This simple homemade Maple Fall Cookies Recipe makes the best, easy decorated fall cookies to take to a party. A soft and chewy, light sugar cookie iced with a light maple glaze then topped with fall sprinkles. They have a great fall aesthetic and are cute and fun while being absolutely delicious.
These cookies are a favorite- they have a good fall aesthetic and are a perfect idea when you're looking to make something without pumpkin. They are also fun to make with kids and can still turn out frosted and beautiful while giving kids freedom to be creative.
This was inspired by our Easy Halloween Cookies and goes great with our other yummy fall desserts like Apple Dumplings and Pumpkin Snickerdoodles or Snickerdoodles without Cream of Tartar. When winter comes, check out our New Years Eve Cookies.
Why I love this recipe
I love these fall cookies because they are so soft and chewy. They are not too sweet and the perfect texture. The maple icing on top is absolutely perfect and fun to work with. I also love using an icing as the icing hardens, making them easier to transport and their beautiful decorations stay intact. I also enjoy how simple and easy they are to make look good!
For the Cookies:
- butter, slightly softened
- granulated sugar
- baking powder
For the Icing:
- powdered sugar
- maple extract
See recipe card for quantities.
1. Using a bowl and hand mixer, or a stand mixer: Beat butter and sugar on high for 2 minutes. Add the eggs and vanilla and beat until well combined, about 30 seconds. Add the dry ingredients and mix just until combined. Refrigerate 1.5 or more hours.
2. Preheat oven to 400*F. Lightly flour a clean work surface. Roll out dough about ⅜" thick for super soft cookies, or thinner for crispier cookies. Use leaf cookie cutters (I got mine at Hobby Lobby, but have also seen them at the dollar store and other craft stores) and cut out cookies. Place on a parchment lined baking sheet and bake until the tops are matte and the edges are set, about 7-10 minutes for the thick cookies and 5-8 minutes for thinner.
3. While the cookies cool, make your icing by mixing together the powdered sugar, milk and maple extract together in a small bowl until smooth. The exact measurements can vary depending on elevation and humidity- see picture above for desired consistency.
4. Using a knife or your finger (I like to use my finger so I have more control and can get the little edges more precisely) spread the icing over the cookie in a thin layer. Frost 2-4 at a time, then sprinkle (I found my fall sprinkles at wal-mart; they are also available at most craft stores). The icing dries quickly, so don't frost more at a time or your icing will harden and the sprinkles won't stick.
Hint: I like thick, soft sugar cookies. For thick and soft ones, make sure your dough is about ⅜" thick. Then remove from the oven when the top turns matte and the edges are just set, and not yet golden. Roll out the dough thinner for thin, crisp cookies and don't remove from the oven until the edges start to turn golden.
- Frosting - instead of glaze, make your favorite buttercream or cream cheese frosting and substitute the vanilla extract for maple. Make sure cookies are completely cool before frosting them!
- Water- use water instead of milk in the icing, if desired. Decrease the amount of water by ½ Tablespoon.
- Almond - use almond extract instead of maple for another yummy flavor.
- Chai Spiced- measure in ¾ teaspoon cinnamon, ½ teaspoon cardamom, ⅛ teaspoon nutmeg and ⅛ teaspoon of cloves for a yummy chai spiced variation!
- Maple Walnut- Add walnut extract instead of vanilla into the cookies, for a delicious Maple Walnut Cookies.
See these yummy Chai Maple Blondies for another fun maple treat!
- hand mixer OR stand mixer
- baking sheet- I use an aluminum baking sheet, if using a different type of baking sheet, bake times may vary.
- mixing bowls
Store at room temperature in an airtight container for up to 4 days. Reheat in the microwave for 5-10 seconds to achieve maximum softness.
These fall cookies freeze very well! Freeze unfrosted in an airtight container for up to 2 months. Allow to come to room temperature then ice as desired and eat within 2 days. It is not recommended to freeze glazed sugar cookies, as the glaze will melt as the cookies thaw.
Work quickly when decorating the cookies! Only glaze 2-4 at a time (depending on your speed) then top with sprinkles, otherwise the icing will harden and the sprinkles will not stick.
Fall Maple Cookies
- 1 baking sheet
- 1 hand mixer or stand mixer
- 2 mixing bowls
- ¾ cup unsalted butter slightly softened
- 1 ½ cups granulated sugar
- 3 eggs large
- 2 teaspoons vanilla
- 4 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons salt
- 4 cups powdered sugar
- 4-6 Tablespoons milk or more, until desired consistency is reached
- 1-2 teaspoon maple extract depending on flavor intensity preference- I like 1 ½ teaspoons.
- Using an electric mixer, cream together the butter and sugar on high until light and fluffy, about 2 minutes. Add eggs and vanilla and beat until well combined, about 30 seconds.
- Add flour, baking powder and salt and mix on low just until combined.
- Refrigerate minimum of 90 minutes.
- Preheat oven to 400*F. Roll out cookie dough about ⅜" thick for thick, soft and chewy cookies. (see Notes below for thin and crisp). Cut out with leaf cookie cutters (located at any craft store and sometimes the dollar store).
- Place on a parchment lined baking sheet at 400*F for 7-10 minutes. Until the tops are matte and the edges are set. Allow to cool on baking sheet at least 5 minutes before removing.
- In a small bowl, whisk together the powdered sugar, milk, and maple extract, adding more milk until desired texture is achieved. See instruction pictures above for reference.
- Frost cooled cookies using a knife or finger, being careful to fill in the edges. Only frost 2-4 at a time, as the glaze dries quickly. Sprinkle fall sprinkles (I got mine at wal mart but they are also at most craft stores) on top then repeat icing and sprinkling until done!
- Dough can be stored in the refrigerator for up to 48 hours before use.
- Store cookies in an airtight container for up to 4 days. Warm up in the microwave for 5-10 seconds for added softness after day 1.
- For crisp cookies, roll out thinner and bake until the edges are golden brown, about 5-9 minutes.
Make sure cookies and cut into leaf shapes, then ice with a yummy maple glaze. Top with fall themed sprinkles.
- Do not consume raw cookie dough. Raw eggs and raw flour are known to cause food poisoning.
- Always have good ventilation when using a gas stove
I love these maple cookies for a fun fall treat when I want some decorated fall cookies without pumpkin. They are so soft and chewy and yummy! The maple on top was perfect, and I was amazed how easy it was to make them look good
I followed the directions for the frosting but the maple extract turned it a taupe-brown color.
What did I do wrong?
Hmmmm maybe too much maple? My icing turns a very slight off white color. Did you make the icing with milk or water? If made with water, it would be more likely to turn a brownish color.