Maple Cookies

I love oatmeal raisin cookies and gingersnaps as much as the next gal, but I like to look for cookie recipes that are a bit out of the ordinary, too. Show up at a party with a batch of maple-glazed maple cookies, and you’ll put smiles on a lot of faces! Plus, they’re a gorgeous bake. The maple glaze—made with a combo of butter, confectioners’ sugar and maple syrup—helps set the cookies apart, both visually and in terms of flavor.

Maple Cookies Ingredients

• Butter: Either salted or unsalted butter will work in this recipe. Use a brand with a nice, rich dairy flavor. To add an extra Vermont-y touch, use the butter that Ina Garten loves.
• Sugars: This recipe calls for three types of sugar: granulated sugar, brown sugar and confectioners’ sugar. Granulated sugar is the standby for use in baked goods, brown sugar adds a delicious molasses flavor and confectioners’ sugar is perfect for smooth homemade frosting and icing.
• Eggs: If you have access to local or free-range eggs, those are always a good bet for baking.
• Maple flavoring: For the best flavor, seek out natural rather than imitation maple flavoring. If you can’t find maple flavoring, real vanilla is a fine substitute, although you could also use real maple syrup.
• Flour: There are many different types of flour, and for this recipe, you’ll need regular old all-purpose.
• Baking soda: Baking soda is often included in cookie recipes because it promotes browning.
• Salt: In desserts, adding enough salt is crucial to achieving a balanced flavor, so don’t be shy.
• White baking chips: White chocolate chips are creamy and mild, and pair well with lots of different flavors. Check out the maple cookie recipe variations below for other baking chips that are a great match for this treat.
• Pecans: South meets north when you mix pecans and maple syrup, and the results are delicious.
• Maple syrup: Maple syrup is made by simmering sap from sugar maple trees until it has reduced and caramelized. The flavor is unlike any of the imitation maple pancake syrups, so make sure you’re buying the real thing.

Directions

Step 1: Make the dough

Preheat oven to 350°F. In a large bowl, cream the butter with the granulated and brown sugars until light and fluffy, five to seven minutes. Beat in eggs and maple flavoring. In another bowl, whisk together flour, baking soda and salt. Gradually beat the dry ingredients into the creamed mixture. Stir in the baking chips and pecans.

Editor’s Tip: You can substitute pure maple syrup for maple flavoring, but you will end up with a milder maple flavor, as the extract has a more concentrated taste.

Step 2: Drop the dough onto baking sheets

Drop the dough by rounded tablespoonfuls two inches apart onto ungreased baking sheets.

Editor’s Tip: You may want to use a second spoon to scrape the batter from your scooping spoon. Investing in a cookie scoop—which looks like a smaller ice cream scoop—makes the job even easier.

Step 3: Bake

Bake for 10 to 12 minutes or until golden brown. Cool on pans for two minutes, and then remove to wire racks to cool completely.

Step 4: Prep the glaze

In a saucepan, melt the butter over medium heat. Remove from the heat, then gradually add the confectioners’ sugar, maple syrup and maple flavoring and beat until smooth.

Step 5: Glaze the cookies

Drizzle the glaze over the cookies and let them dry completely. Store cookies between pieces of waxed paper in airtight containers.

Editor’s Tip: You can also use parchment paper to store the cookies.

Recipe Variations

• Add other types of baking chips: The recipe calls for white chocolate chips, but many kinds of flavored baking chips pair well with this cookie. Yummy options include butterscotch, cream cheese, espresso and cinnamon chips.
• Try different kinds of nuts: Maple syrup and nuts are a gorgeous match, and that isn’t limited to pecans. Make these cookies with walnuts, almond slivers, hazelnuts or cashews.
• Add fruit: For a nice chew, add whole or chopped dried fruits to the cookie batter. Dried cranberries and maple are a nice combination, and chopped, pitted dates would be lovely, too. You could also dice up dried apple slices and mix them in for a classic Vermont combo.
• Spice things up: Try a dash of apple pie spices, like cinnamon, nutmeg, ginger or allspice, or a combo of all four.

How to Store Maple Cookies

Because of the glaze, store these maple syrup cookies with parchment or waxed paper between the layers. Keep them in an airtight container in a cool and dry place.

How long do maple cookies last?

Maple cookies are best if eaten within three days, but in chillier rooms, may last as long as five days.

Can you freeze maple cookies?

Unglazed maple cookies can be stored frozen in zip-top bags or airtight freezer containers, and are best eaten within three months. Don’t forget to glaze them before eating!

Can you make maple cookies ahead of time?

You can whip up a batch of cookie dough and store it in the refrigerator. Because the dough contains raw egg, it’s best practice to use within two days. You can also freeze the dough, but since this isn’t a rolled cookie, it will be on the softer side.

To freeze, pack the dough into an airtight container and keep in the freezer for up to three months. Thaw the maple cookie dough in the fridge overnight before using.

Maple Cookie Tips

What’s the best kind of maple syrup to use for baking?

Vermonters like me love to bake with Grade A Dark Robust Maple Syrup or Grade A Very Dark—which both used to be called Grade B—for baking. Darker syrup has a deep, rich maple flavor that comes through nicely in baked goods.

My cookies often come out different sizes. How do I make them uniform?

Invest in a cookie scoop! Read more about ’em in our guide to the best baking supplies.

I love that maple flavor. Do you have more maple dessert recipes?

We have all the maple recipes you could dream of, including French Canadian maple dumplings, maple whoopie pies, maple pumpkin pie and maple carrot cupcakes.