These maple sugar cookies are a sweet, buttery treat. Instead of granulated sugar, they’re gently sweetened with maple syrup, while still delivering the familiar flavor and crunch of a classic sugar cookie. Made with just six simple ingredients, they’re ideal for cutting into shapes and decorating with the kids.
Holiday baking is the perfect time to make these maple sugar cookies. Roll the dough thinner for a crisp cookie or leave it a bit thicker for a softer bite. I like setting up a small decorating station with simple icing and sprinkles so kids can personalize their cookies. Use your favorite cookie cutters for seasonal shapes or just for everyday treats.
Table of Contents
- What You’ll Need
- Recipe Substitutions & Additions
- Step By Step Instructions
- Storage Instructions
- Tips For Success
- Recipe FAQs
- Other Cookie Recipes You’ll Love
- Maple Sugar Cookies (Refined Sugar Free) Recipe
What You’ll Need
Ingredients for these maple sugar cookies are straightforward and pantry-friendly.
- Butter: Unsalted is preferred. If only salted butter is available, omit added salt. Use softened, room-temperature butter.
- Maple Syrup: The cookie’s sweetener and flavor source.
- Egg Yolk: Use only the yolk to avoid excess moisture in the dough.
- All-Purpose Flour: Measure by scooping and leveling for best results.
- Vanilla: Optional, for a hint of extra flavor.
- Salt: Balances and enhances the dough’s flavor.
See the recipe card below for exact quantities.
Recipe Substitutions & Additions
- Dairy-free: Use a plant-based butter in place of regular butter.
- Maple syrup alternative: Honey can be used in equal parts for adults and children over one year; do not give honey to infants under 12 months.
- Egg substitute: Replace the egg yolk with 1 tablespoon full-fat Greek yogurt or sour cream. A flax egg may work but use only about half of a flax egg to avoid excess moisture.
- Gluten-free: Swap the all-purpose flour for an equal amount of a gluten-free flour blend. If using whole wheat flour, reduce the amount slightly and adjust as needed because it absorbs differently.
Step By Step Instructions
STEP 1: In a bowl, cream softened butter with maple syrup using a hand mixer or stand mixer on high speed until smooth, about 1–2 minutes.
STEP 2: Mix in the egg yolk, vanilla (if using), and salt on medium speed until incorporated, about 1 minute.
STEP 3: Add the flour and mix on low until a dough forms. It may start crumbly but will come together; avoid overmixing. The dough will be slightly sticky and will firm up after chilling.
STEP 4: Transfer the dough to a small bowl, cover tightly, and chill in the refrigerator for at least 1 hour or overnight. Chilling hydrates the flour and makes the dough easier to roll.
STEP 5: When chilled, let the dough sit at room temperature briefly to soften. Preheat the oven to 350°F (180°C).
STEP 6: Lightly flour a sheet of parchment paper and place the dough on top. Flour a rolling pin and roll the dough to about 1/4 inch thick for crisp cookies; roll thicker for a softer result.
STEP 7: Cut shapes directly on the parchment paper with cookie cutters. Remove scraps, reroll, and cut additional shapes. Transfer the parchment to a baking sheet to avoid distorting shapes.
STEP 8: Bake 8–10 minutes until the edges are lightly golden. Let cookies cool completely before decorating.
STEP 9: For a simple cookie icing, mix powdered sugar with a tablespoon of milk or water, adding a little more liquid until you reach the desired consistency. Frost and sprinkle while the icing is still wet.
Storage Instructions
Store cooled cookies in an airtight container at room temperature for 3–4 days. For longer storage, freeze in an airtight, freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Tips For Success
- If the dough is sticky after chilling, dust the surface and rolling pin with extra flour or roll the dough between two sheets of parchment paper.
- Cut shapes on the parchment and bake the parchment directly on the baking sheet to preserve the cookie shapes.
- Let cookies cool fully before decorating—they firm up as they cool.
- For softer cookies, roll slightly thicker and bake about 8 minutes; for crisper cookies, roll thinner and bake up to 10 minutes.
- Ensure butter and egg yolk are at room temperature; cubing the butter helps it come to temperature faster.
Recipe FAQs
Add a little extra flour to the rolling surface and rolling pin, or roll the dough between two sheets of parchment to prevent sticking.
They can be soft or crunchy depending on dough thickness and baking time: thinner and longer for crisp, thicker and shorter for soft.
Prepare the dough 3–4 days ahead and keep it tightly covered in the refrigerator. Allow it to soften slightly at room temperature before rolling.
Other Cookie Recipes You’ll Love
Almond Flour Thumbprint Cookies
Easy Cinnamon Apple Oatmeal Cookies
Almond Flour Peanut Butter Cookies
Banana Coconut Cookies
If you tried these Maple Sugar Cookies, please leave a star rating and let me know how they turned out in the comments — I love hearing from you!
Maple Sugar Cookies (Refined Sugar Free)
Ingredients
Maple Sugar Cookies
- 6 tbsp unsalted butter, softened to room temperature
- 1/4 cup maple syrup
- 1 egg yolk, at room temperature
- 1/2 tsp vanilla extract (optional)
- 1/4 tsp salt
- 1 1/4 cup all-purpose flour
Optional Cookie Icing
- 1/2 cup powdered sugar
- 1 tbsp milk or water
Instructions
- Cream the softened butter and maple syrup together until smooth (1–2 minutes).
- Mix in the egg yolk, vanilla, and salt until combined (about 1 minute).
- Add the flour and mix on low until a dough forms. Do not overmix. The dough will be slightly sticky and will firm up when chilled.
- Cover and chill the dough in the fridge for at least 1 hour or overnight.
- When ready, let the dough soften slightly at room temperature. Preheat the oven to 350°F (180°C).
- Roll the dough on floured parchment to about 1/4 inch thick for crisp cookies, or slightly thicker for softer ones.
- Cut shapes directly on the parchment, transfer the parchment to a baking sheet, and bake 8–10 minutes until edges are lightly golden.
- Cool completely before decorating. For icing, mix powdered sugar with milk or water to desired consistency, frost, and add sprinkles while wet.
Notes
- If the dough is sticky, add flour to the surface or roll between parchment sheets.
- Cut shapes on parchment and bake the parchment directly on the pan to avoid distortion.
- Cookies firm up as they cool—wait before decorating.
- Adjust thickness and baking time for softer or crisper cookies.
- Ensure butter and egg yolk are at room temperature for an even dough.
Nutrition
Calories: 73 kcal | Carbohydrates: 9 g | Protein: 1 g | Fat: 4 g