Maple Cookies

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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.

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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.

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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.

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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!

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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!

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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.

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without the glaze, they're worthless. With the glaze they're pretty good but not worth all the trouble.

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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.

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You will not be able to get enough of these...and the DO taste better the next day. Double the butter on the glaze.

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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.