For the Maple Icing

½ cup (1 stick / 113g) unsalted butter

¼ cup (60ml) milk

1 cup (200g) packed light brown sugar

2 tbsp pure maple syrup (not pancake syrup!)

Pinch of salt

2 cups (240g) confectioners’ sugar, sifted

💡 Pro Tip: Use real maple extract and syrup—imitation versions lack depth and can taste artificial.

Step-by-Step Instructions

1. Make the Cookie Dough

Preheat oven to **35. Line baking sheets with parchment paper.

In a large bowl, cream butter and sugar until light and fluffy (3–4 mins).

Add eggs one at a time, mixing well after each.

Mix in buttermilk, maple extract, and vanilla.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt.

Gradually add dry ingredients to wet, mixing on low until just combined.

⚠️ Don’t overmix—keeps cookies tender.

2. Scoop & Bake

Drop dough by heaping tablespoonfuls onto prepared sheets (2 inches apart).

Bake 10–12 minutes, until edges are lightly golden and centers spring back when touched.

Cool on sheets 5 minutes, then transfer to wire racks to cool completely.

3. Make the Maple Icing

In a saucepan, melt butter over medium heat.

Stir in brown sugar, milk, maple syrup, and salt.

Bring to a gentle boil; cook 1 minute, stirring constantly.

Remove from heat; cool 5–10 minutes.

Whisk in confectioners’ sugar until smooth and glossy.

✨ Too thick? Add 1 tsp milk. Too thin? Add more powdered sugar.

4. Ice & Enjoy

Dip cooled cookie tops into icing, or drizzle with a spoon.

Let set 15–20 minutes before stacking or serving.

🍁 Optional: Sprinkle with chopped pecans or flaky sea salt while icing is wet.

Serving & Storage Tips

Best served: Day of baking—icing stays soft and fudgy

Storage: Keep in an airtight container at room temp 3–4 days

Freeze: Uniced cookies freeze well for 2 months; ice after thawing

Make ahead: Dough keeps refrigerated 2 days; icing can be reheated gently

FAQs: Your Questions, Answered

Q: Can I use pancake syrup instead of maple syrup?

A: Not recommended—it’s mostly corn syrup and lacks real maple flavor.

Q: Why are my cookies flat?

A: Butter may have been too soft, or dough wasn’t chilled. Try chilling dough 30 mins before baking.

Q: Can I make these gluten-free?

A: Yes! Use a 1:1 GF flour blend (like Bob’s Red Mill).

Q: What if I don’t have buttermilk?

A: Make your own: mix 1 cup milk + 1 tbsp lemon juice; let sit 5 mins.

More Than a Cookie—It’s a Tradition

These maple cookies aren’t just sweet—they’re what you bake when you want to wrap someone in warmth. They’re the scent of fall mornings, holiday kitchens, and childhood afternoons spent watching Grandma stir batter with love.

So cream that butter, measure that maple, and let your oven fill with the aroma of comfort. Because some of the best recipes aren’t complicated—they’re simple, soulful, and steeped in memory.

“The best cookies don’t just feed you—they remind you of home.”

Made these maple cookies? Did you add nuts or keep them classic? Share your twist below—we’re all keeping traditions alive, one sweet bite at a time! 🍁🍪✨


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