Soft and Chewy Maple Cookies
These Soft and Chewy Maple Cookies are rich, buttery, and warmly sweet, the kind of treat that makes you want to grab a blanket and settle in with a cup of tea or coffee. They are perfect for cozy fall days, holiday baking, or simply satisfying your cookie cravings any time of year. With a soft center, lightly crisp edges, and a maple glaze that’s downright irresistible, they’re a recipe worth keeping on repeat.
Servings 24 cookies
Calories 160kcal
Cost $8–$10
Ingredients
For the cookies
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- ½ cup pure maple syrup use grade A for best flavor
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 teaspoon maple extract optional but recommended for stronger flavor
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon optional for warmth
For the glaze
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1-2 tablespoons milk or cream adjust for desired thickness
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup much easier. Set the baking sheet aside while you prepare the dough.
- In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer until the mixture is light and fluffy. This step usually takes 2-3 minutes and is key for creating the right texture in your cookies.
- Add the maple syrup, egg, vanilla extract, and maple extract to the bowl. Beat again until everything is well incorporated. The mixture may look slightly separated at first, but it will smooth out as you mix.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Slowly add this dry mixture into the wet ingredients, mixing on low speed until just combined. Overmixing can make your cookies tough, so stop as soon as you no longer see streaks of flour.
- Scoop the dough into tablespoon-sized portions and place them on the prepared baking sheet about 2 inches apart. Bake for 9-11 minutes, or until the edges are just starting to turn golden. They may look slightly underbaked in the center, but they will set as they cool.
- Transfer cookies to a cooling rack and let them cool completely before glazing. For the glaze, whisk together the powdered sugar, maple syrup, and enough milk to reach a smooth, pourable consistency. Drizzle or spread over the cooled cookies and let the glaze set before serving.
Notes
Use real maple syrup
The flavor of authentic maple syrup is unmatched. Imitation syrup will not give you the same depth of flavor, so go for the real thing. Don’t overbake
These cookies are meant to be soft and chewy, so pull them out when the edges are set but the centers still look a little soft. They will firm up as they cool. Cool before glazing
If you glaze while the cookies are warm, the glaze will melt and run off. Let them cool fully for the prettiest presentation. Play with spices
Adding a pinch of nutmeg or cloves can give these cookies a holiday feel. Just a little goes a long way.
The flavor of authentic maple syrup is unmatched. Imitation syrup will not give you the same depth of flavor, so go for the real thing. Don’t overbake
These cookies are meant to be soft and chewy, so pull them out when the edges are set but the centers still look a little soft. They will firm up as they cool. Cool before glazing
If you glaze while the cookies are warm, the glaze will melt and run off. Let them cool fully for the prettiest presentation. Play with spices
Adding a pinch of nutmeg or cloves can give these cookies a holiday feel. Just a little goes a long way.