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.

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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.

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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.

4.42 from 134 ratings

Soft Maple Sugar Cookies

Author: Crissy Page
Servings: 48 cookies
Prep: 30 minutes
Cook: 14 minutes
Soft maple sugar cookies are sweet, delicate, and absolutely delicious.

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
 

  • ย Preheat oven to 300 degrees.
  • 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.
  • 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).
  • 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

  • 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.

Notes

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Nutrition

Serving: 1 | Calories: 152kcal | Carbohydrates: 24g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 59mg | Sugar: 20g
Nutrition values are estimates, sourced from an online nutrition calculator. This information should never be considered a substitute for medical advice. Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Course: Desserts
Cuisine: American
Keyword: baking, cookies, desserts

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4.42 from 134 votes (125 ratings without comment)

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42 Comments

  1. Amy Stein says:

    I should have read comments first! Adding extra flour for the rest of the batch.

  2. 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!

  3. 5 stars
    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 Iโ€™ll put the glaze on but they taste good, I was expecting them almost to look like a โ€œcrackleโ€ cookie

  4. Elizabeth Capozzoli says:

    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!!!

    1. 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.

  5. 5 stars
    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 :)

  6. 5 stars
    I made these and we loved them. ย I cut the sugar to 1 1/4 cups and they are still very sweet. ย I might play with that in the future. ย Also, I canโ€™t figure out why the recipe says it makes 20 cookies. ย I easily got four dozen out of this recipe and I rolled the balls at about 1 1/4 to 1 1/2 inches. ย I will definitely make them again.

  7. 5 stars
    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:)

  8. Amy Stein says:

    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.

    1. Not true because I used half shortening and they’re still spreading. I followed the recipe exactly.

  9. Amy Stein says:

    5 stars
    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.

  10. 5 stars
    I made these cookies exactly as posted. Didnโ€™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.ย 

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