Maple Syrup Cookies are generously studded with pecans and drizzled with a homemade maple frosting. They’ve got the soft texture of a scone, but all the sweet satisfaction of a cookie. I am telling you, these cookies are a MOOD.
Maple Syrup Cookies
Real maple syrup is fantastic. It’s sweet, but not in the abrupt way that sugar is. It builds with each bite. There’s depth, almost like it remembers the trees it came from. I’m always talking about recipes that invite you in . And, these maple syrup cookies do exactly that. You see them and smell them, and you just have to try them next.
The cold butter folded throughout the dough creates little pockets of flaky, melt-in-your-mouth layers in every bite. But, the maple glaze? That’s where the magic happens. Rich flavor brings maple to the forefront, without overpowering everything else.
Maple Scones
Scones are like an elegant, sweet biscuit. Soft and a little crumbly, usually subtly sweet. It’s hard to say no to a breakfast scone. So, when the weather gets cold outside and the leaves are falling, you know exactly what I’m making. Maple scones, without a doubt.
They smell absolutely divine while baking, and snitching one off the sheet pan may as well be a personal tradition. These maple syrup cookies are kind of like a cross between a scone and a cookie. They are soft and chewy, with rich maple flavor and just the right amount of nutty texture.
So, don’t worry if scones aren’t your thing. These unassuming little cookies are just the right treat to change your mind. See if they don’t become your new favorite fall treat!
Maple Cookies Recipe
This is a relatively straightforward maple cookies recipe, but I do want to highlight a few things in the process. First, grate your butter . It’s a stupendously easy trick that will save you time, and help incorporate tiny pieces of butter throughout the dough.
Second, don’t worry about how dry the dough seems. It’s going to lack the moisture of traditional cookies. Think of it more like a powdered biscuit dough. It should hold together when you press it with your fingers. If it still crumbles when pressed, drizzle in additional heavy cream, just a tablespoon at a time.
And last, don’t rush the end! Let these cookies cool completely before glazing them. If you glaze them while still warm, the result will be a very thin glaze. I like to treat myself to one of the cookies straight out of the oven, while I wait. So, take the time to pour yourself a hot mug of tea, and enjoy a rest before finishing.
Recipe Tip
I have learned through trial and error that a baker is only as good as their tools. So, I like this cookie scoop for making this recipe. It’s the perfect size for balling out the dough. And, my cupboards are proof that I am a diehard fan of Nordic Ware baking sheets .
Maple Cookies
I’ve got cookie recipes for days. Well, probably more like cookies for months. Variety is the spice of life, no? So, if you’ve tried these maple syrup cookies and are on the hunt for your next batch of joy, consider these.
Striking the perfect balance between sweet and tart, these raspberry scone cookies are a sprinkled with sugar for that extra little crunch. Serve them with melt in your mouth butter cookies for the perfect pair to accompany whatever hot beverage you prefer.
These ultimate salted chocolate chip cookies are giant, bakery-style cookies with crisp edges and a perfectly chewy center, filled with chocolate chips and sprinkled with flaked sea salt. This is a cookie you absolutely must taste to believe.
If you like white chocolate, the combination of macadamia nuts and sweet vanilla chips can’t be beat in these white chocolate macadamia nut cookies . These cookies make me grin with every bite. You can even swap out for regular chocolate chips, if you prefer!
Ingredients1x2x3x
- ▢ 1 cup all-purpose flour*
- ▢ 1 teaspoon baking powder
- ▢ ¼ teaspoon kosher salt
- ▢ ⅓ cup raw sugar, plus more for topping
- ▢ ¼ cup cold butter
- ▢ ⅓ cup, plus 1-2 tablespoons heavy cream
- ▢ 1 tablespoon maple syrup
- ▢ ½ teaspoon vanilla extract
- ▢ ½ cup pecans, chopped
GLAZE INGREDIENTS
- ▢ 1 cup powdered sugar
- ▢ 3 tablespoons maple syrup
- ▢ 1 teaspoon cream or milk, plus more only if needed
- ▢ ¾ teaspoon vanilla extract
*Gluten-Free Alternative
- ▢ ½ cup, plus 3 tablespoons brown rice flour
- ▢ ¼ cup tapioca starch
- ▢ 2 tablespoons potato starch
- ▢ ½ teaspoon xanthan gum
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment. Combine the flour, baking powder, salt, and 1/3 cup sugar in a medium-size mixing bowl. Stir with a fork to combine.
- Grate the cold butter and add the butter shreds to the flour mixture. Use a fork to mix the butter into the flour until it’s evenly dispersed and approximately pea-sized.
- Stir together 1/3 cup heavy cream, maple syrup, and vanilla. Add the liquids and stir until a loose, dry dough forms. Add additional cream, only if needed. Gently fold in the pecans. Use a medium scoop to portion 12-18 balls of dough onto a lined baking sheet. Press the cookies together with your hands, if the dough is crumbling. Bake for 18-20 minutes and remove from the oven when very barely browned on the bottom, taking care not to brown the tops of the cookies.
- Transfer the cookies to a wire rack. While the cookies cool, combine the powdered sugar, syrups, cream, and vanilla in a small bowl. Whisk until smooth. Add more cream or milk, just a few drops at a time, as needed to thin the glaze. Drizzle the glaze over the cooled cookies. Store in an airtight container. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 1/22/18 – recipe notes and photos updated 11/19/2025}
Maple Pecan Cookies
Ingredients
- 1 cup all-purpose flour*
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- ⅓ cup raw sugar, plus more for topping
- ¼ cup cold butter
- ⅓ cup, plus 1-2 tablespoons heavy cream
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- ½ cup pecans, chopped
GLAZE INGREDIENTS
- 1 cup powdered sugar
- 3 tablespoons maple syrup
- 1 teaspoon cream or milk, plus more only if needed
- ¾ teaspoon vanilla extract
*Gluten-Free Alternative
- ½ cup, plus 3 tablespoons brown rice flour
- ¼ cup tapioca starch
- 2 tablespoons potato starch
- ½ teaspoon xanthan gum
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment. Combine the flour, baking powder, salt, and 1/3 cup sugar in a medium-size mixing bowl. Stir with a fork to combine.
- Grate the cold butter and add the butter shreds to the flour mixture. Use a fork to mix the butter into the flour until it’s evenly dispersed and approximately pea-sized.
- Stir together 1/3 cup heavy cream, maple syrup, and vanilla. Add the liquids and stir until a loose, dry dough forms. Add additional cream, only if needed. Gently fold in the pecans. Use a medium scoop to portion 12-18 balls of dough onto a lined baking sheet. Press the cookies together with your hands, if the dough is crumbling. Bake for 18-20 minutes and remove from the oven when very barely browned on the bottom, taking care not to brown the tops of the cookies.
- Transfer the cookies to a wire rack. While the cookies cool, combine the powdered sugar, syrups, cream, and vanilla in a small bowl. Whisk until smooth. Add more cream or milk, just a few drops at a time, as needed to thin the glaze. Drizzle the glaze over the cooled cookies. Store in an airtight container. Enjoy!
Notes
Nutrition
Maple Pecan Cookies https://barefeetinthekitchen.com/maple-scone-cookies-recipe/
