This post may contain affiliate links, which won’t change your price but will share some commission.
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!
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
- 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):
- 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.
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.
✅ How to make this recipe
- Preheat the oven to 350°F. Line baking sheets with silicone baking mats or parchment paper.
- Cream together the butter and brown sugar.
- Add egg, maple syrup, and vanilla extract and mix until well blended.
- Sift together the flour, salt, and baking soda, then add to the butter mixture and stir until well combined.
- Form dough into 1-inch balls (I like using a #50 scoop), roll in sugar, place on the prepared baking sheets, and flatten slightly.
- Bake until lightly golden around the outer edges.
See recipe card below for full instructions.
📌 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.
- 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!
🔪 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)
🥡 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
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.
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.
These cookies freeze beautifully! Seal them in an airtight container or freezer bag to store.
🍽️ Still hungry? You may also like...
Looking for other recipes like this? Try these:
Doing some online shopping? Check out my Amazon shop page for recommendations!
Print📖 Recipe
Maple Cookies
- 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
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
- 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
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with silicone baking mats or parchment paper.
- In a large bowl, cream the butter and brown sugar. Add the egg, syrup, and vanilla extract. Continue to mix until well blended.
- In another large bowl, sift together the flour, salt, and baking soda. Stir this mixture into the butter mixture until well combined.
- 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.
- 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.
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
Taylor
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! 🙂
Marly
These cookies look delicious. Love the recipe and the photos! Thanks for sharing!
Carolyn Jung
I love maple in baked goods. And with a full cup of the syrup in these cookies, they truly must be something else. 😉
squirrelbread
you've found it. my weakness, that is. i think i should've been born a canadian! i'm loving these cookies.
cheers,
*heather*
ajcabuang04
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
Lisa
Just discovered your blog, it's gorgeous and the recipesmake me hungry, thanks
Ashley
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 🙂
Jennifer
they look so good, I'm sharing a link to your blog. Can't wait to make these.
Anonymous
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
Anonymous
these are absolutely delicious. Super moist.
Katie
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!
Quaintcook
Pecans couldn't hurt, could they?
Ashley
I think pecans would be lovely in here!
Kim
ZLOVE THESE COOKIES I GREW UP ON THE REAL MAPLE SYRUP .
Ashley
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!
Constanze
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!
Ashley
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 🙂
Nicole Krause
Do they freeze well?
Ashley
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
Milton Fye
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.
Ashley
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?
Jessica Griffith
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.
Ashley
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!