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Maple Cookies with Maple Icing Recipe

Maple Cookies with Maple Icing Recipe
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★★★★★

5 from 8 reviews

These Maple Cookies with Maple Icing are soft, fluffy, and bursting with rich maple flavor. The cookie base is tender and moist, infused with maple and vanilla extracts, while the silky maple icing provides a luscious, sweet topping that perfectly complements the cookies. Ideal for maple lovers, these cookies offer a delightful balance of sweetness and a slightly caramelized finish from the maple syrup glaze.

Ingredients

Scale

For the Soft Maple Cookie Base:

  • 1 cup (225g) unsalted butter, softened
  • 2 cups (400g) granulated sugar
  • 3 large eggs
  • 1 cup (240ml) buttermilk (or substitute: 1 cup milk + 1 tbsp lemon juice or vinegar)
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 2 tsp maple extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 4½ cups (540g) all-purpose flour

For the Silky Maple Icing:

  • ½ cup (115g) unsalted butter
  • 1 cup (200g) brown sugar
  • ¼ cup (60ml) milk
  • 2 tbsp pure maple syrup
  • A pinch of salt
  • 2 cups (240g) powdered sugar

Instructions

  1. Prepare the Cookie Dough: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a large bowl, cream together the softened butter and granulated sugar on medium speed for about 5 minutes until light and fluffy. Add the eggs one at a time, mixing well after each addition. With the mixer on low speed, slowly pour in the buttermilk and mix until fully incorporated. Stir in the salt, vanilla extract, maple extract, baking soda, and baking powder. Gradually add the all-purpose flour in two batches, mixing just until combined. The dough will be soft and slightly sticky.
  2. Bake the Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 6–8 minutes, or until the edges are set and the tops are just beginning to turn golden. Do not overbake. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
  3. Prepare the Maple Icing: In a saucepan over medium heat, melt the butter and brown sugar, bringing the mixture to a boil for 2 minutes while whisking constantly. Add the milk, maple syrup, and a pinch of salt, and bring the mixture to a boil again for 1 minute, continuing to whisk. Remove the saucepan from heat and allow the mixture to cool for 15 minutes. Gradually add the powdered sugar, whisking until the icing reaches a glue-like consistency. If the icing is too thick, add milk, one tablespoon at a time, to achieve the desired consistency.
  4. Ice the Cookies: Spread the icing over the cooled cookies quickly, as it will thicken upon cooling. If necessary, add additional milk to maintain a spreadable consistency. Allow the icing to set before storing the cookies in a covered container.

Notes

  • Use real pure maple syrup for the best flavor in the icing.
  • If you don’t have buttermilk, the substitute of milk plus lemon juice or vinegar works just as well.
  • Be careful not to overbake the cookies; they should be soft and just lightly golden on the edges.
  • The icing thickens as it cools, so spread it on quickly after preparation.
  • Store iced cookies in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: maple cookies, maple icing, soft cookies, maple syrup dessert, homemade cookies, fall cookies

Find it online: https://zarameals.com/maple-cookies-with-maple-icing-recipe/