Maple Cookies with Maple Icing are perfectly nostalgic and alltogether delicious! Soft, fluffy cookies with an irresistible cooked maple icing!
You know those soft, puffy frosted sugar cookies you can get in the grocery store bakeries? These remind me of a maple version of those Lofthouse style cookies.
They have a cozy, old fashioned feel about them – the kind of cookie grandma would make!
Now you can bake them yourself with this maple cookie recipe! They are so easy to make and there is no need to chill the dough (yay)!
Try them with a little chopped bacon on top for a sweet and salty treat that’s sure to please!
I am homeschooling our children, and this year we are studying different countries and cultures around the world. We are all really enjoying learning new things together, and one thing I love to do with them is make a meal that’s popular in the country we are currently studying.
We recently studied Canada, and I knew we would have to come up with a delicious maple dessert to enjoy after our homemade poutine dinner!
I came up with these frosted maple cookies and my goodness, the kids went crazy over them!! They were eating them as fast as I could frost them!
This recipe had become a favorite and will be making an appearance on our Christmas cookie trays this season!
How to Make the Best Iced Maple Cookies:
- Make sure your butter is room temperature so it’s nice and soft, and cream it well with the sugar for a good 5 minutes. Don’t skip this step!
- Buttermilk helps give these cookies a light, fluffy texture. If you don’t have buttermilk, you can substitute with 1 cup of milk and 1 TBS lemon juice or white vinegar.
- Measure flour carefully to avoid a dense, dry cookie. Gently spoon the flour into your measuring cup and level it off with the back of a knife.
- Use real maple syrup in addition to maple extract. Nothing beats the flavor of real maple syrup, and the extract gives it a boost without adding too much moisture to the dough.
(Complete recipe below in recipe card.)
If you make these Maple Cookies with Maple Frosting, I would love for you to leave a star rating and comment here on the blog! It’s helps me to know what you are making and loving and it’s helpful to other readers as well!
If you take pictures, I’d love to see them!! Tag your recipe pictures with #backforsecondsrecipes on Instagram and tag me @BackforSeconds!
More Maple Dessert Recipes:
- Easy Salted Maple Nut Fudge
- Homemade Spice Cake with Maple Frosting and Maple Glazed Pecans
- Pumpkin Meltaways with Maple Pumpkin Spice Icing
- Espresso Maple Cookies
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Maple Cookies with Maple Icing
Ingredients
Cookies
- 1 cup unsalted butter softened
- 2 cup granulated sugar
- 3 eggs
- 1 cup buttermilk
- 1/2 tsp salt
- 1 tsp vanilla
- 2 tsp maple extract
- 1 tsp baking soda
- 1 tsp bakig powder
- 4 1/2 cup all purpose flour
Icing
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup milk
- 2 TBS maple syrup
- pinch salt
- 2 cup powdered sugar
Instructions
Cookies
- Preheat oven t0 350In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add eggs, one at a time, mixing after each addition.
- With the mixer on low, slowly pour in buttermilk and mix until combined.
- Add salt, vanilla extract, maple extract, baking soda, and baking powder and mix well.
- Add half of the flour, mixing until combined, then add remaining flour and mix together.
- Drop dough by 2 TBS scoops onto a parchment lined baking sheet about 2" apart. Bake for 6-8 minutes. Cookies will be pale in color - do not over bake!Allow cookies to cool a few minutes before transferring to a cooling rack to cool completely.
Icing
- In a saucepan over medium heat, melt butter and brown sugar. Bring to a boil for 2 minutes, whisking contantly.
- Add milk, maple syrup, and salt and boil again for 1 minute while whisking.
- Turn off heat and cool for 15 minutes, then add powdered sugar, whisking until it reaches a glue like consistency. If too thick, add milk, 1 TBS at a time.
- Quickly spread over cooled cookies. The icing will thicken as it cools, just add more milk as needed in order to spread it easily over each cookie. Allow icing to set up before storing in a covered container.
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Alicia says
I made the cookie to the exact recipe. Honestly it did not pack much maple punch to me. (Yes used real maple syrup.) It was good but mostly just tasted like a cookie. I was able to save it by adding maple extract to the icing. I will make again but this time will replace the vanilla extract with more maple extract in the cookie and still add it to thr icing too. Hopefully that will fix it. Also probably want to double batch as it didn’t make a ton if cooking for a crowd or large family. Ty!
Jess says
Definitely very yummy for the holidays! Echoing what many others have said — the bake time is a bit off, mine took 10-11 minutes; the dough is VERY sticky and hard to form into balls (I even chilled mine for a few hours); the cookies are more like a cake/pancake and could be a bit sweeter to me. The icing, though, is liquid gold!! Seriously so good. One note on the icing, though: I recommend sifting in your powdered sugar, which I did not do and had some powdered sugar clumps that wouldn’t dissolve no matter how much whisking I did.
Norma says
I agree about the batter being addictive. If the cookies don’t turn out right, the batter was worth it!????
Lexi says
I stole the maple frosting recipe for my own sugar cookies, it’s super tasty. Thank you!
Mindy H says
So these were a bit sweet for me personally, but still delicious. I made a comment about adjusting the recipe a bit to tone down the sweetness and my husband told me I better not change a thing about it! He thinks they’re perfect. So does my 10 year old, and 5 year old, and my neighbor, and her two children, etc. I’m sure you get the point! I just have slightly less of a sweet tooth than they do. I also did have to bake them a few minutes longer than the listed time, as others have commented.
What I’d really like to know though is if you ever refrigerate the dough for a short time prior to scooping out and baking? I found the dough very sticky and it was rather difficult to get it to release from the scoop. I thought about spraying the scoop but was unsure about any residue that might leave on the cookie. Any thoughts or recommendations?
Jo says
I spray my scoop and they release and cook peefect
Kristie says
Had to bake mine at 375 for 12 min but these are the best cookies.
Christine says
really good thank you
Kendra says
Very good. I added crispy bacon bits to the top. Yummm
Suzanne says
This looks so good! What a great fall dessert to make for friends!
Suzanne says
This looks so good! What a great fall recipe to make for friends!
Tiffany says
How do these refrigerate or freeze?
Debra Smith says
I don’t have maple extract. Can I substitute maple syrup in the dough? Thank you!
Alison says
Turned out soft & delicious but had to bake for roughly 12 minutes. Also make sure you have a lot of time as these are time consuming! Taste delicious though! 🙂
Terri S says
The frosting is the “bomb”. I love maple & got a big bottle from Amazon for these cookies. The frosting ~ to die for, amazing!
Cat says
Very good recipe! I wish there was more maple flavor in the cookie however. The frosting is the best part and of course I added bacon to the top of them!
Blanca says
Look delicious! Thanks for sharing
Beth Burcik says
Can these be frozen?
Billie says
I’m in love. The icing!!! It’s like a cross between toffee popcorn and caramel laced with maple syrup, so rich! So buttery! Definitely a keeper ❤️
Amber Hughes says
Just tried these today, followed the recipe exactly as it’s written. I dust not have buttermilk, so I used the milk/lemon juice combo. They weren’t the easiest cookies to make and mine turned out decent, not beautiful, but the kids assured me they tasted amazing! I will be attempting these again soon.
Tina says
The best cookies ever!!!!
Carol says
Made these today, they are delicious!! Soft, buttery and full of maple flavor. This recipe is a keeper!!
Cindy Thomas says
Anyone tried to freeze these?
Ang says
The temps are finally falling, and I woke up this morning craving something maple. I found this recipe and went for it, but I also added in toffee bits. The batter is ADDICTIVE. That alone is delicious. When it baked, it definitely was a nice cookie but that icing made it. You could bottle up that icing and sell it – it’s so delicious!
My only complaint echoes that of others. It takes way longer than the recommended time to bake. I think mine baked for around 10-11 minutes at 350 rather 6-7. Either way, it’s why you do that first batch. Ovens differ. Sizes can even differ.
I also made the mistake of GROSSLY underestimating how many cookies it made. When it said 48, I figured it was over estimating. I WAS SO WRONG. It was like the Mary Poppins bag of cookie dough – it kept going! It was a true bonus though because my fam loved it!
KK says
I’m pretty sure these are the best cookies in the universe. I used a cookie scoop and baked to 10 minutes and it was perfection.Unbeknownst to me, I had no unsalted butter so I used salted and they still became my new favorite cookie. My husband told me never to make another batch because he averaged about 10 a day. The icing is nothing short of amazing.
Lindsay says
These cookies are fantastic! The dough was very soft and I refrigerated it before baking, then baked for 10-11 minutes at 350. They took a bit of work to make but are worth the effort.
Ruth says
I made these yesterday. I needed a few more minutes to bake 11 to 12. and I added crushed walnuts on top. they are a great cookie and the frosting is perfect. will be making these for christmas from now on, thank you for sharing
Ruthie says
Best cookie I ever made. the only thing I had to bake them 11 10 12 min. the frosting is firs the cookie so well oh I also added crushed walnuts on top.
Mary says
My mom makes these but she would call them go for them cookies. We would wait all year for her to make them and she would bake all day . We were never allowed to eat any of them until the were all done. When she finished making them and the icing would be firm but still warm she would holler go for them. And my siblings and I would rush to get the first one. It’s became a family tradition that I will pass on to my kids this year.
Tifff says
I love this story ????????
milbs says
I made these today. The instructions say to drop about 2tbsp of dough to make a cookie… I had to cut this by 2/3. Make the cookies small you will get a better result. They definitely take a lot longer than 6-8 minutes. Mine were ideal smaller and about 11 minutes.
The cookie itself has a texture somewhere between a cookie and a cake.
The frosting is KILLER! I will definitely make the frosting again.
Thank you for the recipe, i am always looking out for new ideas.
Nancy says
I had trouble with the frosting. Did you melt the butter first and add brown sugar a little at a time? Mine never actually melted completely and it never boiled. But it turned out okay
Ann-Marie says
Hello
Yes melt the butter and brown sugar all together on low-med heat but make sure your whisking constantly. Add all the brown sugar it will melt
Amelia Brandes says
Bake at what temp?
Stephanie Brubaker says
350