Maple Spice 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.

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.

SPICED SUGAR COOKIES WITH MAPLE GLAZE

Steps:

• Heat oven to 350°F. In medium bowl, stir together cookie mix, cinnamon, ginger, nutmeg and cloves. Add butter and egg; mix until dough forms a ball.
• On floured surface with rolling pin, roll out dough to 1/4-inch thickness. Cut with assorted cookie cutters; place about 1 inch apart on ungreased cookie sheets.
• Bake 7 to 9 minutes or until edges are golden brown. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In small bowl, beat powdered sugar and syrup with whisk until smooth. Gradually add water, a few drops at a time, beating until a thick glaze forms. Spread glaze over cooled cookies. Decorate with sanding sugars, sprinkles and chocolate chips.

MAPLE-SPICE COOKIES

Steps:

• Preheat oven to 350°F.
• Grease a baking sheet.
• Cream the shortening, brown sugar and granulated sugar in a large bowl until fluffy.
• Beat in the maple syrup and eggs, one at a time.
• Combine the flour, baking soda, ginger, cinnamon and salt in a medium-sized bowl.
• Add the flour mixture to the shortening mixture, a little at a time, and mix until well blended. The dough will be sticky.
• Sprinkle granulated sugar onto a sheet of wax paper.
• Roll the dough into 1 1/2-inch balls and dip the tops into the sugar.
• Place the balls 2-inches apart on the baking sheet.
• Bake for 12 to 13 minutes, or until light golden brown and the center is set; do not overbake.
• Let cool on baking sheet for 1 minute.
• Transfer to a wire rack to cool completely.

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.