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)!
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, I would love for you to comment here on the blog!
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
- 15 Mouthwatering Maple Recipes
- Pumpkin Meltaways with Maple Pumpkin Spice Icing
- 19 Comforting Maple Recipes that Will Give You the Warm Fuzzies
- Espresso Maple Cookies
Follow Back for Seconds on social media!
FACEBOOK * INSTAGRAM * PINTEREST * TWITTER * EMAIL
BE THE FIRST TO GET NEW RECIPES – SUBSCRIBE TO BACK FOR SECONDS BY EMAIL
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.
BE THE FIRST TO GET NEW RECIPES – SUBSCRIBE TO BACK FOR SECONDS BY EMAIL
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.
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.
Amelia Brandes says
Bake at what temp?
Stephanie Brubaker says
350