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  • Writer's pictureSheila Brant

Maple Cake Cookies

Enjoy these fluffy, sweet cookies made with our 100% pure Brantview Farms Maple Syrup. They are thicker, soft cake-like cookies with true maple flavor. The recipe makes at least 24 cookies depending on the size you make them and freeze well if you make them ahead of when you need them. Enjoy!



3 cups flour

2 tsp cornstarch

3/4 tsp baking soda

1/2 tsp sea salt

1/4 tsp baking powder

3/4 cup butter, melted

1/2 cup light brown sugar, packed

1 egg

1 tsp maple extract

1/3 cup sugar for rolling


1 cup powdered sugar

White plump cookies are lined on a white parchment paper-lined baking tray. They are coated in sugar that sparkles in light.
Maple Cake Cookies make the perfect dessert to share!


Line a tray with parchment paper. In a large bowl combine flour, cornstarch, baking soda, sea salt and baking powder. In a separate bowl combine the melted butter and brown sugar. Then add the egg and whisk. Add the pure maple syrup and maple extract and combine. Add the dry mixture to the wet mixture and stir until combined and there are no dry patches. Take a cookie scoop or tablespoon and scoop dough onto the tray. Cover and place tray in the refrigerator for at least two hours to chill.

When dough has chilled, preheat the oven to 350 degrees. Line baking sheets with parchment paper. Roll cookie dough into balls and coat in sugar. Bake cookies for 9-11 minutes until cookies puff up and tops start to crack. Let them cool on baking tray for 10 minutes before moving them to a wire rack. Once the cookies are completely cool, mix together glaze ingredients. Use a spoon to drizzle the glaze over cooled cookies. Let them dry for 10 minutes before serving or packaging.

Original recipe from Bakerish.

Three tan cookies sit on a white plate. They have a sugar coating with light creamy tan glaze glistening on top.
Maple Cake Cookies look so pretty and taste so sweet!

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