Quick Tip: Choosing Your Pure Maple Syrup

As the wife of a proud Vermont native, I’ve had the distinct pleasure of learning that not all maple syrups are created equal! For this specific recipe, both Grade A and Grade B (which are now often re-labeled as “Dark Robust” or “Very Dark, Strong Taste”) will work beautifully. Grade B, typically produced later in the maple season, boasts a richer, stronger maple flavor and a darker color. This makes it an excellent choice if you desire a truly intense maple experience. However, it can sometimes be a bit pricier and slightly harder to find than its Grade A counterpart. For most home bakers, Grade A syrup offers a perfect balance of natural sweetness and distinct maple notes, delivering a delightful flavor profile that makes it my consistent go-to choice for these exceptional cookies. Whichever grade you ultimately choose, always ensure it’s *pure* maple syrup to guarantee the best, most authentic results. The quality of your syrup directly impacts the final taste of your cookies!

Storage & Freezing for Future Enjoyment

Want to savor these delicious maple cookies for longer or prepare them well in advance for a special occasion or a quick treat? Here’s how to properly store both baked cookies and unbaked cookie dough to ensure maximum freshness, flavor, and convenience, making your baking life a little easier.

• Storing Baked Cookies: Once your maple cookies have completely cooled to room temperature (this is important to prevent condensation), place them in an airtight container. They will maintain their wonderful freshness, softness, and delightful flavor at room temperature for 3 to 4 days. For an extra tip to maintain their tender texture, you can place a slice of plain white bread in the container with them; the bread will absorb any excess moisture, helping to keep the cookies perfectly soft and chewy.
• Freezing Cookie Dough for Later: For the absolute best results when freezing, I highly recommend freezing the unbaked cookie dough rather than already baked cookies. To do this, portion the dough into the desired tall, skinny balls (as described in our expert baking tips section). Arrange these shaped dough balls on a large sheet pan lined with parchment paper, ensuring they don’t touch each other. Place the sheet pan in the freezer and freeze until the dough balls are solid, which typically takes about 1-2 hours. Once frozen solid, carefully transfer the individual dough balls to a freezer-safe airtight container or a heavy-duty freezer bag, ensuring all air is squeezed out. They can be stored in the freezer for up to 3 months, ready whenever a craving strikes.
• Baking from Frozen Dough: When you’re ready to enjoy fresh-baked cookies, there’s absolutely no need to thaw the dough! Simply place the frozen cookie dough balls directly onto a prepared baking sheet (lined with parchment or a silicone mat) and bake them straight from the freezer. You may need to add an extra 2-5 minutes to the typical baking time, as they are starting from a colder temperature. Bake until the edges are beautifully golden brown and the centers remain wonderfully soft and slightly set. This convenient method ensures you can enjoy warm, fresh-from-the-oven maple cookies anytime you desire, with minimal effort!

Maple Cookies Recipe: Full Instructions

Experience the magic of maple donuts in cookie form! These soft, chewy cookies with crisp edges and a simple maple glaze are guaranteed to be a hit. This recipe yields about 30 delightful cookies.

Recipe by Chelsea Lords

Equipment You’ll Need

• Large mixing bowls (2)
• Whisk
• Wooden spoon or sturdy spatula
• Sheet pan (15″ x 10″ or similar)
• Silicone baking mat or parchment paper
• Cooling rack
• Small pot for glaze

Ingredients

Instructions

1. Prepare Wet Ingredients: In a microwave-safe bowl, melt the unsalted butter. Set it aside and allow it to cool at room temperature for about 5 minutes; this is important because hot butter will prematurely melt the sugars and can lead to greasy cookies. Once cooled, scrape every bit of the butter into a large mixing bowl. Add the granulated sugar and firmly packed light brown sugar. Briskly whisk the mixture for 1-2 minutes until it’s perfectly smooth and thoroughly combined. Take your time with this step; the butter should be fully incorporated with no visible separation.
2. Incorporate Eggs and Flavors: Add one large egg to the butter-sugar mixture and whisk until smooth. Then, add the second egg, maple extract, vanilla extract, and pure maple syrup. Whisk gently until all the liquid ingredients are just combined and the mixture appears smooth and uniform.
3. Combine Dry Ingredients: Directly on top of the wet mixture in the bowl, sprinkle the baking soda, baking powder, and salt. Briefly mix these dry leavening agents and salt into the wet ingredients before adding the flour. Finally, add the all-purpose flour. Switch to a sturdy wooden spoon or a spatula and mix until the flour is *just* combined. Be careful not to overmix, as excessive mixing can develop the gluten in the flour, resulting in tough, less tender cookies.
4. Chill the Dough (First Round): Cover the cookie dough tightly with plastic wrap or a beeswax wrap, ensuring no air can get to it. Refrigerate the dough for a minimum of 1 hour. This initial chilling period is crucial for several reasons: it allows the flavors to meld, the butter to solidify, and it significantly helps prevent the cookies from spreading too much during baking, ensuring a better texture.
5. Shape and Chill Dough Balls (Second Round): Once the dough has completed its first chilling, scoop out generous portions, aiming for about 2 tablespoons (approximately 38 grams if you’re using a food scale for ultimate precision) per cookie. Resist the urge to flatten them; instead, shape these portions into tall, slightly skinny cylinders or distinct mounds. Place the shaped dough balls on a parchment-lined plate, cover them again, and refrigerate for an additional 45 minutes. This second chill is vital for optimal cookie structure and ensures they hold their shape beautifully in the oven.
6. Preheat Oven and Bake Cookies: Preheat your oven to 325°F (160°C). Arrange the thoroughly chilled dough balls on a parchment-lined or silicone baking mat-lined sheet pan, leaving ample space between each cookie (I typically bake only 6-8 cookies at a time, as they do spread). Bake for 10-15 minutes. It’s crucial to watch them carefully to avoid overbaking. The best maple cookies are slightly underbaked in the center, which guarantees a wonderfully soft and chewy texture.
7. Shape and Cool Baked Cookies: Immediately upon removing the cookies from the oven, while they are still warm and pliable, use the back of a metal spatula to gently press the edges of each cookie inward. This simple trick helps to create those perfectly round, thick, and wonderfully chewy cookies with crinkled edges. Let the cookies rest on the hot sheet pan for 4-5 minutes before carefully transferring them to a cooling rack to cool completely. Ensure they are fully cooled before proceeding to glaze them.
8. Prepare the Maple Glaze: In a small pot set over low heat, combine the 2 tablespoons of unsalted butter and 1/4 cup of pure maple syrup. Whisk continuously until the butter is completely melted and the mixture is smooth and uniform. Once melted, remove the pot from the heat.
9. Whisk the Glaze to Perfection: To the warm maple butter mixture, add the powdered sugar, 1 tablespoon of whole milk, 1/8 teaspoon of salt, and 1/4 teaspoon of maple extract. Whisk vigorously until the glaze is completely smooth, luscious, and free of any lumps. If the glaze appears too thick for drizzling, add additional milk, half a teaspoon at a time, until it reaches your desired consistency – a beautiful, pourable glaze that will coat the cookies perfectly.
10. Glaze and Serve: Use a spoon to generously drizzle the prepared maple glaze over the tops of the completely cooled maple cookies. Allow the glaze to set and firm up for about 30-45 minutes before serving or storing. Once set, these cookies are ready to be enjoyed!

Recipe Notes & Essential Tips

• Note 1 – Maple Extract is a Must-Have: Maple extract is a non-negotiable ingredient for these cookies, providing an essential boost of rich, concentrated maple flavor that truly makes them taste like a maple donut. You’ll find it conveniently located alongside other baking extracts like vanilla or almond in your grocery store’s baking aisle. I highly recommend McCormick’s maple extract for its reliable quality and authentic taste.
• Note 2 – Pure Maple Syrup: It’s absolutely crucial to use pure maple syrup, which is the boiled-down sap of a maple tree, distinct from corn syrup or artificial “pancake syrups” that often contain corn syrup and artificial flavors. Pure maple syrup is typically found near the pancake syrup section in grocery stores. I usually opt for Grade A for its beautifully balanced flavor, but a darker, more robust Grade B (often labeled as “Very Dark, Strong Taste” or “Dark, Robust Taste”) would also work exceptionally well if you prefer an even bolder and more intense maple taste.
• Storage of Baked Cookies: To keep these delicious maple cookies at their best, store them in an airtight container at room temperature. They are best enjoyed within 3-4 days to maintain their optimal softness, chewiness, and delightful flavor.
• Freezing Cookie Dough for Convenience: For future enjoyment and freshly baked treats on demand, freeze the unbaked cookie dough! Begin by dropping the shaped dough balls onto a large sheet pan lined with parchment paper and freeze them until they are completely solid. Once frozen, transfer the solid dough balls to an airtight container or a heavy-duty freezer-safe bag. They can be frozen for up to 3 months. When you’re ready to bake, simply place the frozen dough balls on a prepared baking sheet and bake them straight from the freezer, adding a few extra minutes (typically 2-5 minutes) to the usual baking time until the edges are lightly golden brown and the centers remain wonderfully soft.

Approximate Nutrition Information

• Serving Size: 1 cookie
• Calories: 203 kcal
• Carbohydrates: 33g
• Protein: 2g
• Fat: 8g
• Saturated Fat: 5g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 2g
• Trans Fat: 1g
• Cholesterol: 30mg
• Sodium: 8mg
• Potassium: 39mg
• Fiber: 1g
• Sugar: 23g
• Vitamin A: 238IU
• Calcium: 17mg
• Iron: 1mg

Nutrition information is automatically calculated based on the ingredients listed and should be used as an approximation only. Actual values may vary depending on specific brands and exact measurements.