Capture the cozy essence of fall with Frosted Maple Cookies, packed with the rich sweetness of pure maple syrup and topped with a creamy frosting. Perfect for any autumn occasion, these soft, chewy treats bring warmth and flavor to your gatherings or quiet afternoons by the fire.

As the crisp air of fall rolls in and images of leaves turning vibrant shades of red and gold, it’s the perfect time to indulge in flavors that embody the season. One of my favorite ways to capture the essence of autumn is with Frosted Maple Cookies. These soft, chewy cookies are packed with the rich, earthy sweetness of pure maple syrup, a staple of the cooler months. Whether you’re cozying up by the fireplace or hosting a gathering with friends, these cookies bring a comforting taste of fall with every bite.

Maple syrup, a quintessential fall ingredient, adds a depth of flavor that’s hard to replicate. Harvested straight from the maple trees during early spring, it carries a natural sweetness with a hint of caramel that pairs perfectly with warm spices like cinnamon. These Frosted Maple Cookies not only showcase the syrup’s unique flavor but are also topped with a smooth, creamy frosting that enhances the maple goodness, making them an irresistible treat for any autumn occasion.

Serve them as a sweet afternoon snack with a cup of hot cider or tea, or add them to your Thanksgiving dessert table for a cozy, homemade touch. They’re easy to make and can be customized with chopped nuts or a sprinkle of sea salt for an extra layer of texture and flavor. No matter how you enjoy them, these Frosted Maple Cookies are sure to become a fall favorite!

What You’ll Need to Make Frosted Maple Cookies

Ingredients

all purpose flour
baking soda
ground cinnamon
salt
light brown sugar
unsalted butter
pure maple syrup
egg
vanilla extract

For Frosting

unsalted butter
vegetable shortening
powdered sugar
maple extract
milk

How to Make Frosted Maple Cookies

Preheat your oven to 350 degrees F and line a baking sheet with parchment paper and set aside.

In a large bowl, whisk the flour, baking soda, cinnamon, and salt then set aside.

In another bowl, using a hand or stand mixer, cream the brown sugar and butter until smooth.

Add maple syrup, egg, and vanilla extract. Mix dough until everything is well combined.

Add the dry ingredients into the wet ingredients and mix just until they just come together and are combined.

Using a medium cookie scoop, or a tablespoon measuring spoon, scoop a heaping ball of Frosted Maple Cookie dough and place 2 inches apart on baking sheet.

Bake Frosted Maple Cookies for 12-15 minutes, until tops no longer look wet and edges are slightly browned. Cool on the sheet for a couple of minutes, then move to a cooling rack.

When cookies are cool, prepare the frosting. In a large bowl, using a hand or stand mixer, cream the butter and shortening until smooth.

Add 1/3 of the powdered sugar and beat until it comes together, continue adding the sugar and mixing until completely combined and creamy.

Add maple extract and milk and continue to mix well until frosting reaches the desired consistency. Pipe frosting or spread with a knife over the cookies.

If piping, scoop the frosting into a piping bag attached with a 1M tip.

Make a swirl on the cookie, starting in the middle and going outward. This will give the “rose” look.

Add sprinkles for decoration on top of Frosted Maple Cookies and allow to set.

This cookie has a chewy consistency, not crunchy or cake like at all. It’s a soft chewy bite with a pillowy soft cloud of a semi sweet frosting.

Tips for Making Frosted Maple Cookies

If you like a darker molasses flavor for your cookies, switch out the light brown sugar with dark brown sugar.
It is best to use pure maple syrup in this recipe! You can use pancake syrup, but the flavor will be so much deeper and richer if you use pure maple syrup.
I used maple extract in the frosting to help with the frosting consistency and add a touch of maple flavor to enhance the overall flavor of maple in this recipe.
You can sub out the milk for heavy cream, you may not need as much heavy cream as you would milk, so keep add just bit a little at a time.
When preparing the frosting, if too thick, mix in a small amount of milk or cream. Add small amounts of powdered sugar if too thin.

More Frosted Cookies Recipes You’ll Love

Coconut Lime Cookies
Strawberry Frosted Cookies
Christmas Cutout Cookies
Frosted Maple Cookies

Print Recipe Pin Recipe
Ingredients
2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/2 tsp salt
1 cup light brown sugar
1/2 cup unsalted butter room temperature
1/2 cup pure maple syrup
1 egg large
1 tsp vanilla extract
Maple Frosting
1/2 cup unsalted butter room temperature
1/4 cup vegetable shortening
3 cups powdered sugar
2 tsp maple extract
1/4 cup milk
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, whisk the flour, baking soda, cinnamon, and salt. Set aside.
In another bowl, using a hand or stand mixer, cream the brown sugar and butter until smooth. Add in the maple syrup, egg, and vanilla extract. Mix everything until combined.
Add the dry mixture into the wet mixture and mix just until combined. Using a medium cookie scoop, or a tablespoon measuring spoon, scoop a heaping ball of dough and place 2 inches apart on baking sheet.
Bake for 12-15 minutes, until tops no longer look wet. Cool on the sheet for a couple of minutes and then finish cooling on a rack.
Once cooled, prepare the frosting. In a large bowl, using a hand or stand mixer, cream the butter and shortening until smooth. Add in 1/3 of the powdered sugar and beat until it comes together, continue adding the sugar and mixing until completely combined and creamy.
Add in the maple extract and milk, continuing to mix until combined. If frosting is too thick, mix in a small amount of milk until desired consistency has been reached. If the frosting is too thin, mix in small amounts of powdered sugar until desired consistency has been reached.
The frosting can be piped on with a swirl, starting in the center and moving outward, or it can be spread on with a knife. If piping, scoop the frosting into a piping bag attached with a 1M tip. Make a swirl on the cookie, starting in the middle and going outward. This will give the "rose" look.
Quickly add sprinkles for decoration and allow to set.
Notes: If you like a darker molasses flavor to your cookie, switch out the light brown sugar with dark brown sugar. When using the maple syrup, use the real stuff. You can use pancake syrup, but the flavor will be so much deeper and richer if you use real maple syrup. I used maple extract in the frosting to help with the frosting consistency. In the frosting, you can sub out the milk for heavy cream. The cookie is a chewy consistency, not crunchy or cake like at all. It's a soft chewy bite with a pillowy soft cloud of a semi sweet frosting.
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