Maple Krispie Cookies Recipes

MAPLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream the butter and brown sugar. Add the egg, syrup and vanilla. Mix until well blended. Sift together the flour, salt and baking soda. Stir into mixture until well blended. Shape into 1 inch balls and roll in sugar. Place on cookie sheets about 2 inches apart and flatten slightly.
• Bake 8 to 10 minutes in the preheated oven. Let cool on wire rack.

JIM BAILEY

Steps:

• 1 Preheat oven to 350-degrees F. Lightly grease a cookie pan with nonstick cooking spray; set aside. 2 Blend the flour, sugar, baking soda, cinnamon and nutmeg in a large bowl. Cut in butter with a pastry knife, two forks, or your finger tips until it resembles large crumbs. 3 Combine maple syrup, apple jelly and lemon juice in a separate bowl. 4 Add to flour mixture and stir it with a sturdy spoon, or a paddle attachment on a mixer, until to comes together as a cookie dough. 5 Roll a tablespoon measure of dough between your palms. Place the dough ball in a bowl of sugar and roll until completely covered. 6 Place on prepared pan and flatten to 1/4-inch in thickness with the bottom of a glass. Leave at least an inch between cookies.

MAPLE-OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, stir together oats, flour, salt, and baking soda. In a large bowl, using an electric mixer, beat butter and sugars on high until pale and fluffy, 3 minutes. Beat in maple syrup, egg, vanilla, and 1/4 cup water, scraping down bowl as needed. With mixer on low, beat in oat mixture in 2 additions until just combined.
• Drop dough in rounded teaspoons, 2 inches apart, onto parchment-lined baking sheets. Bake until edges are golden, about 11 minutes, rotating sheets halfway through. Let cookies cool on sheets until set, about 2 minutes, then transfer to wire racks and let cool completely. (Store cookies in an airtight container, up to 1 week.)

CHEWY MAPLE COOKIES

Steps:

• In a bowl, cream shortening and brown sugar until fluffy. Beat in the egg, syrup and vanilla until well mixed. Combine flour, baking powder and salt; add to the creamed mixture. Stir in coconut. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 12-15 minutes or until lightly browned.

CHEWY MAPLE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a mixing bowl, cream shortening and brown sugar until fluffy. Beat in the egg, syrup, and vanilla until well mixed.
• Combine flour, baking powder and salt. Add flour mixture to the creamed mixture. Stir in coconut. Drop by tablespoonfuls 2-inches apart onto greased baking sheets.
• Bake at 375 degrees F (190 degrees C) for 10-12 minutes.

MAPLE SUGAR COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Combine the remaining ingredients; gradually add to the creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle. , On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 9-12 minutes or until golden brown. Remove to wire racks to cool.

NO-BAKE PEANUT BUTTER RICE KRISPIES COOKIES

Steps:

• Line a 9 x 13-inch baking pan with wax paper or baking parchment. Place the corn syrup and sugars in a large saucepan over medium heat and stir to combine. Bring to a boil. Remove from the heat.
• Stir in the peanut butter and mix well to combine. Quickly stir in the vanilla and Rice Krispies. Spread into the lined baking pan. Cool and slice into squares.

MAPLE KRISPIE COOKIES

Steps:

• Preheat oven to 350°F degrees.
• In large bowl, mix all ingredients well (will be crumbly).
• Roll into 1-inch balls.
• Place 2 in apart on lightly sprayed cooking sheet.
• Bake for 10-12 minutes. Cool for 1 minute.
• Remove and cool completely.

MAPLE RICE KRISPIES TREATS

Steps:

• Line a 9x13 inch pan with nonstick foil or parchment paper. Alternately, you can use regular foil and rub it generously with extra butter. Also have ready an extra sheet of nonstick foil or parchment.
• Put the cereal in a large mixing bowl and set aside.Note: The original recipe instructs you to grease the bowl. I forgot to do this and didn't have any problems with sticking. It seems like a good idea, though.
• In a large nonstick saucepan, melt the butter and maple syrup together, stirring constantly. Boil gently for two minutes over medium heat, stirring constantly. Reduce heat and boil for another 30 seconds.
• Add the marshmallows and stir until melted, then pour mixture over the cereal and stir well.
• Pour into the pan. Lay the extra nonstick foil sheet (or parchment or buttered foil) over the cereal mixture and press down firmly. Let cool completely.
• Lift from pan and cut into squares or bars.

SOFT MAPLE COOKIES

Steps:

• In a large bowl, whisk together 1 cup of the flour, the oats, baking powder, cinnamon, salt and baking soda.
• In a medium bowl, whisk together the remaining 1/4 cup flour, the maple syrup, melted butter, vanilla extract and egg until smooth. Stir the wet ingredients into the dry and blend well. Stir in the chocolate, pecans and raisins if using. Cover the bowl and chill in the refrigerator until very firm, 1 hour.
• Position a rack in both the upper and lower thirds of the oven, and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• Use a 1-tablespoon measuring spoon to portion the dough onto the prepared baking sheets-15 cookies per sheet, evenly spaced. Sprinkle with turbinado sugar if using.
• Bake until lightly golden on the outside but still slightly soft in the centers, about 12 minutes, being careful to not over-bake. Cool on the baking sheets for about 5 minutes, then transfer the cookies to wire racks to cool completely. Store in an airtight container for up to 1 week.

MAPLE KRISPIE COOKIES

Steps:

• Preheat oven to 350°F degrees.
• In large bowl, mix all ingredients well (will be crumbly).
• Roll into 1-inch balls.
• Place 2 in apart on lightly sprayed cooking sheet.
• Bake for 10-12 minutes. Cool for 1 minute.
• Remove and cool completely.

CORI'S KRISPIE COOKIES

Steps:

• Cream together butter or margarine, sugar, and vanilla. Mix together flour and baking soda; add to creamed mixture. Mix well. Stir in chocolate candy and nuts.
• Form dough into 1 to 1 1/2 inch balls. Roll in puffed rice cereal, and place on lightly buttered cookie sheet. Flatten.
• Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes. Cool on a wire rack.