Name: Maple Cookies with Maple Icing
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1/2 cup pure maple syrup; 1/4 cup coconut oil or butter, melted; 1/4 cup brown sugar or coconut sugar; 1 tbsp milk of choice; 2 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 tsp ground cinnamon (optional); 3/4 cup powdered sugar; 2 tbsp pure maple syrup (for icing); 1 tbsp milk of choice (for icing); 1/2 tsp vanilla extract (for icing); Pinch of salt (for icing)

Soft, chewy maple cookies topped with a buttery maple glaze—these are the ultimate cozy treat for fall, but honestly, I find them just as comforting any time of year. The rich maple flavor comes through in both the cookie and the icing, creating a sweet, nostalgic dessert that’s simple to make and even easier to enjoy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

1/2 cup pure maple syrup

1/4 cup coconut oil or butter, melted

1/4 cup brown sugar or coconut sugar

1 tbsp milk of choice

2 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

1/2 tsp ground cinnamon (optional)

For the Maple Icing:

3/4 cup powdered sugar

2 tbsp pure maple syrup

1 tbsp milk of choice

1/2 tsp vanilla extract

Pinch of salt

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, I whisk together the maple syrup, melted coconut oil (or butter), brown sugar, milk, and vanilla extract.

In another bowl, I stir the flour, baking soda, salt, and cinnamon if I’m using it.

Then I combine the dry ingredients with the wet mixture, mixing until a soft dough forms.

I scoop out tablespoon-sized portions of dough and place them on the prepared baking sheet, flattening each slightly.

I bake for 10–12 minutes, until the edges are set and the bottoms are just golden. After that, I let them cool completely.

To make the icing, I whisk all the ingredients until smooth. If it’s too thick, I add a little more milk; if it’s too thin, I add more powdered sugar.

I spoon or drizzle the icing over the cooled cookies and let it set before serving or storing.

Servings and timing

Servings: 18 cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Calories: Approximately 145 kcal per cookie

Variations

Spiced Maple Cookies: I sometimes add nutmeg or cloves along with the cinnamon for a more festive, holiday-inspired cookie.

Nutty Crunch: Chopped pecans or walnuts folded into the dough give a satisfying crunch and pair beautifully with the maple flavor.

Gluten-Free Option: I’ve had success using a 1:1 gluten-free baking flour blend in place of all-purpose flour.

Vegan Version: I simply stick with coconut oil and a plant-based milk like almond or oat to keep these vegan-friendly.

Extra Glaze: If I want a thicker glaze layer, I double the icing and dip the tops of the cookies instead of drizzling.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I refrigerate them for up to a week or freeze them (without icing) for up to 2 months. To reheat, I let frozen cookies thaw at room temperature and add fresh icing once thawed if desired.

FAQs

How strong is the maple flavor in these cookies?

The maple flavor is noticeable but not overpowering. Using pure maple syrup in both the dough and the icing gives a natural, warm sweetness that I find perfectly balanced.

Can I skip the icing?

Yes, the cookies are delicious on their own, but the icing adds extra flavor and visual appeal. If I want to reduce sugar, I sometimes leave it off or just drizzle lightly.

What type of maple syrup should I use?

I always go for pure maple syrup, not pancake syrup. Grade A dark or amber syrup provides the richest flavor for baking.

Can I use butter instead of coconut oil?

Absolutely. I use whichever I have on hand. Butter gives a slightly richer taste, while coconut oil keeps things dairy-free.

Can I make the dough ahead of time?

Yes, I often prepare the dough a day ahead and store it in the fridge. When I’m ready to bake, I let it sit at room temperature for 15–20 minutes before scooping and baking.

Conclusion

These maple cookies with maple icing are everything I want in a fall treat—soft, cozy, sweet, and full of real maple flavor. Whether I’m baking for a gathering or just treating myself on a quiet afternoon, they always bring comfort and compliments. I hope this recipe brings as much warmth to your kitchen as it does to mine.

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