Maple Cookies with Maple Icing

These Maple Cookies with Maple Icing are incredibly soft, almost cake-like, and packed with the warm flavor of autumn. The icing features a cooked brown sugar base, giving it a rich, penuche-style texture that pairs perfectly with the light cookie.

Maple Cookies with Maple Icing

Ingredients

How To Make Maple Cookies with Maple Icing:

Step 1: Cream and Combine: Preheat your oven to 350°F. Line a baking tray with parchment paper. In a large bowl, cream together the 1 cup of softened butter and 2 cups of granulated sugar until light and fluffy. Add the 3 eggs one at a time, mixing well after each addition.

Step 2: Add Flavors and Leavening: Switch your mixer to a low speed and slowly pour in the 1 cup of buttermilk. Add the 1 teaspoon of maple extract, 1 teaspoon of vanilla, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Mix until everything is thoroughly incorporated.

Step 3: Mix the Dough and Bake: Gradually add half of the flour, then slowly incorporate the remaining flour until a consistent dough forms. Use a cookie scoop to drop mounds of dough onto the tray, leaving 2 inches of space between them. Bake for 6/8 minutes—just until the edges are slightly golden. Do not overbake; these cookies should stay soft! Cool on the tray for a few minutes before moving to a wire rack.

Step 4: Prepare the Cooked Icing: In a pan over medium-high heat, melt the 1/2 cup of butter and 1 cup of brown sugar, stirring constantly. Stir in the 1/4 cup of milk, 2 tablespoons of maple syrup, and a pinch of salt. Remove from the heat and let it cool for 10/15 minutes.

Step 5: Finish the Icing: Gradually beat in the 2 cups of confectioners sugar. If the icing is too thick to spread, add milk one drop at a time until it reaches the desired consistency.

Step 6: Glaze and Store: Spread the icing over the cooled cookies quickly, as this type of frosting sets and thickens very fast. Once the icing is firm, store the cookies in an airtight container.