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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By Nutcracker333
on February 14, 2011
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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.
By toothfairy1
Newburgh, IN
on November 08, 2010
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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.
By lilorchid82
Wichita, KS
on August 30, 2010
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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.
Read all 19 reviews