Soft Maple Sugar Cookies are buttery, sweet, and lightly flavored with real maple syrup. These soft, chewy cookies have crisp edges, tender centers, and a drizzle of maple icing that makes them perfect for the holidays or any time you’re craving a cozy treat.
Why This Recipe is Special
You’ll love these cookies because they’re simple to make and bake up soft every time. The subtle maple flavor pairs perfectly with the creamy icing, giving them a warm, comforting sweetness that fits right into fall and winter baking. These cookies look beautiful on a Christmas cookie tray and make an easy homemade gift for friends and family.
Ingredient Notes
- Butter and shortening: The mix of both gives these cookies their soft centers and light, crisp edges.
- Granulated and brown sugar: Using both adds depth and just the right chewiness. If you love soft and chewy cookie recipes, try my Ginger Molasses Cookies next.
- Pure maple syrup: Real maple syrup gives the cookies a natural, rich flavor that can’t be matched by imitation extracts.
- Baking soda and cream of tartar: This classic pairing helps create the perfect light texture in sugar cookies.
- Egg yolks: Add richness and keep the cookies tender.
- Vanilla extract: Balances the maple flavor with a bit of warmth.
- Flour: All-purpose flour gives structure without making the cookies dense.
- Maple icing: A simple mix of butter, milk, powdered sugar, and maple syrup creates a silky glaze that hardens just enough to store easily.
How to Make Soft Maple Sugar Cookies
Step one: Preheat the oven to 300°F.
Step two: In a large mixing bowl, beat the butter and shortening with an electric mixer on medium speed for about 30 seconds until combined.
Step three: Add the granulated sugar, brown sugar, maple syrup, baking soda, cream of tartar, and salt. Beat on medium speed for 2 minutes, scraping the sides of the bowl as needed.
Step four: Add the egg yolks and vanilla extract, then beat until combined.
Step five: Mix in the flour until a soft dough forms.
Step six: Shape the dough into 1 ½-inch balls and place them 3 inches apart on an ungreased baking sheet.
Step seven: Bake for 12 to 14 minutes or until the edges are lightly browned. The tops will still look slightly soft.
Step eight: Let the cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. The centers will dip slightly as they cool.
Step nine: Once cooled, drizzle each cookie with maple icing.
You can find the complete ingredient list and printable recipe card below.
Substitutions & Variations
- Add crunch: Mix in chopped pecans or walnuts for texture.
- Holiday version: Top with festive sprinkles or drizzle white chocolate for a Christmas cookie tray.
- More maple flavor: Use dark-grade maple syrup or add a few drops of maple extract. If you like this tip, you may enjoy my maple flavored fudge recipe.
- Change the icing: Try a maple glaze made with powdered sugar, milk, and a splash of vanilla for a softer finish.
- Make-ahead dough: Chill the dough overnight to bake fresh cookies the next day.
Crissy’s Soft Maple Sugar Cookies Tips
- Use real maple syrup: Pure maple syrup gives the cookies the best flavor and texture.
- Don’t overbake: The cookies should look slightly soft in the center when removed from the oven.
- Cool before icing: If the cookies are warm, the icing will melt instead of setting.
- Whisk icing slowly: Gradually add milk until it reaches the right drizzling consistency.
- Store properly: Once iced, let them set before stacking or storing.
Storage Instructions
Room temperature: Store Soft Maple Sugar Cookies in an airtight container at room temperature for up to 5 days. Keep layers separated with parchment paper to prevent sticking.
Refrigerator: These cookies can also be refrigerated for up to a week. The icing will stay firm, and the cookies will keep their chewy texture. Allow them to come to room temperature before serving.
Freezer: Freeze cookies in a single layer on a baking sheet, then transfer to an airtight container. They’ll stay fresh for up to 2 months. Thaw at room temperature before icing or serving.
Make-ahead tip: You can prepare the dough and store it covered in the refrigerator for up to 48 hours. When ready to bake, roll and bake as directed for soft, fresh cookies anytime.
Frequently Asked Questions
Can I make Soft Maple Sugar Cookies ahead of time?
Yes. These cookies are perfect for make-ahead baking since they stay soft and fresh for several days. You can bake them a day early and ice them once they’ve cooled completely.
Can I freeze Soft Maple Sugar Cookies?
Absolutely. Freeze baked cookies in layers separated by wax paper inside an airtight container. When you’re ready to serve, let them thaw at room temperature and drizzle with icing if needed.
Can I use maple extract instead of maple syrup?
You can, but pure maple syrup provides a deeper, more natural flavor. If you use extract, reduce the granulated sugar slightly to balance the sweetness.
How do I get the icing consistency right?
The icing should be smooth and drizzly, not runny. Add a few drops of milk if it’s too thick, or whisk in a little powdered sugar if it’s too thin.
Are these good for holiday cookie trays?
Yes. Their soft centers and light maple flavor make them a standout among Christmas cookies. They’re great for gifting, parties, or cookie exchanges.
More Easy Christmas Cookies
- Raspberry Almond Shortbread Cookies
- Hershey Kiss Cookies
- Snowball Christmas Cookies
- Christmas Gooey Butter Cookies
Soft Maple Sugar Cookies
Ingredients
Cookies
- 1/2 cup butter softened
- 1/2 cup shortening
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar packed
- 1/4 cup pure maple syrup
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/8 teaspoon salt
- 3 egg yolks
- 1/2 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
Maple Icing
- 1/4 cup milk
- 1/4 cup butter melted
- 3 tablespoons pure maple syrup
Instructions
Cookies
- Preheat oven to 300°F.
- In a large mixing bowl, beat the butter and shortening with an electric mixer on medium speed for about 30 seconds until combined.
- Add granulated sugar, brown sugar, maple syrup, baking soda, cream of tartar, and salt. Beat on medium speed for 2 minutes, scraping the sides of the bowl as needed.
- Add egg yolks and vanilla, then beat until combined.
- Mix in the flour until a soft dough forms.
- Shape dough into 1 1/2-inch balls and place them 3 inches apart on an ungreased baking sheet.
- Bake for 12 to 14 minutes or until the edges are lightly browned. The tops will still look slightly soft.
- Let cookies cool on the baking sheet for 2 minutes, then transfer them to a wire rack to cool completely. The centers will dip slightly as they cool.
- Once cooled, drizzle each cookie with maple icing.
Maple Icing
- In a small bowl, whisk together heavy cream (or milk), melted butter, and maple syrup.
- Gradually whisk in powdered sugar until the icing reaches a drizzling consistency.
Notes
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Nutrition
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I should have read comments first! Adding extra flour for the rest of the batch.
I made these today and I think i will cut down on the sugar a bit. They are pretty sweet. I baked my first batch right after mixing all ingredients @300 for 14 mins and when they came out they were smooth and very flat (they had spread out massively) so i decided to chill the remaining dough while waiting on the first batch to bake. I then baked my (chilled) second batch at 350 for 12 mins and they are perfect. If I could post a picture I would. Second batch looks just like the pictures!
In the process of making these now, followed recipe to the T. They did spread, they are very sweet I did raise temperature to 340 and baked for about 14 minutes, some were under done. Told my husband about all the reviews and how different they were, he said leave them the way the are they are fine. Not sure if I’ll put the glaze on but they taste good, I was expecting them almost to look like a “crackle” cookie
These sound amazing!! How you described them- a little crispy on the edge and chewy in the middle is exactly how I like all my cookies to be! :) Pinning for later, thank you for sharing!!!
Oh, how I wanted these to serve on maple sugaring day. The dough tastes delicious. Unfortunately, they spread into one big cookie sheet. Perhaps you could review the ingredients. Maybe, not enough flour.
I completely love cookies that are both crispy and soft. It’s pretty much the best of both worlds… I made this recipe and everyone absolutely loved it. Perfect fall/holiday cookie out there :)
I made these and we loved them. I cut the sugar to 1 1/4 cups and they are still very sweet. I might play with that in the future. Also, I can’t figure out why the recipe says it makes 20 cookies. I easily got four dozen out of this recipe and I rolled the balls at about 1 1/4 to 1 1/2 inches. I will definitely make them again.
I’ve made these cookies many times and I’ve adjusted the frosting (used to only taste the powdered sugar) to 1 cup powdered sugar and added more maple and some brown sugar. The fiance is addicted:)
The reason your cookies are spreading is
when you use all butter using shortening makes a huge difference. I followed recipe exactly and they were perfect.
Not true because I used half shortening and they’re still spreading. I followed the recipe exactly.
The flavor of these cookies is wonderful just as it is written. I did make a batch with part maple sugar just because we use that all the time, still wonderful. I liked them baked at the 12 minute mark and if I wanted some a little crunchy I added a few more minutes. This cookie is a bit flat. If you want it to be more puffy you might add a bit more flour. We loved them as is.
I made these cookies exactly as posted. Didn’t change a thing. Baked for 14 mins. Cooled on cookie sheet for 5 mins then moved to rack to finish cooling. Made frosting exactly as listed and iced when cookies were cooled completely (put frosting in zip lock, snipped end and squeezed on to cookies)
Great texture, great taste, huge hit at cookie exchange.