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–+ servings
Maple Cookies with Maple Icing

Delicious Maple Cookies with Maple Icing for Cozy Days

Indulge in these delightful Maple Cookies with Maple Icing, perfect for cozy days and gatherings.
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Prep Time 30 minutes
Cook Time 8 minutes
Cooling Time 15 minutes
Total Time 53 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Unsalted Butter Provides rich flavor and moisture; can be substituted with light margarine for a lighter option.
  • 2 cups Granulated Sugar Sweetens the dough and contributes to a tender texture; consider coconut sugar for a lower-glycemic option.
  • 3 Large Eggs Adds structure and moisture; flax eggs can substitute for a vegan version.
  • 1 cup Buttermilk Ensures the cookies are tender and flavorful; mix 1 cup milk with 1 tbsp lemon juice for a substitute.
  • ½ tsp Salt Enhances the flavors; no substitute necessary, but sea salt can add a gourmet touch.
  • 1 tsp Vanilla Extract Adds aromatic flavor; you can use pure almond extract for a unique twist.
  • 2 tsp Maple Extract Intensifies the maple flavor, ensuring your Maple Cookies shine—avoid imitation maple flavors for best results.
  • 1 tsp Baking Soda Essential for rising; do not substitute for optimal structure.
  • 1 tsp Baking Powder Complements baking soda as a leavening agent; may substitute with double the amount of baking soda, though results could vary.
  • 4½ cups All-Purpose Flour Grants structure; switch to a gluten-free blend for a gluten-free option.
For the Silky Maple Icing
  • ½ cup Unsalted Butter Serves as the base of the icing; light margarine can be a lighter alternative.
  • 1 cup Brown Sugar Adds depth of flavor and moisture; coconut sugar can be used as a healthier alternative.
  • ¼ cup Milk Helps thin the icing; almond or soy milk works for a dairy-free option.
  • 2 tbsp Pure Maple Syrup Infuses authentic maple flavor; avoid any substitutes for the genuine taste.
  • a pinch Salt Balances the sweetness perfectly; no substitutions needed.
  • 2 cups Powdered Sugar Provides sweetness and the necessary structure for icing; cornstarch can help if the icing gets too runny.

Equipment

  • Mixing bowl
  • Electric mixer
  • Baking sheets
  • Parchment paper
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a large mixing bowl, cream together 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy.
  3. Add 3 large eggs one at a time, mixing well after each addition.
  4. Gradually add in 1 cup buttermilk and mix until fully incorporated.
  5. Stir in ½ tsp salt, 1 tsp vanilla extract, 2 tsp maple extract, 1 tsp baking soda, and 1 tsp baking powder.
  6. Sift in 4½ cups all-purpose flour and mix until just combined.
  7. Drop spoonfuls of dough onto lined baking sheets, spacing them about 2 inches apart.
  8. Bake in the preheated oven for 6-8 minutes until the edges are set but centers are slightly soft.
  9. Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks.
  10. In a saucepan over medium heat, melt ½ cup unsalted butter with 1 cup brown sugar, bringing it to a boil for 2 minutes.
  11. Remove from heat and stir in ¼ cup milk, 2 tbsp pure maple syrup, and a pinch of salt.
  12. Whisk in 2 cups powdered sugar after cooling the icing for 15 minutes until it reaches a smooth consistency.
  13. Spread the icing over cooled cookies using a spatula.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 100mgPotassium: 50mgSugar: 12gVitamin A: 250IUCalcium: 30mgIron: 0.5mg

Notes

Store iced cookies in an airtight container for up to 5 days. Freeze un-iced cookies for longer storage. Use the microwave to reheat if desired.

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