If you’re looking for a cozy, nostalgic treat that captures the warm, comforting flavors of fall and winter, you’ve just found it Old-Fashioned Maple Cookies with Maple Glaze. These soft, cake-like cookies are everything you crave when the air gets crisp: fluffy, buttery, perfectly sweetened, and loaded with that irresistible maple flavor. This Old-Fashioned Maple Cookies with Maple Glaze recipe is your ticket to transforming a few pantry staples into a crowd-pleasing dessert that tastes like a hug from Grandma’s kitchen.
Whether you’re baking for the holidays, prepping for a cookie swap, or just in need of a comforting sweet fix, Old-Fashioned Maple Cookies with Maple Glaze should be your next go-to. These cookies are a true classic, delivering old-school charm with every bite. Let’s get baking!
Why You’ll Love These Old-Fashioned Maple Cookies with Maple Glaze
- Soft, Fluffy Texture – Thanks to buttermilk and just the right balance of ingredients, these cookies bake up tender and light.
- Full Maple Flavor – Both the cookies and the glaze are infused with maple extract and real maple syrup.
- Perfect for Holiday Baking – These look beautiful on a holiday cookie tray and are always a hit with family and guests.
- No Fancy Equipment Needed – A bowl, a mixer, and a baking sheet are all you need.
- Old-Fashioned Goodness – Simple ingredients, timeless flavor, and total comfort.
Ingredients You’ll Need
For the Cookies:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 cup buttermilk
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 teaspoons maple extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 4 ½ cups all-purpose flour
For the Maple Glaze:
- ½ cup unsalted butter
- 1 cup brown sugar
- ¼ cup milk
- 2 tablespoons maple syrup
- Pinch of salt
- 2 cups powdered sugar
How to Make Old-Fashioned Maple Cookies with Maple Glaze
Step 1: Prep Your Kitchen
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and keeps cleanup easy.
Step 2: Cream Butter and Sugar
In a large bowl, cream the softened butter and granulated sugar together until pale and fluffy. This adds air to the dough and creates that melt-in-your-mouth texture.
Step 3: Add Eggs and Buttermilk
Crack in the eggs one at a time, mixing well after each. Then slowly pour in the buttermilk while continuing to mix on low. The batter may look a bit curdled at this stage don’t worry, it’ll smooth out when you add the dry ingredients.
Step 4: Add Flavorings and Leaveners
Stir in the salt, vanilla extract, maple extract, baking soda, and baking powder. These give the cookies their flavor and help them rise.
Step 5: Mix in the Flour
Gradually add the flour in two parts, mixing just until combined. The dough should be soft but not sticky.
Step 6: Scoop and Bake
Using a 2-tablespoon cookie scoop or spoon, place dough mounds onto your baking sheet about 2 inches apart. Bake for 6 to 8 minutes the cookies should look pale and slightly puffed but not browned. That’s how you know they’ll be soft and cakey inside.
Let them cool on the sheet for a few minutes before moving them to a wire rack.
Make the Maple Glaze
Now comes the magic this warm maple glaze ties everything together.
Step 1: Cook the Glaze Base
In a medium saucepan over medium heat, melt the butter and brown sugar while whisking. Let the mixture boil for about 2 minutes.
Step 2: Add Maple Flavor
Add the milk, maple syrup, and a pinch of salt, then boil for another minute.
Step 3: Cool and Finish
Remove from the heat and let the glaze cool for about 15 minutes. Once it’s slightly thickened, whisk in the powdered sugar until smooth and spreadable. If the glaze is too stiff, add a splash of milk.
Step 4: Ice the Cookies
Quickly spread the glaze over each cooled cookie. The glaze sets fast, so don’t dilly-dally. If it firms up too much while you’re working, stir in another spoonful of milk to loosen it.
Chef’s Tips for the Best Old-Fashioned Maple Cookies
- Don’t Overbake! These cookies should stay light in color to retain their soft texture.
- Use Real Maple Syrup in the glaze for the most authentic flavor.
- Adjust Consistency – If your glaze is too thick, thin it with milk. If it’s too thin, add a little more powdered sugar.
- Store Right – Keep cookies in an airtight container at room temperature for up to 4 days. You can also freeze them for up to 2 months (without the glaze).
Variations You Can Try
- Maple Pecan Cookies – Add chopped toasted pecans to the dough or sprinkle them over the glaze.
- Maple Cream Sandwiches – Use the cookies to sandwich a maple buttercream filling instead of glazing them.
- Spiced Version – Add a pinch of cinnamon or nutmeg to the dough for an extra warm flavor twist.
Frequently Asked Questions
Can I substitute maple extract with maple syrup?
Not really. Maple extract is concentrated and delivers a punchy flavor. If you only have syrup, the flavor won’t be as strong.
What if I don’t have buttermilk?
No worries! Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5–10 minutes, and you’ve got a buttermilk substitute.
Why are my cookies spreading too much?
If your dough is too warm or your butter too soft, the cookies can spread. Chill the dough for 15–30 minutes before baking if needed.
Can I make the glaze ahead of time?
Yes, but it will thicken as it cools. Store it in an airtight container and reheat gently while whisking in a splash of milk to loosen it before glazing.
Final Thoughts
These Old-Fashioned Maple Cookies with Maple Glaze are more than just a sweet treat they’re a nostalgic bite of home, full of rich maple flavor and soft, tender texture. Whether you’re baking up a storm for the holidays or just need a cozy cookie fix, this recipe never fails to impress. So grab that mixing bowl, warm up your oven, and let your kitchen fill with the sweet scent of maple goodness.
Happy baking,
— Linda at IziRecipes 🍁
