Soft and chewy maple cookies topped with a buttery maple icing. These cozy treats are full of rich maple flavor and perfect for any time of year.

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)

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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, whisk together the maple syrup, melted coconut oil or butter, brown sugar, milk, and vanilla extract.
In a separate bowl, stir together the flour, baking soda, salt, and cinnamon if using.
Combine the dry ingredients with the wet mixture, mixing until a soft dough forms.
Scoop out tablespoon-sized portions of dough, place on the baking sheet, and flatten slightly.
Bake for 10–12 minutes until edges are set and bottoms are lightly golden. Let cool completely.
For the icing, whisk together powdered sugar, maple syrup, milk, vanilla extract, and a pinch of salt until smooth. Adjust consistency with more milk or powdered sugar if needed.
Drizzle or spoon the icing over cooled cookies and let it set before serving or storing.

Use pure maple syrup (Grade A dark or amber) for best flavor.

Add nutmeg or cloves for a spiced version.

Fold in chopped pecans or walnuts for crunch.

Use a gluten-free 1:1 flour blend for a gluten-free option.

Make vegan by using coconut oil and plant-based milk.

Double the icing for a thicker glaze and dip cookies instead of drizzling.

Store at room temperature up to 4 days, refrigerated up to 1 week, or freeze (without icing) for up to 2 months.