Description
These Maple Cookies with Maple Icing are soft, buttery treats infused with rich maple flavor and topped with a luscious, sweet maple icing. Perfectly tender with a hint of vanilla and a delightful maple aroma, these cookies are ideal for gatherings or a sweet afternoon snack.
Ingredients
Scale
For the Cookies
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 eggs
- 1 cup buttermilk
- 1/2 tsp salt
- 1 tsp vanilla extract
- 2 tsp maple extract
- 1 tsp baking soda
- 1 tsp baking powder
- 4 1/2 cups all-purpose flour
For the Maple Icing
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/4 cup milk
- 2 tablespoons maple syrup
- Pinch of salt
- 2 cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes with an electric mixer.
- Add Eggs: Add eggs one at a time, mixing well after each addition to ensure they are fully incorporated into the batter.
- Mix in Buttermilk: With the mixer on low speed, slowly pour in the buttermilk and mix until everything is well combined and smooth.
- Add Flavorings and Leaveners: Add the salt, vanilla extract, maple extract, baking soda, and baking powder to the mixture. Mix thoroughly to distribute all the ingredients evenly.
- Add Flour: Add half of the all-purpose flour and mix just until combined, then add the remaining flour and mix to form a dough. Avoid overmixing to keep cookies tender.
- Shape and Bake: Drop the dough by 2-tablespoon scoops onto parchment-lined baking sheets, spacing them about 2 inches apart. Bake for 6-8 minutes. The cookies should remain pale in color to avoid overbaking. Remove and let them cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
- Prepare Icing Base: In a saucepan over medium heat, melt the butter and brown sugar together. Bring the mixture to a boil and cook for 2 minutes, whisking constantly to avoid burning.
- Add Liquids and Boil: Add the milk, maple syrup, and a pinch of salt to the saucepan. Bring the mixture to a boil again and whisk continuously for 1 minute.
- Cool Icing Mixture: Turn off the heat and allow the mixture to cool for 15 minutes to thicken slightly before adding powdered sugar.
- Add Powdered Sugar: Whisk in the powdered sugar until the icing reaches a glue-like consistency. If the icing is too thick, add additional milk one tablespoon at a time until it becomes spreadable.
- Ice the Cookies: Quickly spread the maple icing over the cooled cookies. The icing will thicken as it cools. Add more milk as needed to maintain spreadability. Allow the icing to set before storing the cookies in a covered container.
Notes
- Do not overbake the cookies; they should be pale and soft for the best texture.
- If the icing becomes too thick while spreading, soften it by adding a little milk gradually.
- These cookies can be stored in an airtight container for up to 5 days.
- For a stronger maple flavor, you can increase the maple extract slightly but avoid overpowering other flavors.
- Ensure the cookies are completely cool before icing to prevent the icing from melting and running.
