Crispy on the outside, chewy in the center, and finished with a buttery maple glaze that you will want to drizzle on everything — these Honey Maple Glazed Cookies are dangerously good. One batch and you will understand why they keep disappearing from the counter before I even get a photo.

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Are you getting tired of the same cookie recipe and want to try something new? These easy and delicious cookies come together with straightforward instructions. Bonus? They are so tasty and really hard to mess up!

Made with honey, powdered sugar, and cinnamon — with a simple maple glaze on top for that extra layer of indulgence. Christmas is around the corner and it is always a great time to try something new. The taste of these cookies is very warm and inviting — just like the Holiday season!

A friend of mine tried it for the first time and the first thing he said was “yum!” The second thing he said was, “It tastes like Christmas.” There you have it. The comment didn’t come from me but from others!

The idea of putting honey and maple together has been in the back of my head for months. I miss the taste of real maple syrup from Canada and this year I have cravings to put maple syrup in everything!

Watch Out for Thieves in the House

I’ve made these cookies about 5 times because I never managed to take proper photos of them due to the high level of crime in my house. Thieves oddly only show up when I am baking. I make them, and HALF the batch went missing! My husband says this criminal needs to get caught, as small pieces of cookie crumbs fall from his beard.

Whether it’s a “thief” in the family or visitors in the house, these cookies never stay out too long before they get snatched up. From making these delicious honey maple cookies, I understand why most cookie jars are not transparent!

Why You Should Try This Recipe

Delicious — made with honey, powdered sugar, and cinnamon. We also drizzle a maple glaze on top because there’s no such thing as over-the-top cookies these days.
Easy — with a stand mixer, this cookie comes together so easily. It doesn’t stick to the bowl, so clean-up is a breeze.
A holiday treat — this cookie’s taste will always remind you of Christmas and is the best holiday treat for friends and family.
Wholesome — homemade cookies made with real ingredients beat anything store-bought, always.
Make It Ahead — put the dough in the fridge overnight, and when you’re ready the next day just pinch a ball and put it in the oven.

Ingredients

Every ingredient in this cookie has a job. Here is what you need to know before you start.

Honey

Since we are baking the cookies, leave your expensive raw honey to the side. Regular pasteurized varietal honey is perfect for this recipe.

Why it matters: Honey adds both sweetness and moisture, which is what gives these cookies their signature chewy interior. It also creates a subtle caramelization during baking that plain sugar cannot replicate.

Maple Syrup

To make the maple glaze, we use pure maple syrup, butter, and powdered sugar.

Why it matters: The maple glaze is what makes this cookie unforgettable. Pure maple syrup has a complex, woodsy sweetness that artificial maple flavoring cannot mimic. It melts into the warm cookie surface and creates a glossy, sticky finish that is absolutely irresistible.

Cinnamon, Ginger, and Clove

The combination of cinnamon, ginger, and clove is my classic autumn spice trio.

Why it matters: These three spices together create a warm, layered depth that makes these cookies taste like Christmas morning. Each spice plays a role — cinnamon for warmth, ginger for brightness, clove for intensity. Together they are perfectly balanced.

Powdered Sugar (Confectioners Sugar)

Powdered sugar makes the cookie easy to roll and contributes to the melt-in-your-mouth texture.

Why it matters: The fine texture of powdered sugar dissolves more evenly into the fat than granulated sugar. This creates a tender crumb and a slightly crisp exterior — the exact combination that makes this cookie so addictive. Do not swap for granulated sugar.

Butter

Use good quality unsalted butter, room temperature, for both the cookie and the glaze.

Why it matters: Butter is the primary fat in this recipe and carries all the fat-soluble flavours from the spices and honey. High-quality butter with a higher fat content will give you a richer, more flavorful cookie. Avoid margarine or butter-flavored spreads.

Professional Tips

Pro Tip #1 — Use a Stand Mixer

I always use a stand mixer to combine everything. However, if you don’t have one, a hand-held mixer works fine.

Pro Tip #2 — Maple Syrup

Either real or artificial maple syrup works with this recipe. Not everyone has access to real maple syrup, and I believe we should never break the bank to get access to delicious food.

Pro Tip #3 — Browning the Butter

Try not to overcook or burn the butter when browning it. Once you see brown spots in the butter and smell something nutty in the air, that’s your signal to stop and move to the next step.

These cookies pair wonderfully with a scoop of Easy Blueberry Ice Cream or alongside our Cherry Syrup Recipe — drizzle a spoonful of cherry syrup over a warm cookie for an indulgent twist.

Frequently Asked Questions

Can I make these cookies without a stand mixer?

Yes. A hand-held electric mixer works just as well. If you go fully manual with a wooden spoon, the dough will come together but may take more effort — make sure your butter is truly at room temperature before starting.

Can I freeze the cookie dough?

Yes, and it freezes beautifully. Shape the dough into balls, freeze them on a baking sheet until firm, then transfer to a zip-lock bag. Bake directly from frozen — just add 2-3 extra minutes to the bake time. No need to thaw.

Why do I need to refrigerate the dough?

Chilling the dough firms the butter and hydrates the flour, which produces a thicker cookie that spreads less during baking. If you skip this step, your cookies may spread too thin and turn crispy rather than chewy.

Can I substitute the honey for something else?

Agave nectar works as a 1:1 substitute. Maple syrup also works but will create a more pronounced maple flavour throughout the cookie — delicious, just different. Avoid corn syrup as it lacks the complexity that makes these cookies special.

How do I store these cookies?

Store cooled cookies in an airtight container at room temperature for up to 5 days. The maple glaze hardens as it sets, so the cookies won’t stick together. For longer storage, freeze ungalzed cookies for up to 3 months and glaze after thawing.

My cookies spread too thin — what happened?

The most common cause is butter that is too warm or dough that was not chilled long enough. Make sure the dough spends at least 1 hour in the fridge (overnight is even better). Also, press each ball only lightly in the center — don’t flatten them completely.