🍁 Maple Cookies with Maple Icing 🍁
Ingredients
For the Cookies:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
3 large eggs
1 cup buttermilk (or substitute with 1 cup milk + 1 tbsp lemon juice/white vinegar)
½ tsp salt
1 tsp vanilla extract
2 tsp maple extract (key for deep maple flavor)
1 tsp baking soda
1 tsp baking powder
4½ cups all-purpose flour
For the Maple Icing:
½ cup (1 stick) unsalted butter
1 cup packed brown sugar
¼ cup milk
2 tbsp pure maple syrup
Pinch of salt
2 cups powdered sugar
Instructions
Step 1: Bake the Cookies
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream butter and sugar : In a stand mixer, beat butter and sugar on medium speed for about 5 minutes until light and fluffy.
Add eggs one at a time , mixing well after each addition.
Pour in buttermilk slowly while mixer is running on low speed.
Mix in salt, vanilla, maple extract, baking soda, and baking powder until combined.
Gradually add flour in two batches, mixing just until incorporated.
Scoop dough : Use a 2-tablespoon cookie scoop to form balls and place them 2 inches apart on prepared baking sheets.
Bake for 10–12 minutes , or until edges are lightly golden and centers are set. Do not overbake—they should remain soft.
Cool slightly , then transfer to a wire rack to cool completely before icing.
Step 2: Prepare the Maple Icing
Melt butter and brown sugar in a saucepan over medium heat, whisking constantly.
Bring to a boil for 2 minutes.
Add milk, maple syrup, and salt , and boil again for 1 minute while whisking continuously.
Remove from heat and let cool for 15 minutes.
Whisk in powdered sugar until smooth and glossy. If too thick, add more milk 1 tablespoon at a time to reach a spreadable consistency.
Frost cookies immediately —the icing will thicken as it cools. Spread evenly over cooled cookies using a small spatula or knife.