Maple Sugar Cookies Recipe (2024)

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ByLeslie KiszkaPostedUpdated

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5 from 94 votes

These maple sugar cookies are soft cut-out sugar cookies with crisp, defined edges that are loaded with maple syrup flavor – no chilling required, and ready in about 30 minutes! Use your favorite cookie cutter for fun shapes, and top with a sweet maple icing and sprinkles. If you don't want to use a cookie cutter, try my soft maple sugar cookies.

Maple Sugar Cookies Recipe (1)

Kate said: “These are amazing! They are now a part of my annual Christmas cookie lineup. ⭐⭐⭐⭐⭐

There's something about the smell of warm maple syrup that's just so comforting. You know what I mean? For me, it signals retreating to the kitchen in cozy pajamas on the weekend, clutching a hot cup of coffee.

We always warm up our maple syrup in a little pitcher while we make up a batch of pancakes, waffles, or french toast, and it fills the room with the sweet amber aroma.

There's just something about it that's calming, comforting, and makes everything all cozy. And I'm all about cozy in the cooler weather.

I've already incorporated maple syrup into my breakfast with these maple bacon donuts, maple bacon snickerdoodles, maple bacon cupcakes, and easy apple galette topped with a maple drizzle. And now I'm using it for these maple sugar cookies!

They're no chill, which means they'll be ready to eat in about 30 minutes (if you're as eager as I am once I smell these babies cooking).

Maple Sugar Cookies Recipe (2)

Ingredients for maple sugar cookies

For the cookies themselves, you'll need:

  • All-purpose flour
  • Baking powder
  • Salt
  • Unsalted butter
  • Light brown sugar
  • Egg
  • Maple extract
  • Pure vanilla extract
  • Almond extract

And the maple icing couldn't be simpler:

  • Powdered sugar
  • Pure maple syrup

Tips for making the best maple sugar cookies

  • Make sure your butter is softened to room temperature. Check out this post to learn what that looks like, and why that's so important!
  • Ensure that your flour is measured properly. If you over-measure, you'll end up with a dry dough that's too crumbly. You want the dough to come together like a soft play dough. Measuring properly is important for all your ingredients, but flour in particular for this recipe!
  • Roll out the dough from the center out, in all directions, and use a gentle touch. You want to roll it to an even 1/4″ thickness to ensure they all bake consistently.
  • Use whatever cookie cutters you'd like! I like to use maple leaf cookie cutters since… well, you know, maple cookies. But you could use whatever you like.
  • The cookies won't spread, so you don't have to space them too far apart on the baking sheets.

How to make maple leaf sugar cookies

Maple Sugar Cookies Recipe (3)

Step 1: In a large bowl, sift together flour, baking powder and salt – set aside. In a separate large bowl using a stand or hand mixer, cream together butter and brown sugar until light and creamy. Add egg, maple extract, vanilla extract and almond extract and beat to combine.

Maple Sugar Cookies Recipe (4)

Step 2: Add dry ingredients 1 cup at a time, beating on medium speed to combine between each addition.

Maple Sugar Cookies Recipe (5)

Step 3: At this point, the dough should come together like a soft playdough.

Maple Sugar Cookies Recipe (6)

Step 4: On a lightly floured surface, roll out the dough to about 1/4″ thick (I like to use rolling pin rings (aff link)to ensure the dough is even).

Maple Sugar Cookies Recipe (7)

Step 5: Use your favorite cookie cutter to cut out each cookie and place on prepared baking sheets. Since these won't spread, you can add more to a sheet than usual, but I still like to leave 1″ between each cookie for even baking.

Maple Sugar Cookies Recipe (8)

Step 6: Bake for about 8 minutes until cookies are set, but edges are not yet browned. Let cool 5-10 minutes on baking sheet, then transfer to wire racks (aff link) to cool completely.

While cookies are cooling, combine sifted powdered sugar and maple syrup in a small mixing bowl and use a whisk to combine. Use a small icing spatula to coat each cookie.

I like to spread all the way to the edges, but you can also pour the icing into a piping bag and drizzle on top instead if you’d prefer. Add sprinkles if desired!

Maple Sugar Cookies Recipe (9)

Yes, real maple syrup matters!

Let's just get something out of the way right now: If you don't use pure, real, straight outta the tree maple syrup for the icing on these cookies you're going to regret it and the New England gods will frown upon you. I promise you, it makes a difference.

If you're new to the maple syrup game, check out this comprehensive guide to maple syrup grades.

Here's why it matters: You need the thick, pure, robust amber flavor that you can only get with the real thing. Anything coming out of a bottle in the shape of a woman that's butter flavored is just… wrong.

Please trust me on this, and believe me when I say it's worth the extra dough.

… get it? Because we're talking about cookie dough, and also money. GET IT?! You get it.

Maple Sugar Cookies Recipe (10)

Do I have to add the icing?

Nope! You can go a few routes with these maple cookies. You can eat them plain without any icing at all, and they're perfectly soft as you bite into them, with a slightly sweet maple flavor.

This is perfectly acceptable.

But if you DO want to add maple icing, it's simple!

Alternatively, you can coat them in the two ingredient, super simple and quick-to-make maple glaze. It adds sweetness to the finished product and adds a little creamy touch to each bite.

I find that the quantities make enough for a batch, but depending on the size, shape, and personal preference of icing thickness you may want to make a bit more.

This icing is my personal favorite, and I never get sick of it. And it hardens, so stacking and packing them isn't an issue.

Want a stronger maple flavor? Add a couple drops of maple extract!

Maple Sugar Cookies Recipe (11)

They make great Christmas cookies

Finally, you can coat them in the icing and add sprinkles! This style adds a little crunch and gives you more of that Christmas cookie experience.

Adding these to your cookie swap box would make just about any New Englander so happy. Or any non-New Englander, for that matter.

Plus, topping them with gold sprinkles adds a pretty little shimmer. And if there's anything I'm looking for in my dessert, it's a little shimmer. I like my cookies to have a little pizzazz, because what's life without whimsy?

What to serve with maple brown sugar cookies

I know most people reach for a glass of milk when they eat cookies, but I really find a cup of coffee goes best with these little guys. It reminds me of breakfast, and… well, I like breakfast.

And no, that's not thick, syrupy coffee in the below picture. That's just syrup. Please don't drink syrup with your cookies. This isn't Super Troopers.

You could also go with a white chocolate mocha or a mug of eggnog.

Maple Sugar Cookies Recipe (12)

How many cookies does this recipe make?

Depending on the size of your choice cookie cutter, you can get between 24 and 36 of these sweet things. Depending on how many people you're planning on serving… well, regardless, you'll probably just want to double the recipe.

You know, just to be sure no one gets left out.

Can I freeze maple sugar cookies?

Definitely!

  • To freeze the baked cookies: Store non-decorated cookies between layers of parchment paper in an airtight container for up to 3 months.
  • To freeze the dough: Prepare the dough through step 6, then flatten the dough into a disc (or divide it in half and make it two discs), wrap in plastic wrap and place in a freezer bag for up to 3 months. When you’re ready to make cookies, thaw at room temperature (about 1 hour) and roll out the dough.

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Maple Sugar Cookies (No Chill, Cutout Cookies)

4.87 from 94 votes

Soft cut-out sugar cookies with crisp, defined edges that are loaded with maple syrup flavor. Use your favorite cookie cutter for fun shapes, and top with a sweet maple icing! Check out the video in the body of the post for step by step instructions.

Maple Sugar Cookies Recipe (13)

Prep Time: 20 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 28 minutes minutes

Servings: 24 cookies

      Read the recipe beginning to end
      Check oven calibration
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      Properly measure ingredients
      Check butter temperature

    Ingredients

    Cookies

    Instructions

    Cookies

    • Preheat oven to 350°F. Prepare 2 baking sheets with nonstick silicone mats (aff link) or parchment paper and set aside.

    • In a large bowl, sift together flour, baking powder and salt. Set aside.

      3 cups (375 g) all-purpose flour

      2 teaspoons baking powder

      1/2 teaspoon (½ teaspoon) salt

    • In a separate large bowl using a stand or electric hand mixer, cream together butter and brown sugar until light and creamy.

      1 cup (227 g) unsalted butter

      1 cup (220 g) light brown sugar

    • Add egg, maple extract, vanilla extract and almond extract and beat to combine.

      1 egg

      1 teaspoon maple extract

      1/2 teaspoon (½ teaspoon) pure vanilla extract

      1/2 teaspoon (½ teaspoon) almond extract

    • Add dry ingredients 1 cup at a time, beating on medium speed to combine between each addition. At this point the dough should come together like a soft playdough.

    • On a lightly floured surface, roll out dough to about 1/4" thick (I like to use rolling pin rings (aff link)to ensure the dough is even). Use your favorite cookie cutter to cut out each cookie and place on prepared baking sheets.

      Since these won't spread, you can add more to a sheet than usual, but I still like to leave 1" between each cookie for even baking.

    • Bake for about 8 minutes until cookies are set, but edges are not yet browned.

    • Bake one batch at a time, allowing the baking sheet to cool completely before adding the next batch of cookies to bake – this will ensure even and consistent baking times.

    • Let cool 5-10 minutes on baking sheet, then transfer to wire racks (aff link) to cool completely.

    Maple Icing

    • While cookies are cooling, combine sifted powdered sugar and maple syrup in a small mixing bowl and use a whisk to combine – the icing will thicken and become a tan color.

      Tip: If you want a stronger maple flavor in the icing, add a couple drops of maple extract!

      1 cup (120 g) confectioners’ sugar (powdered sugar)

      1/4 cup (80 ½ g) pure maple syrup

    • Use a small icing spatula to coat each cookie. I like to spread all the way to the edges, but you can also pour the icing into a piping bag and drizzle on top instead if you'd prefer. If desired, add sprinkles.

    • Let set completely, then serve and enjoy!

    Video

    Notes

    • Storage: Once the icing has set completely, store cookies in an airtight container between layers of parchment paper. Tip: Add a piece of bread to the container to keep cookies soft longer!
    • To freeze the baked cookies: Store non-decorated cookies between layers of parchment paper in an airtight container for up to 3 months.
    • To freeze the dough: Prepare the dough through step 6, then flatten the dough into a disc (or divide it in half and make it two discs), wrap in plastic wrap and place in a freezer bag for up to 3 months. When you’re ready to make cookies, thaw at room temperature (about 1 hour) and roll out the dough.
    • Maple syrup:Always use Grade A (lighter) or Grade B (darker) pure maple syrup – never the “breakfast syrup” kind.
    • Maple extract:Unfortunately you can’t swap maple extract for more maple syrup because that would add too much liquid. Maple extract also has a more concentrated flavor that is necessary for the level of maple-ness we’re looking for. If you don’t have any or can’t find it, you can omit it – but just note that the end result will have a much less distinct maple flavor.

    Nutrition Facts

    Serving: 1cookie | Calories: 191kcal | Carbohydrates: 28g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 91mg | Potassium: 42mg | Fiber: 1g | Sugar: 16g | Vitamin A: 246IU | Calcium: 37mg | Iron: 1mg

    Nutrition Disclaimer

    The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.

    Recipe created by Leslie Kiszka

    Maple Sugar Cookies Recipe (2024)

    FAQs

    What is the ratio of maple syrup to sugar? ›

    To replace white sugar with maple syrup in general cooking, it is ideal to use ¾ cup of maple syrup for every one cup of sugar. When it comes to baking, that same amount is used but also be sure to reduce the amount of overall liquid in the recipe by about three tablespoons for each cup of maple syrup substituted.

    What happens when you put maple syrup in cookies? ›

    Maple Syrup and Baked Goods

    The maple syrup taste infuses a subtle caramel flavor to baked goods like muffins, cookies, cakes, pies and banana bread. Depending on the grade of syrup you use, from light or amber to dark, you can enhance the intensity of the flavor to suit your dish.

    Can I use maple syrup instead of brown sugar in cookies? ›

    For most recipes, maple syrup can easily be used to replace an equal amount of granulated white or brown sugar. To substitute for a cup of sugar, replace it with 1 cup of maple syrup and reduce the quantity of other liquids in the recipe by ¼ cup (60 ml) total.

    Is it better to sweeten with maple syrup or sugar? ›

    Maple syrup is a healthier alternative to sugar. Maple syrups are not processed like the other kind of sweeteners we use in our daily life, so it still contains most nutrients from their natural state. The less someone changes an ingredient's original form, the more nutritional value will be kept.

    What is the rule of 86 maple syrup? ›

    The Jones “Rule of 86” was devised in 1946 by C.H. Jones, a scientist and educator at the University of Vermont. The gist of the rule is that ifone divides 86 by the sugar content of sap, you can estimate the amount of sap required to produce a gallon of syrup.

    Can you eat 10 year old maple syrup? ›

    Maple syrup can last near forever if it is stored properly. If the maple container is sealed and unopened, keep it stored in a cool, dry place out of direct sunlight. A pantry or cabinet is a good option.

    Is it healthier to bake with honey or maple syrup? ›

    While they both contain healthful nutrients, they are still sugars. Maple syrup is a better option if you want to reduce calorie intake or have more stable energy levels. If you're looking to cut back on fat intake or get more vitamins in your diet, consider using honey.

    What happens if you don't refrigerate maple syrup? ›

    If a container of unrefrigerated maple syrup is not checked often, enough mold may grow in the syrup, to ruin the flavor of the syrup. As explained in the last question, this mold is easily removed and not harmful. But why look for trouble? It's best to just keep maple syrup in the refrigerator or other cool place.

    What happens if you don't add brown sugar to cookies? ›

    Brown sugar adds a dense chewiness to certain types of baked goods like cookies. When brown sugar is replaced with white sugar, you may end up with a slightly crispier result. Still, this isn't necessarily a bad thing. White sugar can be used to replace brown sugar, producing only slight changes in texture and flavor.

    Can you bake with maple sugar? ›

    You can use it in recipes like you would white or brown sugar, and doing so adds lots of maple flavor to the recipe.

    Is honey healthier than sugar? ›

    So is there a definitive answer to which is healthier, honey or sugar? Both should be consumed in limited amounts. Honey may have a slight edge, but excess consumption of either is more dangerous to your health than the advantage of choosing one over the other.

    What percent sugar should maple syrup be? ›

    In order to meet the legal definition, maple syrup must have a sugar content of at least 66 brix (this equates to 66 percent sugar content) at 60°F. Many producers also further process the syrup into value-added products.

    Can diabetics eat maple syrup? ›

    Maple syrup gives you carbohydrates in the form of sugars without fiber. As a result, maple syrup can cause swings in blood sugar and insulin levels. Insulin is a hormone that moves sugar in our blood to cells that convert it to energy. People with diabetes may have bad side effects from the sugar in maple syrup.

    How much maple syrup equals 1 cup of brown sugar? ›

    Maple syrup offers a delicious caramel, toffee-like flavor, making it ideal for fall treats like pumpkin bread or oatmeal muffins. To use it in baking, use ¾ cup maple syrup per 1 cup of white or brown sugar, says Ziata.

    Which is healthier, honey or maple syrup? ›

    For example, maple syrup is lower in calories than honey, and therefore may be the better choice for someone looking to lose weight. Pure maple syrup also has fewer carbohydrates and is lower on the glycaemic index than honey, which may make it healthier for certain diets.

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