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Frosted Maple Cookies
SUBMITTED BY:
Jana
PHOTO BY:
KLEVANG
"These are the best with a glass of milk on a cold day. My husband says they taste like maple bars."
RECIPE RATING:
Read Reviews
(29)
Review/Rate This Recipe
Original recipe yield 2 dozen
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 cup packed brown sugar
3/4 cup butter
1 teaspoon maple flavored extract
1 1/2 cups all-purpose flour
1/2 teaspoon vanilla extract
1 egg
1 teaspoon baking soda
2 cups confectioners' sugar
2 tablespoons butter
2 tablespoons milk
1 teaspoon maple flavored extract
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DIRECTIONS
Combine flour and baking soda, set aside.
Mix together the brown sugar, 1 teaspoon maple extract, vanilla, 3/4 cup butter and egg. Stir in the flour mixture. The dough will be very sticky.
Drop onto greased cookie sheet. Bake for 10-12 minutes at 350 degrees F (175 degrees C). Let rest for one minute before removing from cookie sheet. Frost when cool.
To Make Frosting: Combine 2 cups confectioners' sugar, 2 tablespoons butter, 2 tablespoons milk, and 1 teaspoon maple extract. Spread over cooled cookies.
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REVIEWS
Reviewed on Jan. 17, 2004 by IRELAND381
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IRELAND381
Jan. 17, 2004
These were great once I made a few modifications. The first batch came out about a milimeter thick, so I added a couple tablespoons of flour and about 1/4 teaspon of baking powder to the remaining dough, and the next round plumped up just right.
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7 users found this review helpful
These were great once I made a few modifications. The first batch came out about a milimeter...
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Reviewed on Oct. 26, 2006 by
KLEVANG
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KLEVANG
Oct. 26, 2006
I give this recipe 5 stars, because it has GREAT flavor. HOWEVER - I MADE A CHANGE which also resulted in a wonderful 'full' cookie. Something to keep in mind when baking cookies is that if you use butter, your cookie will spread much more than using shortening. After reading several reviews which commented on the cookie recipe spreading a lot, I decided to replace the 3/4 c butter with 1/4 c butter and 1/2 c butter flavor shortening. This change will give your cookie a flakiness or 'shortbread' texture, yet keep it's shape as it cooks without spreading. I also decided to alter the flour - I used 1/2 regular flour and 1/2 self rising flour. This too helped keep the shape. I also put my dough in the freezer for 2 hours to chill (I was working on rolling out a batch of regular sugar cookies) so that when I placed it on my well floured board, it rolled out perfectly. I always hate to see good reviews for a recipe that has been changed, as it really isn't the same recipe if it has been changed up. . . but this was a great base to work with and with the slight alterations, which didn't affect the flavor whatsoever, it will be a cookie recipe that I will use for years to come. Thanks!
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4 users found this review helpful
I give this recipe 5 stars, because it has GREAT flavor. HOWEVER - I MADE A CHANGE which also...
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Reviewed on Sep. 30, 2004 by
EJANZEN
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EJANZEN
Sep. 30, 2004
Absolutely Fantastic! Everyone who tasted one fell in love with them! This is definitely my only Maple Cookie recipe from now on. By the way, though, I couldn't find Maple extract so I just used generous amounts of Maple syrup. Yum!
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4 users found this review helpful
Absolutely Fantastic! Everyone who tasted one fell in love with them! This is definitely my...
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Reviewed on Dec. 16, 2005 by
Chey1
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Chey1
Dec. 16, 2005
What a delicious cookie! I used this recipe last year and have been "reminded" that I need to make these again for the holiday season this year! This cookis is tasty without the frosting and VERY tasty with the frosting. Nice subtle maple flavor! *note: only drop 1 tbs. or less of dough per cookie & leave 2" space between each for spreading. Do not add more flour, the dough is suppose to be very sticky.*
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3 users found this review helpful
What a delicious cookie! I used this recipe last year and have been "reminded" that I need to...
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Reviewed on Feb. 10, 2005 by DEVONCLAIRE
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DEVONCLAIRE
Feb. 10, 2005
It does not get much better than the taste of these cookies. However, I did have a few problems baking them, it took me a while to get it right -- be sure you make only VERY small balls of dough because these things spread like crazy without any leavening and not much flour. They are very sponge-y and soft and taste great with the frosting. My roommates ate the whole batch the night I baked them.
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3 users found this review helpful
It does not get much better than the taste of these cookies. However, I did have a few...
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Reviewed on Dec. 8, 2003 by GINAGINA
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GINAGINA
Dec. 8, 2003
These cookies were soft and cakelike, yet very thin. They definitely need more maple flavor, so add extra maple extract to both the batter and the frosting. The cookies have a strong brown sugar flavor, so perhaps substituting 1/2 of the brown sugar with white sugar will remedy that.
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3 users found this review helpful
These cookies were soft and cakelike, yet very thin. They definitely need more maple flavor,...
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Reviewed on Jan. 17, 2004 by KAIRBEAR
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KAIRBEAR
Jan. 17, 2004
These cookies are very good! They are quick and easy to make. They smell so good when they're baking!
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2 users found this review helpful
These cookies are very good! They are quick and easy to make. They smell so good when...
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Reviewed on Jan. 17, 2004 by
Artrox
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Artrox
Jan. 17, 2004
Can you say SUPER-YUMMY?!! For the holidays, I made a wide range of cookies and bars, and I have to say, that these were the first to go! EVERYONE loved these!! I think it's because there aren't too many maple cookies out there, but whatever it is, a HUGE success with everyone! The only thing I recommend is if you're going to stack them on one another, make sure to put a piece of wax paper between them, so you don't get 4 cookies stuck together!! :) Thanks!!
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2 users found this review helpful
Can you say SUPER-YUMMY?!! For the holidays, I made a wide range of cookies and bars, and I...
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Reviewed on Apr. 12, 2003 by MARYJANE DAKE
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MARYJANE DAKE
Apr. 12, 2003
These cookies were a huge hit! They were gone in no time and yes, they DO taste exactly like maple bars. Will definitely make these again
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2 users found this review helpful
These cookies were a huge hit! They were gone in no time and yes, they DO taste exactly like...
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Reviewed on Nov. 16, 2006 by
BROKENCOWGIRL
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BROKENCOWGIRL
Nov. 16, 2006
Sooo good. Used margarine instead of butter, as thats what I had... put a little extra baking soda, and maybe 1/4 cup more flour, as people said they spread too much? Ended up with perfect cookies that spread just enough, but held a good shape. As for the icing... I didn't have confectioners sugar, so I put in 1/2 a cup or so of sugar with a little yogurt and marg... blended it up with some maple extract and drizzled that over the cookies. Dried up more like a glaze than icing... but tasted wonderful. The cookies themselves are awesome... totally worth making again!
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1 user found this review helpful
Sooo good. Used margarine instead of butter, as thats what I had... put a little extra baking...
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