Cookies with Maple Frosting

Maple Cookies with Maple Icing

These maple cookies are soft and tender, almost like little cakes, bursting with the warm flavors of fall. The icing, made with a cooked brown sugar base, has a rich, penuche-style texture that pairs beautifully with the light, fluffy cookies.

Ingredients

For the Cookies:

• 4 1/2 cups all-purpose flour
• 1 cup butter, softened
• 2 cups granulated sugar
• 1 cup buttermilk
• 3 large eggs
• 1 tsp maple extract
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt

For the Icing:

• 1/2 cup unsalted butter
• 1 cup brown sugar
• 1/4 cup milk
• 2 tbsp maple syrup
• 2 cups confectioners’ sugar
• Pinch of salt

Instructions

Step 1: Cream the Butter and Sugar
Preheat the oven to 350°F and line a baking sheet with parchment paper. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each.

Step 2: Add Flavors and Leavening
Lower the mixer speed and pour in the buttermilk. Add maple extract, vanilla, baking powder, baking soda, and salt. Mix until fully combined.

Step 3: Form the Dough and Bake
Gradually add the flour until a smooth dough forms. Use a cookie scoop to drop mounds onto the prepared tray, spacing them about 2 inches apart. Bake 6–8 minutes, just until edges are slightly golden. Cookies should remain soft! Cool briefly on the tray, then transfer to a wire rack.

Step 4: Make the Cooked Icing
In a medium pan over medium-high heat, melt the butter and brown sugar, stirring constantly. Add milk, maple syrup, and a pinch of salt. Remove from heat and let cool 10–15 minutes.

Step 5: Finish the Icing
Beat in the confectioners’ sugar gradually. If the frosting is too thick, add milk a few drops at a time until it spreads easily.

Step 6: Glaze the Cookies
Spread the icing over cooled cookies quickly, as it sets fast. Once firm, store in an airtight container.