These pillowy maple sugar cookies are the pillowy companion to my maple sugar cookie cutout recipe, and they’re done in under 30 minutes!To add even more maple taste, sprinkle with delicious maple icing.
My maple sugar cookie cutout recipe is a hit with everyone. Maybe even more than I do. They’re simple to prepare, don’t need chilling, and are ready in about 30 minutes.
People have asked whether they can make the recipe without cookie cutters since they like the taste but don’t want to deal with the trouble of spreading out the dough, cutting out each cookie, and icing each one, but the answer is unfortunately no. It’s designed particularly for cutout cookies (which makes it ideal for Christmas cookies).
But, after hearing your input, I created another version that does not need any of those processes!
Contents
- How these are different from the cutout cookie recipe
- Ingredients for soft maple sugar cookies
- Tips for making soft maple sugar cookies
- Yes, real maple syrup matters!
- Do I have to use maple extract?
- Do you need to chill the dough?
- Do I have to roll the dough into balls?
- Making maple icing
- Do I have to add the maple icing?
- How many maple cookies does this recipe make?
- Can I freeze maple sugar cookies?
- Soft Maple Sugar Cookies
- FAQs
- What is the secret to baking soft cookies?
- How do you soften maple sugar?
- Can I use maple syrup in place of maple sugar?
- What makes sugar cookies too hard?
- What ingredient will keep cookies soft?
- What keeps cookies soft and chewy?
- Is it better to sweeten with maple syrup or sugar?
- What happens if you don’t boil maple syrup long enough?
- How much maple syrup does it take to make a pound of sugar?
- Is baking with maple syrup better than sugar?
- More butter, less flour. I halved the flour and increased the butter to make the cookies spreadable and softer.
- Instead of powder, use baking soda. I used baking soda for the baking powder since it helps the cookies spread more than baking powder.
- More maple syrup, please. I used maple syrup in the cookie batter as well as the frosting. It increases moisture, sweetness, and maple taste.
- And more maple syrup! I upped the quantity of maple extract in the dough (since it can withstand a bit more liquid) and left out the vanilla extract to really amp up the maple taste!
- There is no need for a rolling pin. While you will scoop the dough and flatten each ball into a ball with your hands, you will not need to equally spread out the dough in order to cut out each cookie using cookie cutters.
- Less frosting is required. Since you dont need to coat the top of each cookie with frosting, were making less icing, and with a higher ratio of syrup to powdered sugar so that it can easily be drizzled. Plus, it’s simpler to decorate with since you can arrange all of your cookies next to each other and pour the icing over a large number of cookies at once!
Cookies
- 2 cupsall-purpose flour
- 1teaspoonbaking soda
- teaspoonsalt
- cupunsalted butter,softened to room temperature
- 1cuplight brown sugar,packed
- 1egg,room temperature
- cuppure maple syrup
- 1 teaspoonsmaple extract
- teaspoonalmond extract
- pinchground cinnamon,optional
Maple Icing
- cuppowdered sugar,sifted
- 3tablespoonspure maple syrup
- If necessary, add a bit of salt to lessen the sweetness to your preference.
- Check that your butter is at room temperature.Check read this article to find out what it entails and why it’s so crucial!
- Make sure your flour is correctly measured.If you over-measure, you’ll wind up with a dry, crumbly dough. The dough should come together like soft playdough.Measuring accurately is essential for all of your components, but especially for flour in this recipe!
- Make use of light brown sugar. If necessary, dark brown sugar may be substituted, but I believe that light brown sugar enables more of the maple taste to show through.
Yes, real maple syrup matters!
Let’s get one thing clear: if you don’t use pure, genuine, direct from the tree maple syrup for the frosting on these cookies, you’ll be sorry and the New England gods will curse you. I can assure you that it makes a difference.
Check out our full guide on maple syrup grades if you’re new to the game.
Here’s why it matters: You need the rich, clean, powerful amber taste that only true amber can provide. Grade A maple syrup is lighter, whereas Grade B maple syrup is darker and more robust. If I can get my hands on it, I prefer Grade B, although either is excellent.
Anything butter-flavored that comes out of a bottle shaped like a lady is simply wrong. Please put your faith in me, and believe me when I say it’s worth the additional money.
Do I have to use maple extract?
Unfortunately, you cannot substitute additional maple syrup for maple extract since it would add too much liquid. Maple extract also provides a more concentrated taste, which is required for the desired amount of maple-ness.
If you don’t have any or can’t locate it, skip it; nevertheless, the finished product will have a much less noticeable maple taste.
Do you need to chill the dough?
It is not required for this recipe, but if you want to create the dough ahead of time, cover the bowl and chill it in the fridge for up to 2 days. Allow the dough to rest for approximately 10 minutes before scooping and baking.
Do I have to roll the dough into balls?
Both yes and no. You must do so in order to get the outcomes shown in the photographs.
However, if you just portion them using a cookie scoop (aff link), place them on a baking sheet, and bake them without rolling, they will look and taste somewhat different.
See the image below to see what happens when you:
- Dont chill the dough and roll them into balls
- Do not refrigerate the dough or shape it into balls.
- Chill the dough and dont roll them into balls
- Chill the dough and roll them into balls
As you can see, there isn’t much of a difference between chilling and not chilling the dough, but there is a significant difference between rolling and not rolling the dough into balls.
Making maple icing
I like to sprinkle the cookies with this easy-to-make maple glaze. It increases the sweetness of the completed dish and provides a creamy touch to each mouthful.
The amount on the recipe card produces enough for a generous drizzle over two dozen cookies, but it all depends on the size, shape, and thickness of icing you choose.
This is my personal favorite frosting, and I never get tired of it! And since it hardens, stacking and packaging them isn’t a problem.
Do I have to add the maple icing?
Nope! They’ll have a faintly sweet maple taste if you leave them alone. The maple frosting just raises the bar and adds sweetness to the finished result.
2 tbsp), you may make up to 24 cookies. I’m generally a bit sloppy with my scooping, so I usually end up with about 20.Using a medium cookie scoop (affiliate link) (1 1
You sure can!
- To freeze baked cookies, place them between layers of parchment paper in an airtight container for up to 3 months.
- To freeze the dough, place rolled cookie dough balls in an airtight container and place in the freezer for up to 3 months. When you’re ready to bake the cookies, you may bake them directly from the freezer; just add a minute or two to the baking time.
Soft Maple Sugar Cookies
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Description
Equipment
- Baking sheets
- Nonstick silicone mat
- Parchment paper (precut)
- Mixing bowls
- Whisk
- Stand Mixer
- Hand mixer
- Wire cooling racks
Ingredients
Cookies
- 2 cupsall-purpose flour
- 1teaspoonbaking soda
- teaspoonsalt
- cupunsalted butter, softened to room temperature
- 1cuplight brown sugar, packed
- 1egg, room temperature
- cuppure maple syrup
- 1 teaspoonsmaple extract
- teaspoonalmond extract
- pinchground cinnamon, optional
Maple Icing
- cuppowdered sugar, sifted
- 3tablespoonspure maple syrup
- If necessary, add a bit of salt to lessen the sweetness to your preference.
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Set aside 2 baking sheets lined with nonstick silicon mats or parchment paper.
- 4 teaspoon sea salt
1 teaspoon baking soda, 3 cups all-purpose flour 1
Sift together the flour, baking soda, and salt in a large mixing basin. Place aside.
2 1 - 1 cup light brown sugar, 2 cups unsalted butter
In a separate large mixing bowl, beat together butter and brown sugar with a stand or hand mixer until light and fluffy.
1 -
Add egg and beat until combined.
1 egg - 2 tsp almond extract, 1 tsp ground cinnamon
13 cup pure maple syrup, 2 tablespoons maple extract 1 1
Beat in the maple syrup, maple extract, almond extract, and cinnamon (if using) until well combined.
1 - Mix in the dry ingredients. 1 cup at a time, mixing on medium speed between each addition.
- To portion the dough, use 2 teaspoons. Roll the cookie dough between your palms to form it into balls. To allow for some spreading, don’t put more than 6 cookies per baking sheet.
Use a medium cookie scoop (approximately 1 12 teaspoon).
- Bake for 12 minutes, or until the sides are gently browned but the centers are still soft. Don’t overcook! When you take them out of the oven, you want them to be slightly underbaked; this is how they remain soft.Bake one batch at a time, letting the baking sheet to cool fully before adding the next batch to bake. This will guarantee uniform and consistent baking timings.
- Allow to cool for 5-10 minutes on the baking sheet before transferring to wire racks to cool fully.
Maple icing
- 2 cup powdered sugar, 3 tbsp pure maple syrup, sprinkle of salt
While the cookies are cooling, whisk together the sifted powdered sugar, maple syrup, and salt (if using) in a small mixing bowl. The frosting will thicken and become a tan color. You want it to drizzle easily.
1 - Fill a piping bag with frosting and drizzle on top.
- Let set completely, then serve and enjoy!
Notes
- Brown sugar substitution: You may replace dark brown sugar for light brown sugar, but not granulated sugar.
- Always use Grade A (lighter) or Grade B (darker) pure maple syrup, never breakfast syrup.
- Maple extract: You can’t substitute maple extract for additional maple syrup since it would add too much liquid. Maple extract also provides a more concentrated taste, which is required for the desired amount of maple-ness. If you don’t have any or can’t locate it, skip it; nevertheless, the finished product will have a much less noticeable maple taste.
- After the frosting has fully set, keep the cookies in an airtight container between layers of parchment paper. To keep cookies soft for longer, place a slice of bread in the container.
- Chilling the dough: This step is optional for this recipe, but if you want to create the dough ahead of time, cover the bowl and chill it in the fridge for up to 2 days. Allow the dough to rest for approximately 10 minutes before scooping and baking.
- To freeze baked cookies, place them between layers of parchment paper in an airtight container for up to 3 months.
- To freeze the dough, place rolled cookie dough balls in an airtight container and place in the freezer for up to 3 months. When you’re ready to bake the cookies, you may bake them directly from the freezer; just add a minute or two to the baking time.