Cookies with Maple Frosting
These maple cookies are soft and tender, almost like little cakes, bursting with the warm flavors of fall. The icing, made with a cooked brown sugar base, has a rich, penuche-style texture that pairs beautifully with the light, fluffy cookies.
Ingredients
For the Cookies:
4 1/2 cups all-purpose flour
1 cup butter, softened
2 cups granulated sugar
1 cup buttermilk
3 large eggs
1 tsp maple extract
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
For the Icing:
1/2 cup unsalted butter
1 cup brown sugar
1/4 cup milk
2 tbsp maple syrup
2 cups confectioners’ sugar
Pinch of salt
Instructions
Step 1: Cream the Butter and Sugar
Preheat the oven to 350°F and line a baking sheet with parchment paper. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each.
Step 2: Add Flavors and Leavening
Lower the mixer speed and pour in the buttermilk. Add maple extract, vanilla, baking powder, baking soda, and salt. Mix until fully combined.
Step 3: Form the Dough and Bake
Gradually add the flour until a smooth dough forms. Use a cookie scoop to drop mounds onto the prepared tray, spacing them about 2 inches apart. Bake 6–8 minutes, just until edges are slightly golden. Cookies should remain soft! Cool briefly on the tray, then transfer to a wire rack.
Step 4: Make the Cooked Icing
In a medium pan over medium-high heat, melt the butter and brown sugar, stirring constantly. Add milk, maple syrup, and a pinch of salt. Remove from heat and let cool 10–15 minutes.
Step 5: Finish the Icing
Beat in the confectioners’ sugar gradually. If the frosting is too thick, add milk a few drops at a time until it spreads easily.
Step 6: Glaze the Cookies
Spread the icing over cooled cookies quickly, as it sets fast. Once firm, store in an airtight container.
