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Soft Thanksgiving Sugar Cookies: 5-Step Maple Icing

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Soft, pillowy sugar cookies with a tender cake-like crumb, topped with a rich and earthy maple icing. These cookies are easy to make, use simple pantry ingredients, and stay soft for days.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 1 cup (226g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated white sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 2 cups (240g) confectioners’ sugar, sifted
  • ¼ cup (56g) unsalted butter, softened
  • 2–3 tablespoons real maple syrup
  • 1–2 tablespoons milk or cream
  • A tiny pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 3-4 minutes until pale and fluffy. Scrape down the sides of the bowl.
  4. Beat in the eggs one at a time, mixing just until incorporated. Add vanilla extract and mix on low speed until combined.
  5. Gradually add the dry ingredients to the butter mixture on low speed. Mix until the flour just disappears. Do not overmix.
  6. Scoop about 2 tablespoons of dough per cookie onto prepared baking sheets, spacing them 2 inches apart.
  7. Bake for 10-12 minutes until edges are barely set and lightly golden, but centers still look soft. Do not overbake.
  8. Let cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  9. While cookies cool, make the icing: Beat softened butter until creamy. Add confectioners’ sugar, maple syrup, and a pinch of salt. Mix on low, then increase to medium. Add milk or cream one teaspoon at a time until drizzle-able consistency is reached.
  10. Spread a generous layer of icing on completely cooled cookies. Let icing set for 15 minutes before stacking or storing.

Notes

Use Grade B or dark maple syrup for stronger flavor. Sift confectioners’ sugar to avoid lumps. Do not overbake to maintain softness. Store in an airtight container with a slice of bread to keep cookies soft for up to 5 days. For gluten-free version, use a 1:1 gluten-free baking blend.

Nutrition

Keywords: soft sugar cookies, maple icing, thanksgiving cookies, fall baking, easy cookies, holiday desserts

Find it online: https://zoeplate.com/soft-thanksgiving-sugar-cookies-5-step-maple-icing/