Double Maple Sugar Cookies

Double Maple Sugar Cookies that are stacked and one full view in front of the stack.

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Double Maple Sugar Cookies are soft, sweet, and filled with fall flavors. They’re made with real maple syrup and maple extract, plus a simple 4-ingredient maple glaze on top. Easy to make and perfect for bake sales, cookie swaps, or fall afternoons with coffee or tea.

Prep Time45

Total Bake Time28

Chill30

Total Time1 43

Course: Cookies

Cuisine: American

Difficulty: Easy

Servings: cookies

Calories: 120kcal

Ingredients

MAPLE COOKIES

1 cup (227 g) Butter unsalted room temperature
½ cup (100 g) Sugar white
½ cup (110 g) Light brown sugar
1 Egg
2 Tablespoons Pure maple syrup
½ teaspoon Maple extract
3 cups (375 g) All-purpose flour
2 teaspoon Baking powder
½ teaspoon Kosher Salt

MAPLE GLAZE

2 cups (240 g) Powdered sugar
2 Tablespoons Pure maple syrup
¼ teaspoon Maple extract
4 Tablespoons Milk 1%

Instructions

MAPLE COOKIES

Weigh or measure the white sugar (not the powdered sugar) and light brown sugar into a bowl, then set it aside. In a separate bowl, weigh or measure the flour. Add the baking powder and salt, then whisk to combine.
Cube the butter into a mixer bowl and cream it for about a minute on medium speed. Add the white and light brown sugars, then mix on medium speed for 3 minutes until the mixture looks fluffy. Add the egg, maple syrup, and maple extract, mixing until well combined. Scrape down the sides of the bowl. With the mixer on low speed, add the flour mixture in thirds. Some dry bits may remain, but don’t overmix.
Transfer the cookie dough to a pastry mat and knead it gently until all the loose flour bits are fully incorporated. Divide the dough into two equal portions, then flatten each into a round disk. Wrap the disks in plastic wrap and chill in the refrigerator for 30 minutes.
Preheat the oven to 350°F (175°C or 180°C) and line two cookie sheet pans with parchment paper. Remove the cookie dough disks from the fridge and let them sit at room temperature for about 10 minutes to soften slightly. Place one disk on a floured pastry mat and roll it out to ¼ inch thickness. Using a maple leaf cookie cutter, cut out 12 shapes and place them on a prepared baking sheet.
Bake for 6–8 minutes. Once out of the oven, leave the cookies on the pan for a minute to set before transferring them to a cooling rack. Repeat with the remaining cookie dough.

MAPLE GLAZE

Once all the cookies have cooled, grab a bowl and a whisk. You can use either a French whisk or a standard one will do. Weigh or measure the powdered sugar and add it to the bowl. Add the maple syrup and maple extract, followed by 2 or 3 tablespoons of milk. Whisk until smooth.
If the glaze is too thick, add the 4th tablespoon of milk. I ended up using all 4 tablespoons to get the consistency I wanted, but you can adjust based on how thick you’d like your glaze.
I like to place a sheet of parchment paper under my cooling rack to catch any glaze drips. To glaze the cookies, you have two easy options: you can flip each cookie and dip the top side directly into the glaze, letting the excess drip off before placing it back on the rack. Or, if you prefer, use an icing knife or a regular butter knife to spread the glaze over the top. The glaze will naturally smooth out and begin to set. After a couple of hours, it will firm up into a soft, solid finish. Store the glazed cookies in a container with a lid, they’ll stay fresh for 5 to 7 days.

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