Maple Glazed Peanut Cookies Food

SOFT PEANUT BUTTER COOKIES WITH MAPLE GLAZE

Steps:

• Preheat your oven to 350 degrees F. Line 2 or more large baking sheets with silicone baking mats or parchment paper.
• In a large bowl or stand mixer, beat 1/4 cup butter until it is creamy and light with no lumps, at least 1-2 minutes.
• Add 3/4 cup peanut butter and beat well until there are no lumps.
• Add 1/2 cup oil and mix well, scraping the sides and bottom of the bowl with a spatula.
• Add 3/4 cup packed brown sugar. Add 1 and 1/2 cups granulated sugar. Beat well for about 1 minute, scraping the bottom of the bowl once.
• Add 1 tablespoon vanilla extract and 2 eggs. Beat well, scraping the sides.
• *Add in 3 and 1/4 cups flour, but do not mix it in yet. I cannot stress enough how important it is in this recipe to measure your flour correctly. Too much flour and the dough won't even come together. Do NOT reach your measuring cup into your flour bin and scoop out the flour. You must use a spoon (or another measuring cup) to scoop up the flour and pour it into the 1 cup measuring cup. Then level off the top without packing it down. Do not mix in the flour yet.
• Use a 1/2 teaspoon to stir 1/2 teaspoon of baking soda and 1/2 teaspoon of baking powder into the flour. Add 3/4 teaspoon kosher salt to the flour and gently stir it into the flour. Then use the beaters or a spoon to mix the dry ingredients into the wet.
• The dough is VERY dry. You may need to mix it with a wooden spoon toward the end if your electric mixer can't handle it. (A stand mixer will do fine.) Make sure to scrape the bottom of the bowl and make sure all the flour is incorporated, but once all the white streaks are gone, stop mixing. Over beating cookie makes for tough cookies; no thanks. We want tender cookies!
• Use a 1 and 1/2 inch cookie scoop to shape the dough. Use your hands to press the cookie dough into the scoop, then release and reshape into a ball with your hands if necessary. If you don't have a cookie scoop, just use your hands to shape into a 1 and 1/2 inch ball.
• Place on the prepared baking sheet with about 2 inches of space in between.
• Use a fork to smash each cookie to about 1/2 inch thickness. Pick up the fork, turn it perpendicular, and smash the other way to even it out. Dip the fork in sugar in between smashes, if the fork starts sticking to the dough.
• Bake the cookies at 350 for 8-9 minutes. You want the cookies to be set on the edges and not be shiny on top. (A litle bit of shine on top (size of a quarter or less) is okay if you prefer slightly under baked cookies.
• Take the cookies out of the oven and let set on the pan for 5-10 minutes. Use a spatula to remove to a cooling rack. Let the cookies cool completely.
• Continue baking the rest of the cookies, and let them all cool.
• When the cookies are cool, make the glaze. In a medium bowl add 2 cups powdered sugar, 3 tablespoons maple syrup, 2 tablespoons hot water, and 1/2 teaspoon maple extract. Whisk it all together. Taste it and add another 1/4 teaspoon maple extract if you want.
• Use a spoon to add about a teaspoon of glaze to the top of each cookie.
• Let the cookies set for 30-60 minutes, so the glaze has time to harden a bit.
• Before serving, top each cookie with flaked sea salt or kosher salt, if that's your thing. Totally optional!
• Store the cookies covered on the countertop for 2-3 days.

MAPLE CINNAMON GLAZED PEANUT BUTTER COOKIES

Steps:

• Cream peanut butter, butter, and sugars together in a mixing bowl.
• Beat in egg, vanilla, and milk and continue mixing until well combined.
• In a separate bowl, whisk together flour, corn starch, baking soda, baking powder, and salt.
• Gradually add flour mixture to peanut butter mixture, mixing until dough comes together.
• Refrigerate for at least 2 hours.
• Preheat oven to 350F.
• Scoop out dough using a cookie scoop. (You want about two tablespoons of dough.) Use your hands to form into a ball.
• Roll balls in remaining 1/4 cup of sugar and place on parchment line cookie sheet. Use a fork to press down on the cookie, flattening it slightly.
• Bake for 9-12 minutes, just until cookie is set. I like mine slightly underdone but you can go the fulll 12 minutes if you like.
• Remove cookies and cool for 5 minutes on cookie sheet before moving to a cooling rack. Let cookies cool completely.

VERMONT MAPLE COOKIES

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.

MAPLE GLAZED SUGAR COOKIES

Steps:

• For sugar cookies:.
• Preheat the oven to 380 to 400, depending on how hot your oven is.
• Cream the butter and sugar until smooth. Add eggs, one at a time. In a small bowl, mix together flour, baking powder, and baking soda. Add dry ingredients to wet ones in batches, alternating with sour cream. Drop by Tablespoon fulls onto a lightly greased baking sheet. Bake for 7-9 minutes. cool completely.
• For icing glaze:.
• Mix powdered sugar, maple syrup, and vanilla extract in a bowl, if the glaze is too thick add more maple or some milk/water. transfer to a flat shallow dish (like a pie pan). spread glaze on cookies, and quickly top with crushed walnuts.
• ( Icing takes about an hour to harden, their less messy and taste better when the glaze is cool and hardened.).

MAPLE-GLAZED APPLE COOKIES

Steps:

• Preheat oven to 400'.
• Cream together butter with sugar.
• Add salt, cinnamon, nutmeg, cloves, coriander and egg. Blend well.
• Stir in flour with baking soda and milk until well blended. Stir in apples.
• Drop by small spoonfuls onto ungreased cookie sheets and bake at 400' for 10-12 minutes or until cookies are light brown and spread but not overly brown (Firm when cooled and touched)
• Remove from oven and cool on cookie sheets 1-2 minutes, then transfer to wire rack
• To make glaze: Stir together butter, powdered sugar, maple flavoring and milk to make a smooth glaze.
• Dot each cookie with about 1/2 teaspoons of glaze and spread to edges.
• Cool cookies and allow glaze to set before storing in an airtight container.