Maple Sugar Cookies with Maple Frosting are what spring time is made for! Super simple cut out cookies that don’t require any refrigeration. These fabulous cookies are made with pure maple syrup and dipped in a simple maple syrup glaze. Fun and incredibly easy to make, these will satisfy any maple syrup lover.
Hello Spring! The taps are free flowing and the maple syrup is cooking! This rich amber syrup is the star of the show in these Maple Sugar Cookies with Maple Frosting. This recipe boasts maple syrup in both the cookie AND the glaze. You just can’t go wrong.
These maple sugar cookies are incredibly simple and don’t require any refrigeration time between making the dough, rolling out and cutting into desired shapes. The cookies are wonderfully soft and perfect to dip in a thick maple syrup glaze. Soft, irresistible cookies with a sweet kick, these will be loved by all. So, grab a jug of fresh, local maple syrup and get baking!
Gather your ingredients for the Maple Sugar Cookies with Maple Frosting
Nothing unusual here, just your typical baking ingredients
- unsalted butter
- granulated sugar
- pure maple syrup
- vanilla extract
- large egg
- all-purpose flour
- salt- I always use coarse kosher salt
- baking soda
- powdered sugar
- heavy cream or milk
Let’s make the maple sugar cookies
Start with preheating your oven and lining a few baking sheets with parchment paper or silicone baking mats.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together until creamy, just a few minutes. Then, mix in the maple syrup, egg and vanilla extract and mix just until combined.
In a separate bowl, whisk together the dry ingredients, then mix into the butter mixture on low speed. Mix just until combined and no dry streaks remain.
Next, place the cookie dough out onto a large surface that has been lightly floured. Roll the dough to about 1/3-inch thick. Cut into desired shapes and place on the the prepared baking sheets. Press together scraps and re-roll dough and repeat process. Place the maple sugar cookies into the oven and bake until the edges are just baarreelllyy beginning to become light brown. If the edges are too brown, the cookie will be crunchy instead of soft. Remove from the oven and let cool.
While the maple sugar cookies cool, make the frosting/glaze
This part is incredibly easy. Simply whisk together the powdered sugar, maple syrup and a little heavy cream or milk until the glaze is thick and smooth. The thickness is really up to you. I liked mine particularly thick so it would heavily coat the cookies.
Once the cookies are completely cool, dip the tops of the cookies into the glaze and knock off any excess. Place on a wire rack to allow the excess to drip off. Let the cookies sit until the glaze has hardened, a couple of hours, before storing.
Notes & tidbits
These cookies will last, well wrapped at room temperature for several days.
I used a 2-3 inch cookie cutter, so depending on the size you use, you will either get more, less or equal to amount of cookies.
For the cookies
- 16 Tablespoons unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 1/4 cup pure maple syrup
- 1 1/2 teaspoons vanilla extract
- 1 large egg
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
For the glaze
- 2 cups powdered sugar
- 1/4 cup pure maple syrup
- 1/4 cup heavy cream or milk
- Preheat the oven to 350ºF. Line several baking sheets with parchment paper or silicone baking mats, set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until smooth, about 2-3 minutes on medium-high speed. Beat in the maple syrup, vanilla extract and egg until combined, about 1 minute.
- In a separate bowl, whisk together the flour, salt and baking soda. With the mixer on low speed, mix in the flour mixture until completely combined and no dry streaks remain, about 1-2 minutes.
- Place the cookie dough out onto a lightly floured surface. Roll to 1/3-inch thick and cut into desired shapes. Place the cookies on the prepared baking sheets, placing about 1-2 inches apart.
- Place in the oven and bake for 10-12 minutes, rotating pans half way through, just until the edges are barely beginning to turn golden brown. Don't over bake or you will have a crunchy cookie. Remove from the oven and let cool completely.
- While the cookies cool, make the glaze. In a small bowl, whisk together the powdered sugar, maple syrup and heavy cream until thick and smooth. Add more heavy cream or powdered sugar to reach desired consistency. The thicker the glaze, the more it coats the cookies. Dip the tops of the cooled cookies into the glaze, knocking off excess. Place on a wire rack to allow excess to drip. Let the frosting harden at room temperature for several hours before storing.
Store, well wrapped at room temperature up to 5 days.
Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 146
Nutritional information is only an estimate.