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Nine glazed soft maple cookies with a Pyrex container of glaze behind them.
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4.89 / 9 votes

Glazed Soft Maple Cookies

These glazed soft maple cookies are cakey and tender and almost sorta reminiscent of pancakes. When topped with a sweet maple glaze, it becomes impossible to stop at just one.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 209

Ingredients

For the soft maple cookies

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 stick (4 oz) unsalted butter, softened to room temperature
  • 1 1/4 cups packed brown sugar
  • 1/2 cup pure maple syrup (use the real stuff!)
  • 2 large eggs, room temperature
  • 1/2 cup sour cream, preferably full-fat at room temperature
  • 1 teaspoon vanilla extract

For the maple glaze

  • 4 tablespoons (2 oz) unsalted butter
  • 1/2 cup pure maple syrup
  • 1 1/2 cups sifted confectioners’ sugar
  • 1/8 teaspoon salt
US - Metric

Instructions

Make the soft maple cookies

  • Preheat the oven to 350°F (180°C). Line rimmed baking sheets with parchment paper or silicone baking mats.
  • In a medium bowl, whisk the flour, baking soda, and salt together.
  • In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, 1 to 2 minutes. Add the brown sugar and beat on medium-high speed until creamy, 2 to 4 minutes more.
  • Add the maple syrup, eggs, sour cream, and vanilla extract, and beat on high speed until combined, 1 to 2 minutes. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  • Add the dry ingredients to the wet ingredients and mix on low speed until combined, about 30 seconds. The dough will be very soft. The cookie dough can be made and stored in an airtight container in the refrigerator for up to 4 days before baking. Bring to room temperature before proceeding with the recipe.
  • Scoop balls of dough, about 1 1/2 tablespoons (no. 40 scoop) of dough per cookie, and place 3 inches (7.5 cm) apart on the baking sheets. Bake until the tops spring back when touched and the edges are lightly browned, 13 to 15 minutes.
  • Remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Make the maple glaze

  • In a small saucepan over medium heat, whisk the butter and maple syrup together until the butter is completely melted and is combined with the syrup. Remove from the heat and whisk in the confectioners’ sugar and salt. Let cool for 15 minutes.

    ☞ TESTER TIP: If your glaze is runny set a baking sheet under the cooling rack to catch any drips when you drizzle the glaze over.

  • Spoon 1 to 2 teaspoons glaze on top of each cooled cookie. Allow glaze to set completely, 10 to 20 minutes, before serving.
  • Cookies will stay fresh in an airtight container at room temperature for 2 days or in the refrigerator for up to 1 week. Baked cookies, without glaze, freeze well for up to 3 months; allow cookies to thaw overnight in the refrigerator, then bring to room temperature before glazing and serving.

Nutrition

Serving: 1cookie | Calories: 209kcal | Carbohydrates: 43g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 147mg | Fiber: 1g | Sugar: 32g