Maple Syrup 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.

MAPLE COOKIES

Steps:

• Beat the butter and sugar together at medium speed with an electric mixer for three minutes or until light and fluffy.
• Add the vanilla extract and egg and mix until well incorporated. Add the maple syrup and mix until well incorporated.
• In a separate bowl vigorously whisk together the flour, baking soda and salt. Slowly add the flour mixture to the butter mixture and mix until just incorporated. Fold in the walnuts.
• Cover with plastic wrap and chill for thirty minutes.
• Preheat the oven to 350°F. Drop spoonfuls of the cookie, about 1 inch balls, onto cookies sheets lined with parchment paper.

MAPLE COOKIES

Steps:

• Preheat oven to 180° C (350° F).
• In a bowl, sift together the flour, baking soda and powder, then mix in oats.
• In another bowl, beat the egg with the maple sugar. Add the maple sour cream.
• Stir dry mixture into wet mixture.
• Use a 50 g (about 2 oz) ice cream scoop to portion onto silicone baking sheet, spacing evenly.
• Sprinkle each with a good amount of maple nuggets.
• Bake 15 minutes.

MAPLE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line two sheet pans with parchment paper
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, maple syrup, and 1/2 cup (100 grams) of the sugar until light and fluffy. Scrape down the bottom and sides of the bowl.
• In a large mixing bowl, whisk together the flour, cornstarch, and salt until fully combined. Add the flour mixture all at once to the butter mixture and mix on low speed until just incorporated. Turn the dough out onto a sheet of plastic wrap. Press the dough into a disk and wrap it up. Refrigerate for 1 hour.
• On a lightly floured work surface, roll out the dough to 1/8 inch thick. Using a 2-inch maple leaf cookie cutter, stamp out cookies and place them 1/2 inch apart on the prepared pans. Press together and reroll the scraps one time. Sprinkle the cookies with a light, even layer of the remaining 1/4 cup sugar. Bake until the edges of the cookies are slightly golden brown, 12 to 15 minutes.

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.

HOMEMADE MAPLE SYRUP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Dissolve baking soda in the milk in a small bowl, and set aside.
• In a large bowl, mix the egg, shortening, syrup, flour, baking powder, salt, and vanilla in that order until fluffy and combined.
• The dough will be very thick, and sticky. Add the soda mixture and mix well until fully blended.
• Drop the dough by rounded teaspoonfuls 2 inches apart on an ungreased baking sheet.
• Bake until the cookies are set, and are honey brown about 10-12 minutes.
• Let the cookies cool for a couple minutes, then remove from baking sheet.
• The cookies will remain soft when stored in an airtight container.

CANADIAN MAPLE COOKIES

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease several cookie sheets.
• In a large bowl, cream butter and brown sugar; add egg, maple syrup and vanilla, mixing until well blended.
• Sift or whisk together flour, baking soda and salt; add this mixture to creamed mixture and stir until well blended.
• Shape into 1 inch balls and roll in sugar.
• Place balls on cookie sheets about 2 inches apart and flatten slightly.
• Bake 8 to 10 minutes; remove and let cool on a wire rack.

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.

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.