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Maple Cookies
SUBMITTED BY:
Craig Gund
PHOTO BY:
Mrs. Houston
"Rich and golden with a rich maple flavor."
RECIPE RATING:
Read Reviews
(63)
Review/Rate This Recipe
Original recipe yield 5 dozen
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup butter, softened
1 cup packed brown sugar
1 egg
1 cup real maple syrup
1 teaspoon vanilla extract
2 teaspoons baking soda
1/2 teaspoon salt
4 cups all-purpose flour
1/3 cup granulated sugar for decoration
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DIRECTIONS
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.
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REVIEWS
Reviewed on Jul. 15, 2003 by KENMORON
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KENMORON
Jul. 15, 2003
These cookies needed something so I put on a maple glaze. They turned out better this way. I used 2 cups powdered sugar, 1/2 cup brown sugar, 1/4 cup maple syrup and just enough milk to make it spredable. YUMMY
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17 users found this review helpful
These cookies needed something so I put on a maple glaze. They turned out better this way. I...
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Reviewed on Dec. 28, 2007 by
naples34102
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naples34102
Dec. 28, 2007
These were very good and not too sweet as some maple cookies can be. The maple flavor was subtle, so if you want a more pronounced maple flavor add 1/2 tsp. maple extract.
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11 users found this review helpful
These were very good and not too sweet as some maple cookies can be. The maple flavor was...
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Reviewed on Feb. 28, 2006 by LNZLECCE
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LNZLECCE
Feb. 28, 2006
Wonderful recipe! I baked them for 10 minutes so they were soft and chewy. Rolled them in natural sugar crystals instead of granulated suger - it gave them a little extra sparkle and crunch. This is a keeper - thank you!
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6 users found this review helpful
Wonderful recipe! I baked them for 10 minutes so they were soft and chewy. Rolled them in...
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Reviewed on Jul. 15, 2003 by SULLY-ROSE
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SULLY-ROSE
Jul. 15, 2003
As a Canadian, I recommend this for all those who visit the sugar bush every spring.
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6 users found this review helpful
As a Canadian, I recommend this for all those who visit the sugar bush every spring.
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Reviewed on Apr. 13, 2008 by
Beth
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Beth
Apr. 13, 2008
I have to say that I was a bit disappointed with this recipe. Although a very tastey cookie, I could not taste the maple at all. The recipe mixed up well and baked beautifully. I rolled them in a white sugar/maple sugar mix. I'm the baker at a local Farmer's Market so thought I would bake these for maple season. I let a co-worker taste one and she could not tell me what type of cookie it was, even with the maple sugar on top. It makes a delicious brown sugar cookie - but not maple. Today I did make another batch and added 2 tsps. of maple extract as well and omitted the vanilla. Tomorrow when I go back into work I'll see if it's better with the addition of the extract (they weren't baked off yet when I left today). The recipe does have promise! Followup: So now I've tasted the cookie with the maple extract and it is a beautiful cookie! The extract absolutely makes all the difference. I will make these cookies again but only with the addition of the maple extract.
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5 users found this review helpful
I have to say that I was a bit disappointed with this recipe. Although a very tastey cookie,...
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Reviewed on Jun. 13, 2005 by RAEPAN
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RAEPAN
Jun. 13, 2005
these were quite delicious. Because some of the other reviewers remarked they were similar to sugar cookies, i added a teaspoon of cinnamon and nutmeg, like i do to most of my sugar cookie recipes, and the flavor was great. Crisp on the outside, and chewy in the middle. Mmmm.
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3 users found this review helpful
these were quite delicious. Because some of the other reviewers remarked they were similar to...
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Reviewed on Jan. 5, 2004 by chukles22
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chukles22
Jan. 5, 2004
I made these twice in two days!! The second time I used less Vanilla. Much better. Definitely a keeper.
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3 users found this review helpful
I made these twice in two days!! The second time I used less Vanilla. Much better. Definitely...
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Reviewed on Aug. 14, 2003 by MARTINIGIRL
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MARTINIGIRL
Aug. 14, 2003
I made this for the first time for my daughter's school project. She was researching the state of New Hampshire and found that maple syrup was one of their state's products. She had to provide a 'taste' of this for 150 students and teachers. I loved the idea of the 'maple glaze'(from another reviewer on the site) to "finish" off the presentation of the cookie. We actually liked the cookies, as a family, with or without the glaze. It was an incredible "hit" with EVERYONE (all asked for second helpings!) and a teacher asked me for the recipe. I will definitely make this recipe a 'regular' in our family's list of favorite cookies! Thanks Craig!!!!
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3 users found this review helpful
I made this for the first time for my daughter's school project. She was researching the...
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Reviewed on Jun. 5, 2005 by Homyk
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Homyk
Jun. 5, 2005
These cookies are fantastic- chewy and soft. They are good with or without icing. We made half with and half without. We used a simple icing of about 2 cups powdered sugar, 2 tablespoons maple syrup and enough water to make it spreadable.
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2 users found this review helpful
These cookies are fantastic- chewy and soft. They are good with or without icing. We made...
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Reviewed on Dec. 20, 2002 by reneelk
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reneelk
Dec. 20, 2002
very tasty and very simple to make.
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2 users found this review helpful
very tasty and very simple to make.
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