CANADIAN MAPLE COOKIES
This recipe makes for a simple, maple-rich cookie! Cooking time is calculated on the baking of one sheet of 15 cookies at a time.
Provided by Sydney Mike
Categories Dessert
Time 45m
Yield 60 serving(s)
Number Of Ingredients 9
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.
MAPLE SYRUP
We have been making our own syrup forever and it is soooo easy. We recently had guests for the weekend and had a pancake breakfast. They had never had homemade syrup before so I decided to post it. There are a couple other syrup recipes on here, but none with the same ingredients.
Provided by Pvt Amys Mom
Categories Breakfast
Time 7m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Place sugar and water in small saucepan.
- Bring to boil.
- Boil just for a couple of minutes, so that all sugar is dissolved and syrup is clear.
- Add Mapleine (extract) to taste (as dark as you want it).
- Store in refrigerator, covered.
- This recipe can be adapted to make any amount of syrup- Just always double your sugar to water, ie 2 cups sugar, 1 cup water.
Nutrition Facts : Calories 784.6, Sodium 5.9, Carbohydrate 202.7, Sugar 202.2
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 COOKIES
Rich and golden with a rich maple flavor.
Provided by Craig Gund
Categories Desserts Cookies Sugar Cookies
Yield 60
Number Of Ingredients 9
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.
Nutrition Facts : Calories 90.8 calories, Carbohydrate 14.6 g, Cholesterol 11.2 mg, Fat 3.2 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 2 g, Sodium 86 mg, Sugar 7.8 g
MAPLE COOKIES
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.
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.
MAPLE OATMEAL COOKIES
These maple oatmeal cookies are the best recipe we've found. And with a few swaps are healthy enough for breakfast!
Provided by Cynthia Rusincovitch
Categories Dessert Snacks & Treats
Time 25m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- In your stand mixer, whisk butter and maple syrup on medium speed until creamy. It might look a little weird for a second but it will come together. Add eggs and vanilla, and whisk until combined.
- In a second bowl, combine whole white wheat flour, baking soda, cinnamon and salt; mix until uniform. Slowly pour into the butter mixture, mixing on low until combined.
- Switch to the paddle attachment, or using a rubber spatula, add oats and additional add-ins (if using); fold into the dough until combined.
- Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 10-12 minutes or until light golden brown.
- Cool for a minute on cookie sheets so they don't fall apart when you move them. Then move to wire rack to cool completely.
- Store in an airtight container. Enjoy!
Nutrition Facts : Calories 147 kcal, Carbohydrate 19 g, Protein 3 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 29 mg, Sodium 151 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
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