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.
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!
Yay! Thanks so much for coming back to leave a comment and rating, I really appreciate it.
Hi is it possible to leave out the almond extract? Would it change the flavor?
It would change the flavor quite a bit. I’d recommend at least substituting it for another 1/2 teaspoon pure vanilla extract.
Which brand of maple syrup extract do you use?
I use McCormick’s simply because it’s usually easy to find!
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!
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!)
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?
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.
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
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)
Can you use maple syrup in the cookie dough recipe instead of maple extract?
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.
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!
Any suggestions on what to use for an egg replacement to make these vegan friendly?
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.
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