Mini Maple Syrup Pancake Cookies
Transform your breakfast favorites into bite-sized treats with these irresistibly soft and chewy Mini Maple Syrup Pancake Cookies! Featuring the warm, comforting flavors of pure maple syrup and vanilla, these cookies are the perfect fusion of fluffy pancakes and classic cookies. Each golden morsel is topped with a silky maple glaze that adds a touch of indulgence to every bite. Easy to make in just under 30 minutes, these delightful cookies are ideal for brunch spreads, snack time, or as a unique addition to your dessert table. With just the right hint of sweetness and a tender texture, these maple-infused gems are destined to become a new household favorite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 0.33 cups Granulated sugar
- 2 tablespoons Light brown sugar (packed)
- 1 large Egg
- 0.25 cups Pure maple syrup
- 1 teaspoon Vanilla extract
- 2 tablespoons Milk
- 0.5 cups Powdered sugar (for glaze)
- 1 tablespoon Pure maple syrup (for glaze)
- 1 teaspoon Milk (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy (about 2–3 minutes).
Beat in the egg, maple syrup, and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed. Add the milk and continue mixing until a soft, sticky cookie dough forms.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8–10 minutes, or until the edges are lightly golden and the centers appear set.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
While the cookies cool, prepare the maple glaze by whisking together powdered sugar, maple syrup, and milk in a small bowl until smooth.
Drizzle the glaze over the cooled cookies using a spoon or piping bag. Allow the glaze to set for 10–15 minutes before serving.
Enjoy these Mini Maple Syrup Pancake Cookies with a cup of coffee, tea, or milk!
Nutrition Facts
Calories |
101 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 6% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 19 mg | 6% | |
| Sodium | 48 mg | 2% | |
| Total Carbohydrate | 14.5 g | 5% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 8.3 g | ||
| Protein | 1.2 g | 2% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 7 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 20 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
