Maple Cookies Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and maple flavoring. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips and pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool completely. , For glaze, in a saucepan, melt butter over medium heat. Remove from heat. Gradually beat in confectioners' sugar, syrup and maple flavoring until smooth., Drizzle over cookies; let dry completely. Store between pieces of waxed paper in airtight containers.

Steps:

• Preheat the oven to 350 degrees F. Line two sheet pans with parchment paper
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, maple syrup, and 1/2 cup (100 grams) of the sugar until light and fluffy. Scrape down the bottom and sides of the bowl.
• In a large mixing bowl, whisk together the flour, cornstarch, and salt until fully combined. Add the flour mixture all at once to the butter mixture and mix on low speed until just incorporated. Turn the dough out onto a sheet of plastic wrap. Press the dough into a disk and wrap it up. Refrigerate for 1 hour.
• On a lightly floured work surface, roll out the dough to 1/8 inch thick. Using a 2-inch maple leaf cookie cutter, stamp out cookies and place them 1/2 inch apart on the prepared pans. Press together and reroll the scraps one time. Sprinkle the cookies with a light, even layer of the remaining 1/4 cup sugar. Bake until the edges of the cookies are slightly golden brown, 12 to 15 minutes.

Steps:

• 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.

Steps:

• In a large bowl, whisk together 1 cup of the flour, the oats, baking powder, cinnamon, salt and baking soda.
• In a medium bowl, whisk together the remaining 1/4 cup flour, the maple syrup, melted butter, vanilla extract and egg until smooth. Stir the wet ingredients into the dry and blend well. Stir in the chocolate, pecans and raisins if using. Cover the bowl and chill in the refrigerator until very firm, 1 hour.
• Position a rack in both the upper and lower thirds of the oven, and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• Use a 1-tablespoon measuring spoon to portion the dough onto the prepared baking sheets-15 cookies per sheet, evenly spaced. Sprinkle with turbinado sugar if using.
• Bake until lightly golden on the outside but still slightly soft in the centers, about 12 minutes, being careful to not over-bake. Cool on the baking sheets for about 5 minutes, then transfer the cookies to wire racks to cool completely. Store in an airtight container for up to 1 week.

Steps:

• Sift flour and salt into a medium bowl. Beat butter and granulated and brown sugars with a mixer on medium-high speed until pale and creamy, about 3 minutes. Reduce speed to medium-low, and add yolk, then 1/2 cup maple syrup, beating well after each addition. Add flour mixture, and beat until just incorporated. Shape into 2 disks, wrap each in plastic, and refrigerate for at least 2 hours (or up to 2 days).
• Preheat oven to 325 degrees. Roll out 1 disk of dough to 1/4-inch thickness on a sheet of lightly floured parchment. Place parchment with dough on baking sheet. Freeze until firm, about 15 minutes.
• Coat baking sheets with cooking spray, line with parchment, and coat parchment. Cut out cookies from frozen dough using a 3 1/2-inch maple-leaf-shaped cutter, and space 1 inch apart on sheets. Roll and cut scraps once. Freeze cookies until firm, about 15 minutes.
• Bake cookies until edges begin to turn golden, 14 to 16 minutes. Transfer parchment with cookies to wire racks, and let cool for 5 minutes. Brush cookies with 2 tablespoons maple syrup, and sprinkle with 1/2 the sanding sugar. Let cool. Repeat with remaining dough, maple syrup, and sugar. (Cookies will keep for up to 2 days.)

Steps:

• In a mixing bowl,cream shortening and brown sugar until fluffy.
• Beat in the egg,maple syrup and vanilla until well mixed.
• Combine flour,baking powder and salt,add to the creamed mixture.
• Stir in coconut if desired.
• Drop by tablespoons 2 inches apart onto greased baking sheets.
• Bake at 350 for 12-15 minutes.
• If you want these to be chewy remove them from the oven as soon as they start to brown.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• In a mixing bowl, cream shortening and brown sugar until fluffy. Beat in the egg, syrup, and vanilla until well mixed.
• Combine flour, baking powder and salt. Add flour mixture to the creamed mixture. Stir in coconut. Drop by tablespoonfuls 2-inches apart onto greased baking sheets.
• Bake at 375 degrees F (190 degrees C) for 10-12 minutes.

Steps:

• In a bowl, cream shortening and brown sugar until fluffy. Beat in the egg, syrup and vanilla until well mixed. Combine flour, baking powder and salt; add to the creamed mixture. Stir in coconut. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 12-15 minutes or until lightly browned.