Soft Maple Sugar Cookies are tender, buttery cookies subtly flavored with real maple syrup. They bake up soft in the center with lightly crisp edges and are finished with a smooth maple drizzle, making them ideal for holiday cookie trays, gifts, or a cozy everyday treat.
Why This Recipe Is Special
This maple sugar cookie recipe is reliable, easy to follow, and designed to deliver soft, chewy cookies every time. A combination of butter and shortening creates delicate edges and a tender center, while pure maple syrup lends a warm, natural sweetness that complements a light maple glaze. These cookies are especially lovely for fall and winter baking and present beautifully on a Christmas cookie tray.
Ingredient Notes
- Butter and shortening: Using both produces a soft interior with slight crispness around the edges.
- Granulated and brown sugar: The mix adds the right amount of sweetness and chew.
- Pure maple syrup: Real maple syrup provides a depth of flavor that imitation extracts can’t match.
- Baking soda and cream of tartar: These leaveners work together to create a light texture without making the cookies cake-like.
- Egg yolks: Add richness and help keep the crumb tender.
- All-purpose flour: Gives structure while keeping the cookies soft.
- Maple icing: A simple glaze of powdered sugar mixed with milk, melted butter, and maple syrup creates a silky drizzle that sets enough for stacking.
How to Make Soft Maple Sugar Cookies
Step one: Preheat the oven to 300°F.
Step two: In a large mixing bowl, beat the butter and shortening on medium speed just until combined, about 30 seconds.
Step three: Add the granulated sugar, brown sugar, maple syrup, baking soda, cream of tartar, and salt. Beat on medium for 2 minutes, scraping the bowl as needed.
Step four: Add the egg yolks and vanilla extract and beat until evenly mixed.
Step five: Stir in the flour until a soft dough forms.
Step six: Roll the dough into 1½-inch balls and place them about 3 inches apart on an ungreased baking sheet.
Step seven: Bake 12–14 minutes, until the edges are just lightly browned and the tops still look slightly soft.
Step eight: Let the cookies rest on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. The centers will sink a little as they cool.
Step nine: When fully cool, drizzle each cookie with the maple icing and allow the glaze to set before serving or storing.
The complete ingredient list and a printable recipe card appear below for easy reference.
Substitutions & Variations
- Add crunch: Fold in chopped pecans or walnuts for texture.
- Holiday toppings: Use festive sprinkles or a white chocolate drizzle for a holiday platter.
- Stronger maple flavor: Swap in a darker-grade maple syrup or add a few drops of maple extract for a bolder taste.
- Alternative icing: For a softer finish, make a glaze with powdered sugar, milk, and a tiny splash of vanilla.
- Make-ahead dough: Chill the dough overnight so you can bake fresh cookies the next day.
Tips for Best Results
- Use pure maple syrup: It gives the best, most natural flavor and improves texture.
- Watch the bake time: Remove cookies while centers still look slightly soft to keep them tender.
- Cool completely before icing: Warm cookies will cause the glaze to run instead of set.
- Adjust icing consistency: If the drizzle firms up, whisk in a few drops of milk to loosen it; if it’s too thin, add a little more powdered sugar.
- Store carefully: Let the icing set fully before stacking cookies to prevent sticking.
Storage Instructions
Room temperature: Store in an airtight container for up to 5 days. Separate layers with parchment to prevent sticking.
Refrigerator: Cookies will keep up to a week in the fridge; bring them to room temperature before serving for the best texture.
Freezer: Freeze in a single layer on a baking sheet, then transfer to an airtight container for up to 2 months. Thaw at room temperature before icing or serving.
Make-ahead tip: The dough can be refrigerated, covered, for up to 48 hours for easy fresh baking later.
Frequently Asked Questions
Can I make these cookies ahead of time?
Yes. Bake them a day in advance and store in an airtight container. Ice them once they are fully cool if you prefer freshly drizzled cookies on the day you serve them.
Can I freeze the cookies?
Yes. Freeze baked cookies in layers separated by wax or parchment paper inside an airtight container. Thaw at room temperature and add icing if desired.
Is maple extract a good substitute for maple syrup?
You can use maple extract, but pure maple syrup delivers a fuller, more authentic flavor. If using extract, reduce granulated sugar slightly to balance sweetness.
How do I get the icing consistency right?
The glaze should be drizzly but not runny. Add a few drops of milk if it’s too thick or whisk in a bit more powdered sugar if it is too thin.
More Easy Christmas Cookies
- Raspberry Almond Shortbread Cookies
- Hershey Kiss Cookies
- Snowball Christmas Cookies
- Christmas Gooey Butter Cookies
Soft Maple Sugar Cookies
Ingredients
Cookies
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 1/2 cups granulated sugar
- 1/4 cup brown sugar, packed
- 1/4 cup pure maple syrup
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/8 teaspoon salt
- 3 egg yolks
- 1/2 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
Maple Icing
- 1/4 cup milk (or heavy cream)
- 1/4 cup butter, melted
- 3 tablespoons pure maple syrup
- Powdered sugar, whisked in until drizzling consistency
Instructions
Cookies
- Preheat oven to 300°F.
- Beat butter and shortening until combined.
- Add sugars, maple syrup, baking soda, cream of tartar, and salt; beat 2 minutes.
- Mix in egg yolks and vanilla until combined.
- Stir in flour to form a soft dough.
- Shape into 1½-inch balls and place 3 inches apart on an ungreased baking sheet.
- Bake 12–14 minutes until edges are lightly browned; centers will still be soft.
- Cool 2 minutes on the sheet, then transfer to a rack to cool completely.
- Drizzle cooled cookies with maple icing.
Maple Icing
- Whisk milk (or cream), melted butter, and maple syrup together.
- Add powdered sugar gradually until the icing reaches a drizzling consistency.
Notes
Let cookies cool completely before icing to prevent the glaze from melting. If the icing firms up while standing, whisk in a small splash of milk to loosen it. For a deeper maple flavor, choose a dark-grade maple syrup.
Nutrition
Nutrition values are estimates and should not replace professional medical advice. Actual servings depend on portion sizes.
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