Soft Chewy Maple Cookies

These soft and chewy maple cookies bring the warmth of maple syrup into a cozy sweet treat perfect for quiet afternoons or sharing with friends over coffee. The subtle balance of buttery dough and sweet maple glaze makes these cookies a comforting choice when you want a bit of indulgence without fuss.

I found this recipe after craving the flavors of fall on a chilly weekend and it quickly became my favorite treat to bake for gatherings at home.

Ingredients

• Unsalted butter: softened for a rich, creamy texture choose fresh unsalted butter for better control over salt
• Light brown sugar: packed adds moisture and a slight caramel note opt for tightly packed to measure accurately
• One large egg: helps bind the dough and add structure use eggs at room temperature for better mixing
• Vanilla extract: enhances sweetness and depth select pure vanilla for authentic flavor
• Pure maple syrup: adds signature maple flavor go for Grade A for a vibrant, sweet taste
• All-purpose flour: gives the dough structure pick a brand you trust for consistent baking results
• Cornstarch: lightens the cookies for a tender bite sift well to avoid clumps
• Baking soda: provides gentle leavening ensuring soft texture and rise
• Salt: balances sweetness and enhances flavor use fine salt for even mixing
• Powdered sugar: smooth base for glaze ensures no graininess choose confectioners sugar labeled
• Milk: used to thin glaze start with whole milk for creaminess adjust as needed
• Melted butter: enriches the glaze for a smooth finish fresh melted butter warms up the flavor
• Pinch of salt: in glaze rounds out sweetness adding depth to the topping

Instructions

Make The Dough:

Cream softened butter and brown sugar in a large bowl using a mixer for 2 to 3 minutes until the mixture is light and fluffy This aerates the batter and helps with cookie texture Add the egg vanilla extract and maple syrup Mix until everything is combined and smooth scraping down the sides as needed to ensure even mixing

Add Dry Ingredients:

In a separate bowl whisk together flour cornstarch baking soda and salt thoroughly This ensures even distribution of leavening and prevents clumps Gradually add these dry ingredients to the wet mix Stir just until the dough holds together Avoid overmixing which can make cookies tough

Chill The Dough:

Cover the bowl with plastic wrap and place in the fridge for at least 1 hour or up to overnight Chilling firms up the dough preventing spreading and developing deeper flavors

Preheat The Oven:

Set your oven to 350 degrees Fahrenheit or 175 Celsius Line two baking sheets with parchment paper to prevent sticking and ensure even baking

Shape The Cookies:

Using a scoop or tablespoon measure about 1 and a half tablespoons of the chilled dough Roll into balls and place them on the prepared baking sheets leaving about 2 inches between each cookie to allow space for spreading

Bake:

Bake for 10 to 12 minutes until the edges just start turning golden but the centers remain a little soft This slight underbake ensures the cookies stay chewy once cooled

Cool:

Let the cookies rest on the baking sheet for 5 minutes to set before transferring them to a wire rack This prevents breakage and allows air circulation to avoid sogginess

Make The Glaze:

In a small bowl whisk powdered sugar maple syrup melted butter and a pinch of salt Stir in 1 tablespoon of milk and add more as needed until the glaze is smooth spreadable but not too runny

Glaze The Cookies:

Spoon the glaze over cooled cookies focusing mostly on the center Let it spread naturally for a pretty finish Allow the glaze to set for about 30 minutes at room temperature or chill briefly until firm

Store cooled cookies in an airtight container at room temperature They keep well for about 4 to 5 days separated by parchment paper to preserve the glaze Texture remains chewy and glaze intact If you want to keep them longer freezing is an option just thaw at room temperature before serving

Ingredient Swaps

Butter can be substituted with dairy-free margarine for a vegan option although texture will vary Light brown sugar may be replaced with coconut sugar to add a subtle caramel twist Use almond or oat milk in the glaze instead of cow’s milk for a dairy-free glaze variation

Serving Ideas

Serve these cookies alongside a hot cup of chai tea or coffee for an indulgent afternoon break Pair with soft cheeses like mascarpone and fresh fruit for an elegant dessert board Add crushed nuts or a sprinkle of cinnamon on top of glaze before it sets for extra texture and warmth

Cultural Context

Maple syrup is an iconic North American ingredient prized for its rich natural sweetness It was first harvested and revered by Indigenous peoples and remains a symbol of fall and harvest celebrations The pairing of maple syrup with baked goods honors this tradition and brings a touch of that heritage to your home kitchen

These maple cookies capture the essence of fall in every bite making them a perfect treat for any season or occasion.

Frequently Asked Recipe Questions

→ Why is chilling the dough important?

Chilling helps the dough firm up to prevent spreading during baking, resulting in thicker, chewier cookies with better texture.

→ What type of maple syrup is best to use?

Pure Grade A maple syrup is recommended for the best authentic flavor that complements the sweetness and buttery notes.

→ How can I achieve the perfect glaze consistency?

Start with 1 tablespoon of milk and add more gradually until the glaze is spreadable but not too runny, ensuring it sets nicely on the cookies.

→ How do I know when the cookies are done baking?

Bake until edges are lightly golden and centers still look slightly underbaked; they will firm up as they cool for a soft, chewy texture.

→ Can I store the cookies after glazing?

Yes, once the glaze has set, store cookies in an airtight container at room temperature or in the fridge to maintain freshness and texture.