Maple Sugar Cookies (No Chill Cookie Cutter)
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 sweet maple icing and sprinkles. If you don't want to use a cookie cutter, try my soft maple sugar cookies.
Kate said: “These are amazing! They are now a part of my annual Christmas cookie lineup. ⭐⭐⭐⭐⭐“
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).
Ingredients for maple sugar cookies
For the cookies themselves, you'll need:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Light brown sugar
- Egg
- Maple extract
- Pure vanilla extract
- Almond extract
And the maple icing couldn't be simpler:
- Powdered sugar
- Pure maple syrup
Tips for making the best 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 play dough. 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.
How to make maple leaf sugar cookies
Step 1: In a large bowl, sift together flour, baking powder and salt – set aside. In a separate large bowl using a stand or 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.
Step 2: Add dry ingredients 1 cup at a time, beating on medium speed to combine between each addition.
Step 3: At this point, the dough should come together like a soft playdough.
Step 4: On a lightly floured surface, roll out the dough to about 1/4″ thick (I like to use rolling pin rings to ensure the dough is even).
Step 5: 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.
Step 6: Bake for about 8 minutes until cookies are set, but edges are not yet browned. Let cool 5-10 minutes on baking sheet, then transfer to wire racks to cool completely.
While cookies are cooling, combine sifted powdered sugar and maple syrup in a small mixing bowl and use a whisk to combine. 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. Add sprinkles if desired!
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 sweetness to the finished product and adds a little creamy touch to each bite.
I find that the quantities make 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.
Want a stronger maple flavor? Add a couple drops of maple extract!
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 brown 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 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.
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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 confectioners’ sugar (powdered sugar), sifted
- ¼ cup pure maple syrup
Instructions
Cookies
- Preheat oven to 350°F. Prepare 2 baking sheets with nonstick silicone mats or parchment paper and set aside.
- In a large bowl, sift together flour, baking powder and salt. Set aside.3 cups (375 g) all-purpose flour2 teaspoons baking powder1/2 teaspoon (½ teaspoon) salt
- In a separate large bowl using a stand or electric hand mixer, cream together butter and brown sugar until light and creamy.1 cup (227 g) unsalted butter1 cup (220 g) light brown sugar
- Add egg, maple extract, vanilla extract and almond extract and beat to combine.1 egg1 teaspoon maple extract1/2 teaspoon (½ teaspoon) pure vanilla extract1/2 teaspoon (½ teaspoon) almond extract
- Add dry ingredients 1 cup at a time, beating on medium speed to combine between each addition. At this point the dough should come together like a soft playdough.
- On a lightly floured surface, roll out dough to about 1/4" 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.Tip: If you want a stronger maple flavor in the icing, add a couple drops of maple extract!1 cup (120 g) confectioners’ sugar (powdered sugar)1/4 cup (80 ½ g) pure maple syrup
- 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 desired, add sprinkles.
- 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.
Nutrition Facts
Nutrition Disclaimer
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.
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These cookies are AMAZING! I’m don’t cook, but somehow managed to pull these off last year and they were a big hit! Thank you! My question is could I make the dough a day ahead of time and just put them in the fridge instead of the freezer? Or do they have to go in the freezer if making them ahead of time?
Have a cookie exchange coming up .. made a “practice run” with these. This WILL be one of my two cookies. My husband loves them… and so do I.. was looking for something different to make-found it! Thanks for a great and easy recipe
Tried this recipe as is, no changes and it is amazing. I knew it was gonna be good before I even baked them. I tasted the dough and was drooling . Now that they’re baked my husband ate one and he said “Ohh Boy, these could be addicting “ and I haven’t even frosted them yet!!!! Lol. Thank you for a wonderful recipe. I have tried SO many online recipes only to be greatly disappointed. This recipe is a winner!!
Ahhh, this makes me so happy to hear!
Love these cookies! They are so maplely delicious!!
How long can they be kept in airtight container and still taste awesome?
I find they last about a week!
I wS wondering what brand of maple extract you use. I am not familiar with them. Local source isnt available. Thank you.
I use a bottle of McCormick that I find at my local grocers (Stop and Shop, Shaws).
These are fantastic! I made fairly large bunny cookies, and got 28, and I rolled them at least a quarter inch thick, so it makes plenty of cookies. I have to make some extra ze, because it doesn’t seem to be enough, and I also put a pinch of salt in it. And I like to put the glaze on while the cookies are still a little warm so it melts a little and gets all glassy and smooth. Phenomenal recipe
Oh my goodness, bunny cookies! I would LOVE to see those!
It will be maple season in Vermont soon so I wanted to try this recipe. They are delicious. I do have a different frosting recipe that goes to a cake, but I like this one because I was able to dip them and it made the frosting so much easier to complete. Yummy!!
So glad you liked it! I used to live in Vermont, and so miss maple season – totally jealous!
Really good cookies. My maple syrup was salted caramel infused and it made for some really tasty frosting.
Oh wow, that sounds amazing!
This recipe works well. I made no substitutions other than adding a bit of vanilla bean paste in addition to the vanilla extract for the cookie recipe. I cut them varied thicknesses and now with my second batch, I will make most of them thicker than 1/4 inch- just a personal preference. The cookies are delicious even without icing- my husband prefers just a quick drizzle of the icing while others were quite happy with a fully-dipped cookie top into the glaze. Thank you for the recipe and full ingredients list at each step of the way. Perfect!
So glad you liked them!
These are amazing! They are now a part of my annual Christmas cookie lineup.
I’m so glad you like them – happy holidays!
I love these, they’ve made my Christmas cookie roster for a few years now! In case anyone does not want to use maple extract in these, I omit all the extracts and replace them with a couple tsp of maple syrup, and also sub maple sugar in for the brown sugar in the recipe. The result is an absolutely lovely, delicate but distinctly maple-y cookie. This is a great recipe, thank you!!
So glad that you like them – happy holidays!
I made these cookies for our family for Thanksgiving and they were a hit, everyone loved them!! This recipe is a keeper, thank you for sharing this.
I’m so glad you liked them, thank you so much for coming back to share your experience!
This the BEST dough to work with. So easy and cuts out like a dream.
It is the WORST ICING. It rolled into a clump inside my wisk. Kept adding syrup and probably doubled it. Still had to microwave between each cookie. Threw it out and made a different recipe. Yuck.
Wow, that’s a strong opinion! I’m really sorry to hear you feel that way – I’ve never experienced that myself, or heard that from anyone else. The only things I can think of is the powdered sugar maybe not being sifted, or the maple syrup being somewhat crystallized. Regardless, I’m sorry that was your experience, but glad you enjoy the cookie dough itself.