there’s something about fall that makes me want to bake literally everything with maple syrup in it.
Last October I was having one of those weekends where I couldn’t sit still, you know? Already cleaned the whole apartment, already meal prepped, and it wasn’t even noon yet. So naturally I decided to make cookies. My mom used to make these maple cookies when I was growing up, and I remember sitting at the kitchen counter doing homework while she’d let me lick the icing bowl. The kitchen would smell like butter and maple and it just felt like home.
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Butter
Cake
maple syrup
I tried making them from memory the first time and completely guessed on the measurements. Added way too much flour and they came out like hockey pucks. My boyfriend tried one to be polite and I could literally see him struggling to chew through it. We laughed so hard. But I figured it out eventually, and now these are one of those recipes I make without even looking at measurements anymore.
why these cookies are worth making
They’re soft and cakey, not those flat crispy ones that hurt your teeth. The texture is more like a really good sugar cookie but with actual flavor.
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The maple taste is real and warm, not that fake pancake syrup situation. You can actually taste the difference when you use good maple syrup and it’s worth the extra couple bucks.
They’re weirdly easy for how impressive they look. People always think I spent hours on them but honestly it’s like 30 minutes of actual work.
The icing sets just enough that they’re not messy to eat but stays soft and doesn’t crack when you bite into it. I hate when icing shatters everywhere.
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They keep really well which almost never happens with homemade cookies. Most of my baking gets stale by day two but these stay soft for almost a week.
what you’ll need
For the Cookies
Ingredient Amount Notes
Unsalted butter, softened ¾ cup leave it out for an hour or I microwave it for like 8 seconds
Brown sugar ¾ cup packed down when you measure
Egg 1 large room temp is better but I always forget
Pure maple syrup ⅓ cup get the real stuff, seriously
Vanilla extract 1 tsp the good kind if you have it
All-purpose flour 2¼ cups maybe a bit more if it’s humid out
Baking powder 1 tsp make sure it’s not expired
Baking soda ½ tsp
Salt ½ tsp
Cinnamon ¼ tsp optional but I always add it
For the Icing
Ingredient Amount Notes
Powdered sugar 2 cups sift it if you’re not lazy like me
Pure maple syrup 3 tbsp start here, add more if needed
Melted butter 2 tbsp
Milk or cream 1-2 tbsp to thin it out
Vanilla extract ½ tsp
how to make them
Preheat your oven to 350°F and line a couple baking sheets with parchment paper. I used to skip the parchment and just grease the pans but trust me, the parchment makes cleanup so much easier and the bottoms don’t get as brown.
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