I thought that I had posted this recipe. But when I was posting the Buttermilk Waffle recipe I went to search for this recipe as something I like to do with real maple syrup. Lo it wasn’t there. And THEN (I’m not making this up) a few hours later on that very same day a neighbor rang my doorbell and asked for this recipe. Seriously.
These cookies are simple and straight forward in taste, the maple adds just a little interest. They are quick and easy to make. If you use the convection oven with three racks one batch can be completed and the kitchen cleaned up in less than 40 minutes. And they stay nice and moist, so that after a few days in a tupperware container on the counter, I still might serve them to guests (and I am wholly against baked goods more than a couple days old).
In most cookie recipes, but certainly in this one, I like to really whip the butter and sugar, and then the egg, vanilla and syrup. For this batter to come out whipped you really need to get the chill off the syrup and egg if you store them in the fridge, otherwise the butter will get clumpy. You can set 1 cup of syrup and 1 egg out on the counter when you set out the butter a few hours before making the cookies. Or you can zap the syrup in the microwave for about 30 seconds and put the egg in a bowl of warm water for a few minutes. Something like that. Whip this and you end up with a nice maple-y mousse before adding the dry ingredients. If you don’t do this, don’t worry your cookies should still taste great, the texture might be a little different (and you might actually like that better, which is fine with me, this is just how I like to do it).
Maple Sugar Cookies
Original recipe from Allrecipes.
- 1 cup butter, softened
- 1 cup packed light brown sugar
- 1 egg
- 1 cup real maple syrup
- 2 tsp vanilla extract
- 4 cups all purpose flour
- 2 tsp baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar for rolling
- Optional, but suggested: Let all ingredients come to room temperature.
- Preheat oven to 350 degrees Fahrenheit with a rack in the middle or if using a convection oven 325 degrees Fahrenheit with racks spaced evenly.
- In your stand mixer whip the butter and brown sugar for a few minutes. Add in the egg, syrup and vanilla and whip it up. Stir in the flour, salt and baking soda into the whipped mixture until the dough is fully combined.
- Shape the dough into balls about the size of a golf ball. Roll the dough balls into the granulated sugar until coated and place on parchment lined cookie sheets about an inch apart.
- Bake for 10-12 minutes, until tops have cracked and the edges are just barely starting to turn brown. Cool on a wire rack.