These soft Maple Sugar Cookies make a delicious fall treat. Packed with a buttery taste and a hint of pure maple syrup, these soft and chewy cookies will quickly become a new favorite!
Sugar cookies are my absolute favorite, with snickerdoodles and chocolate chip cookies falling behind in second and third place. I just can’t resist the buttery, sugary flavor and opt for those every time.
Because we’re in the middle of fall, I decided to put a spin on my favorite cookie and whip up these Soft Maple Sugar Cookies.
These maple syrup cookies make a delicious fall treat. Packed with a buttery taste and a hint of pure maple syrup, these soft and chewy cookies will quickly become a new favorite!
But, I can’t take the credit for these beauties. Since I love browsing magazines for recipe inspiration, these cookies caught my eye several years ago and have been on my list to make ever since. So, I finally tested these cookies from my favorite fall magazine and just knew that I had to share these with you.
If you like sugar cookies, then you’re going to love these maple cookies. It’s everything a perfect sugar cookie should be, but with a hint of maple syrup and drizzled with the easiest, sweetest maple glaze. How about that for a fall cookie recipe?
One bite and you’ll fall in love with that soft and chewy texture, the buttery, maple flavors and that irresistible glaze on top. It’s sugar cookie perfect and the best kind for fall!
Ingredients in Maple Sugar Cookies
This maple cookie recipe has a fairly simple ingredients list. Here’s what you’ll need for these fall sugar cookies:
- Unsalted butter
- Granulated sugar
- Brown sugar
- Maple syrup
- Baking soda
- Cream of tartar
- Egg yolks
- Vanilla extract
- All-purpose flour
- Powdered sugar
- Heavy cream
How to Make Maple Sugar Cookies
These cookies are so easy to make, friends! You know I’m all about the simple recipes around here, and we don’t have time for those complicated treats!
In a large bowl, beat the butter and shortening for 30 seconds.
Add the sugars, maple syrup, baking soda, cream of tartar, and salt. Beat together.
Add in the egg yolks and vanilla. Beat well.
Add in flour, ½ cup at a time, beating after each addition.
Shape dough into 1½ inch balls and bake until the edges start to brown.
Remove from oven and let cool on baking pan for 10 minutes, then move to a wire rack to cool completely.
When cookies have cooled, drizzle with the maple glaze.
How Long Do Maple Cookies Last?
Once glazed, the maple syrup cookies will last up to 3 days at room temperature. Store them in an airtight container.
Can the Glaze Be Omitted?
If you’d rather skip the maple glaze, feel free to do so. The maple sugar cookies have a good maple flavor to them since there’s maple syrup in the dough too.
Tips for Making Maple Cookies
- Note that this recipe calls for pure maple syrup, NOT pancake syrup. You want real, 100% pure maple syrup for this fall sugar cookie recipe.
- Unlike most sugar cookie recipes, you don’t have to chill the dough before baking them. However, these cookies do bake up thin and flat, which is how they are meant to be.
- If you like thicker and rounder cookies, you will need to chill the dough for 30 minutes or more.
Looking for more fall cookies?
I have so many fall recipes on my site, but here are some of my favorite fall cookies:
- Pumpkin Chocolate Chip Cookies
- Glazed Apple Oatmeal Cookies
- Spiced Oatmeal Raisin Cookies
- Brown Sugar Cookies
- Spiced Chai Cookies
Soft Maple Sugar Cookies
- ½ cup unsalted butter softened
- ½ cup shortening
- 1½ cups white sugar
- ¼ cup packed light brown sugar
- ¼ cup pure maple syrup
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ⅛ teaspoon salt
- 3 egg yolks
- 1 teaspoon vanilla bean paste or vanilla extract
- 1¾ cup all-purpose flour
- ½ cup powdered sugar
- 2 tablespoons maple syrup
- 2 tablespoons heavy cream
- ¼ teaspoon vanilla extract
- Preheat oven to 300°F. Line two large baking pans with parchment paper or grease well with non-stick cooking spray.
- In a large bowl, beat butter and shortening with an electric hand mixer or stand mixer with fitted paddle attachment for 30 seconds.
- Add white sugar, brown sugar, maple syrup, baking soda, cream of tartar, and salt. Beat on medium speed for 2 minutes, scraping down the bowl as needed. Add in egg yolks and vanilla. Beat well. Add in flour, ½ cup at a time, beating after each addition.
- Shape dough into 1½ inch balls and place 3 inches apart onto prepared baking pan. **See note below**
- Bake for 12-14 minutes, or until edges start to brown (tops will look slightly soft). Remove from oven and let cool on baking pan for 10 minutes, then move to a wire rack to cool completely.
- When cookies are cooled, prepare maple glaze. In a small bowl, whisk the powdered sugar, syrup, heavy cream, and vanilla extract until smooth. Drizzle or spread over cookies.
- This recipe does not require chilling the dough. However, cookies will bake up thin and flatter. If you like rounder, thicker cookies, chill the dough for at least 30 minutes before baking.
- Recipe from Better Homes and Gardens - Fall Baking 2015 magazine