Best Maple Butter Cookies Recipes

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MAPLE LEAF BUTTER COOKIES



Maple Leaf Butter Cookies image

Categories     Cookies     Mixer     Dairy     Dessert     Bake     Thanksgiving     Kid-Friendly     Fall     Maple Syrup     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 40 cookies

Number Of Ingredients 6

2 sticks (1 cup) unsalted butter, softened
1 cup sugar
1/2 cup Grade B maple syrup (or Grade A maple syrup flavored with 3 drops maple extract, or to taste)
1 large egg yolk
1 teaspoon salt
3 cups all-purpose flour

Steps:

  • In a standing electric mixer cream together butter and sugar until light and fluffy and beat in maple syrup and egg yolk until mixture is combined well. Sift together salt and flour over mixture and fold in thoroughly. Chill dough, wrapped in plastic wrap, until firm, about 2 hours. Dough may be made 4 days ahead and chilled.
  • Preheat oven to 350°F.
  • Divide dough in half. Keeping one half chilled, lightly flour other half and on a lightly floured surface gently pound with a rolling pin to soften. Roll out dough 1/8 inch thick and with a 3-inch floured maple-leaf cookie cutter cut out cookies, chilling scraps. Arrange cookies on buttered baking sheets and if desired, with back of a knife, mark cookies decoratively. Make more cookies in same manner with remaining dough and with all the scraps pressed together.
  • Bake cookies in batches in middle of oven until edges are golden, about 12 minutes, and transfer to racks to cool. Cookies keep in airtight containers 1 week.

SWEDISH BUTTER STRIPS OR MAPLE PECAN STRIPS (COOKIES)



Swedish Butter Strips or Maple Pecan Strips (Cookies) image

Make and share this Swedish Butter Strips or Maple Pecan Strips (Cookies) recipe from Food.com.

Provided by littleturtle

Categories     Bar Cookie

Time 40m

Yield 48 serving(s)

Number Of Ingredients 8

3/4 cup butter, room temperature
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups flour
1/2 cup chocolate chips (for Swedish Butter Strips) or 3/4 teaspoon maple flavoring (for maple pecan squares)
1/2 cup pecans, chopped

Steps:

  • Preheat oven to 350°F (360° at high altitude).
  • In a mixing bowl, cream together butter, sugar, egg, vanilla, and salt; blend in remaining ingredients.
  • Divide dough into 4 equal parts, and shape into 12" rolls.
  • Place 3" apart on ungreased cookie sheets, and flatten with a floured fork to 1/4" high.
  • Bake for 15-20 minutes or until delicately browned (golden) at the edges.
  • Cool for a few minutes and cut with a sharp knife into 1" diagonals.

Nutrition Facts : Calories 73.2, Fat 4.4, SaturatedFat 2.2, Cholesterol 12, Sodium 46.4, Carbohydrate 8, Fiber 0.3, Sugar 3.8, Protein 0.9

MAPLE PEANUT BUTTER COOKIES



Maple Peanut Butter Cookies image

These are like traditional peanut butter cookies, but unique in that they are flavored with maple! This was Judith Korbey's of Methuen, Massachusetts contribution to the 1958 Pillsbury Bake-Off. I got the recipe from the 50th Anniversay Best of the Bake-Off Cookbook.

Provided by Roosie

Categories     Dessert

Time 22m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 10

1/2 cup brown sugar, firmly packed
1/2 cup margarine or 1/2 cup shortening, softened
1/2 cup peanut butter (crunchy or creamy, your pick)
1/2 cup maple syrup
1 large egg yolk
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
sugar

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, beat brown sugar, butter and peanut butter until light and fluffy.
  • Add syrup and the egg yolk and beat well.
  • Mix in flour, baking soda, salt and baking powder.
  • If necessary, refrigerate for 15-30 minutes for easier handling.
  • Shape dough into 1" balls and place 2 inches apart on ungreased cookie sheets.
  • With a fork dipped in sugar, flatten balls with a criss-cross pattern.
  • Bake at 350° for 8-12 minutes until golden brown.

Nutrition Facts : Calories 65.5, Fat 3.4, SaturatedFat 1.5, Cholesterol 9.4, Sodium 66.6, Carbohydrate 8, Fiber 0.3, Sugar 4.5, Protein 1.1

PEANUT BUTTER MAPLE COOKIES



Peanut Butter Maple Cookies image

I bake these crispy yet chewy peanut butter cookies often. My grandchildren, both near and far, can't wait to dig into the cookie jar. -Lois Bowman, Swanton, Maryland

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 5 dozen.

Number Of Ingredients 13

1 cup butter, softened
1/2 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 tablespoon maple syrup
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup quick-cooking oats
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 package (10 ounces) peanut butter chips

Steps:

  • In a large bowl, cream the butter, peanut butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Combine the flour, oats, baking powder, baking soda and salt; add to the creamed mixture. Stir in peanut butter chips. , Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 15-18 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely.

Nutrition Facts : Calories 225 calories, Fat 12g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 253mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

MAPLE BUTTER COOKIES



Maple Butter Cookies image

This is an old Gourmet recipe. The actual recipe used a maple leaf cookie cutter, but as you can see from the photo, I only had hearts. Very nice, mellow, maple-ish flavour. While these taste nice unglazed, the additional punch of maple takes it over the top.

Provided by skat5762

Categories     Dessert

Time 4h15m

Yield 30 serving(s)

Number Of Ingredients 9

1 cup unsalted butter, softened
1 cup sugar
1/2 cup grade b maple syrup (or Grade A maple syrup flavored with 3 drops maple extract, or to taste)
1 large egg yolk
1 teaspoon salt
3 cups all-purpose flour
1 1/4 cups confectioners' sugar
1 teaspoon vanilla
1/4-1/3 cup maple syrup

Steps:

  • Cream butter and sugar until light and fluffy; beat in maple syrup and egg yolk.
  • Combine salt and flour; fold into butter mixture.
  • Chill dough, wrapped well in plastic wrap, until firm; about 2 hours or overnight.
  • Dough may be made 4 days ahead and kept chilled.
  • Preheat oven to 350°.
  • Divide dough in half; place remainder back in refrigerator.
  • Lightly flour work surface, and quickly roll out to 1/8-inch thickness.
  • Cut out cookies with floured cutters; reroll any cut any scraps.
  • Repeat process with second batch of dough.
  • (If using maple leaf cutters, mark cookies decoratively with back of knife.).
  • Bake at 350° for 12-15 minutes until golden.
  • While cookies are cooling, combine ingredients for glaze.
  • When cookies have completely cooled, dip into glaze, and allow to dry on wire racks.
  • Cookies keep in airtight containers 1 week.

Nutrition Facts : Calories 168.2, Fat 6.4, SaturatedFat 4, Cholesterol 23.3, Sodium 79.7, Carbohydrate 26.6, Fiber 0.3, Sugar 16.4, Protein 1.4

NO-BAKE MAPLE PEANUT BUTTER COOKIES



No-Bake Maple Peanut Butter Cookies image

Make and share this No-Bake Maple Peanut Butter Cookies recipe from Food.com.

Provided by Elaine

Categories     Dessert

Time 8m

Yield 18 cookies

Number Of Ingredients 6

1 1/2 cups sugar
1/2 cup milk
1/4 cup maple syrup
1/2 cup creamy peanut butter
2 teaspoons vanilla extract
2 cups old fashioned oats

Steps:

  • In a heavy medium size saucepan, combine sugar, milk and syrup.
  • Bring to a rolling boil, stirring frequently (important to bring to rolling boil or cookies will not set up).
  • Boil for 3 minutes.
  • Stir in peanut butter and vanilla.
  • Stir in oats.
  • Drop by rounded teaspoons onto waxed paper.
  • Cool for 3 to 4 hours, until firm.

Nutrition Facts : Calories 158.6, Fat 4.4, SaturatedFat 1, Cholesterol 0.9, Sodium 37, Carbohydrate 27.5, Fiber 1.3, Sugar 20.2, Protein 3.5

MAPLE BROWN-BUTTER SHORTBREAD COOKIES



Maple Brown-Butter Shortbread Cookies image

These little shortbread bars with maple coconut filling look and sound irresistible!! Taken from Zoe Bakes, it was her grandmother's recipe and a family favorite at Christmastime! She uses dried fruit and candied homemade grapefruit peel in hers. I hope you enjoy!

Provided by BecR2400

Categories     Bar Cookie

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 9

1/2 cup salted butter
1/4 cup granulated sugar
1 1/4 cups sifted flour
2/3 cup maple syrup
1/4 teaspoon salt
1 1/3 cups flaked coconut
1/2 teaspoon pure vanilla extract
2 tablespoons dried cranberries (optional) or 2 tablespoons cherries, very finely chopped (optional)
2 tablespoons candied fruit, very finely chopped (optional)

Steps:

  • Preheat oven to 375 degrees F.
  • Prepare a 9″ square baking dish with parchment paper (or use a Rectangular Tart Mold with Removable Bottom).
  • To make the brown butter shortbread:.
  • In a small sauce pot heat the butter on medium heat until it boils and the butter turns a light golden color, about 3-5 minutes. Strain the butter into a medium bowl. Add the sugar and flour and mix with a spoon until well incorporated. The dough will be quite loose. Cover and refrigerate for about 10 minutes. If the dough gets too cold just let it sit out until it is soft and pliable again.
  • Put into the pan and distribute it evenly; cover in plastic wrap and then you can easily spread with your fingers without the dough sticking to you.
  • Bake on a cookie sheet for 20 minutes or until the dough is a nice golden brown. Remove and allow the crust to cool on a rack while you make the maple filling.
  • Maple coconut filling:.
  • In a sauce pot combine the maple syrup, salt, coconut and vanilla, cook over medium heat until boiling. Continue to cook for about a minute, add the dried and candied fruits if using.
  • Pour the coconut mixture over the cooled crust. Bake at 375° for about 15-20 minutes, until the coconut turns golden brown.
  • Cool completely before removing from pan. (If you are using the 9″ pan with parchment you will need to cut around the edges with a knife to loosen and invert onto a plate. Peel off the parchment and invert onto a cutting board.).
  • Cut into rectangular bars or little squares if you want them to last a few extra minutes!

Nutrition Facts : Calories 264.5, Fat 12.5, SaturatedFat 8.8, Cholesterol 24.4, Sodium 174.4, Carbohydrate 36.9, Fiber 1.5, Sugar 21.9, Protein 2.1

MAPLE PEANUT BUTTER COOKIES



Maple Peanut Butter Cookies image

The addition of maple syrup make these the best peanut butter cookies ever. Absolutely amazing cookies!

Provided by Anita Hoffman

Categories     Cookies

Time 25m

Number Of Ingredients 10

1/2 c firmly packed dark brown sugar
1/2 c softened butter
1/2 c crunchy peanut butter
1/2 c maple syrup
1 egg yolk
1 1/2 c flour
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
sugar

Steps:

  • 1. In a large bowl, beat brown sugar, butter and peanut butter until fluffy.
  • 2. Add maple syrup and egg yolk; beat well.
  • 3. Sift dry ingredients and mix well with peanut butter mixture. Refrigerate for 15 to 30 minutes.
  • 4. Shape dough into 1 inch balls; place 2 inches apart on ungreased cookie sheets.
  • 5. With fork dipped in sugar, flatten balls in criss-cross pattern.
  • 6. Bake at 350 degrees for 8-12 minutes or until golden brown.

PEANUT BUTTER MAPLE COOKIES



Peanut Butter Maple Cookies image

From Quick Cooking Magazine. These are scrumptious - my favorite peanut butter cookies! Using all butter makes them nice and crisp--if you prefer softer cookies, replace 1/2 cup of the butter with 1/2 cup shortening.

Provided by Halcyon Eve

Categories     Drop Cookies

Time 1h

Yield 4-5 dozen cookies, 20 serving(s)

Number Of Ingredients 13

1 cup butter, softened
1/2 cup peanut butter (reduced-fat or generic brands not recommended)
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
1 tablespoon maple syrup
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup quick-cooking oats
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 (10 ounce) package peanut butter chips

Steps:

  • In a mixing bowl, cream the butter, peanut butter and sugars.
  • Add the eggs, one at a time, beating well after each.
  • Beat in syrup and vanilla.
  • In a separate bowl, combine flour, oats, baking powder, baking soda and salt; graduallly add to the creamed mixture and mix well.
  • Stir in peanut butter chips.
  • Drop by heaping tablespoonfuls 2" apart onto ungreased baking sheets.
  • Bake at 325* F for 15-18 minutes or until LIGHT golden brown. Be very careful and do not overcook.
  • Cool for 1 minute before removing to wire racks.

Nutrition Facts : Calories 343.1, Fat 17.5, SaturatedFat 8.6, Cholesterol 45.5, Sodium 348.6, Carbohydrate 41.1, Fiber 1.7, Sugar 27.6, Protein 6.7

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