Maple Sugar Cookies (No Chill!)

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 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.

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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.

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!

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