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–+ servings
Three soft cookies topped with white frosting and chopped pecans on a round wooden board.
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Maple Syrup Cookies

These Maple Syrup Cookies have chewy edges, soft centers, and a thick maple frosting with crunchy pecans on top. They’re a fall favorite that’s perfect for Thanksgiving or your Christmas cookie tray!
Course desserts
Cuisine American
Keyword maple syrup cookies
Prep Time 20 minutes
Cook Time 12 minutes
Chilling time 3 hours
Total Time 3 hours 32 minutes
Servings 15
Calories 359kcal
Author Lisa O'Driscoll

Equipment

Ingredients

Ingredients for Cookies

  • 1 cup unsalted butter softened
  • 3/4 cup light brown sugar packed
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup pure maple syrup
  • 2 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda

Ingredients for Frosting

  • 2 cups powdered sugar
  • 4 tablespoons unsalted butter room temperature
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons pure maple syrup
  • chopped pecans for topping

Instructions

For The Cookies

  • Add the butter, brown sugar, and vanilla extract to a large mixing bowl. Beat with an electric mixer until well combined.
    1 cup unsalted butter, 3/4 cup light brown sugar, 1 teaspoon vanilla extract
  • Add the eggs and maple syrup and beat until smooth and fluffy. Scrape down the sides of the bowl with a rubber spatula, then mix again to make sure everything is combined.
    2 eggs, 1/3 cup pure maple syrup
  • Add the flour, baking powder, and baking soda. Mix just until everything is combined. The dough will be soft at this point.
    2 ½ cups all purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda
  • Cover the bowl with plastic wrap and refrigerate for about three hours, until the dough is firm.
  • When the three hours are up, preheat the oven to 350 degrees F.
  • Remove the dough from the refrigerator and scoop it into 3-tablespoon balls. Place them evenly on a baking sheet, about 8 cookies per sheet.
  • Bake for 10 to 12 minutes, until the bottoms are lightly golden brown.
  • Let the cookies rest on the baking sheet for a few minutes. Then carefully move them to a wire rack to cool completely.

For The Frosting

  • Add the powdered sugar, vanilla extract, butter, and maple syrup to a large mixing bowl. Mix with an electric mixer on low speed until combined, then turn it up to high and beat until the frosting is smooth and fluffy.
    2 cups powdered sugar, 4 tablespoons unsalted butter, 1/2 teaspoon vanilla extract, 4 tablespoons pure maple syrup
  • Spread the frosting evenly over each cooled cookie and sprinkle a few chopped pecans on top. Enjoy!
    chopped pecans for topping

Notes

  • Storage: Store frosted cookies in an airtight container at room temperature for up to 3 days. Find more storage tips in the post above.
  • Measure the flour carefully: Too much flour can make soft cookies dry or heavy. Spoon the flour into the measuring cup and level off the top instead of packing it down.
  • Use a cookie scoop if you have one: Portions that are the same size help all the cookies finish baking at the same time.
  • Give the cookies plenty of space: These are larger cookies, so don’t crowd the baking sheet. Leaving room around each scoop lets them spread evenly.
  • Don't wait for the tops to brown: The bottoms should be lightly golden, but the centers can still look soft when you take them out of the oven.
  • Bake one pan at a time for best results: Keeping the baking sheet near the center of the oven gives the cookies more even heat. If you’re baking two sheets at once, switch their racks halfway through.

Nutrition

Calories: 359kcal | Carbohydrates: 51g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 34mg | Potassium: 105mg | Fiber: 1g | Sugar: 34g | Vitamin A: 503IU | Calcium: 45mg | Iron: 1mg