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Soft Maple Sugar Cookies

Soft maple sugar cookies. Just saying the name of this delicate and delicious little cookie makes my mouth water. They’re perfect for the holidays or any time you’re craving a sweet sugar cookie that literally melts in your mouth.

Soft Maple Sugar Cookies - These melt-in-your-mouth maple sugar cookies are perfect for the holidays!

Soft Maple Sugar Cookies Recipe

I picked up this recipe in the Fall Baking edition of Better Homes and Gardens. I’ve mentioned it before, but the holiday baking issues of BHG are my go-to for fantastic desserts. Some of my other favorite recipes from the magazine are my Melt-In-Your-Mouth Pumpkin Cookies and Buttery Pumpkin Cookies. Mmm!

When my husband took a bite of these pretty soft maple sugar cookies he said, “Wow, these are perfect in every way.” My husband isn’t a huge critic when it comes to desserts, but I don’t usually hear such an enthusiastic review.

Soft Maple Sugar Cookies - These melt-in-your-mouth maple sugar cookies are perfect for the holidays!

I’ve made plenty of sugar cookies over the years and it’s interesting how each sugar cookies recipe has its own unique flavor and texture.

Soft Maple Sugar Cookies - These melt-in-your-mouth maple sugar cookies are perfect for the holidays!

I am really loving this recipe because it’s both soft and crispy. The middle of the cookie is so chewy and moist and the edges have just enough crisp to make them truly divine.

Soft Maple Sugar Cookies - These melt-in-your-mouth maple sugar cookies are perfect for the holidays!

Even if you’re not a huge fan of maple flavor, I think you’ll love this recipe. The maple flavor is delicate and doesn’t overpower the sugar cookie. These cookies are fantastic on their own, but the maple icing really sends them over the top.

Soft Maple Sugar Cookies - These melt-in-your-mouth maple sugar cookies are perfect for the holidays!

I think these cookies are just beautiful and perfect for holiday parties. If you wanted to make them even more festive you could add some red and green sprinkles to the top after you drizzle on the maple icing. Chopped nuts sprinkled on top would be cute and yummy too.

Soft Maple Sugar Cookies - These melt-in-your-mouth maple sugar cookies are perfect for the holidays!

These soft maple sugar cookies were such a hit with my entire family. Like my husband said, they really are just about perfect.

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Soft Maple Sugar Cookies

Ingredients:

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 1 1/2 cups granulated sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup pure maple syrup
  • 1 tsp. baking soda
  • 1 tsp. cream of tartar
  • 1/8 tsp. salt
  • 3 egg yolks
  • 1/2 tsp. vanilla
  • 1 3/4 cups all purpose flour

Maple icing

  • 1/4 cup heavy cream or milk
  • 1/4 cup butter, melted
  • 3 tbs. pure maple syrup
  • 2 to 2 1/2 cups powdered sugar.

Instructions:

  1.  Preheat oven to 300 degrees.
  2. In a large bowl beat butter and shortening with a mixer on medium for 30 seconds. Add the next 6 ingredients (through the salt). Beat on medium for 2 minutes, scraping bowl as needed. Beat in egg yolks and vanilla. Beat in flour.
  3. Shape dough into 1 1/2 inch balls. Place 3 inches apart on an ungreased cookie sheet. Bake 12 to 14 minutes or until edges are lightly browned (tops will still look slightly soft).
  4. Cool on cookie sheet for 2 minutes. Remove; cool on a wire rack. Centers will dip as cookies cool. Drizzle with maple icing.

Maple Icing

  1. Stir together 1/4 cup heavy cream or milk with 1/4 cup melted butter and 3 tablespoons of pure maple syrup. Whisk in 2 to 2 1/2 cups powdered sugar to make icing drizzling consistency.

Recipe from Better Homes and Gardens.

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25 comments

  1. LOL, I didn’t read comments before making them so I didn’t have any problems. I did note the unusual flour amount, and made sure the cookies were spaced out the 3 inches. I expected them to spread and they did. However, they looked exactly like the picture, came out exactly as I expected and the family proclaimed them one of the best cookies they ever had.^^Shrug^^ I would not substitute fake maple syrup for pure maple syrup. Fake stuff is corn syrup which behaves differently, as in, it prevents recrystallization of sugar so perhaps if that was substituted the cookies would have spread more, and stayed softer/wetter? 

  2. I added 1/2 cup more flour. Increased temp to 320 and baked 15 mins. Came out perfect! 

    Rating: 4
  3. My husband asked me why I tried so many new cookie recipes?   This is why.   These are a keeper.   I adapted the frosting with more maple syrup and a touch of maple extract.   Incredible!  He knows why now… Hahahaha!

    Rating: 5
  4. These cookies are absolutely perfect! My son asked why I made them today, when he thinks I should have been making them ALL of HIS LIFE! I took some to work and they asked me to NEVER bring them again. They are simply too good to resist! Thanks for sharing your recipe!

  5. I made these for Christmas, adding extra flour as well as some maple extract to the dough. These came out great and were a hit! Definitely going to make these again.

    Rating: 5
  6. Highly recommend making these with caramel glaze (a little caramel extract, a pinch of heavy whipping cream, powdered sugar, and water–so that they dry quicker). Tastes like fall in a cookie

  7. I recently tried these without the recipe adjustments the comments suggested. (I like making my own mistakes^^). I rolled the dough into 15g balls and baked them at 150°C.
    The result … thin and crispy. A bit like too-thin chocolate chip cookies. Which I could have expected as the dough tasted a lot like chocolate chip cookie dough. I learned: needs more flour.
    They taste fine, a little sweet, but otherwise okay. It’s not what I expected, though. I’ll try them with an additional cup of flour.

  8. I made these last night with my kiddos and they turned out GREAT! I substituted coconut oil for the shortening and the cookies are seriously delish. Thanks for this recipe; I know that we will be making it for years to come!

  9. Hi. I just made these cookies last night and here my two cents. They were way too sweet!!  I didn’t make the icing and boy am I glad!  This can be a decent recipe with some changes.  I don’t know about you but I expect recipies to work without having to adjust key ingredients like flour & sugar. That being said, I would reduce the granulated sugar to 1/2 cup & keep the brown + maple syrup at 1/4 cup. One cup of sugar is plenty for these. That should now allow for the 1 3/4 cups of flour to be almost right, maybe adding a little more if needed. Also, the cookies needed to cool for at least 10 min on the baking sheet before transferring to a rack. Plus, the icing looks pretty but I’m not sure these cookies need it. Finally, I used butter flavored shortening along with European butter, that combo is a great one for sugar cookies. Happy baking :-)

  10. I read the better homes and garden recipe and made sure all the ingredients are the same. They were except for the icing where they had 3-4 cups powdered sugar rather than 2-2 1/2 cups. Just letting anyone know in case they had trouble with the icing!

  11. Divine!! Perfection!!! Oh My Goodness! These were the best cookies I’ve ever had. The hubs agrees!!! Well done!!

  12. I just made these & they tasted so good!! The only thing is I think they needed more flower or something else, because the dough wasn’t thick enough for cookies. 

  13. Pingback: 15 Fall Cookie Recipes

  14. Reading the ingredient list I had my doubts about the flour measurement and oven temp. As soon as we mixed up the ingredients, it verified that we needed more flour. We added an extra 1 C of flour. The lack of flour and low oven temp would cause extreme batter spreading. I also increased the oven temp to 350 degrees. (We used all butter and regular syrup – Log Cabin brand.) Cookies didn’t spread too much, and the consistency was fine. Flavor wise, they were alright. We actually preferred the icing flavor over the cookie flavor. I think next time I’ll use our stand by sugar cookie recipe but use maple extract instead of almond and then this icing recipe.

    • Side note. We did NOT add butter to the frosting. We just used the powdered sugar, maple syrup and milk. Whenever we make a simple powdered sugar drizzle for our sugar cookies it’s usually a mixture of powdered sugar, extract, and milk/cream. Works great.

  15. Has anyone tried this just using regular syrup instead of pure maple syrup? After reading the comments..I am going to add a wee bit more flour and a little less of the sugar.  I will see how they turn out. Wish me luck!! 

  16. Ditto to the cookies spreading quite a bit when baking and not seeming quite right. I would think it’d need more flour too. The flavor is good! But a bit over sweet, especially after adding the maple icing. (Which is very good…I’d only do 2 cups, and nix the 1/2 cup powdered sugar. Maybe adding more flour and a little less sugar would balance things nicely. I thought it seemed like A Lot of sugar compared to the flour.

  17. I also tried making this and have some suggestions in case others have tried and the recipe did not work out.
     I increased the flour to 2 3/4 cups this seemed to make the dough less sticky.
     I also used my small cookie scoop rather than rolling into a ball
    Finally I let the dough cool in the freezer for about 10 minutes. I also placed the dough in the fridge in between my putting onto the cookie sheet as I did not have enough sheets for all the cookies to do them all at once.
    I kept the temperature at 300 and cooked them for about 15 minutes. However some of them were still uncooked on the inside but only slightly. 

  18. am wondering about the 300 oven temp? cookies spread quite a bit, browned around the edges, but were raw inside at 17 min. Recipe looked good, but something’s not right…

  19. I made the soft maple sugar cookies & even though I over-baked, they are outstanding!

  20. Are you sure about the flour? I made these and they were an epic fail–they spread everywhere even with freezing cold dough. Similar recipes call for TWO and 3/4cups flour….?

  21. How does the recipe turn out with all butter instead of half butter and half shortening?

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