Ingredients & the role each plays

• 2 ½ cups (312 g) all-purpose flour — Provides structure while allowing the cookie to remain soft when balanced with fat.
• 1 tsp baking powder — Gives a light lift for a fluffy texture.
• ½ tsp baking soda — Reacts with acids (maple syrup and buttermilk) to add tenderness and slight rise.
• ¼ tsp salt — Enhances and balances the sweetness and the maple flavor.
• 1 cup (226 g) unsalted butter, softened — Adds richness, moisture, and a tender crumb; butter also carries flavor.
• ¾ cup (150 g) granulated sugar — Sweetens and helps with browning and texture.
• ¼ cup (50 g) light brown sugar, packed — Provides moisture and a subtle caramel note that complements maple.
• 2 large eggs, room temperature — Bind the dough and add structure and richness.
• ½ cup (120 ml) pure maple syrup — The star ingredient: gives signature maple flavor and extra moisture. Use Grade A or your favorite pure maple syrup for best results.
• 1 tsp vanilla extract — Rounds and deepens flavor, lifting the maple notes.
• 1–2 tbsp buttermilk or milk — Optional: adjusts dough consistency and contributes to tenderness.

For the Maple Icing

• 1 cup (115 g) powdered sugar, sifted — Base for a smooth, pipeable icing.
• 2 tbsp pure maple syrup — Adds pronounced maple flavor and thins the icing to a glossy finish.
• 1–2 tbsp milk or cream — Adjusts thickness for spreading or drizzling.
• ¼ tsp vanilla extract — Complements maple and rounds the icing.
• Pinch of salt — Balances the sweetness and prevents the icing from tasting flat.

Step-by-step method — make these cookies

1. Preheat & prep: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. Dry mix: In a medium bowl whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter & sugars: In a large bowl (or stand mixer fitted with paddle) beat the softened butter with granulated sugar and brown sugar on medium speed until light, creamy, and slightly pale — about 2–3 minutes. This aeration helps make the cookies tender and fluffy.
4. Add eggs & flavor: Add the eggs one at a time, beating well after each addition. Mix in the maple syrup and vanilla extract until evenly combined. The maple syrup provides moisture and that signature depth of flavor.
5. Combine wet & dry: With the mixer on low, gradually add the dry ingredients until just combined. If the dough seems too stiff, add 1–2 tbsp buttermilk or milk to reach a soft, scoopable consistency — you want dough that holds shape but is not firm.
6. Chill (optional but recommended): For cleaner shapes and a chewier interior, chill the dough for 20–30 minutes. Chilling also helps the maple flavor settle and prevents excess spreading during baking.
7. Scoop & space: Using a 1½ tbsp cookie scoop (or rounded tablespoon), portion dough onto the prepared baking sheets about 2 inches apart. Slightly flatten each ball with the palm of your hand or the bottom of a glass for even baking.
8. Bake: Bake in the preheated oven for 10–12 minutes, or until the edges are just set and the tops look dry — the centers should still be soft. Rotate pans halfway for even baking.
9. Cool: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Cooling on the rack prevents soggy bottoms and lets the cookies firm up.
10. Make the maple icing: While cookies cool, whisk the powdered sugar, maple syrup, and vanilla in a small bowl. Add milk or cream a drop at a time until the icing reaches your desired consistency: pourable for drizzling or thicker for spreading. Finish with a pinch of salt to balance sweetness.
11. Ice & finish: When cookies are fully cooled, spoon or pipe the maple icing onto each cookie. For a glossy finish allow the icing to set at room temperature 20–30 minutes. For extra texture, sprinkle with chopped toasted pecans, a light dusting of cinnamon, or a tiny drizzle of melted dark chocolate for contrast.

Why these cookies are loved

People adore these Maple Cookies because they strike a perfect balance: not overly sweet, with a pronounced yet mellow maple aroma, a soft pillowy interior, and slightly chewy edges. They taste like a warm memory — buttery, comforting, and subtly complex thanks to the natural caramel notes of maple syrup. The matching maple icing amplifies the flavor while adding a silky, elegant finish that makes the cookies feel special enough for gifting or celebrations.

Pro tips for perfect maple cookies

• Use pure maple syrup: Imitation syrups lack depth. Pure Grade A (Amber or Dark) gives the best flavor.
• Don’t overmix: Once the flour is added, mix only until combined to keep cookies tender.
• Chill the dough: Even 20 minutes of chill time improves texture and helps control spreading.
• Watch the bake time: Remove while centers are still soft — they finish setting off the heat.
• Toast nuts: If adding pecans or walnuts, toast them first to intensify aroma and crunch.
• Adjust icing: If you prefer less sweetness, use 1 tbsp maple syrup + 1 tbsp milk and more powdered sugar to balance.

Serving suggestions — complete the experience

• Tea & Coffee Pairing: Serve with a robust black tea, a maple latte, or single-origin coffee to highlight the maple notes.
• Gift-ready: Layer in parchment between cookies in a decorative tin for a thoughtful, homemade present.
• Dessert plate: Arrange with candied pecans, a small scoop of vanilla bean ice cream, and a drizzle of warm maple syrup.
• Holiday tray: Mix with ginger snaps, shortbread, and chocolate-dipped cookies for a festive cookie platter.

Variations & ideas

• Maple Pecan: Gently fold ¾ cup chopped toasted pecans into the dough.
• Maple-Spice: Add ½ tsp ground cinnamon and a pinch of nutmeg to the dry mix.
• Filled cookies: Sandwich two cookies with a thin layer of maple buttercream or mascarpone mixed with a little maple syrup.