The Amber Grove Soft Maple Cookies

I pulled a batch of these Soft Maple Cookies from the oven this morning, and the scent of caramelized sugar and woodland maple was a beautiful sight. There is something deeply evocative about the flavor of real maple—a rare victory for those who want a cookie that feels like a cozy, flannel-wrapped morning in Vermont.

This recipe matters because it achieves that elusive “pillowy” texture that many maple cookies miss. It is a quiet victory for anyone who craves a dessert that isn’t just sweet, but has that complex, earthy depth that only pure maple syrup can provide.

It isn’t a difficult or demanding bake. It is an honest, seasonal treat that focuses on a soft, cake-like crumb and a glossy icing that sets into a perfect sugary snap. Whether you are sharing them at a harvest gathering or tucking one into a lunchbox, these cookies bring a bit of effortless, golden warmth to the day.

Soft Maple Cookies with Maple Icing

Ingredients

• The Cookie Base:

• 1/2 cup unsalted butter (softened)

• 1/2 cup granulated sugar

• 1/2 cup light brown sugar (packed)

• 1 large egg (room temperature)

• 1/2 cup pure maple syrup (Grade A Dark color preferred)

• 1 tsp vanilla extract

• 2 1/2 cups all-purpose flour

• 1/2 tsp baking soda

• 1/2 tsp salt

• The Maple Icing:

• 1 1/2 cups powdered sugar

• 3 tbsp pure maple syrup

• 1-2 tbsp heavy cream or milk

• A pinch of salt

Instructions

1) Cream and Sweeten Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, cream together the butter and both sugars until light and fluffy.

2) The Maple Infusion Beat in the egg, then stir in the maple syrup and vanilla extract until the mixture is smooth and fragrant.

3) Combine the Dry In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet, stirring just until no white streaks remain.

4) Scoop and Bake Drop rounded tablespoons of dough onto the prepared sheets, leaving about 2 inches of space between them. Bake for 10 to 12 minutes, or until the edges are just barely golden but the centers remain soft.

5) Cool Completely Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. They must be completely cool before icing, or the glaze will slide right off.

6) Whisk the Glaze Whisk the powdered sugar, maple syrup, salt, and enough cream together to create a thick but pourable icing. Dip the tops of the cooled cookies into the glaze or drizzle it over with a spoon.

Why This Recipe Works

• Pure maple syrup acts as a natural humectant, keeping the cookies soft and moist for days.

• The combination of brown sugar and maple syrup creates a rich, butterscotch-like flavor profile.

• A higher ratio of flour-to-fat ensures the cookies hold their “puffy” shape rather than spreading thin.

• The icing provides a second hit of concentrated maple flavor that balances the subtle sweetness of the cookie itself.

Tips for Best Results

• Use Pure Maple Syrup (the real stuff), not “pancake syrup” or maple-flavored corn syrup, for the best flavor and texture.

• Don’t overbake; these cookies are meant to be soft and cake-like, so pull them out as soon as they look set.

• For a professional look, let the icing sit for about 30 minutes until it develops a thin, matte “crust” on top.

• Sift your powdered sugar before making the icing to ensure a perfectly smooth, lump-free glaze.

Variations & Substitutions

• Stir in 1/2 cup of finely chopped toasted pecans for a “Maple Pecan” crunch.

• Add a 1/2 teaspoon of ground cinnamon or ginger to the dough for a warmer, spiced undertone.

• Use a dairy-free butter and almond milk in the icing to make these easily adaptable for a vegan-friendly treat.

• Brown the butter before creaming it to add a nutty, toasted dimension to the cookie base.

FAQ – Soft Maple Cookies

How should I store these? Keep them in an airtight container at room temperature for up to five days. Place parchment paper between layers to prevent the icing from sticking.

Can I freeze the dough? Yes. Scoop the dough into balls and freeze them on a tray, then transfer to a bag. Bake from frozen, adding an extra 2 minutes to the time.

Why is my icing too runny? This happens if there is too much liquid. Add more powdered sugar, one tablespoon at a time, until it reaches a thick, honey-like consistency.

Can I use maple extract? You can add a 1/2 teaspoon of maple extract for a more intense flavor, but it should be used alongside real syrup, not as a replacement for the moisture.

There is a simple, rustic joy in a cookie that tastes like a crisp autumn afternoon. I hope these soft maple clouds bring a bit of golden, woodland comfort to your kitchen this week.