If you enjoy a cookie that’s soft, tender, and full of cozy maple sweetness, these Soft Maple Sugar Cookies are about to become a new favourite. They’re the kind of bake that fills your kitchen with the warm scent of butter and maple, and they stay wonderfully soft for days — the perfect little treat with a cup of tea or tucked into a lunchbox.
Made with simple pantry ingredients and a touch of maple extract, these cookies bake up golden, plush, and melt‑in‑your‑mouth delicious. And that maple icing on top? Just enough sweetness to make each bite feel special.
If you’re wanting a cook that is easy to make, comforting and a little bit nostalgic then you really cannot go wrong with these! This is a wonderful place to start!
.JPG "Soft Maple Sugar Cookies")
Most summers when I was growing up we would make the trip as a family to Northern Quebec to visit with my father's family. That is where he was born and grew up. One thing which was always in abundance there was Maple everything. Maple syrup. Maple fudge. Maple candies and these little sugar cones filled with maple syrup on the bottom and capped with a thick maple icing. One of my father's favorite flavors is maple and it is quite naturally one of ours as well.
I remember when I first moved over to the U.K. I took a 4 liter can of Maple Syrup with me. It was pre-9/11 and there was no problem taking liquids onto aircraft. I was determined not to miss my beloved Maple Syrup. It had become readily available by the time I left there to move back to Canada, but back then it was almost impossible to find.
These cookies are a real favorite. They have a lovely maple flavor both in the cookie itself and in the sweet decorative glaze that gets flicked over top of them once they have been baked. They are not crisp cookies, but a soft cookie that almost melts in the mouth. You could leave the glaze off if you wanted to, but it really is a nice touch. Sometimes I stir some chopped toasted walnuts into the cookie dough. Then you have Maple Walnut cookies. Always delicious!
This is a cookie that goes together easily, is delicious, and that easily freezes. If you are freezing them I recommend glazing them after you thaw them out and not before you freeze them. I have never doubled the recipe but I see no reason why you couldn't. I really hope that you will bake and enjoy them as much as we do!
INGREDIENTS NEEDED
TO MAKE
SOFT MAPLE SUGAR COOKIES
There is nothing too awfully complicated about these.
- 2 1/3 cup (291g) plain, all-purpose flour (see notes)
- 1/2 tsp baking soda (bicarbonate of soda)
- 1/2 tsp salt
- 1/2 cup (115g) butter, softened
- 1/3 cup (80ml) light olive oil (vegetable oil)
- 1 1/2 cups (287g) extra fine granulated sugar (Blitz it in a food processor for a bit)
- 1 large egg
- 2 tsp vanilla
- 1 tsp maple extract
For the glaze:
- 1/4 cup (60ml) heavy cream
- 1/4 cup (57g) butter, melted
- 3 TBS pure maple syrup
- 2 - 2 1/2 cups (260g to 325g) icing sugar
NOTES ON INGREDIENTS
All‑Purpose Flour
Forms the structure of the cookie. This recipe uses the spoon & sweep method to prevent packing the flour — too much flour makes cookies dry or cakey. In the U.K. all purpose flour is known as plain flour.
Baking Soda
Gives the cookies lift and helps them spread gently as they bake.
Salt
Just a touch to balance sweetness and deepen the maple flavour.
Butter (Softened)
Adds richness and tenderness. Softened butter blends smoothly with the sugar for a soft, plush cookie texture. You can use unsalted butter if you wish. I use salted butter as that is all I keep in the house.
Vegetable Oil
A clever addition — it keeps the cookies extra soft and moist, giving them that melt‑in‑your‑mouth texture. I like to use light olive oil as it is better for you than regular vegetable oil.
Granulated Sugar
Sweetens the dough and helps create a soft, slightly chewy cookie. The recipe specifies fine granulated sugar, which is Caster sugar in the U.K. You can buy fine granulated sugar to make these cookies or you can blitz your regular granulated sugar in a food processor to break it down to a finer grind if you wish.
Egg
Adds structure and richness, helping bind everything together.
Vanilla Extract
Enhances the maple flavour and adds warmth.
Maple Extract
This is used in both the dough and the icing for double maple goodness. It is what gives these cookies their signature maple flavor. You can easily make your own if you are unable to find it where you live. I tell you how here. (Scroll down to the bottom of the page.) Alternately you can use maple syrup in the same amount although the flavor won't be as concentrated.
Heavy Cream
You can use whipping cream. If you haven't got cream you can use milk, or evaporated milk, although the flavor and texture of the drizzle won't be quite as rich.
Maple Syrup
Use pure maple syrup. Do not substitute what is called pancake syrup in it's place. They are not the same thing.
Icing Sugar
This is also known as powdered sugar or confectioners sugar.
HOW TO MAKE SOFT MAPLE SUGAR COOKIES
These are really very simple to make. Just follow the directions and your cookies should turn out perfectly.
- Preheat the oven to 350*F/180*C/ gas mark 4. (non-fan oven) Line two baking sheets with baking parchment. Set aside. (The baking paper will help to prevent the cookies from sticking to the pan and also makes removing them easier.)
- Whisk the flour, baking soda and salt together in a bowl. Set aside. (Alternately you can sift the ingredients together into a bowl.)
- Beat butter, vegetable oil, and sugar together in a large bowl until well combined. Whisk in the egg, vanilla and maple extract. Mix well together. (Make sure everything is evenly mixed.)
- Add the flour mixture, 1 cup at a time, mixing well together until all the flour has been added. (Adding the flour mixture a bit at a time allows for even distribution.)
- Scoop out 2 TBS sized balls of the dough, roll into balls with your hands and place 3-inches apart on the prepared baking sheets. (This is about the size of a golf ball. Make sure you have the balls well spaced apart to allow for spreading.)
- Lightly flatten the balls with the bottom of a glass of the bottom of a metal measuring cup. (Try to get them evenly flattened, but don't use too much pressure to flatten them.)
- Bake in the preheated oven for 8 to10 minutes. The edges should just be beginning to brown. (They should also be starting to turn golden brown on the bottoms.)
- Remove from the oven and let sit on the baking sheets for 15 minutes before scooping off onto a wire rack to finish cooling completely. (If you try to scoop them off too soon you risk them breaking apart.)
- Whisk the cream, butter and maple syrup for the drizzle together in a bowl until well amalgamated. (The mixture should be smooth and lump free.)
- Whisk in the icing sugar until you have a mixture that is thick but drizzable.
- Drizzle this haphazardly over the cookies and allow to set before storing in an airtight container. (Let the drizzle set completely before packing the cookies in a container. Place a sheet of wax paper or baking paper in between each layer.)
FREQUENTLY ASKED QUESTIONS
about baking most cookies
CRISP OR CHEWY COOKIES?
If you prefer crisp cookies, press the dough flat with the bottom of a glass dipped in granulated sugar prior to baking. If you want soft chewy cookies, remove them from the oven about 2 minutes before they are done as they will continue to bake on the hot cookie sheet. If you want crisp cookies bake them for 2 minutes longer.
HOW CAN I KEEP MY COOKIES FROM SPREADING TOO MUCH?
- Don't substitute butter for shortening in a recipe which calls for shortening. shortening has a higher melting point, which means it doesn't liquify as quickly, and does a better job of holding the ingredients together. High butter cookie = a cookie that spreads.
- Grease your baking sheets only if the recipe requests you to do so. Most cookies will not stick unless they contain large amounts of butter or sugar.
- Make sure you preheat your oven before baking. If the oven is not hot enough the fat in the cookies will melt before the other ingredients have time to set up.
WHAT IS THE BEST WAY TO STORE COOKIES?
Cool cookies completely before storing. Pack them in single layers between wax or parchment paper to prevent sticking. Do NOT store crisp and soft cookies together in the same container. Store in an airtight container.
HOW DO I FREEZE COOKIES PROPERLY?
To freeze cookies, place them into airtight containers or freezer bags, again with a layer of wax paper or parchment paper in between the layers. Again, do not store soft and crisp cookies together. They will keep up to six months frozen. Label properly with the type and the date baked/frozen.
HINTS & TIPS FOR COOKIE BAKING SUCCESS
These hints and tips are sure to help you make the best cookies ever.
- Use flat cookie sheets without sides for even baking.
- Place cookies at least 2-inches apart on baking sheets to allow for spreading.
- Use a sheet of baking parchment or a light spritz of cooking spray to grease your cookie sheets. It's not necessary to repeat this step for every batch but do wipe off any crumbs or sugar from the surface before adding the next batch.
- Place your cookie sheets in the middle of the oven.
- Make sure the sides of your cookie sheets don't touch the edges of the oven so that heat can circulate evenly and properly.
- Pay particular attention to bake times. An extra minute or two can make a big difference to the end result since cookies are for the most part quite small and bake quickly. Always aim to underbake rather than overbake. Cookies do continue to bake after you remove them from the oven.
A FEW OTHER
COOKIE RECIPES FOR YOU TO ENJOY
If you are a cookie monster like I am, then you might also enjoy the following delicious options!
QUARTER CUP COOKIES - These incredibly moreish cookies are made from exactly 1/4 cup of each of the main cookie ingredients, aside from the flavorings and soda. The end result is a delicious cookie that everyone enjoys. They were originally called 10 cup cookies, but that made far too many cookies for me, so I reduced everything to 1/4 cup!
LEVAIN BAKERY OATMEAL RAISIN COOKIES - A copycat recipe of the infamous Levain Bakery cookies. These are excellent oatmeal raisin cookies. The recipe makes nine very large cookies. Each one weighing in at almost half a pound each. These are a real indulgence, with plenty of nutty oats and sweet raisins. You could make them smaller but then they wouldn't be Levain.
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Yield: 22 cookies
Soft Maple Sugar Cookies
Prep time: 15 MinCook time: 10 MinInactive time: 15 MinTotal time: 40 Min
Soft and filled with lots of maple flavour. Betcha can't eat just one. Don't be tempted to use all butter. The combination of butter and oil is what makes these so chewable, soft and irresistible.
Ingredients
- 2 1/3 cup (291g) plain, all-purpose flour (see notes)
- 1/2 tsp baking soda (bicarbonate of soda)
- 1/2 tsp salt
- 1/2 cup (115g) butter, softened
- 1/3 cup (80ml) light olive oil (vegetable oil)
- 1 1/2 cups (287g) extra fine granulated sugar (Blitz it in a food processor for a bit)
- 1 large egg
- 2 tsp vanilla
- 1 tsp maple extract
For the glaze:
- 1/4 cup (60ml) heavy cream
- 1/4 cup (57g) butter, melted
- 3 TBS pure maple syrup
- 2 - 2 1/2 cups (260g to 325g) icing sugar
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. (non-fan oven) Line two baking sheets with baking parchment. Set aside.
- Whisk the flour, baking soda and salt together in a bowl. Set aside.
- Beat butter, vegetable oil, and sugar together in a large bowl until well combined. Whisk in the egg, vanilla and maple extract. Mix well together.
- Add the flour mixture, 1 cup at a time, mixing well together until all the flour has been added.
- Scoop out 2 TBS sized balls of the dough, roll into balls with your hands and place 3-inches apart on the prepared baking sheets.
- Lightly flatten the balls with the bottom of a glass of the bottom of a metal measuring cup.
- Bake in the preheated oven for 8 to10 minutes. The edges should just be beginning to brown.
- Remove from the oven and let sit on the baking sheets for 15 minutes before scooping off onto a wire rack to finish cooling completely.
- Whisk the cream, butter and maple syrup for the drizzle together in a bowl until well amalgamated.
- Whisk in the icing sugar until you have a mixture that is thick but drizzable.
- Drizzle this haphazardly over the cookies and allow to set before storing in an airtight container.
Notes
To measure the flour, spoon the flour into your measuring cup with a spoon and sweep any excess off with a flat edge.
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If you’re looking for a hearty, family‑friendly skillet supper that comes together quickly and delivers big comfort, this Chuckwagon Beef & Pasta Skillet is just the thing. Made with lean ground beef, tender wagon‑wheel pasta, and a sweet‑tangy sauce that simmers into something rich and irresistible, it’s a one‑pan meal that feels nostalgic, satisfying, and perfect for busy weeknights.
Everything cooks right in the skillet — no fuss, no extra dishes — and a sprinkle of melty cheese on top makes it even more crowd‑pleasing. Simple ingredients, straightforward steps, and plenty of flavour: this is the kind of homestyle recipe you’ll want in regular rotation.
This recipe which I am sharing with you today is one that I adapted from the Washington State Beef Commission. I had seen it on Pinterest and pinned/bookmarked it to make sometime when I had my daughter visiting. It just looked very delicious and family friendly. It also looked very easy to make and I am trying to teacher her how to cook simple and easy meals that she can safely make for herself..
I couldn't find any wagon wheel pasta. Occasionally you might see it, but you are more likely to find maple leaf shaped pasta here. I usually do keep a variety of pasta shapes in the cupboard however, so I used one which was round and that I thought would hug the sauce perfectly. Volatini. This is a pasta that is shaped like little flying saucers. It did take slightly longer to cook, but that really wasn't a problem.
The sauce for this is very much like a homemade BBQ sauce, using tomato ketchup, brown sugar, cider vinegar and some seasonings. You could add some dry mustard to it if you wanted to give it a bit more zip, or you could add some Smoked paprika for an even deeper BBQ kiss and smoky quality. Just be sure to use the mild unless you want a dish that bites back.
I did slip mine under the grill when it was all done and after I had sprinkled the cheese on top. This gilded it a tiny bit. I didn't let it brown overly much.
Eileen really loved this. I divided it up into single serving sized packages and sent them home with her to pop into her freezer, ready to remove and enjoy anytime she wants a quick and simple supper.
Normally we would have enjoyed salad on the side of this, but we are avoiding the dreaded lettuce at the moment and made do with a cooked vegetable on the side and some crusty bread to help us mop up all of that delicious sauce!
This was quick and easy to make, fairly economical and really delicious. I highly recommend!
INGREDIENTS NEEDED
TO MAKE
CHUCKWAGON BEEF & PASTA SKILLET
Most of these are basic store-cupboard ingredients. Use the best that you can afford and you will be pleased with the results.
- 1 pound (453.5g) lean ground beef
- 1 small green pepper, trimmed and chopped (about one cup)
- 1/2 medium onion, peeled and chopped (about 1/2 cup)
- 3/4 tsp salt, divided
- 1 1/4 cups (300ml) beef broth
- 1 cup (116g) dry macaroni pasta (wagon wheel or a similar shape)
- 1/2 cup (123g) tomato ketchup
- 1/4 cup (50g) soft light brown sugar
- 1/4 cup (60ml) apple cider vinegar
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 cup (60g) grated cheddar or colby cheese
NOTES ON INGREDIENTS
- We buy our ground beef at Peltons. It is locally sourced, organic, and grass fed.
- My pepper was quite large so I used only 3 humps. (when you know you know)
- My onion was also fairly large, but the two outer layers needed to be discarded. That's onions at this time of year.
- I used Better than Bouillon beef stock concentrate, reconstituted.
- I could not get wagon wheel pasta so I used Italian Volanti, which is shaped like little flying sauces. Even so it wasn't cooked through in the required time. Not a problem, I added a bit more hot stock and it cooked perfectly with about 5 additional minutes of time.
- I use a low sugar, low salt tomato ketchup.
- No need to press the brown sugar firmly into the measuring cup.
- I use organic apple cider vinegar with the mother.
- Make sure you use powders and not salts when it comes to the garlic and the onion powders.
- Grate your own cheese if possible.
HOW TO MAKE
CHUCKWAGON BEEF & PASTA SKILLET
This is not hard at all to make. Everything cooks easily together in one skillet.
- Heat a large non-stick skillet over medium heat until hot. Crumble in the ground beef and add the peppers and onions. (I find crumbling the beef as I add it to the pan is helpful. I also use one of those silicone tools that helps to break up ground meat as it fries.)
- Cook for 8 to 10 minutes, breaking up the meat, until the meat is browned and cooked through. Season with 1/2 tsp salt. (The amount of salt depends on how salty your other ingredients are. I use a low salt ketchup and stock so I use the full amount.)
- Add the broth, pasta, ketchup, brown sugar, cider vinegar, and garlic and onion powders. Bring to the boil. (Don't use garlic and onion salt. This will be too salty.)
- Reduce heat to a slow simmer, cover and cook on low for 10 to 15 minutes, stirring occasionally, until the pasta is almost tender. (Stirring occasionally helps to prevent the pasta from sticking and ensures that the pasta cooks more evenly.)
- Uncover and cook for a further 3 to 5 minutes until the pasta is tender and the sauce has thickened. Stir occasionally. (If your pasta is still not cooked through you can add a bit more hot stock and cook until it is tender.)
- Season with the remaining salt. Sprinkle the cheese on top and serve. (If you prefer a more golden top you can flash it under a hot grill for few minutes.)
🌾HINTS & TIPS FOR SUCCESS🌾
Use a hot skillet from the start
Heating the skillet before adding the beef helps it brown properly and prevents steaming.
Break the beef into even crumbles
Aim for roughly ¾‑inch crumbles so they cook evenly and blend nicely with the pasta and sauce.
Ground beef should reach 160°F/71*C, since colour alone isn’t a reliable indicator of doneness. This ensures safety and perfect texture.
Choose a sturdy pasta shape
Wagon wheels are ideal because they hold up during simmering, but any small, firm pasta works. Just avoid delicate shapes that may break apart.
Simmer gently for tender pasta
Keep the heat at medium‑low during the covered simmer so the pasta cooks evenly without sticking or scorching.
Don’t rush the sauce thickening
After uncovering, give the dish its full 3–5 minutes to reduce. This is where the sauce becomes glossy, rich, and clingy.
Taste and adjust the seasoning
The recipe adds salt in two stages — don’t skip the final seasoning. It brightens the sweet‑tangy BBQ sauce and balances the beef.
Use finely shredded cheese for perfect melting
A fine shred melts quickly over the hot skillet, giving you that lovely cheesy finish without needing extra oven time.
Let it rest for a minute before serving
Resting helps the sauce settle and cling to the pasta, making serving easier and tidier.
FREQUENTLY ASKED QUESTIONS
DO I NEED TO USE A SPECIAL KIND OF PASTA TO MAKE THIS MEAL?
Not at all. The original recipe called for wagon wheel pasta. I couldn't find that so I used volanti, which is shaped like little flying saucers. Simply use a small, sturdy past shape. The key is in choosing a shape that can simmer directly in the sauce without falling apart.
HOW CAN I TELL IF THE GROUND BEEF IS FULLY COOKED?
When the internal temperature of the beef registers 160*F/71*C you can be assured that your ground beef is thoroughly cooked. You cannot rely alone on the color as an indicator of doneness.
CAN I ADJUST THE SWEETNESS OR TANG OF THE SAUCE?
Absolutely — the sauce is built from ketchup, brown sugar, and apple cider vinegar. Reduce the brown sugar for less sweetness, or add a splash more vinegar for extra tang.
HOW LONG DOES THE PASTA NEED TO COOK IN THE SKILLET?
After adding the broth, pasta, and sauce ingredients, the dish simmers 10–15 minutes covered, then 3–5 minutes uncovered until the pasta is tender and the sauce thickens. If you think your pasta is still not done by that time, simply add a bit more hot stock to the pan and continue to cook until the pasta is done to your preference.
WHAT TYPE OF CHEESE WORKS BEST FOR TOPPING?
Use a good quality cheddar or a Colby, or Jack cheese. Any cheese with a nice flavor and perfect melting qualities works well.
WHY SHOULD I GRATE MY OWN CHEESE?
Generally speaking, those packages of already grated cheese add fillers such as cellulose (wood fiber) etc. to keep the cheese flowing and not sticking together. I don't want to be eating that myself.
A FEW MORE GROUND BEEF RECIPES TO ENJOY
Ground beef is an affordable and delicious way to enjoy beef. Here are a few other ways which I like to cook it that everyone loves!
MACARONI & CHEESE MEATLOAF CASSEROLE - This is a real family favorite! a delicious cozy, comforting mash-up of two beloved classics. You have a tender BBQ glazed meatloaf base with a rich and creamy macaroni and cheese on top. Baked until bubbly and golden, every bite brings together savoury beef, melty cheese, and that irresistible homestyle warmth families adore. It’s simple, hearty, and wonderfully satisfying — the kind of dish that feels like a hug from the oven.
MEATZA PIE - Another fun twist on two comfort-food favorites pairing a delicious savory, tender meatloaf base that is seasoned perfectly, and is hearty and satisfying on it's own, but is then dressed up like your favorite pepperoni pizza. With melty mozzarella, Parmesan, sweet peppers, onions, and plenty of pepperoni layered over a rich garlic-kissed pizza sauce glaze. Every slice delivers the perfect balance of homestyle comfort and pizzeria flavor. Quick, adaptable and loved by the family.
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Yield: Serves 4
Chuck Wagon Beef & Pasta Skillet
Cook time: 30 MinTotal time: 30 Min
A one pan skillet supper where everything, including the pasta, cooks all in one skillet with delicious results.
Ingredients
- 1 pound (453.5g) lean ground beef
- 1 small green pepper, trimmed and chopped (about one cup)
- 1/2 medium onion, peeled and chopped (about 1/2 cup)
- 3/4 tsp salt, divided
- 1 1/4 cups (300ml) beef broth
- 1 cup (116g) dry macaroni pasta (wagon wheel or a similar shape)
- 1/2 cup (123g) tomato ketchup
- 1/4 cup (50g) soft light brown sugar
- 1/4 cup (60ml) apple cider vinegar
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 cup (60g) grated cheddar or colby cheese
Instructions
- Heat a large non-stick skillet over medium heat until hot. Crumble in the ground beef and add the peppers and onions.
- Cook for 8 to 10 minutes, breaking up the meat, until the meat is browned and cooked through. Season with 1/2 tsp salt.
- Add the broth, pasta, ketchup, brown sugar, cider vinegar, and garlic and onion powders. Bring to the boil.
- Reduce heat to a slow simmer, cover and cook on low for 10 to 15 minutes, stirring occasionally, until the pasta is almost tender.
- Uncover and cook for a further 3 to 5 minutes until the pasta is tender and the sauce has thickened. Stir occasionally. (If your pasta is still not cooked through you can add a bit more hot stock and cook until it is tender.)
- Season with the remaining salt. Sprinkle the cheese on top and serve.
All rights reserved The English Kitchen
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
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