There’s something truly special about baking with an Amish friendship sourdough starter -the milk-based sourdough adds a subtle tang and tenderness that you just can’t get from regular cookies.

These maple sugar cookies take that nostalgic starter to the next level, with maple syrup woven into both the cookie dough and the sweet glaze on top. Soft, chewy, and warmly spiced, they capture the cozy flavors of fall in every bite. Perfect with a cup of coffee or tea, these cookies are a delicious way to celebrate the season and share a little comfort with friends and family.

What is a traditional Amish friendship starter?

An Amish Friendship Bread starter is a fermented mixture that acts as the base for the bread, similar to a sourdough starter. It’s traditionally made with yeast, flour, sugar, and milk, which is left to ferment at room temperature over a few days. This fermentation process gives the bread its signature light, airy texture and mild sweetness.

The starter is often shared among friends, allowing others to continue the baking tradition. Some variations may also include yeast to help kickstart the fermentation process.

All of my Amish recipes are inspired by the classic friendship starter—this is my personal take on it however it is not the exact same method.

If you are interested in learning more about traditional Amish friendship starters and breads this is a great resource.

My spin on the Amish friendship sourdough starter

I created my own spin on the traditional Amish friendship starter by replacing the commercial yeast typically used with my active sourdough starter.

Fed with sugar, milk, and flour, this sweet sourdough starter blossomed beautifully, transforming my bakes into something extraordinary. The results were light, fluffy, and decadently rich dessert breads, proving that sourdough’s natural fermentation can elevate the classic Amish friendship bread into a uniquely flavorful and airy treat.

Why use an Amish friendship sourdough starter in cookies?

Honestly, I’ve never been the biggest fan of sourdough discard cookies-the water-based starter tends to make them a little bready, and you have to fuss with things like browning the butter just to balance it out. But the Amish friendship starter is different. Because it’s milk-based and lightly sweet, it gives cookies that soft, classic texture and flavor I’ve been looking for, without the extra steps. It’s the one starter that actually makes me love sourdough cookies.

Just look at the difference! The Amish starter cookie has that perfect texture, while the discard version leans more bready.

Amish friendship maple sugar cookie — Amish Friendship starter

sourdough discard maple sugar cookie — Amish Friendship starter

Even though the sourdough discard version leans more toward a cakier, bread-like cookie, it’s still absolutely delicious and some people actually prefer that texture. So if you’d rather skip the Amish starter and use your discard instead, that’s perfectly fine

How to make Amish friendship maple sugar cookies

Baker’s schedule: Make the Amish friendship starter (milk starter) the evening before you make the cookies. If using discard this step can be skipped. Use a discard that is no more than a week old to avoid a sour taste.

Yields 14 large cookies. though the final count may vary depending on how big you make each cookie.

Using regular sourdough discard? No problem! Keep the recipe the same, but increase the flour to 360 grams to balance the extra moisture.

Ingredients

For the Amish friendship sourdough starter:

15 grams sourdough starter (fed within 48 hours)
15 grams sugar
60 grams milk
60 grams all-purpose flour

Maple sugar cookies:

113 grams (1/2 cup) unsalted butter (softened)
200 grams (1 cup) sugar (decrease to 180 grams sugar for a less sweet cookie)
120 grams (1/2 cup) Amish starter (from above)
1 large egg (room temperature
5 grams (1 teaspoon) vanilla extract
80 grams (1/4 cup) pure maple syrup
330 grams (2 & 3/4 cups) all-purpose flour
4 grams (1 teaspoon) baking powder
3 grams (1/2 teaspoon) baking soda
3 grams (1/2 teaspoon) salt

For the maple glaze:

125 grams (1 cup) of sifted powdered sugar
30 grams (2 tablespoons) of maple syrup
15-20 grams (1-2 tablespoons) of milk for desired consistency
optional: cinnamon for dusting over the cookies

You will need:

Mixing bowls
Measuring cups and spoons
Food scale
Large baking sheet
Parchment paper or silicone mats
Hand or stand mixer
Portion scoop (optional but handy)

Instructions

In a large mixing bowl cream together the softened butter and sugar until fluffy.

Next, add the Amish starter, egg, vanilla extract, and maple syrup, and mix until everything is combined.

In a separate bowl whisk together the flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients until a dough forms.

Cover with plastic wrap and place in the refrigerator for 1 hour (you can refrigerate the dough for up to 24 hours.

amish friendship maple sugar cookie dough

TIP: If you would like to roll the dough out and use cookie cutters you can separate the dough into 2 even balls, create a disc shape, wrap it in plastic wrap, and place it into the refrigerator.

Shape & bake the Amish friendship maple sugar cookies

Once the dough is ready, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

I like to weigh each cookie to ensure they’re exactly 60 grams, but you can also use a large cookie scoop—about 2 ounces—to portion them out evenly.

Pro tip: Gently roll each dough portion by hand to create perfectly round cookies.

Align about 6-8 cookies on your baking sheet (making sure they are spaced about 2 inches apart) and bake for 15 minutes. If making smaller cookies, adjust the time accordingly (they may only need 8-10 minutes).

Remove the cookies from the oven and firmly tap the tray on the counter to create those signature bakery-style cracks. This step is optional, but it adds a beautiful finish to the cookies.

Place the cookies back in the oven for 3-5 more minutes to ensure they are done baking. Every oven is different, so yours might only need the initial 15 minutes.

Upon removing them from the oven let them rest on the pan for 5 minutes before placing on a cooling rack.

Make the Glaze

Make sure the cookies are completely cooled before glazing them or it will fall right off.

To make the glaze, sift the powdered sugar into a mixing bowl.

Next, add the maple syrup and whisk together until combined.

If the glaze is too thick add 1 tablespoon of milk at a time to achieve the desired consistency.

To effortlessly glaze the cookies, place them face down in the glaze and allow any excess glaze to fall off before placing them on parchment paper to dry a bit. Optional: dust with some cinnamon if desired.

These cookies will keep for 5–7 days at room temperature in an airtight container. To prevent them from sticking, place a sheet of parchment paper between each layer.

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