For the Maple  Icing:

• 1 cup powdered sugar
• 2–3 tablespoons pure maple syrup
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Optional: sprinkle of cinnamon or crushed nuts for garnish

Step-by-Step Instructions

1. Preheat and Prep

1. Preheat your oven to 350°F (175°C).
2. Line a baking sheet with parchment paper or a silicone baking mat.

2. Cream the Butter and Sugar

1. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
2. Beat in the maple syrup, egg, and vanilla extract until fully combined.

3. Mix the Dry Ingredients

1. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

4. Scoop and Bake

1. Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
2. Gently flatten each cookie slightly with the back of a spoon or your fingers—they won’t spread much during baking.
3. Bake for 8–10 minutes, or until the edges are lightly golden and the centers are set.
4. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

5. Make the Maple Icing

1. In a small mixing bowl, whisk together the powdered sugar, 2 tablespoons of maple syrup, vanilla extract, and a pinch of salt.
2. Add more maple syrup, 1 teaspoon at a time, until the icing reaches a smooth, drizzle-able consistency.

6. Ice and Decorate

1. Once the cookies are completely cool, drizzle the maple icing generously over the tops.
2. Sprinkle with a dash of cinnamon or crushed nuts for extra flair, if desired.
3. Let the icing set for 10–15 minutes before serving.

Tips for Success

• Use Real Maple Syrup: Pure maple syrup provides the best flavor—don’t substitute with imitation syrup.
• Don’t Overbake: These cookies are soft and chewy, so remove them from the oven just as the edges start to turn golden.
• Adjust Icing Sweetness: If you prefer a less sweet icing, reduce the powdered sugar slightly or add a tiny splash of milk to thin it out.
• Make Ahead: Store the cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
• Double the Recipe: These cookies disappear quickly, so make extra for sharing or gifting.

Why This Recipe Works

These Maple Cookies with Maple Icing deliver the ultimate maple experience by incorporating real maple syrup into both the cookie dough and the icing. The result is a rich, autumnal flavor that’s balanced by the sweetness of the sugar and the warmth of vanilla. The soft, chewy texture of the cookies pairs perfectly with the smooth, sticky icing, creating a treat that’s as comforting as it is indulgent.

Conclusion: A Cookie That Tastes Like Fall

Whether you’re hosting a fall gathering, baking for the holidays, or simply craving something sweet and seasonal, these Maple Cookies with Maple Icing are sure to delight. Their rich maple flavor, soft texture, and beautiful presentation make them a standout dessert that’s as fun to make as it is to eat. Plus, their simplicity means you can enjoy them anytime, anywhere.

We’d love to see your creations! Tag us in your photos or share your favorite variations—your twist on these maple cookies might just inspire others to try them too! 🍁✨