Maple glazed cookies are a quintessential autumn and winter treat—soft, tender cake-like cookies infused with warm brown sugar and real maple syrup, topped with a rich, glossy maple glaze. They melt in your mouth and make your entire home smell incredible while baking.
Bakery-Style Maple Glazed Cookies Recipe
This recipe yields about 24 soft, delicious cookies that strike the perfect balance of sweet and cozy.
Ingredients
The Cookies:
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2 ¾ cups all-purpose flour
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
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1 cup (2 sticks) unsalted butter, softened
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½ cup dark brown sugar, packed
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½ cup granulated sugar
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2 large eggs (room temperature)
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¼ cup pure maple syrup (grade A or dark amber for stronger flavor)
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2 tsp vanilla extract
The Maple Glaze:
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2 cups powdered sugar
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3–4 tbsp pure maple syrup
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2–3 tbsp melted butter (optional, adds a rich, smooth finish)
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1–2 tbsp warm milk or heavy cream (to thin out if needed)
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A tiny pinch of salt
Step-by-Step Instructions
1.Mix the dry ingredients:Whisk dry ingredients to aerate.
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set aside.
2.Cream butter and sugars:Beat until smooth and creamy.
In a large bowl (or stand mixer fitted with the paddle attachment), beat the softened butter, dark brown sugar, and granulated sugar together on medium speed for about 2 minutes until light and fluffy.
3.Add eggs, maple, and vanilla:Incorporate wet ingredients.
Add the eggs one at a time, mixing well after each addition. Pour in the pure maple syrup and vanilla extract, mixing until fully combined and smooth.
4.Combine wet and dry mixtures:Do not overmix to keep cookies tender.
Gradually add the dry ingredient mixture into the wet ingredients on low speed, mixing just until the flour disappears and a soft dough forms.
5.Scoop and bake:Chill dough for 30 minutes to prevent spreading.
Preheat your oven to 175°C (350°F) and line two large baking sheets with parchment paper. Scoop tablespoon-sized balls of dough (about 2 tablespoons each) and place them 2 inches apart on the sheets. Bake for 10 to 12 minutes until the edges are just set and golden. Let them cool on the pan for 5 minutes before transferring to a wire rack.
6.Make and apply the glaze:Dip or drizzle while warm for a shiny coating.
In a medium bowl, whisk together the powdered sugar, maple syrup, melted butter, and a splash of milk or cream until smooth and pourable. Dip the top of each cooled cookie into the glaze or spoon it generously over the top, letting it set for 15 minutes before serving.
