Maple Sugar Cookies Recipe (2024)

5 from 93 votes

Step 1: In a large bowl, sift together flour, baking powder and salt – set aside. In a separate large bowl using a stand or hand mixer, cream together butter and brown sugar until light and creamy. Add egg, maple extract, vanilla extract and almond extract and beat to combine.

Step 2: Add dry ingredients 1 cup at a time, beating on medium speed to combine between each addition.

Step 3: At this point, the dough should come together like a soft playdough.

Step 4: On a lightly floured surface, roll out the dough to about 1/4″ thick (I like to use rolling pin rings (aff link)to ensure the dough is even).

Step 5: Use your favorite cookie cutter to cut out each cookie and place on prepared baking sheets. Since these won't spread, you can add more to a sheet than usual, but I still like to leave 1″ between each cookie for even baking.

Step 6: Bake for about 8 minutes until cookies are set, but edges are not yet browned. Let cool 5-10 minutes on baking sheet, then transfer to wire racks (aff link) to cool completely.

While cookies are cooling, combine sifted powdered sugar and maple syrup in a small mixing bowl and use a whisk to combine. Use a small icing spatula to coat each cookie.

I like to spread all the way to the edges, but you can also pour the icing into a piping bag and drizzle on top instead if you’d prefer. Add sprinkles if desired!

Yes, real maple syrup matters!

Let's just get something out of the way right now: If you don't use pure, real, straight outta the tree maple syrup for the icing on these cookies you're going to regret it and the New England gods will frown upon you. I promise you, it makes a difference.

If you're new to the maple syrup game, check out this comprehensive guide to maple syrup grades.

Here's why it matters: You need the thick, pure, robust amber flavor that you can only get with the real thing. Anything coming out of a bottle in the shape of a woman that's butter flavored is just… wrong.

Please trust me on this, and believe me when I say it's worth the extra dough.

… get it? Because we're talking about cookie dough, and also money. GET IT?! You get it.

Do I have to add the icing?

Nope! You can go a few routes with these maple cookies. You can eat them plain without any icing at all, and they're perfectly soft as you bite into them, with a slightly sweet maple flavor.

This is perfectly acceptable.

But if you DO want to add maple icing, it's simple!

Alternatively, you can coat them in the two ingredient, super simple and quick-to-make maple glaze. It adds sweetness to the finished product and adds a little creamy touch to each bite.

I find that the quantities make enough for a batch, but depending on the size, shape, and personal preference of icing thickness you may want to make a bit more.

This icing is my personal favorite, and I never get sick of it. And it hardens, so stacking and packing them isn't an issue.

Want a stronger maple flavor? Add a couple drops of maple extract!

They make great Christmas cookies

Finally, you can coat them in the icing and add sprinkles! This style adds a little crunch and gives you more of that Christmas cookie experience.

Adding these to your cookie swap box would make just about any New Englander so happy. Or any non-New Englander, for that matter.

Plus, topping them with gold sprinkles adds a pretty little shimmer. And if there's anything I'm looking for in my dessert, it's a little shimmer. I like my cookies to have a little pizzazz, because what's life without whimsy?

What to serve with maple brown sugar cookies

I know most people reach for a glass of milk when they eat cookies, but I really find a cup of coffee goes best with these little guys. It reminds me of breakfast, and… well, I like breakfast.

And no, that's not thick, syrupy coffee in the below picture. That's just syrup. Please don't drink syrup with your cookies. This isn't Super Troopers.

You could also go with a white chocolate mocha or a mug of eggnog.

How many cookies does this recipe make?

Depending on the size of your choice cookie cutter, you can get between 24 and 36 of these sweet things. Depending on how many people you're planning on serving… well, regardless, you'll probably just want to double the recipe.

You know, just to be sure no one gets left out.

Can I freeze maple sugar cookies?

Definitely!

• To freeze the baked cookies: Store non-decorated cookies between layers of parchment paper in an airtight container for up to 3 months.
• To freeze the dough: Prepare the dough through step 6, then flatten the dough into a disc (or divide it in half and make it two discs), wrap in plastic wrap and place in a freezer bag for up to 3 months. When you’re ready to make cookies, thaw at room temperature (about 1 hour) and roll out the dough.

✓ Read the recipe beginning to end

✓ Check oven calibration

✓ Check expiration dates

✓ Properly measure ingredients

✓ Check butter temperature

Nutrition Facts

Serving: 1cookie | Calories: 191kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 91mg | Potassium: 42mg | Fiber: 1g | Sugar: 16g | Vitamin A: 246IU | Calcium: 37mg | Iron: 1mg