Prep 30 mins
Cook 9 mins
I got this recipe from my great grandmother years ago before she passed on. We make these a lot in the fall as the maple flavor reminds us of the leaves falling. We also add finely chopped pecans to give it a little crunch. Prep time does not include chill time.
- 3⁄4 cup sugar
- 3⁄4 cup firmly packed brown sugar
- 1 cup butter, softened
- 1 teaspoon vanilla
- 1 egg
- 2 1⁄2 cups all-purpose flour
- 1⁄4 teaspoon maple extract
- In large bowl combine sugars and butter; beat until light and fluffy.
- Add vanilla and egg; blend well.
- Lightly spoon flour into measuring cup; level off.
- Stir in flour until well blended.
- Divide dough into thirds; cover with plastic wraps.
- Heat oven to 375 degrees.
- In medium bowl, combine cookie dough and maple extract, blend well.
- Shape mixture into 1"; place 2" apart on ungreased cookie sheets.
- With glass dipped in sugar, flatten to about 1/4" thickness.
- Bake for 6-9 minutes.
- Cook cookies 1 minute before removing from cookie sheet.
- VARIATION: To make as cut out cookies.
- Chill dough in refrigerator for 15 minutes to harden and then roll out on lightly floured board.
- Roll out to 1/4" thickness and cut cookies accordingly.
- Bake for 6 to 9 minutes.
The directions were a bit vague. It said to wrap thirds in plastic wrap but did not say what to do with it. I wrapped it and chilled it for 30 minutes. Since this was my first time making sugar style cookies, I was not sure on how to get the cookies to the correct size. Some came out small and thin, others came out large, but they were all very good. My wife and son will love them!