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    Home » Recipes » Cookies

    Maple Cookies

    Modified: Sep 16, 2024 · Published: Dec 21, 2023 by Ashley

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    This post may contain affiliate links, which won’t change your price but will share some commission.

    Jump to Recipe·Print Recipe·5 from 1 review

    These soft maple cookies are perfect for when you need a fall dessert recipe with minimal prep time. They bake up quickly and make your kitchen smell incredible in the process. These cookies stay fresh for days - if they last that long!

    Maple cookies on plates with a pitcher of maple syrup alongside.

    These cookies are such a nice change from the typical cookie offerings. Not that I don't enjoy the classics, like these super soft peanut butter cookies, but I do love putting fun spins on traditional cookies.

    A few other cookies that are just a little different than your standard cookie fare include these peppermint hot chocolate cookies and these chai-spiced snickerdoodle cookies.

    And if you're looking for a comprehensive cookie list, check out this collection of over 125 holiday cookie recipes from around the world!

    Jump to:
    • 🧡 Why we love this recipe
    • 📝 Ingredients
    • 🍁 Ingredient spotlight: maple syrup
    • ✅ How to make this recipe
    • 📌 Tips
    • 🔪 Equipment
    • 🥡 Storage recommendations
    • ➡️ FAQ
    • 🍽️ Still hungry? You may also like...
    • 📖 Recipe
    • 💬 Comments

    🧡 Why we love this recipe

    • These cookies are quick and easy to put together.
    • The cookie dough can be frozen, making it easy to bake up a batch of homemade cookies at another time.
    • They stay nice and soft for days!

    📝 Ingredients

    Here's everything you need to make a batch of maple cookies (see recipe card below for ingredient amounts and full directions):

    Ingredients for making maple cookies.
    • Unsalted butter - we're working with softened butter here, so make sure to let it sit out for a bit so it's not cold.
    • Dark brown sugar
    • Large egg
    • Pure maple syrup - I know this can be pricey, but it's so worth it to use the real stuff here.
    • Vanilla extract
    • Baking soda
    • Fine-grain salt
    • All-purpose flour
    • Granulated sugar - for rolling the cookies before baking.

    🍁 Ingredient spotlight: maple syrup

    This recipe uses pure maple syrup which can be found in your grocery store, usually located in either the breakfast aisle or the baking aisle.

    Not all maple syrup is created equal! There are lots of brands of syrup out there, but not all of them contain any actual maple! You'll want to look for a bottle labeled "pure maple syrup".

    There's a lot of great information from Vermont Maple Sugar Makers on how maple syrup is made, and the difference between maple syrup grades.

    Drizzling maple syrup over a stack of gingerbread pancakes.
    Adding maple syrup to a bowl of cookie dough ingredients.

    When maple syrup is cold, it'll look nice and thick when you go to pour it, which is certainly when it's the most photogenic.

    When serving maple syrup alongside a breakfast dish like the gingerbread pancakes pictured above, it can be nice to warm your maple syrup up a little.

    We usually transfer a bit from the bottle into a microwave-safe measuring cup with a spout or a small pitcher. This way you don't have refrigerated syrup cooling down your piping hot breakfast dish.

    After opening a container of maple syrup, it should be stored in the refrigerator. You can also freeze it to prevent crystalization. If freezing, thaw it completely before you go to use it again, and be sure to give it a good stir before using it.

    Maple cookies on plates with a pitcher of maple syrup alongside.

    ✅ How to make this recipe

    1. Preheat the oven to 350°F. Line baking sheets with silicone baking mats or parchment paper.
    2. Cream together the butter and brown sugar.
    3. Add egg, maple syrup, and vanilla extract and mix until well blended.
    4. Sift together the flour, salt, and baking soda, then add to the butter mixture and stir until well combined.
    5. Form dough into 1-inch balls (I like using a #50 scoop), roll in sugar, place on the prepared baking sheets, and flatten slightly.
    6. Bake until lightly golden around the outer edges.

    See recipe card below for full instructions.

    Combining butter and brown sugar in a bowl with an electric mixer.
    Cream butter and brown sugar with an electric mixer.
    Placing maple cookie dough balls onto a lined baking sheet.
    Arrange the cookie dough balls on a lined baking sheet.
    Lifting a freshly baked maple cookies off of a baking sheet with a spatula.
    Finished cookies will be soft and delicate. Transfer with care!

    📌 Tips

    These cookies are really easy to put together, but here are a few tips to help you out:

    • Pack your brown sugar by pressing it firmly into the measuring cups.
    • Be sure to scrape down the bowl after mixing the ingredients, and then mix it a little more to make sure everything is well combined.
    • Sift together your dry ingredients. This helps ensure there are no clumps and helps the cookies achieve that light, fluffy texture.
    Scraping down the sides of a bowl of maple cookie dough.
    Sifting dry ingredients over a bowl of maple cookie batter.
    • Try to get all of your cookie dough portions to be the same size. This will help them bake evenly. If you have one, use a cookie scoop for accurate measurement - I like a #50 for this particular recipe.
    • Flatten the cookie dough balls slightly after they're rolled in sugar. I like pressing down on them with one of the measuring cups I'm already using since it's already in use. It reduces the amount of dishes to clean later!
    • Let the cookies sit on the baking sheet for a couple of minutes before transferring to a rack to cool fully. They're fairly delicate right out of the oven, so they may tear or break if you try to move them too soon. I love using a collapsible cooling rack with multiple tiers to save space when doing this. It's perfect for a tiny kitchen!
    Flattening cookie dough balls on a baking sheet using an empty measuring cup.
    Three tiers of cooling racks filled with freshly baked cookies.

    🔪 Equipment

    You don't need anything fancy to make these cookies! Just some basic kitchen tools, and a few optional items.

    • Oven
    • Baking sheet
    • Silicone baking mats or parchment paper
    • Measuring cups
    • Measuring spoons
    • 2 large bowls
    • Sifter
    • Shallow bowl or plate
    • Cookie scoop (optional, I use a #50 scoop for this recipe)
    • Thin spatula, for transferring cookies
    • Cooling racks (optional)
    Maple cookies with a few bites taken out.

    🥡 Storage recommendations

    Once the maple cookies are fully cooled, store them in an airtight container. They will stay soft and fresh for several days.

    ➡️ FAQ

    How to freeze maple cookie dough?

    Portion the dough balls out and arrange them on a plate or baking sheet. Pop this into the freezer and let them freeze fully before transferring to an airtight container or freezer bag.

    Can maple cookie dough be baked from frozen?

    Absolutely! Take the frozen dough balls, roll them in sugar, and flatten them on the baking sheet if possible. Baking time will be a little longer than if they weren't frozen, about 10-12 minutes.

    Can baked maple cookies be frozen?

    These cookies freeze beautifully! Seal them in an airtight container or freezer bag to store.

    Maple cookies on plates with a pitcher of maple syrup alongside.

    🍽️ Still hungry? You may also like...

    Looking for other recipes like this? Try these:

    • Peanut butter cookies cooling on a baking sheet
      Classic Peanut Butter Cookies
    • ¾ view of a plate of Chai Spiced Snickerdoodle Cookies with a bowl of whole spices in the background.
      Chai Spiced Snickerdoodle Cookies
    • Cookie jar and platter of peppermint hot chocolate cookies with glasses of milk alongside.
      Peppermint Hot Chocolate Cookies
    • Double Chocolate Chip Cookies with Vanilla Icing: Two types and sizes of chocolate chips make these tender cookies doubly delicious!
      Double Chocolate Chip Cookies with Vanilla Icing

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    Print

    📖 Recipe

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Maple cookies on plates with a pitcher of maple syrup alongside.

    Maple Cookies

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
    • Prep Time: 10 Minutes
    • Cook Time: 8 Minutes
    • Total Time: 18 minutes
    • Yield: Makes about 5 dozen cookies 1x
    • Category: Dessert
    • Method: Oven
    • Cuisine: American
    Print Recipe
    Pin Recipe

    Description

    These soft maple cookies are perfect for when you need a fall dessert recipe with minimal prep time. They bake up quickly and make your kitchen smell incredible in the process. These cookies stay fresh for days - if they last that long!


    Ingredients

    Units Scale
    • 1 cup unsalted butter, softened
    • 1 cup packed dark brown sugar
    • 1 large egg
    • 1 cup pure maple syrup
    • 1 teaspoon vanilla extract
    • 2 teaspoons baking soda
    • ½ teaspoon fine-grain salt
    • 4 cups all-purpose flour
    • ⅓ cup granulated sugar for decoration

    Instructions

    1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with silicone baking mats or parchment paper.
    2. In a large bowl, cream the butter and brown sugar. Add the egg, syrup, and vanilla extract. Continue to mix until well blended.
    3. In another large bowl, sift together the flour, salt, and baking soda. Stir this mixture into the butter mixture until well combined.
    4. Place granulated sugar in a shallow bowl or plate. Shape the dough into 1-inch balls (I like to use a #50 scoop) and roll in the sugar to coat. Place on cookie sheets about 2 inches apart and flatten slightly.
    5. Bake the cookies until they start to get lightly golden around the outer edges, about 8 to 10 minutes. Let the cookies cool for a couple of minutes on the baking sheet, then gently transfer to a wire rack to cool.

    Equipment

    Image of #50 scoop

    #50 scoop

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    Image of baking sheet

    baking sheet

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    Image of electric mixer

    electric mixer

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    Image of silicone baking mat

    silicone baking mat

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    Image of silicone spatula

    silicone spatula

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    Image of thin spatula

    thin spatula

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    Notes

    Adapted from Allrecipes.

    See notes in my post above for more information about maple syrup, tips for storage, freezing, etc.

    Nutrition

    • Serving Size: 1 cookie
    • Calories: 86
    • Sugar: 6.8 g
    • Sodium: 63.7 mg
    • Fat: 3.2 g
    • Saturated Fat: 1.9 g
    • Carbohydrates: 13.5 g
    • Fiber: 0.2 g
    • Protein: 1 g
    • Cholesterol: 11.2 mg

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

    Recipe Card powered byTasty Recipes

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    Reader Interactions

    Comments

    1. Taylor

      September 16, 2010 at 12:07 am

      I love anything with a maple flavor...I might make these and cut the recipe in half, so I'm not using a full cup of pure maple syrup and also not making 60 cookies...I definitely don't need that many! 🙂

      Reply
    2. Marly

      September 16, 2010 at 10:27 am

      These cookies look delicious. Love the recipe and the photos! Thanks for sharing!

      Reply
    3. Carolyn Jung

      September 16, 2010 at 12:00 pm

      I love maple in baked goods. And with a full cup of the syrup in these cookies, they truly must be something else. 😉

      Reply
    4. squirrelbread

      September 16, 2010 at 12:39 pm

      you've found it. my weakness, that is. i think i should've been born a canadian! i'm loving these cookies.

      cheers,

      *heather*

      Reply
    5. ajcabuang04

      September 16, 2010 at 10:05 pm

      Is it safe to say I've never tried real maple syrup before? haha. It's true, I've only used the fake stuff since I was small! These would be a great excuse to buy the real stuff! Looks great!
      Would you mind checking out my blog? 😀 ajscookingsecrets.blogspot.com

      Reply
    6. Lisa

      September 17, 2010 at 8:22 am

      Just discovered your blog, it's gorgeous and the recipesmake me hungry, thanks

      Reply
    7. Ashley

      September 17, 2010 at 10:35 pm

      Thanks, everyone! Yeah, these were a HUGE hit! My husband and I both took some to work, and they went over extremely well!

      AJ - Your blog is beautiful! I'll definitely add you to my google reader 🙂

      Reply
    8. Jennifer

      September 30, 2010 at 10:46 pm

      they look so good, I'm sharing a link to your blog. Can't wait to make these.

      Reply
    9. Anonymous

      October 18, 2010 at 11:24 am

      Made these yesterday...they are delicious!
      I tried some without rolling in sugar, they taste more like pancakes that way. A great option, but so much better with a light sugar coating.
      Thanks for the great recipe!
      Joan

      Reply
    10. Anonymous

      September 14, 2011 at 9:13 am

      these are absolutely delicious. Super moist.

      Reply
    11. Katie

      December 19, 2012 at 12:39 pm

      I love these cookies! They are now my family's favorite holiday cookie, I even posted about them on my blog.

      http://wp.me/p2UndT-6P

      Thanks for sharing!

      Reply
    12. Quaintcook

      July 05, 2019 at 12:53 pm

      Pecans couldn't hurt, could they?

      Reply
      • Ashley

        July 05, 2019 at 12:58 pm

        I think pecans would be lovely in here!

        Reply
    13. Kim

      January 04, 2020 at 11:50 pm

      ZLOVE THESE COOKIES I GREW UP ON THE REAL MAPLE SYRUP .

      Reply
      • Ashley

        January 05, 2020 at 11:38 am

        I'm so glad these were a hit, Kim! Once you've had real maple syrup it's hard to go back to the imitation kind for sure!

        Reply
    14. Constanze

      February 08, 2020 at 12:55 pm

      My young niece and I just made these. They came out good! But I didn’t roll them in the extra sugar. They are sweet enough without all that sugar added. Also we did the whole recipe. But we made large cookies. Very yummy! Love this!

      Reply
      • Ashley

        February 09, 2020 at 2:41 pm

        Glad these were a hit, Constanze! It's been a long time since I made a batch of these but now I'm totally craving them again 🙂

        Reply
    15. Nicole Krause

      April 28, 2022 at 3:44 pm

      Do they freeze well?

      Reply
      • Ashley

        April 28, 2022 at 4:05 pm

        Hi Nicole! I haven’t personally tried freezing these but my inclination is that they’d freeze well. You could also consider freezing the dough vs the baked cookies. Here’s a great article with tips for freezing cookies: https://www.thekitchn.com/the-best-cookies-to-freeze-and-how-to-do-it-tips-from-the-kitchn-213638

        Reply
    16. Milton Fye

      July 31, 2024 at 6:05 am

      Sounded like a good cookie went and bought pure maple syrup easy cookie to make but disappointed on the taste didn’t have a maple taste at all.

      Reply
      • Ashley

        July 31, 2024 at 10:33 am

        I'm so sorry this one was disappointing for you, Milton. I have made these cookies for years and really enjoy the maple flavor. Did you enjoy the flavor and texture of the cookies otherwise?

        Reply
    17. Jessica Griffith

      December 06, 2024 at 1:18 pm

      My whole family loved these cookies. I sent a box to my son in college and he raved about them, and they survived 2-day priority mail just fine. Other son could not stop eating them. I actually thought these cookies tasted best the second day because the maple flavor really developed. I used Costco pure maple syrup. Bonus--they were easy and quick. Definitely a new favorite around here.

      Reply
      • Ashley

        December 06, 2024 at 1:25 pm

        I am SO glad that these were such a hit for you and your family, Jessica! And HOORAY for your son getting such a delicious care package. I'm glad they held up well!

        Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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