Why Make This Recipe
Who doesn’t love cookies? Seriously, they’re like little morsels of joy! If you’re looking to impress your friends or just want a sweet treat for yourself (because self-love, am I right?), these Maple Cookies with Maple Icing are the way to go. They’re soft, chewy, and have that delightful maple flavor that sends you straight to cozy autumn vibes, even if it’s July. 🥳
Plus, the icing? It’s like a sweet, buttery hug on each cookie. If you’ve ever had a craving for something sweet and you wanted it to feel special, this is your recipe. Get ready to bake some magic!
How to Make Maple Cookies with Maple Icing
Making these cookies is a breeze! You’ll be a cookie wizard in no time. Here’s a quick rundown of the process:
- Make the Cookie Dough: Cream butter and sugar, then add the eggs and buttermilk. Mix in the extracts and dry ingredients.
- Bake: Drop the dough on baking sheets and pop them in the oven. Easy peasy!
- Icing: Cook the butter and brown sugar, then mix in the other ingredients to get your icing.
- Ice the Cookies: Spread that dreamy icing over your cooled cookies and let it set.
Before you know it, you’ll have a pile of cookies that could make even the grumpiest person smile. It’s basically a happiness guarantee!
Ingredients
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
Directions
Prepare the Cookie Dough:
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper like a pro.
- In a large bowl, cream together the softened butter and granulated sugar on medium speed for about 5 minutes until light and fluffy.
- Throw in the eggs one at a time, mixing well after each. It’s like a little egg party.
- With the mixer on low, 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 flour in two batches, mixing just until combined. Your dough will be a little soft and sticky—perfect!
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 starting to turn golden. Pro tip: Don’t overbake, or they’ll be sad cookies!
- Transfer the cookies to wire racks to cool completely. 🌬️
Prepare the Maple Icing:
- In a saucepan over medium heat, melt the butter and brown sugar. Bring it to a boil for 2 minutes while whisking constantly.
- Add the milk, maple syrup, and a pinch of salt. Bring it to a boil again for 1 minute, whisking the whole time.
- Remove from heat and let it cool for 15 minutes.
- Gradually mix in the powdered sugar until you reach a glue-like consistency. If it’s too thick—no worries! Just add milk one tablespoon at a time.
Ice the Cookies:
- Spread the icing over the cooled cookies quickly; it thickens up FAST.
- Allow the icing to set before storing the cookies in a covered container.
Servings and Timing:
- Yield: Approximately 48 cookies
- Prep Time: 30 minutes
- Cook Time: 6–8 minutes per batch
- Total Time: About 1 hour
- Calories: Approximately 150 kcal per cookie
How to Serve Maple Cookies with Maple Icing
Serve these cookies alongside a steaming cup of coffee or tea. They’re like the ultimate pairing, just waiting to happen! If you’re feeling fancy, stack them up on a plate, and voilà! You’ve just created dessert that looks Instagram-ready. 🍵📷
If you’re entertaining, you might want to sprinkle some crushed nuts on the icing before it sets. It gives an added crunch that’s totally delicious.
How to Store Maple Cookies with Maple Icing
Keep your cookies fresh by storing them in an airtight container at room temperature for up to 5 days.
If you have extras (or a knack for saving dessert for later), freeze the un-iced cookies in a single layer on a baking sheet. After they’re frozen, pop them into a freezer-safe container for up to 2 months. When you’re ready, just let them thaw at room temperature and ice them just before serving. It’s like time travel for your cookies!
Tips to Make Maple Cookies with Maple Icing
- Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for better mixing.
- Don’t Skip the Maple Extract: It really boosts that maple flavor—trust me!
- Icing Consistency: Aim for a spreadable consistency so you can get that dreamy finish without it being runny.
Variation
- Maple Pecan Cookies: Add in 1 cup of chopped pecans to your cookie dough for that added crunch and nutty flavor.
- Spiced Maple Cookies: Spice it up a bit by incorporating ½ teaspoon of ground cinnamon and ¼ teaspoon of ground nutmeg.
- Maple Bacon Cookies: If you dare, sprinkle finely chopped, cooked bacon on the icing before it sets for that sweet-savory combo. Yes, it’s a thing! 🥓
- Gluten-Free Option: Swap out regular flour for a gluten-free all-purpose flour blend. Make sure all your ingredients are gluten-free to avoid any mishaps!
FAQs
Can I use regular milk instead of buttermilk?
Absolutely! Just mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for a few minutes to curdle. Voilà, buttermilk substitute!
How do I know if my cookies are done baking?
Look for set edges and a slight golden color on top. If you poke one and it springs back, it’s done!
Can I make the icing ahead of time?
You can make it ahead, but it’s best to prepare it fresh before icing your cookies, as it thickens as it cools. If needed, warm it slightly to regain its spreadable texture.
Now that you’re equipped with the ultimate recipe, go forth and bake! Happy cookie-ing! 🍪✨
Maple Cookies with Maple Icing
Ingredients
For the Soft Maple Cookie Base
- 1 cup 1 cup (225g) unsalted butter, softened Make sure it's softened for easier mixing.
- 2 cups 2 cups (400g) granulated sugar
- 3 large 3 large eggs Best if at room temperature.
- 1 cup 1 cup (240ml) buttermilk Or substitute with 1 cup milk + 1 tbsp lemon juice or vinegar.
- ½ tsp ½ tsp salt
- 1 tsp 1 tsp vanilla extract
- 2 tsp 2 tsp maple extract Do not skip for the best flavor.
- 1 tsp 1 tsp baking soda
- 1 tsp 1 tsp baking powder
- 4½ cups 4½ cups (540g) all-purpose flour
For the Silky Maple Icing
- ½ cup ½ cup (115g) unsalted butter
- 1 cup 1 cup (200g) brown sugar
- ¼ cup ¼ cup (60ml) milk
- 2 tbsp 2 tbsp pure maple syrup
- A pinch A pinch of salt
- 2 cups 2 cups (240g) powdered sugar Add gradually for consistency.
Instructions
Prepare the Cookie Dough
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- 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.
- 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 flour in two batches, mixing just until combined. The dough will be soft and sticky.
Bake the Cookies
- Drop rounded tablespoons of dough onto 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 starting to turn golden.
- Transfer the cookies to wire racks to cool completely.
Prepare the Maple Icing
- In a saucepan over medium heat, melt the butter and brown sugar. Bring to a boil for 2 minutes while whisking constantly.
- Add the milk, maple syrup, and a pinch of salt. Bring to a boil again for 1 minute, whisking constantly.
- Remove from heat and let it cool for 15 minutes.
- Gradually mix in the powdered sugar until you reach a glue-like consistency.
Ice the Cookies
- Spread the icing over the cooled cookies quickly before it thickens.
- Allow the icing to set before storing the cookies in a covered container.
Notes
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