Ingredients
For the Cookies:
- 3 large eggs
- 1 cup butter, softened
- 2 cups granulated sugar
- 1 cup buttermilk
- 1 teaspoon maple extract
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon baking powder
- 4½ cups all-purpose flour
For the Maple Icing:
- ½ cup unsalted butter
- ¼ cup milk
- 1 cup brown sugar
- 2 tablespoons maple syrup
- Pinch of salt
- 2 cups confectioners sugar
Instructions
First Step: Make the Dough
Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well between each addition.
- Reduce mixer speed and slowly add buttermilk.
- Mix in maple extract, vanilla, salt, baking soda, and baking powder.
- Gradually add flour in two additions until a soft dough forms.
Second Step: Bake
- Scoop dough onto prepared tray, spacing about 2 inches apart.
- Bake for 6–8 minutes, until edges are just slightly golden.
Do not overbake — these should stay soft.
Cool on tray a few minutes, then transfer to wire rack to cool completely.
Third Step: Make the Icing
- In a saucepan over medium heat, melt butter and brown sugar, stirring constantly.
- Add milk, maple syrup, and salt. Stir well.
- Remove from heat and cool 10–15 minutes.
- Gradually beat in confectioners sugar until smooth.
- If too thick → add a few drops of milk.
- If too thin → add a little more powdered sugar.
Fourth Step: Frost
Spread icing quickly over cooled cookies — it thickens fast.
Allow icing to set before stacking or storing.
Tips for Perfect Maple Cookies
- Use real maple syrup for best flavor.
- Store in airtight container up to 4 days.
- Sprinkle chopped pecans on top before icing sets.
- Add a pinch of cinnamon for extra warmth.
These cookies are:
Soft and fluffy Sweet maple goodness Perfect for holiday trays Even better the next day
One bite and you’ll understand why they became a tradition.
