Maple Cookies

Total Time:
49 min
Prep:
35 min
Inactive:
4 min
Cook:
10 min

Yield:
about 4 dozen
Level:
Intermediate

Ingredients
  • Cookies:
  • 1 cup unsalted butter, at room temperature
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple extract
  • 1/4 cup maple syrup
  • 4 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • Heavy cream
  • Maple Glaze:
  • 1 cup confectioners' sugar
  • 1/4 cup maple sugar
  • 1 teaspoon maple extract
  • 1/4 cup unsalted butter
Directions

In a medium bowl, cream the butter, then gradually add the sugar and continue to beat. Add the eggs, vanilla extract, maple extract, and maple syrup, and beat until light and fluffy.

Sift the flour, baking powder and salt together. Thoroughly blend into the butter mixture. Form into a disc, wrap in plastic wrap, and chill for at least 4 hours.

Preheat the oven to 375 degrees F.

Roll the dough out 1/4-inch thick. With a drinking glass, cut out cookies and transfer to parchment lined baking sheet. Brush the cookies with heavy cream. Bake for 8 to 10 minutes.

Meanwhile make the maple glaze. Mix all the ingredients in a saucepan. Stir over medium heat until it just reaches the boiling point. Brush or dip the tops of the cookies in the maple glaze while still hot. Let cool. These taste better the next day.


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    The cookies are very delicious, especially with the glaze. You can substitute maple sugar with just plain white sugar; it still comes out tasting great. But the dough..what a nightmare to work with. I kept it in the refrigerator for four hours, and it was mooshy to work with. I opted for making the cookies the next day, hoping the dough would be harder. Once you take it out of the refrigerator and work with it, it turns into a sticky, mooshy mess,and makes it very hard to work with. I would recommend freezing the dough in a log shape, and just cutting it in 1/4" thickness, and baking that way. Believe me, it's the only way I will make these again.
    These cookies are delicious! I made them just as the recipe called for, except for the frosting. I used maple syrup instead of the maple sugar, substituting equal amounts. I agree with the other reviews, that within a day or two the cookies taste even better. They're different & if you like maple, you'll love these. 
    A little advice, the frosting is really sticky even after it cools on the cookies. So, let the cookies sit out for 4-5 hours before storing them & the frosting will get harder.
    I think someone else has also stated this, but the cookies on their own are not that flavorful. But the caveat is that I altered the recipe...so maybe this doesn't count. I almost don't want to admit this, but I subbed fake maple syrup and didn't add the maple flavoring. I'm surprised that I didn't read in the other reviews of anyone else doing this. Maybe you guys are better bakers! I also tried the altered frosting recipe by Dawn. They definitely made the cookies more appealing. The cookies aren't bad, they're just not amazing. I was in a baking mood, so I also made the devil food cookie...and that was amazing! And easier than this one. I followed another review's advice on just slicing the cookie from the frozen roll. Saved me a lot of trouble! Thanks.
    I followed the recipe exactly and these cookies came out great! They smelled like French toast when they were baking, and they have the most delicious sweet flavor. I will definitely make these cookies again and again!
    These are to die for! I am a maple lover and these are the best. They really to get better with time. The flavor grows stronger as they sit. I couldn't find maple sugar, so I used a jar of Harry and David's Maple Butter to frost them. Amazing!
    I have made this recipe 3 times. I use a maple leaf cutter. It takes time, however, the dough is easy to work with and the cookie is so worth the time. I do not have maple extract, but find it does not matter. Maple syrup is a proud state food here in MI. I add some maple syrup to the glaze. As others have commented, the glaze is too thick anyway. When I made them last, we let the glaze heat too much and were forced to maple sugar candy balls, but it gave me a chance to start over and make it thinner with more maple syrup (not butter). It was perfect and dried a little more then adding more butter. Perfect for an autumn gathering around the fire pit.
    without the glaze, they're worthless. With the glaze they're pretty good but not worth all the trouble.
    A delightful twist to the average sugar cookie. Make sure not to over cook them. If you wait for them to brown even slightly they are too tough.
    You will not be able to get enough of these...and the DO taste better the next day. Double the butter on the glaze.
    I have made these cookies my yearly Fall tradition. I refrigerate the dough overnight and then use a maple leaf cookie cutter instead of the regular round shape. I make a glaze of just confectioners sugar, water and maple extract which creates a nice hard, shiny finish. If you don't wish to glaze them you can cut little veins with a knife. They are delicious and so professional looking. I will be making these cookies for years to come. Thank you so much for this great recipe.
    I've made these cookies for co-workers and friends and they all say the same thing: "These are different then the same old chocolate chip variety. Awesome flavor, sweet, great texture and unique." LOVE this recipe!
    These cookies will be a favorite of any maple lover. They are relatively easy to make with the exception of the maple glaze. The glaze needs to be applied quickly before it cools. Keeping it on the heat too long will also thicken it too much. Finding maple sugar is also difficult. You can substitute brown sugar with some maply syrup or extract as a quick substitute.
    I make cookies every year to give to family and friends for the holidays.
     
    I was looking for a maple cookies recipe only because I had bought a LARGE copper Maple Leaf cookie cutter. These were the first cookies to be gobbled up. They are incredably delicious, melt in your mouth cookies.
     
    I added 2 minutes cooking time because of the size. The cookie cutter is as large as my hand.
    Here's an alternate icing if you can't find maple sugar that I think works even better.
     
    1 cup powdered sugar
     
    2 T milk
     
    2 T maple syrup
     
    2 tsp melted butter
     
    whisk together and spread. The consistency is perfect. If you need it to be thinner add more milk.
    These maple cookies taste good. They are an alternative to the regular chocolate cookies. The glaze turned out too thick and was difficult to spread evenly.
    These have become my signature cookie recipe in that I am famous for them. They are the best cookies I've ever made/had. I find the glaze is very thick and I need to add more butter but when I do so it works fine. Excellent. Delicious.
    This is a great sugar cookie with a wonderful twist of maple. A big hit!! They take a little bit of time...but they are worth it for any occasion. I made them a few days ahead of time and they tasted great!!
    Delicious. Made these cookies with a variety of others for a care package for my sweet guy in Florida who needed the sweeter sides of life after Hurricane Ivan hit.
     

     
    A SUPER HELPFUL HINT:
     
    If you dont have Maple Sugar, you CAN substitute with Maple Syrup, HOWEVER you MUST MAKE MODIFICATIONS. For every 1 cup of Maple Sugar called in any recipe, use 3/4 cup of Maple Syrup or simple put: 1c of sugar = 3/4c of syrup. WHEN YOU DO THIS you have to reduce the LIQUID INGREDIENTS ONLY by 3 tablespoons and ONLY for part of the recipe the sugar is called for (so you wouldnt reduce the liquid ingredients for the actual cookie part of this recipe. The maple extract, of course is wet so you need to reduce that. Use your 1/4 teaspoon tool and gradually add 1/4 of a teaspoon at a time to the icing taste testing along the way - besure NOT TO EXCEED 4tsps(Four 1/4tsps equals 1 full tsp or else your icing will be TOO Sweet and runny.
     
    Another hint, 1/4 cup = 4 tablespoons. Since the Sugar to Syrup ratio subtracts by quarters, for this recipe using 3 tablespoons of syrup what you will need.
    My kitchen smelled like I was making pancakes! The aroma of the maple is wonderful. I was surprised that cookies without chocolate or nuts would taste this good.
     
    These cookies spread a lot and I had to work quickly when rolling the dough as it tended to get warm/sticky quickly. Next time I will make these and freeze in rolls to cut, instead of rolling the dough out.
     
    Note: for the glaze, I think the ingredient shown as "maple sugar" should be maple syrup. At least that's what I used.
     
    The topping can get somewhat sugary after a while, so I would recommend baking all of the cookies first, then making the topping.
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