Frosted Maple Cookies

Frosted Maple Cookies

Jana 0

"These are the best with a glass of milk on a cold day. My husband says they taste like maple bars."

Ingredients {{adjustedServings}} servings 333 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 333 kcal
  • 17%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 50.1g
  • 16%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

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  1. Combine flour and baking soda, set aside.
  2. Mix together the brown sugar, 1 teaspoon maple extract, vanilla, 3/4 cup butter and egg. Stir in the flour mixture. The dough will be very sticky.
  3. Drop onto greased cookie sheet. Bake for 10-12 minutes at 350 degrees F (175 degrees C). Let rest for one minute before removing from cookie sheet. Frost when cool.
  4. To Make Frosting: Combine 2 cups confectioners' sugar, 2 tablespoons butter, 2 tablespoons milk, and 1 teaspoon maple extract. Spread over cooled cookies.
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Reviews 54

  1. 60 Ratings


I give this recipe 5 stars, because it has GREAT flavor. HOWEVER - I MADE A CHANGE which also resulted in a wonderful 'full' cookie. Something to keep in mind when baking cookies is that if you use butter, your cookie will spread much more than using shortening. After reading several reviews which commented on the cookie recipe spreading a lot, I decided to replace the 3/4 c butter with 1/4 c butter and 1/2 c butter flavor shortening. This change will give your cookie a flakiness or 'shortbread' texture, yet keep it's shape as it cooks without spreading. I also decided to alter the flour - I used 1/2 regular flour and 1/2 self rising flour. This too helped keep the shape. I also put my dough in the freezer for 2 hours to chill (I was working on rolling out a batch of regular sugar cookies) so that when I placed it on my well floured board, it rolled out perfectly. I always hate to see good reviews for a recipe that has been changed, as it really isn't the same recipe if it has been changed up. . . but this was a great base to work with and with the slight alterations, which didn't affect the flavor whatsoever, it will be a cookie recipe that I will use for years to come. Thanks!


These were great once I made a few modifications. The first batch came out about a milimeter thick, so I added a couple tablespoons of flour and about 1/4 teaspon of baking powder to the remaining dough, and the next round plumped up just right.


I read lots of reviews before making these, but in the end decided to follow the recipe. As written, I would rate this a 3, but with some changes, it is a 4. I made one full batch, and they were indeed flat. That would have been okay - some flat cookie recipes are meant to be just that and taste great. These, on the otherhand, felt very greasy and tasted that way. My husband really wanted maple cookies, and I was tempted to switch recipes, but decided to try this one again with some changes. Reduced the butter to 1/2 cup and increased the flour by 1/4 cup. They didn't come out nearly as flat, had terrific flavor and were softer, a little more cake-like. I made the icing as directed and drizzled it over the cookies. My husband loves these and agrees with the submitter's husband - these remind him of a maple bar - his favorite kind on doughnut. Will probably make this again, but definitely with changes.