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A maple sugar cookie with maple icing drizzled over the tops

Soft Maple Sugar Cookies

5 from 3 votes
These soft maple sugar cookies are the pillowy partner to my maple sugar cookie cutout recipe – no chilling required, and ready in under 30 minutes! Top with a drizzle of sweet maple icing for even more maple flavor.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 20 to 24 cookies

Ingredients
  

Cookies

  • 2 ⅓ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature
  • 1 cup light brown sugar, packed
  • 1 egg, room temperature
  • cup pure maple syrup
  • 1 ½ teaspoons maple extract
  • ½ teaspoon almond extract
  • pinch ground cinnamon, optional

Maple Icing

  • ½ cup powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • pinch salt, if needed, to reduce sweetness to your liking

Instructions
 

Maple sugar 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 soda 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 and beat until combined.
  • Add maple syrup, maple extract and almond extract and beat again to combine.
  • Add dry ingredients 1 cup at a time, beating on medium speed to combine between each addition.
  • Use a medium cookie scoop (about 1 ½ tablespoons) to portion dough. Roll cookie dough between the palm of your hands to get them into ball-shapes. Don't add more than 6 cookies per baking sheet to allow for some spreading.
  • Bake for about 12 minutes until cookies are lightly browned on the edges - the middles will still look soft. Don't overbake! You want them to be slightly underbaked when you take them out of the oven, that's how they stay soft.
    Tip: 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, maple syrup and salt (if adding) in a small mixing bowl and use a whisk to combine - the icing will thicken and become a tan color. You want it to easily dr
  • Pour the icing into a piping bag and drizzle on top.
  • Let set completely, then serve and enjoy!

Video

Notes

  • Brown sugar swap: You can substitute dark brown sugar for the light brown sugar, but you can't swap it for granulated sugar.
  • 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.
  • 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!
  • Chilling the dough: It's not necessary for this recipe, but if you'd like to make the dough ahead of time, you can cover the bowl and chill the dough in the fridge for up to 2 days. Let the dough set on the counter for about 10 minutes before scooping and baking.
  • To freeze the baked cookies: Store baked and cooled cookies between layers of parchment paper in an airtight container for up to 3 months.
  • To freeze the dough: Store rolled cookie dough balls in an airtight container for up to 3 months. When you’re ready to make cookies, you can bake them straight from the freezer without thawing - just add a minute or two of extra baking time.

Nutrition

Calories: 157kcal | Carbohydrates: 29g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 101mg | Potassium: 47mg | Fiber: 1g | Sugar: 19g | Vitamin A: 128IU | Calcium: 20mg | Iron: 1mg
Course Dessert
Cuisine American
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