Maple Sugar Cookies with Maple Glaze
Yield: 4 dozen cookies
  • 2 sticks butter (16 tablespoons)
  • 1½ cups granulated sugar
  • ¼ cup packed brown sugar
  • ¼ cup pure maple syrup
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ¼ teaspoon salt
  • 3 egg yolks
  • ½ teaspoon vanilla
  • 2¾ cups all-purpose flour
For the Glaze:
  • 2 tablespoons milk
  • 2 tablespoons butter, melted
  • 1½ tablespoons pure maple syrup
  • 1½ -2 cups powdered sugar
  1. Preheat oven to 325F. Line cookie sheets with parchment paper or a silicone baking mat, set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl and hand mixer, cream the butter and sugars together until fluffy and creamy. Add the maple syrup, egg yolks, and vanilla.
  3. In a medium sized bowl, stir together the flour, baking soda, cream of tartar and salt. Gradually add the dry ingredients to the batter, mixing on low until just combined.
  4. Roll dough into 1-inch sized balls and space 2 inches apart on the cookie sheet (cookies will spread!) Pop each sheet into the freezer for 5 minutes before baking.
  5. Bake for 12-14 minutes or until the edges are just golden.
For the Glaze:
  1. Whisk together the butter, milk and maple syrup. Add the powdered sugar, a little at a time, whisking until smooth and creamy. (You may not need all the powdered sugar, just depending on how thick you want your glaze.
Recipe adapted from Family Circle Magazine
Recipe by The Baker Chick at