly?
Leslie Kiszka
Hi Katherine! I haven’t tried it in this recipe personally, but I’ve been told by others that they’ve substituted the egg for 2 tablespoons water + 2 teaspoons baking powder + 1 teaspoon oil with success.
Sue Stevens
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!
Leslie Kiszka
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!
Toni
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?
Leslie Kiszka
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.
Brittany
Does the maple frosting dry hard like royal icing?
Leslie Kiszka
It does!
Cleo
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!!
Leslie Kiszka
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 :)
Laurel
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.
Leslie Kiszka
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! :)
Linda
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?
Leslie Kiszka
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!)
Jamie
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.
Leslie Kiszka
I’m so glad you like them! My husband would probably side with you, as he prefers things less sweet, too :)
Kaitlyn Smith
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!
Leslie Kiszka
I’m glad that chilling the dough worked for you – thanks for stopping by to leave a comment and a rating!
Patricia
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.
Leslie Kiszka
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
ISABELLA CATEDRIAL
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
Emily Leary
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!
Jacque Hastert
These are perfect for holiday cookie platters. I can’t wait to whip up a batch of these amazing cookies.
Jagruti Dhanecha
Gosh, these cookies look incredibly delicious and so pretty. I can feel the Christmas vibes by seeing your post. Bookmarking this for later use.
Donna
Maple syrup is my absolute favorite Fall flavor! I am all over these cookies!
Holly
Girls these cookies are fall perfection! I love everything about them… their shape, flavor and how gorgeous they are!!
Veronika's Kitchen
Wow! What a great idea to use maple syrup for the glaze! I can imagine how delicious they smell! Plus, they look so cute!)
Vanessa Vickery
What pretty looking cookies!! I bet they taste amazing too!
Anne Lawton
THese looks so festive and pretty. I think I will make a batch of these for Thanksgiving!
Jenni LeBaron
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.
Jyohi (Jo)
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!
Anna Hettick
I love maple flavored anything. These cookies are so perfect looking! I know they taste amazing too!
Kiki Johnson
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.
Veena Azmanov
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.
Helen at the Lazy Gastronome
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!