Prep 5 mins
Cook 40 mins
This recipe makes for a simple, maple-rich cookie! Cooking time is calculated on the baking of one sheet of 15 cookies at a time.
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 egg
- 1 cup real maple syrup
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1⁄3 cup granulated sugar
- 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.
What a wonderful version of a sugar cookie. My dough was very sticky so I had to add extra flour ( it was very humid here) after 1/2 a cup extra was still very sticky so I chilled the dough. That worked out perfect. I thought for sure i was back at the sugar camp when these were baking YUM. They are such a simple wonderful cookies. A little crunch on the outside from the sugar and wonderfully tender on the inside. I used REAL Canadian Maple syrup. Definite keeper and one of the Divine recipes for us. Made for Everyday is a Holiday tag
these cookies came out awesome! quick and easy and got rave reviews from all who ate...there was no such thing as just eating one, it was two cookies or more :) my dough was not sticky. I did substitute, using whole spelt flour instead of white and coconut oil in stead of butter and used coconut sugar instead of white sugar. in order to cream the coconut oil, its necessary to warm oil and then blend with the maple syrup to make it creamy.
I took this to work and received RAVE reviews. Now I'm being pestered to make more! To echo others: - dough was too sticky so ended up using spoons to drop dough, like drop cookies. They turned out fine but varied in sizes a bit. Baked for 8 minutes where it looked slightly uncooked in middle - this made for nice soft chewy cookie. - 1 cup maple. Thought it would be too sweet but was perfect and I usually reduce amount of sugar in my sugar cookies. - the maple flavour doesn't come out. This is simply a really nice sugar cookie. I wish we had maple essence in the UK to bring out the maple flavour - I rolled mine in cinnamon sugar as I've introduced Brits to snickerdoodles and they were amazing. I also drizzled some cookies with maple glaze but this was pointless. Glaze was nice but not worth the extra effort and didn't add any extra maple flavour. Stick to cinnamon sugar! And maybe try to find maple essence/extract for more of a maple cookie.