Best Glazed Maple Cookies Recipes

GLAZED MAPLE SHORTBREAD COOKIES

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.

MILK CHOCOLATE CHIP MAPLE SYRUP GLAZED BACON COOKIES

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a cookie sheet with parchment paper. For the bacon: In a medium frying pan, saute the bacon until the fat has rendered and the bacon is crisp. Drain the fat from the pan, add the maple syrup and stir to blend. Saute until the maple syrup becomes thick, 1 to 2 minutes. Transfer immediately to a small bowl and let cool.
• For the batter: With a standing or handheld mixer, blend the butter and sugars until light and fluffy, 3 to 5 minutes. Add the egg and beat until well blended, 1 minute. Add the vanilla and beat for 30 seconds more. Stir in the flour and baking soda with a wooden spoon. Add the bacon and chocolate and stir to combine. Scoop heaping teaspoons of dough onto the prepared baking sheet and sprinkle with sea salt. Bake until golden around the edges, 9 to 10 minutes.
• Let the cookies cool for 1 minute, and then transfer them to a wire rack to cool completely.

GLAZED MAPLE COOKIES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour and salt. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Beat in 1/2 cup maple syrup and egg yolks. With mixer on low, beat in flour mixture.
• Drop batter by tablespoons, 3 inches apart, onto two baking sheets. Using a flat-bottomed glass dipped in flour, flatten cookies to a 1/4-inch thickness. Bake until golden at edges, 12 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool. In a small saucepan, simmer 1 cup maple syrup until reduced to 3/4 cup. Spoon over cookies.

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.

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 PEANUT COOKIES

Steps:

• Heat oven to 375°F (or 350°F for dark or nonstick cookie sheet).
• In medium bowl, stir together cookie mix, oil, water, egg and peanuts until dough forms.
• Shape dough into 24 (1 1/2-inch) balls (or drop by level tablespoonfuls). Place on ungreased cookie sheets.
• Bake 11 to 13 minutes or until edges begin to brown. Cool on cookie sheets 2 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In small bowl, stir together powdered sugar and maple syrup until glaze forms. (If glaze is too thick to drizzle, add additional syrup, 1 teaspoon at a time. If glaze is too thin, add additional powdered sugar, 1 tablespoon at a time.) Drizzle glaze over cooled cookies. Let stand 2 to 3 minutes or until glaze is set.