Dessert

Glazed Maple Leaf Cookies Recipe

ByMaya Arden September 21, 2026September 21, 2026

Introduction

Glazed Maple Leaf Cookies are a delightful treat perfect for showcasing the warm flavors of maple and cinnamon. These crisp, buttery cookies are topped with a sweet maple glaze that adds just the right touch of sweetness. Ideal for fall gatherings or holiday celebrations, they bring both charm and flavor to your cookie platter.

Maple leaf-shaped cookies are spread out on a white marbled surface, each cookie covered with a smooth light brown frosting layer that fully coats the top. Small clusters of chopped nuts with a golden-brown color sit on parts of the frosting, adding texture and contrast. The frosting surface glistens slightly, showing a glossy and creamy look, while the cookie edges are gently rounded and slightly visible under the frosting. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (360 g) all-purpose flour, plus more for dusting
1 cup raw walnuts

1 teaspoon baking powder
1 teaspoon ground cinnamon

1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened

1 cup (200 g) granulated sugar
1 large egg
1 tablespoon whole milk

1 teaspoon pure maple syrup
3/4 cup (160 g) light brown sugar
6 tablespoons unsalted butter

1/2 teaspoon maple extract or pure vanilla extract
1/2 teaspoon pure maple syrup
1 1/2 cups (175 g) confectioners’ sugar

Pinch of kosher salt
Pinch of ground nutmeg
3 tablespoons whole milk

Crushed raw walnuts and maple sugar, for serving (optional)
A maple leaf-shaped cookie cutter

Instructions

Step 1: In a food processor, pulse the flour and raw walnuts until the walnuts are finely ground. Add baking powder, ground cinnamon, and kosher salt, then pulse again until combined.

Step 2: In a large bowl, using a handheld mixer on medium-high speed, beat the softened butter and granulated sugar until fluffy and pale, about 2 minutes. Add the egg, whole milk, and maple syrup; beat until combined.
Step 3: Gradually add the dry ingredients to the wet mixture, beating on medium-low speed until fully combined with no dry streaks remaining. Transfer the dough to a clean surface, wrap with plastic wrap, and refrigerate for at least 1 hour or up to 2 days.
Step 4: On a lightly floured surface, roll out the dough to 1/8 inch thickness. Use the maple leaf-shaped cookie cutter to cut out shapes, re-rolling scraps as needed, making about 48 cookies. Place the cookies on two parchment-lined baking sheets and freeze until cold, about 10 minutes.

Step 5: Arrange oven racks in the upper and lower thirds and preheat the oven to 350°F (175°C). Bake the cookies, rotating the baking sheets top to bottom halfway through, until the edges begin to turn lightly golden, about 10 to 12 minutes. Let cool completely.
Step 6: For the icing, combine the light brown sugar and 6 tablespoons unsalted butter in a small saucepan over low heat. Stir constantly for 2 to 3 minutes until the sugar dissolves and the mixture is smooth. Remove from heat and transfer to a heatproof bowl; let cool slightly.
Step 7: Whisk in maple extract and maple syrup. Slowly add the confectioners’ sugar, stirring until combined. Add the pinch of kosher salt, ground nutmeg, and 3 tablespoons whole milk; whisk until smooth. The icing will be light brown.

Step 8: Dip one side of each cooled cookie into the icing and allow excess to drip off. Decorate with crushed raw walnuts or maple sugar if desired. Let the icing set before serving.

Tips & Variations

Use finely chopped pecans instead of walnuts for a slightly different nutty flavor.
For a stronger maple taste, add a little extra maple extract to the icing, but use it sparingly as it can be quite potent.

If you don’t have a maple leaf cookie cutter, any fall-themed or small cookie cutter will work.
For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend.

Storage

Store the glazed cookies in an airtight container at room temperature for up to 5 days. To keep the glaze intact, avoid stacking cookies more than two layers deep. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a sealed container or bag for up to 2 months. Thaw at room temperature before serving.

How to Serve

A close-up view of several cookies shaped like maple leaves with a smooth light brown icing covering their top layer, sprinkled with small pieces of chopped walnuts mostly on one side near the bottom of each cookie. The cookies’ edges are slightly darker, showing a baked texture, and they rest on a white marbled surface. A woman's hand is seen gently holding one cookie by its edge between her thumb and forefinger. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 2 days before rolling and cutting. Just keep it tightly wrapped in plastic wrap to prevent drying out.

What if I don’t have maple extract?

If you don’t have maple extract, you can use pure vanilla extract as a substitute. It will still complement the brown sugar icing nicely, though the maple flavor will be milder.