Maple Cookies are soft, chewy, and packed with sweet maple flavor! They have just the right amount of maple syrup and maple extract, so every bite tastes like a little piece of maple heaven. I love them! And the best part? You don’t even need a glaze to make these cookies amazing!
If you love maple as much as I do, you should also try my Maple Brown Sugar Cookies, which are topped with a sweet maple glaze. Both cookies are full of maple flavor, but these simple Maple Cookies let that flavor shine all on its own!
Ingredients & Substitutions
- All-purpose flour: Gives the cookies their structure while keeping them soft and chewy. Measure carefully so the cookies don’t turn out dry.
- Baking soda: Helps the cookies spread and gives them a soft texture with lightly golden edges.
- Kosher salt: Balances the sweetness and brings out the maple flavor.
- Unsalted butter: Adds richness and helps create a tender cookie. Let it soften to room temperature before mixing. If using salted butter, reduce the added salt slightly.
- Light brown sugar: Adds sweetness and moisture, helping keep the cookies soft and chewy. Pack it firmly into the measuring cup.
- Egg: Helps bind the ingredients together and gives the cookies structure. Room-temperature egg mixes more evenly into the dough.
- Pure maple syrup: This is one of the main sources of maple flavor and adds moisture to the dough. Use pure maple syrup, not pancake syrup, for the best flavor.
- Vanilla extract and maple extract: Vanilla rounds out the flavor, while maple extract gives these cookies that unmistakable maple taste. Both are important for getting the maple flavor just right!
Tips for the Best Maple Cookies
- Measure the flour carefully: Too much flour can make the cookies dry or cakey. For the best results, weigh the flour or spoon it into the measuring cup and level it off.
- Use pure maple syrup: Pure maple syrup gives these cookies their maple flavor and moisture. Pancake syrup won’t give you the same taste.
- Don’t skip the maple extract: The combination of maple syrup and maple extract is what gives these cookies their delicious maple flavor. I recommend using both!
- Don’t overbake: The centers should still look slightly soft when you take the cookies out of the oven. They’ll continue to set as they cool, helping keep them soft and chewy.
- Let the cookies rest: Leave the cookies on the baking sheet for 5 minutes before transferring them to a wire rack. This gives them time to set without breaking apart.
FAQs
Can I make Maple Cookies without maple extract?
You can, but the maple flavor will be milder. The maple syrup adds some maple flavor, but the maple extract helps give these cookies their signature taste. For the best results, I recommend using both.
Why do my Maple Cookies look soft in the middle?
That’s exactly what you want! The centers should still look slightly soft when you take the cookies out of the oven. They will continue to set as they cool, leaving you with soft, chewy cookies.
Can I make the cookie dough ahead of time?
Yes! Cover the dough and refrigerate it for up to 24 hours before baking. Chilled dough may spread less, and you may need to let it sit at room temperature for a few minutes before scooping if it is too firm.
Can I freeze Maple Cookies?
Yes! You can freeze the baked cookies or the unbaked cookie dough. Freeze baked cookies in an airtight container for up to 3 months. For the dough, scoop it into portions and freeze until firm before transferring to a freezer-safe bag. Bake from frozen, adding a minute or two to the baking time as needed.
Can I add mix-ins to Maple Cookies?
Absolutely! Chopped pecans (like in my Maple Pecan Coffee Cake Cookies) or walnuts would add a nice crunch, and white chocolate chips would be delicious with the maple flavor. Keep in mind that mix-ins may change the texture slightly.
How To Store Maple Cookies
Room Temperature: Store Maple Cookies in an airtight container at room temperature for up to 5 days. Keep them in a cool, dry place to help them stay soft and chewy.
To Freeze: Once completely cooled, place the cookies in a freezer-safe container or bag and freeze for up to 3 months. For easy serving, freeze them in a single layer first, then stack them with parchment paper between the layers.
To Thaw: Let the cookies sit at room temperature for about 30 minutes, or until soft and ready to enjoy.
Maple Cookies
Ingredients
- 2 ⅓ cups (292 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 1 cup (200 g) light brown sugar, packed
- 1 large egg, room temperature
- ⅓ cup (105 g) pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed for 1 to 2 minutes, or until creamy. Add the egg and mix until combined.
- Add the maple syrup, vanilla extract, and maple extract. Beat until combined, scraping down the sides of the bowl as needed.
- Add the flour mixture and mix on low speed just until no dry streaks remain.
- Scoop the dough into 2-tablespoon portions and place them about 2 inches apart on the prepared baking sheets.
- Bake for 8 to 9 minutes, or until the edges are lightly golden and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
I’m thinking of making these for a fall party
I hope you LOVE them, Mary!
If I’m going gonna use maple pancake syrup, should I use less brown sugar?
Hi Anita! I wouldn’t reduce the brown sugar. However, I do recommend using pure maple syrup for this recipe rather than pancake syrup. Pancake syrup has a different composition and won’t give you the same maple flavor or necessarily the same results. If you do decide to try it, I would keep the other ingredients as written, but just know that I haven’t tested that substitution.
Hi, I want to bring the cookies up a notch. Maybe add walnuts or add bacon. What do you think?
Thank you for the recipe. 🤤
Hi Pamela! We actually did a LOT of testing with this cookie and tried several different add-ins. I highly recommend making it as written the first time because the maple flavor really is the star here! Some of the additions we tested were delicious, but they covered up that beautiful maple flavor. For instance, once we added chocolate, we could barely taste the maple anymore.
Walnuts would probably be my choice of the two if you want to experiment, but I’d try the original first. It’s such a simple-looking cookie, but there is SO much flavor there! 😊
Hi
If i don’t have maple extract will leaving it out make a tremendous difference? Should i use vanilla or nothing at all.
Thanks!
These are so good!!! Make them!
Thank you for this recipe! I’ve made these twice now and they’re delicious and well received, but I’m concerned the inside might be staying more raw sometimes? Even though they’re not overly thick and the outside looks lightly golden, when they cool, some of them end up looking a bit wet/dark still in the center/middle/spots. Is that the larger amount of maple syrup in the recipe causing the effect but it’s still likely cooked? Did you run into this at all?
Hi Daisy! I’m so glad you’ve made these twice and enjoyed them! ❤️ The maple syrup can contribute to a softer, slightly darker center, but the cookies shouldn’t be wet or raw in the middle. If you’re noticing damp spots after they’ve cooled, I’d try baking them an extra minute or two, making sure the cookies are evenly sized and allowing them to cool completely on the baking sheet before transferring. You want them soft, but fully baked. Thank you for taking the time to share your experience!