These Soft Sugared Maple Cookies have been on my list to make for awhile and I thought this would be a good time of the year to make them.
I have real maple syrup left over from the terrific butternut squash spinach salad from a couple of weeks ago and this cookie recipe seemed like it would really highlight that maple flavor.
It's time to bring out the Christmas goody recipes! I have five or six good and reliable recipes that I use for Christmas platters, but every year I look for a few new ones. You never know what gems you'll find that will become your new favorites.
You pay a premium for real maple syrup, so you want to use it in a successful recipe!
The cookies came out soft, (kind of a snickerdoodle texture) with a crunchy sugary maple coating and are full of that wonderful maple flavor. It's so different than any cookie I've ever made. In a good way!
These cookies are great for snacking and will be good on a holiday platter. Celebrate the deep-down-inside Canadian in you (you know it's there, right?) and make these wonderful little cookies. Your family and friends will appreciate it.
I absolutely love maple flavor and there aren't as many recipes as you'd think that really showcase it. These Soft Sugared Maple Cookies definitely showcase maple and will be a recipe made over and over in our home!
Soft Sugared Maple Cookies
Soft cookies with a maple sugar crunch. Great with tea and coffee.
- 1 ¾ C all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ C butter, softened
- ½ C brown sugar, firmly packed
- 1 egg, room temperature
- ½ teaspoon vanilla
- ⅛ teaspoon maple extract
- 2 ½ tablespoon good quality maple syrup
- 4 heaping tablespoon granulated sugar
- ¼ teaspoon maple extract
- Prepare one or two cookie sheets with parchment paper (or lightly spray). In a medium bowl, combine the flour, baking powder and salt.
- In a large mixing bowl, beat the butter and brown sugar until smooth and creamy. Beat in the egg until incorporated, then add the vanilla, maple extract, and maple syrup.
- Add the flour, about ½ cup at a time, beating well after each addition. Dump out the dough onto a piece of plastic wrap, wrap tightly, and store in the refrigerator for at least 2 hours.
- While the dough is firming up in the refrigerator, mix the granulated sugar and maple extract in the bowl with a fork until the maple is incorporated very well into the sugar. Set aside until dough is ready.
- Preheat the oven to 350°. Remove dough from the refrigerator. Stir the sugar/maple extract mixture to loosen up. Pull a small piece of dough off and roll into about a 1 ½ inch ball. Roll the ball in the maple sugar mixture and place on the cookie sheet. Press the cookie ball down until just slightly flattened.
- Sprinkle more sugar on top if desired. Continue with the rest of dough, placing the dough about 1 ½ inches apart (they won't spread much). Refrigerate the dough between batches.
- Bake for 9-10 minutes until lightly golden brown on the bottom. Don't over bake - they should be very soft when they come out of the oven. Turn out onto a rack and let cool. Store in a tightly sealed container.
Tips and Stuff:
If you'd rather have perfectly round, flat cookies, roll the dough between two pieces of waxed paper until about ¼" thick, then cut with cookie cutter. Sprinkle the sugar on top of each cookie and bake about 8 minutes.
If you need 6 dozen cookies, just double all ingredients in the recipe.
Nutrition Information:Yield: 36 Serving Size: 1 cookie
Amount Per Serving: Calories: 65Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 53mgCarbohydrates: 9gFiber: 0gSugar: 5gProtein: 1g
Nutrition Values are Approximate
Rebecca A Rose
Which 1/8 or 1/4 of maple extract guess into the cookie dough and then the sugar
Hi Rebecca! 1/8th in the cookie dough, 1/4 mixed in with the sugar.
These were fabulous! Thanks for sharing.
Glad you enjoyed them, April!