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.
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. 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!
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!
*** Really liked these cookies. Soft with a maple sugar crunch. Great with tea and coffee.
- 1 3/4 C all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 C butter, softened
- 1/2 C brown sugar, firmly packed
- 1 egg, room temperature
- 1/2 tsp vanilla
- 1/4 tsp maple extract
- 2 1/2 tbsp good quality maple syrup
- 4 heaping tbsp granulated sugar
- 1/4 tsp 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 1/2 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 1/2 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 1/2 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 1/4" 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.