MAPLE SUGAR COOKIES (NO CHILL, CUTOUT COOKIES)
Soft cut-out sugar cookies with crisp, defined edges that are loaded with maple syrup flavor. Use your favorite cookie cutter for fun shapes, and top with a sweet maple icing! Check out the video in the body of the post for step by step instructions.
Provided by Leslie Kiszka
Categories Dessert
Time 28m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Prepare 2 baking sheets with nonstick silicon mats or parchment paper and set aside.
- In a large bowl, sift together flour, baking powder and salt. Set aside.
- In a separate large bowl using a stand of hand mixer, cream together butter and brown sugar until light and creamy.
- Add egg, maple extract, vanilla extract and almond extract and beat to combine.
- Add dry ingredients 1 cup at a time, beating on medium speed to combine between each addition.
- On a lightly floured surface, roll out dough to about 1/4" thick (I like to use rolling pin rings to ensure the dough is even). Use your favorite cookie cutter to cut out each cookie and place on prepared baking sheets. Since these won't spread, you can add more to a sheet than usual, but I still like to leave 1" between each cookie for even baking.
- Bake for about 8 minutes until cookies are set, but edges are not yet browned.
- Bake one batch at a time, allowing the baking sheet to cool completely before adding the next batch of cookies to bake - this will ensure even and consistent baking times.
- Let cool 5-10 minutes on baking sheet, then transfer to wire racks to cool completely.
- While cookies are cooling, combine sifted powdered sugar and maple syrup in a small mixing bowl and use a whisk to combine - the icing will thicken and become a tan color.
- Use a small icing spatula to coat each cookie. I like to spread all the way to the edges, but you can also pour the icing into a piping bag and drizzle on top instead if you'd prefer.
- Let set completely, then serve and enjoy!
Nutrition Facts : Calories 191 kcal, Sugar 16 g, Sodium 91 mg, Fat 8 g, SaturatedFat 5 g, TransFat 1 g, Carbohydrate 28 g, Fiber 1 g, Protein 2 g, Cholesterol 27 mg, UnsaturatedFat 3 g, ServingSize 1 serving
VERMONT MAPLE COOKIES
I created this recipe after tasting maple cookies with a maple glaze at a bakery in Stowe, Vermont, some years ago. I get many requests to bring them for bake sales, parties and ski trips. -Delores Day, Wolcott, Vermont
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 139 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 101mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
GLAZED MAPLE SHORTBREAD COOKIES
Whenever I visit friends in Lutsen, Minnesota, I make sure to buy maple syrup there because I think it's even better than in Quebec. These delicious cookies can be decorated with sprinkles but they're just fine as is.-Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat butter, sugar and cornstarch until blended. Beat in flavoring. Gradually beat in flour., Shape dough into a disk; cover. Refrigerate until firm enough to roll, about 45 minutes., Preheat oven to 325°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-3/4-in. leaf-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets., Bake until edges are light brown, 20-25 minutes. Remove from pans to wire racks to cool completely., In a small bowl, mix confectioners' sugar and maple syrup until smooth. Spread over cookies. Let stand until set.
Nutrition Facts : Calories 188 calories, Fat 10g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 82mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
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
SPICED SUGAR COOKIES WITH MAPLE GLAZE
The perfect dessert for your Thanksgiving buffet, our Spiced Sugar Cookies are made with Betty Crocker sugar cookie mix and topped with a maple syrup glaze.
Provided by Bree Hester
Categories Dessert
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. In medium bowl, stir together cookie mix, cinnamon, ginger, nutmeg and cloves. Add butter and egg; mix until dough forms a ball.
- On floured surface with rolling pin, roll out dough to 1/4-inch thickness. Cut with assorted cookie cutters; place about 1 inch apart on ungreased cookie sheets.
- Bake 7 to 9 minutes or until edges are golden brown. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In small bowl, beat powdered sugar and syrup with whisk until smooth. Gradually add water, a few drops at a time, beating until a thick glaze forms. Spread glaze over cooled cookies. Decorate with sanding sugars, sprinkles and chocolate chips.
Nutrition Facts : ServingSize 1 Serving
MAPLE GLAZED SUGAR COOKIES
I've been perfecting this recipe for awhile now and i think i finally got it! These cookies are light and fluffy and topped with sweet maple and walnuts. one of my favorites.
Provided by Seejayo
Categories Drop Cookies
Time 28m
Yield 24-36 cookies, 24-36 serving(s)
Number Of Ingredients 12
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.).
Nutrition Facts : Calories 297.4, Fat 10.5, SaturatedFat 6.3, Cholesterol 51, Sodium 140.5, Carbohydrate 49.1, Fiber 0.4, Sugar 36, Protein 2.8
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.
PECAN MAPLE COOKIES WITH MAPLE GLAZE
These Maple Cookies are studded with pecans and topped with an irresistible maple glaze! The cookies are unique because they are more like a scone than a traditional cookie, plus they have raw sugar in them for even more texture. It's the perfect cookie to satisfy all your fall baking needs!
Provided by Karen
Categories Dessert
Time 28m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Spread 1/2 cup pecans evenly on a baking sheet and bake for 5-7 minutes, stirring every 2 minutes, until the pecans are toasty and fragrant. Chop them into small pieces if they are not already chopped. Set aside to cool. Leave the oven on at 350.
- In a large bowl, add 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, and 1/3 cup raw sugar. Whisk to combine.
- Cut 1/4 cup cold butter into the flour mixture. You can do this with a pastry cutter (my preferred method) or using a fork. You can also use a cheese grater to grate the butter, then mix it together with a fork. However you do it, just make sure you are cutting the dough and not mixing it. You want to have individual pieces of flour-coated butter, with chunks up to the size of a pea. See photo.
- In a small bowl, combine 1/3 cup heavy cream, 1 tablespoon maple syrup, and 1/2 teaspoon vanilla. Add this mixture to the bowl with the flour and use a fork to combine. It should be a loose, dry dough. (If the dough is really not coming together at all, add more cream but carefully; only 1 teaspoon at a time.
- Gently fold in the toasted pecans.
- Line a baking sheet with a silicone baking mat or parchment paper.
- Use a 2 inch cookie scoop to portion 12 to 18 balls of dough onto the prepared baking sheet. Or use a spoon or your hands to shape the dough, make sure they are all about the same size. If the dough is crumbly, press it together with your hands. If you like your cookies to be "cookie shape" flatten the tops a little with your palm (the cookies will barely spread at all, you can fit them all on one pan.)
- Sprinkle the top of each cookie with a little more raw sugar.
- At this point if you have time, chill the pan of shaped cookies for 10 minutes or so. Just like scones, it's best if these cookies go in the oven cold.
- Bake at 350 for about 17-20 minutes. They are done when the bottoms of the cookies have lightly browned (use a spatula to lift one and check) Do not let the tops of the cookies get browned.
- Let the cookies set up on the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
- Make the glaze: Sift 1 cup of powdered sugar into a small bowl. (If you don't sift, you may end up with lumpy glaze) Add 3 tablespoons maple syrup, 3/4 teaspoons vanilla, and 1 teaspoon cream or milk. Whisk it all together until smooth. If you would like a thinner consistency, add more cream or milk, 1 teaspoon at a time.
- Drizzle each cookie with about a teaspoon of glaze. Top immediately with a few chopped pecans, if you want.
- Let the glaze set on the cookies and serve right away! These cookies are best on day 1, but are also good on day 2 if they are kept tightly sealed on the counter.
Nutrition Facts : ServingSize 1 cookie, Calories 208 kcal, Fat 10 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 20 g, Protein 2 g, TransFat 1 g, UnsaturatedFat 5 g
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