Prep 30 mins
Cook 12 mins
I love maple cookies, and these are just wonderful! Not overpowering, just sweetly subtle with maple and spices. Perfect with a cup of afternoon tea. This recipe comes from the Maple Syrup Cookbook by Ken Haedrich.
- 1 cup vegetable shortening
- 1 cup firmly packed brown sugar
- 1⁄2 cup granulated sugar
- 1⁄2 cup dark maple syrup (Grade B)
- 2 large eggs
- 4 cups unbleached flour
- 2 1⁄4 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 1⁄2 teaspoons ground cinnamon
- 1⁄4 teaspoon salt
- granulated sugar
- 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.
I made these cookies for a cookie swap at work, everyone loved them! Instead of granulated suger I dipped them in maple sugar that I bought in Vermont this fall. They were delicious!
A friend gave me a large jug of maple syrup (lucky me!) and these cookies were wonderful made from it. Not too sweet and nice texture. I let my dough sit in the refrigerator for 1 hour to make it easier to handle and then after forming into balls I rolled them in sugar.