If you’re a fan of maple syrup, these cookies will be your new favorite. They’re soft and flavorful, with a depth that only real maple syrup can provide. These cookies come together quickly and can be customized with add-ins like chopped nuts or a maple glaze for an extra touch. They’re ideal for cookie exchanges, bake sales, or simply satisfying your maple craving.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon (optional)
Unsalted butter
Brown sugar
Pure maple syrup
Egg
Vanilla extract
Optional glaze:
Powdered sugar
Pure maple syrup
Milk or cream
Directions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon (if using).
In a large bowl, cream the softened butter and brown sugar until light and fluffy.
Add the maple syrup, egg, and vanilla extract. Mix until smooth and well combined.
Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes, or until the edges are set and lightly golden. The centers may appear slightly soft — they’ll firm up as they cool.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
If desired, whisk together powdered sugar, maple syrup, and milk to make a glaze, and drizzle over the cooled cookies.
Servings and timing
This recipe yields approximately 24 cookies. Preparation time: 15 minutes Baking time: 10–12 minutes Total time: about 30 minutes
Variations
Add chopped pecans or walnuts for crunch and extra flavor.
Use a maple glaze or cream cheese frosting for a sweet finish.
Stir in white chocolate chips for a creamy contrast.
Add a pinch of nutmeg or clove for deeper spice.
Substitute half the flour with whole wheat flour for a heartier texture.
Storage/Reheating
Store maple cookies in an airtight container at room temperature for up to 5 days.
To freeze, place baked cookies in a single layer in a freezer-safe bag or container for up to 3 months. You can also freeze unbaked dough balls and bake from frozen, adding an extra 1–2 minutes to the baking time.
To reheat, warm cookies in the microwave for about 8–10 seconds to restore softness.
FAQs
Can I use imitation maple syrup?
For best flavor, use pure maple syrup. Imitation syrup won’t provide the same depth or natural sweetness.
Are these cookies soft or crispy?
They’re soft and chewy, especially when made with brown sugar and real maple syrup.
Can I make them gluten-free?
Yes, use a 1:1 gluten-free flour blend for a similar texture and taste.
Do I need to chill the dough?
It’s not necessary, but chilling for 30 minutes can help prevent spreading if your dough feels too soft.
Can I add oats?
Yes, substitute about ½ cup of the flour with rolled oats for a heartier cookie.
What grade of maple syrup should I use?
Grade A Dark (formerly Grade B) is ideal for baking due to its strong maple flavor.
Can I double the recipe?
Absolutely. This recipe doubles well for larger batches or sharing.
How do I keep the cookies soft?
Store them with a slice of bread in the container to retain moisture.
Can I make the dough ahead of time?
Yes, the dough can be made ahead and refrigerated for up to 48 hours before baking.
Do these cookies spread while baking?
They spread moderately. For thicker cookies, slightly chill the dough before baking.
Conclusion
Maple Cookies are a warm, flavorful treat that brings the cozy taste of maple syrup into every bite. Simple to make and endlessly satisfying, these cookies are perfect for any season — but especially welcome during the cooler months. Whether enjoyed plain or dressed up with glaze or nuts, they’re sure to become a go-to favorite for maple lovers and cookie enthusiasts alike.
Maple Cookies are soft, chewy cookies sweetened with real maple syrup and optionally spiced with cinnamon. Perfect for fall and winter, these cookies offer a warm, nostalgic flavor and can be enjoyed plain or glazed.
Author:Catherine
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:30 minutes
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup pure maple syrup
1 large egg
1 teaspoon vanilla extract
Optional Maple Glaze:
1 cup powdered sugar
2 tablespoons pure maple syrup
1–2 tablespoons milk or cream
Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon (if using).
In a large bowl, cream together softened butter and brown sugar until light and fluffy.
Add maple syrup, egg, and vanilla extract. Mix until well combined.
Gradually stir in the dry ingredients until a soft dough forms.
Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 10–12 minutes, or until edges are set and lightly golden. Centers should remain soft.
Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
If desired, whisk together glaze ingredients and drizzle over cooled cookies.
Notes
Use pure maple syrup for the best flavor; avoid imitation syrup.Chilling the dough for 30 minutes helps reduce spreading if the dough is soft.Add chopped pecans or walnuts for extra crunch and flavor.Store cookies with a slice of bread to help maintain softness.Grade A Dark maple syrup is best for baking due to its rich flavor.
