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These Maple Cookies with Maple Glaze are soft, chewy, and bursting with cozy fall flavor. Each cookie is perfectly spiced, rolled in cinnamon sugar, and topped with a buttery maple glaze that melts in your mouth. A must-try treat for maple lovers perfect for holidays, tea time, or cozy afternoons!

Ingredients

Cookies

2 ⅔ cups all-purpose flour, spooned and leveled
1 tsp salt
1 tsp baking soda
½ tsp baking powder
½ tsp ground cinnamon
12 Tbsp (1 ½ sticks) salted butter, cold and cut into cubes
1 ¼ cups dark brown sugar, packed
1 large egg yolk
⅓ cup pure maple syrup
2 tsp vanilla extract
(or 1 tsp maple extract + 1 tsp vanilla extract for stronger maple flavor)

For Rolling

3 Tbsp granulated sugar
½ tsp ground cinnamon

For the Glaze

2 Tbsp salted butter
¼ cup + 1 Tbsp pure maple syrup
¾ cup powdered sugar
½ tsp vanilla extract
Pinch of salt

Instructions

Prepare the Baking Sheets
Line two cookie sheets with parchment paper or silicone baking mats and set aside.
Mix the Dry Ingredients
In a large bowl, whisk together flour, salt, baking soda, baking powder, and cinnamon. Set aside.
Cream the Butter and Sugar
In a stand mixer fitted with the paddle attachment, beat the cold cubed butter and brown sugar together for 3–4 minutes. Start on low speed, then increase to medium once the mixture begins to come together and looks fluffy.
Add Wet Ingredients
Mix in the egg yolk, maple syrup, and extract(s) until well combined. Scrape down the sides of the bowl as needed to ensure everything is mixed evenly.
Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture on medium-low speed. Mix just until combined.
- If the dough seems dry, add a small splash of milk to help it come together.
Scoop and Chill
Using a 2 Tbsp cookie scoop, portion the dough into balls and place them on a plate or baking sheet. Chill for 30 minutes to 1 hour, or up to overnight for deeper flavor and better texture.
Coat in Cinnamon Sugar
In a small bowl, mix the granulated sugar and cinnamon. Roll each chilled dough ball in the mixture until evenly coated.
Bake the Cookies
Preheat the oven to 350°F (175°C). Place the coated cookie dough balls onto the prepared baking sheets, spacing them a few inches apart.
Bake for 10 minutes, or until the cookies are puffed and soft in the center. Let them cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Maple Glaze
In a microwave-safe bowl, melt the butter with maple syrup. Whisk in powdered sugar, vanilla, and a pinch of salt until smooth.
- Adjust consistency by adding more powdered sugar (for thicker glaze) or a few drops of syrup (for thinner glaze).
Glaze and Serve
Once the cookies are completely cool, drizzle or spread the maple glaze over the tops. Let it set for a few minutes before serving.

Why You’ll Love This Recipe

Full of fall flavor: The warm maple and cinnamon combo makes every bite cozy and nostalgic.
Soft and chewy texture: Perfectly tender inside with a light sugar crunch outside.
Beautiful glaze: The glossy maple topping adds sweetness and bakery-style appeal.
Make-ahead friendly: The dough can be chilled overnight and baked fresh the next day.

Tips

Use pure maple syrup: It gives a richer, more authentic maple flavor.
Don’t overbake: The cookies should look slightly soft in the center when removed from the oven — they’ll firm up as they cool.
Chill the dough: Chilling prevents the cookies from spreading too much.
Cool completely before glazing: Warm cookies will cause the glaze to melt and run off.

Variations and Substitutions

Maple overload: Swap half the vanilla for maple extract for an even deeper maple flavor.
Add nuts: Stir in chopped pecans or walnuts for crunch and warmth.
Spice it up: Add a pinch of nutmeg or ginger to the dough for extra autumn spice.
Gluten-free option: Use a 1:1 gluten-free flour blend.
Dairy-free option: Substitute butter with vegan butter and check the glaze consistency.

FAQs

Can I freeze the dough?
Yes! Freeze the scooped cookie dough balls for up to 3 months. Bake straight from frozen, adding 1–2 minutes to the bake time.

Can I make these without a stand mixer?
Absolutely — you can use a hand mixer or mix by hand with a sturdy spoon. Just ensure the butter and sugar are well creamed.

How do I store them?
Keep cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week.

Can I double the recipe?
Yes, this recipe doubles easily — perfect for gifting or holiday baking!

Serving and Suggestions

Serve with a hot cup of coffee, chai, or maple latte for a cozy treat.
Pack them in cookie boxes or jars for fall gifts or bake sales.
Add to a dessert platter with pumpkin bread or spiced biscotti.
Warm slightly before serving for that fresh-from-the-oven flavor.