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Packed with real maple flavor and an awesome chewy texture, these Maple Cookies are definitely going to become your new favorite cookie.
If you’re looking for a delicious fall treat that’s easy to make and perfect for sharing, these Soft and Chewy Maple Cookies are just what you need!
They’re perfect for any occasion, from bake sales to holiday gatherings, or simply enjoying with a cup of tea on a cozy afternoon.
I love baking these cookies because they fill the house with the warm, inviting aroma of pure maple syrup.
Seriously, is there anything better than the smell of warm cookies?? That aroma is almost as good as the end result for me.
These things are made with simple ingredients you probably already have in your pantry, like all-purpose flour, light brown sugar, and unsalted butter.
Plus, the addition of cornstarch helps keep them soft and chewy. These cookies are not only delicious but also super easy to make!
These sweet Maple Cookies are something you’ll want again and again. Be sure to make a big batch!
Some of our other favorite COOKIE RECIPES we have on our site include: Edible Snickerdoodle Cookie Dough Recipe, Best Coffee Cake Cookies Recipe, and Soft & Chewy Sugar Cookies Recipe.
WHY THIS RECIPE WORKS:
- Rich Maple Flavor: The combination of pure maple syrup and maple extract gives these cookies a deep, authentic maple flavor.
- Perfect Texture: Cornstarch and the right balance of wet and dry ingredients create soft and chewy cookies with a slightly crisp edge.
- Simple Ingredients: Using pantry staples like all-purpose flour, light brown sugar, and unsalted butter makes this recipe easy to prepare.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- All-purpose flour
- Cornstarch
- Baking soda
- Fine sea salt
- Baking powder
- Unsalted butter
- Light brown sugar
- Large egg
- Pure maple syrup
- Maple extract
- Granulated sugar
- Powdered sugar
HOW TO MAKE MAPLE COOKIES:
- Line a sheet tray with parchment paper and set aside.
- In a large bowl, stir together the flour, cornstarch, baking soda, salt, and baking powder.
- In a medium-sized bowl, whisk together the butter and the brown sugar until combined.
- Add the egg and whisk it in until combined.
- Add the maple syrup and maple extract and whisk until combined.
- Add the dry mixture to the wet mixture. Stir it together until combined with no dry patches.
- Take a 1.5-tablespoon-sized cookie scoop, scoop out the cookie dough, and place it on the lined sheet tray, close together but not touching.
- Cover with plastic wrap and refrigerate for at least 2 hours; it’s best to wait overnight.
- Preheat the oven to 350°F. Line sheet trays with parchment paper and set aside. Place the granulated sugar in a small bowl.
- Roll the cookie dough portions into balls and roll in the granulated sugar.
- Place the cookies on the sheet trays about 2 inches apart.
- Bake for 9-11 minutes, until the cookies look puffed up and the tops start to crack.
- Let cool on the sheet tray for 10 minutes, and transfer to a wire rack to cool completely.
- Once all the cookies are baked and cooled, add the powdered sugar and maple syrup to a small bowl and whisk to combine until smooth.
- Using a spoon or fork, drizzle the glaze over the cookies. You can also dip the tops into the glaze.
- Place them back on the sheet tray and let the glaze set on top for about 10 minutes before serving.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHY DO I ADD CORNSTARCH?
Adding cornstarch helps keep the cookies soft and tender.
It gives them a nice chewy texture, which makes them incredibly enjoyable to eat.
Basically, it’s about making the best cookies ever! You’ll be surprised at what a difference it makes.
WHAT IS THE TEXTURE OF THESE COOKIES?
These maple-y cookies are soft and chewy with a slightly crisp edge.
The cornstarch and the right balance of wet and dry ingredients create a perfect chewy center that makes them so darn tasty.
There is a very good reason these have become one of my all time favorite fall cookie recipes.
ANY ADDITIONS?
I haven’t tried all of these, but this delicious cookie can definitely take a few additions.
Bust out your cookie sheets. Let’s do this!
- Chocolate Chips: Add some chocolate chips for a maple-chocolate twist.
- Chopped Nuts: Walnuts or pecans add a nice crunch.
- Cinnamon: A sprinkle of cinnamon in the dough adds extra warmth.
- Dried Fruit: Mix in some dried cranberries or raisins for a fruity touch.
- Maple Drizzle: Drizzle extra maple syrup on top after baking.
- Sea Salt: A pinch of sea salt on top enhances the sweetness.
- Caramel Bits: Add bits of caramel for a gooey surprise.
- Toffee Bits: For a crunchy, buttery addition.
- White Chocolate Chips: A sweet contrast to the maple flavor.
- Spices: Nutmeg or ginger for an added spice kick.
ANY SUBSTITUTIONS?
That maple icing is simply to die for. It’s such a great addition to these already tasty cookies.
Maple syrup cookies for the win!
- All-purpose Flour: Use whole wheat flour in these chewy maple sugar cookies for a healthier version.
- Unsalted Butter: Substitute with coconut oil or margarine.
- Light Brown Sugar: Use dark brown sugar for a deeper molasses flavor.
- Granulated Sugar: Swap with coconut sugar or turbinado sugar.
- Maple Extract: Vanilla extract can be used if you’re out of maple extract.
- Egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) works as a vegan substitute.
HOW TO STORE:
Room Temp: Store the baked cookies in an airtight container at room temperature for up to a week.
Freezer: You can freeze the cookie dough balls before baking.
Place them on a baking sheet to freeze, then transfer to a freezer-safe bag. They will keep for up to 3 months.
Bake from frozen, adding a couple of extra minutes to the baking time.
They can also be frozen once baked for up to 3 months.
DANA’S TIPS AND TRICKS:
- Use Real Maple Syrup: For the best flavor, use pure maple syrup, not pancake syrup. It’s one of those natural flavors that can’t be beat.
- Chill the Dough: Chilling the dough helps the flavors to meld and prevents the cookies from spreading too much while baking.
- Don’t Overmix: Mix the dough just until the ingredients are combined to keep the cookies tender.
- Room Temperature Ingredients: Make sure your butter and egg are at room temperature for easy mixing.
- Measure Accurately: For best results, measure your flour by spooning it into the measuring cup and leveling it off.
- Glaze While Warm: Apply the glaze while the cookies are still slightly warm for the best absorption and flavor.
Soft and Chewy Maple Cookies are a treat that captures the cozy flavors of fall in every bite.
The rich maple flavor and the soft, chewy texture make these cookies truly special.
They’re perfect for sharing with friends and family or for enjoying with a cup of tea or coffee.
Don’t forget to save the recipe card. Happy baking!
If you like this recipe, you might also like:
If you’ve tried these MAPLE COOKIES, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Soft and Chewy Maple Cookies
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ teaspoon baking powder
- ¾ cup unsalted butter melted
- ½ cup light brown sugar packed
- 1 large egg
- ½ cup pure maple syrup
- 1 teaspoon maple extract
- ⅓ cup granulated sugar for rolling
For the glaze:
- 1 cup powdered sugar
- 4-5 tablespoons pure maple syrup
Instructions
- Line a sheet tray with parchment paper and set aside.
- In a large bowl, stir together the flour, cornstarch, baking soda, salt, and baking powder.3 cups all-purpose flour, 2 teaspoons cornstarch, ¾ teaspoon baking soda, ½ teaspoon fine sea salt, ¼ teaspoon baking powder
- In a medium-sized bowl, whisk together the butter and the brown sugar until combined.¾ cup unsalted butter, ½ cup light brown sugar
- Add the egg and whisk it in until combined.1 large egg
- Add the maple syrup and maple extract and whisk until combined.½ cup pure maple syrup, 1 teaspoon maple extract
- Add the dry mixture to the wet mixture. Stir it together until combined with no dry patches.
- Take a 1.5-tablespoon-sized cookie scoop, scoop out the cookie dough, and place it on the lined sheet tray, close together but not touching.
- Cover with plastic wrap and refrigerate for at least 2 hours; it’s best to wait overnight.
- Preheat the oven to 350°F. Line sheet trays with parchment paper and set aside. Place the granulated sugar in a small bowl.⅓ cup granulated sugar
- Roll the cookie dough portions into balls and roll in the granulated sugar.
- Place the cookies on the sheet trays about 2 inches apart.
- Bake for 9-11 minutes, until the cookies look puffed up and the tops start to crack.
- Let cool on the sheet tray for 10 minutes, and transfer to a wire rack to cool completely.
- Once all the cookies are baked and cooled, add the powdered sugar and maple syrup to a small bowl and whisk to combine until smooth.1 cup powdered sugar, 4-5 tablespoons pure maple syrup
- Using a spoon or fork, drizzle the glaze over the cookies. You can also dip the tops into the glaze.
- Place them back on the sheet tray and let the glaze set on top for about 10 minutes before serving.
Notes
- Use Real Maple Syrup: For the best flavor, use pure maple syrup, not pancake syrup. It’s one of those natural flavors that can’t be beat.
- Chill the Dough: Chilling the dough helps the flavors to meld and prevents the cookies from spreading too much while baking.
- Don’t Overmix: Mix the dough just until the ingredients are combined to keep the cookies tender.
- Room Temperature Ingredients: Make sure your butter and egg are at room temperature for easy mixing.
- Measure Accurately: For best results, measure your flour by spooning it into the measuring cup and leveling it off.
- Glaze While Warm: Apply the glaze while the cookies are still slightly warm for the best absorption and flavor.
Nutrition
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