Description
These Soft Maple Cookies with Maple Icing are tender, buttery treats infused with rich maple flavor. Perfectly soft with a hint of sweetness, they are topped with a smooth maple icing for an extra touch of indulgence. Ideal for maple lovers looking for a comforting, melt-in-your-mouth cookie experience.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon maple extract
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Maple Icing
- 1 cup powdered sugar
- 1 tablespoon milk (plus more if needed)
- ½ teaspoon maple extract
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone baking mat to prevent sticking and ensure even baking.
- Make the Dough: In a large bowl, cream the softened butter and packed light brown sugar together until the mixture is light and fluffy. Add the egg and maple extract, mixing well to blend. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture, mixing until a soft dough forms.
- Scoop and Bake: Using a tablespoon, drop dough portions onto the prepared baking sheet, spacing them about 2 inches apart. Bake the cookies in the preheated oven for 8 to 10 minutes, until the edges are set and the centers appear slightly underdone for maximum softness. Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Icing: In a bowl, whisk together the powdered sugar, milk, and maple extract until smooth and well combined. Add additional milk a little at a time if you prefer a thinner icing consistency.
- Ice the Cookies: Once the cookies are completely cool, spoon or pipe the maple icing onto each cookie. Let the icing sit at room temperature for 10 to 15 minutes to set before serving or storing.
Notes
- Use room temperature butter for easier creaming and a better dough texture.
- If you prefer a stronger maple flavor, increase the maple extract slightly but avoid overpowering the cookie.
- Make sure cookies have cooled completely before icing to prevent melting.
- The icing can be thinned with extra milk for drizzling or thickened for piping by adjusting powdered sugar amount.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
