STAMPED CINNAMON BROWN SUGAR COOKIES
Sweetened mostly with brown sugar and spiced with cinnamon, ginger, nutmeg, and cardamom, these stamped cookies are just as flavorful as they are beautiful. Chill the cookie dough in the refrigerator for at least 2 hours. Feel free to skip the cookie stamp and bake them as round cookie dough balls.
Provided by Sally
Categories Cookies
Time 3h
Number Of Ingredients 13
Steps:
- Whisk the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom together in a medium bowl. Set aside.
- Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter, brown sugar, and granulated sugar together on medium-high speed until creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the molasses, egg, and vanilla extract and mix on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl again as needed.
- Add the flour mixture to the wet ingredients, then mix on low speed until combined. Cover and chill the dough in the refrigerator for at least 2 hours (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 15 minutes before rolling because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Measure 1 Tablespoon of chilled cookie dough per cookie and roll into balls. The dough may seem crumbly, but will come together as you roll. Arrange dough balls 3 inches apart on the baking sheets. Place the cookie stamp directly on top of each cookie dough ball, centering the ball as best as you can, then firmly press down until the dough extends nearly to the edges of the cookie stamp. Lift straight up. If your cookie dough is sticking to the cookie stamp (mine does!), lightly dip the cookie stamp in a bowl of flour before stamping the cookie dough ball. If dipped lightly, the flour bakes right off the cookie.
- Bake cookies until the edges are set, about 13 minutes.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Cover leftover cookies tightly and store at room temperature for up to 1 week.
MAPLE BROWN SUGAR COOKIES
With big flavor, crisp edges, mega chewy centers, and maple icing, these maple brown sugar cookies are a definite favorite. Chilling the cookie dough is imperative, so set aside 2 hours or prepare the cookie dough the day before.
Provided by Sally
Categories Dessert
Time 2h30m
Number Of Ingredients 14
Steps:
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until smooth, about 1-2 minutes. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla extract, and maple extract, then beat on high speed until combined.
- Pour the dry ingredients to the wet ingredients, then mix on low until combined. Add the pecans, then beat on low speed until combined. Dough will be creamy and soft.
- Cover and chill the dough for 2 hours in the refrigerator (and up to 3-4 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. This cookie scoop is helpful. Bake each batch for 12-13 minutes until lightly browned on the sides. The centers will look very soft.
- Remove from the oven. If your warm cookies look puffy, lightly bang the pan on the counter when you remove it from the oven. That will help slightly deflate the cookies, creating lovely cracks as you see in the pictured cookies. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners' sugar. Taste. Add a pinch of salt, if desired. Drizzle over cooled cookies. Icing will set after about 1 hour.
- Cookies stay fresh covered at room temperature for up to 1 week.
MAPLE CINNAMON COOKIES
Mmmm...another maple goodie. Maple and cinnamon are a perfect combo in these moist, rich cookies with their creamy frosting! A must try for anyone who loved maple syrup!
Provided by BirdyBaker
Categories Dessert
Time 1h11m
Yield 1 batch
Number Of Ingredients 12
Steps:
- In a large mixing bowl cream butter with an electric mixer. Then add brown sugar and mix until combined. Add syrup,egg and mix thoroughly.
- Wet your fingertips with warm water when forming balls to avoid sticky fingers
- In a small mixing bowl combine flour, nutmeg, cinnamon and baking soda.Then add flour mixture to batter.
- Blend thoroughly and chill for 30 minutes. Roll dough into one inch balls and place on cookie sheet. Bake at 375 for 9 to 11 minutes. Remove and place on cooling rack. Cool slightly then frost.
- To make frosting combine butter,vanilla in a small mixing bowl. Add sugar, milk and mix until creamy.
Nutrition Facts : Calories 3221.2, Fat 93.8, SaturatedFat 56.4, Cholesterol 437.2, Sodium 2015.5, Carbohydrate 569.4, Fiber 10.9, Sugar 357, Protein 33.9
MAPLE CINNAMON GLAZE FOR CAKES ETC.
One of my favorite glazes for just about anything sweet! (Cakes, coffee cakes, pies, cookies, breads, pastries, donuts, etc.!)Rich, creamy and delicious!
Provided by Wildflour
Categories Dessert
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- In small bowl whisk ingredients til smooth and creamy.
- Add more powdered sugar if too thin.
- Add more maple syrup (or heavy cream or milk) a teaspoons at a time if too thick.
- Drizzle over just about any dessert! Especially good on cakes, coffee cakes and pastries!
Nutrition Facts : Calories 781, Fat 11.6, SaturatedFat 7.3, Cholesterol 30.5, Sodium 113.5, Carbohydrate 173.3, Fiber 0.3, Sugar 165.3, Protein 0.2
MAPLE SUGAR COOKIES
This recipe is requested by friends and family every time I'm asked to bring cookies for an event. Folks enjoy the subtle maple flavor in this crisp cookie.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Combine the remaining ingredients; gradually add to the creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle. , On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 9-12 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 187 calories, Fat 9g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 94mg sodium, Carbohydrate 25g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
MAPLE, CINNAMON & BROWN SUGAR COOKIES
They say that we eat with our eyes first - well, with the aroma of these cookies baking in the oven, everyone will be waiting in the kitchen for these cookies to get finished.
Provided by Dianna Wara
Categories Cookies
Time 45m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 375 degrees. Line a 13 X 17 cookie sheet with parchment paper; set aside. Place the pecans and white chips in a small bowl. Stir until combined; set aside.
- 2. In a medium mixing bowl, add the butter, brown sugar and salt. Use a hand mixer and mix until well blended. Into the bowl, add the egg, vanilla and cinnamon. Continue to mix until blended. Add the baking powder, flour and pecans. Mix until all ingredients are well combined. Take dough out of the bowl and place on a well floured counter top. Lightly flour the top of the dough and roll with a rolling pin until dough is ¼ inch thick. Using a 2 ½ inch round cookie cutter, cut out cookies and place in four rows with 3 cookies per row. Leave at least 1-inch space in between cookies. Place cookies in oven and bake for 9-10 minutes or until golden on the sides. Let cookies sit for 5 minutes then transfer to cooling rack, to finish cooling. Continue with the remaining dough. Remaining dough can be mixed together and rolled one more time. (The same cookie sheet and parchment paper can be reused.)
- 3. In a medium bowl, mix together the cream cheese, powdered sugar and maple flavoring. Mix until well blended. Spread evenly to the top of the cooled cookie. Evenly sprinkle the pecan/white chip topping to the top of each cookie. Cookies are ready to serve.
- 4. Hint: I use a little chopper or food processor to chop my white chocolate chips.
MAPLE BROWN SUGAR COOKIES
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.
Provided by DebbiF
Categories Dessert
Time 39m
Yield 36-40 cookies
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 112.7, Fat 5.3, SaturatedFat 3.3, Cholesterol 19.4, Sodium 40.2, Carbohydrate 15.3, Fiber 0.2, Sugar 8.6, Protein 1.1
MAPLE BROWN SUGAR OATMEAL COOKIES
I chose these as a last-minute addition to my Thanskgiving 2015 menu after seeing a recipe online and remembering that a friend had never tried maple syrup before. Turns out, they were even more popular than the store-bought dessert and went like hotcakes! Even my significant other, who doesn't like maple syrup and isn't a big fan of oatmeal, couldn't stop eating them! I found the original oatmeal amount a bit much, so I've reduced it here. I also found these cookies were better the day after being baked. I also left the batter to sit in the fridge overnight, although the original recipes says to let it sit for at least 3 hours to allow the oatmeal to soften up and absorb the flavors.
Provided by CoCaShe
Categories Dessert
Time 35m
Yield 40 cookies (approx)
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together flour, cinnamon, salt, and baking soda; set aside.
- In a large bowl, whisk together melted butter, brown sugar, maple syrup, and vanilla. Let butter cool for 1 minute, then whisk in egg. Add dry ingredients to bowl and stir until combined. Stir in oats. Press plastic wrap over dough in bowl and let chill in refrigerator from 3 hours to overnight to allow oats to soften up and soak up flavors.
- Place oven racks in upper and lower thirds of oven. Preheat oven to 350°F. Line two baking sheets with parchment paper. Drop dough by rounded tablespoon onto prepared baking sheet. Bake until almost golden, about 13-15. Let cool on sheet for 5 minutes then transfer to a wire rack to finish cooling. Cookies can be stored in a sealed container at room temperature for up to a week.
Nutrition Facts : Calories 61.4, Fat 2.6, SaturatedFat 1.5, Cholesterol 10.8, Sodium 40.6, Carbohydrate 8.9, Fiber 0.3, Sugar 5.2, Protein 0.8
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- In a large bowl using a handheld or stand mixer fitted with the paddle attachment, beat the butter until creamy and smooth, about 1 minute. Add the sugar and beat on high speed until light and fluffy, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. Add the egg, maple extract, and vanilla extract then beat on high until fully combined, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
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- Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment (or a silicone baking mat, what I prefer!) to about 1/4″ thickness. Stack the pieces, with parchment paper between the two, onto a baking sheet and refrigerate for at least 1-2 hours and up to 1 day. Chilling is mandatory. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
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