Best Maple Sugar Cookies Recipes

MAPLE SUGAR COOKIES

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Combine the remaining ingredients; gradually add to the creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle. , On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on ungreased baking sheets. , Bake at 350° for 9-12 minutes or until golden brown. Remove to wire racks to cool.

MAPLE BROWN SUGAR OATMEAL COOKIES

Steps:

• In a medium bowl, whisk together flour, cinnamon, salt, and baking soda; set aside.
• In a large bowl, whisk together melted butter, brown sugar, maple syrup, and vanilla. Let butter cool for 1 minute, then whisk in egg. Add dry ingredients to bowl and stir until combined. Stir in oats. Press plastic wrap over dough in bowl and let chill in refrigerator from 3 hours to overnight to allow oats to soften up and soak up flavors.
• Place oven racks in upper and lower thirds of oven. Preheat oven to 350°F. Line two baking sheets with parchment paper. Drop dough by rounded tablespoon onto prepared baking sheet. Bake until almost golden, about 13-15. Let cool on sheet for 5 minutes then transfer to a wire rack to finish cooling. Cookies can be stored in a sealed container at room temperature for up to a week.

MAPLE LEAF SUGAR COOKIES

Steps:

• Measure 3 cups of sifted flour and salt into sifter.
• Set aside. (I put the sifter on the flour tin lid, so I won't loose the flour that comes through before I sift into the other ingredients.).
• Beat softened butter and the two sugars until light and creamy. (medium high speed on electric mixer).
• Reduce speed and add egg yolk until well blended.
• Add 1/2 cup maple syrup and mix until blended.
• Remove beaters and now use a wooden spoon.
• Slowly sift flour into bowl mixing with wooden spoon, until just well blended.
• Divide dough into thirds and make each 1/3 into a flat disc.
• Place on sheets of floured wax paper, with well floured hands.
• Refrigerate for at least 2 hours, or overnight to thoroughly chill dough.
• Take discs from refrigerator and roll out to 1/8" to 1/4" thickness, and put in freezer to firm for about 15 minutes. (this makes it easier to handle the cut cookies).
• Preheat oven to 325°.
• Line cookie sheets with foil and spray lightly with vegetable cooking spray.
• Cut cookies from chilled dough and bake for 10-15 minutes, depending on thickness of cookie.
• Move cookies to wire rack and brush with maple syrup (this is the other 1/2 cup of syrup) and sprinkle with sanding sugar. (I use red, yellow, and green sanding sugars, although the white is lovely too.).
• Place in tin or serving plate when cool.

MAPLE BROWN SUGAR COOKIES

Steps:

• In large bowl combine sugars and butter; beat until light and fluffy.
• Add vanilla and egg; blend well.
• Lightly spoon flour into measuring cup; level off.
• Stir in flour until well blended.
• Divide dough into thirds; cover with plastic wraps.
• Heat oven to 375 degrees.
• In medium bowl, combine cookie dough and maple extract, blend well.
• Shape mixture into 1"; place 2" apart on ungreased cookie sheets.
• With glass dipped in sugar, flatten to about 1/4" thickness.
• Bake for 6-9 minutes.
• Cook cookies 1 minute before removing from cookie sheet.
• VARIATION: To make as cut out cookies.
• Chill dough in refrigerator for 15 minutes to harden and then roll out on lightly floured board.
• Roll out to 1/4" thickness and cut cookies accordingly.
• Bake for 6 to 9 minutes.

BROWN SUGAR, MAPLE NO BAKE COOKIES

Steps:

• 1. combine sugar, milk and butter in saucepan, bring to boil, boil for 3 minutes, remove from heat, stir in vanilla and peanut butter. have your minute oats and your instant oatmeal already in a bowl together, pour in your sugar mixture, stir well, spoon onto waxed paper, let cool enjoy. a new twist for the standard no bake oatmeal cookies.

SPICED SUGAR COOKIES WITH MAPLE GLAZE

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.

MAPLE, CINNAMON & BROWN SUGAR COOKIES

Steps:

• 1. Preheat oven to 375 degrees. Line a 13 X 17 cookie sheet with parchment paper; set aside. Place the pecans and white chips in a small bowl. Stir until combined; set aside.
• 2. In a medium mixing bowl, add the butter, brown sugar and salt. Use a hand mixer and mix until well blended. Into the bowl, add the egg, vanilla and cinnamon. Continue to mix until blended. Add the baking powder, flour and pecans. Mix until all ingredients are well combined. Take dough out of the bowl and place on a well floured counter top. Lightly flour the top of the dough and roll with a rolling pin until dough is ¼ inch thick. Using a 2 ½ inch round cookie cutter, cut out cookies and place in four rows with 3 cookies per row. Leave at least 1-inch space in between cookies. Place cookies in oven and bake for 9-10 minutes or until golden on the sides. Let cookies sit for 5 minutes then transfer to cooling rack, to finish cooling. Continue with the remaining dough. Remaining dough can be mixed together and rolled one more time. (The same cookie sheet and parchment paper can be reused.)
• 3. In a medium bowl, mix together the cream cheese, powdered sugar and maple flavoring. Mix until well blended. Spread evenly to the top of the cooled cookie. Evenly sprinkle the pecan/white chip topping to the top of each cookie. Cookies are ready to serve.
• 4. Hint: I use a little chopper or food processor to chop my white chocolate chips.

MAPLE & BROWN SUGAR OATMEAL COOKIES

Steps:

• Preheat oven to 350°F. Microwave each Smart Ones™ Maple & Brown Sugar Oatmeal according to package instructions. Allow oatmeal to cool. In a clean mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and old fashioned rolled oats. Set these ingredients aside. In a large clean mixing bowl, using a whisk or hand blender, cream butter, sugar, and brown sugar together. Add egg and whisk until ingredients are well incorporated. Add both Smart Ones™ Maple & Brown Sugar Oatmeal cups to the wet ingredients and mix until well incorporated. Add the dry ingredients to the wet mixture. Whisk until all ingredients are well incorporated. Using a teaspoon, drop cookies onto nonstick baking sheet leaving 1/2-inch between each cookie dough drop. Bake cookies at 350°F for 15 minutes or until cookies are completely baked. Serve warm and enjoy!

MAPLE PECAN BROWN SUGAR COOKIES

Steps:

• Preheat the oven to 350 F. In a medium bowl combine the dry ingredients (flour, baking soda, spices and salt). In a separate bowl beat butter and sugar until blended. Add maple syrup and egg, beat until fully combined. Stir in the dry ingredients and then fold in the chopped pecans. In a small bowl combine the raw sugar and 1 tablespoon of maple syrup. Mix until it has the consistency of brown sugar. Shape the dough into balls about the size of small walnuts and roll in the maple syrup/sugar mixture. Place the balls onto a parchment lined baking sheet and squash lightly. Bake approximately 10 minutes or until lightly browned around the edges.

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.).

GLUTEN-FREE MAPLE SUGAR COOKIES

Steps:

• Cream butter and maple sugar crystals (or sugar) together, add egg and extract and beat together. Add Pamela's Baking & Pancake Mix. Wrap dough with plastic wrap and refrigerate for at least 30 minutes.
• Roll out between two pieces of parchment paper until the dough is 1/4-inch thick. Cut out cookie shapes and place on a lightly greased cookie sheet. Leave space between the cookies, they will spread. Bake at 350° for approximately 10-12 minutes, edges should be light brown. Let cookies cool slightly and use spatula to remove from cookie sheet.
• Frost and enjoy!

AUTUMN MAPLE SUGAR COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream sugars and butter together.
• Add egg and vanilla and maple extracts and mix well.
• Sift together flour, baking soda, baking powder, salt, cinnamon, and spices. Gradually add to butter and sugar mixture.
• Drop into small balls onto a nonstick cookie sheet. Decorate with sanding sugar or festive sprinkles.
• Bake for 10-14 minutes.

SUGAR-FREE MAPLE COOKIES

Steps:

• In a bowl, combine margarine, sour cream, apple, eggs, maple flavoring and vanilla. Combine flour, sweetener, baking soda and baking powder; add to apple mixture and mix well. , Drop by heaping tablespoonfuls onto baking sheets coated with cooking spray. Bake at 375° for 9-10 minutes or until lightly browned. Cool on wire racks. Store in airtight container.

ROLLED MAPLE SUGAR COOKIES

Steps:

• In a small bowl, whisk together egg replacer with 2 tablespoons rice milk; set aside. In a medium bowl, whisk together oat and barley flours, salt, and baking powder; set aside. In the bowl of an electric mixer fitted with a paddle attachment, cream shortening and sugar until blended. Add egg substitute mixture, vanilla extract, and remaining 1 tablespoon rice milk; mix until incorporated. Add dry ingredients; mix until just combined, scraping down the sides of the bowl with a rubber spatula if necessary.
• On a work surface, gather dough and form into a disk. Wrap in plastic, and refrigerate for at least 1 hour.
• Preheat oven to 375 degrees. Place chilled dough on a lightly floured work surface; if dough seems dry, sprinkle with a few drops of water and knead gently to work in. Using a lightly floured rolling pin, roll out dough to 1/4-inch thickness. Using 3-inch alphabet cookie cutters, cut out desired shapes. Firmly press currants, chocolate chips, or coconut flakes onto cookies, if desired. Transfer to a baking sheet lined with parchment paper or a nonstick baking mat; bake for 8 minutes. Transfer sheet to a wire rack to cool; let cool completely on sheet before removing.

SUGAR-FREE MAPLE COOKIES

Steps:

• In a mixing bowl, combine butter, sour cream, apple, eggs, maple flavoring and vanilla.
• Combine flour, Splenda, baking soda and baking powder; add to apple mixture and mix well.
• Drop by heaping tablespoonfuls onto baking sheets coated with nonstick cooking spray or parchment paper.
• Bake at 375 degrees F for 9-10 minutes or until lightly browned.
• Cool on wire racks.

BROWN SUGAR MAPLE COOKIES

Steps:

• 1. Cream together butter and brown sugar.
• 2. Add maple syrup and vanilla and beat until light and fluffy.
• 3. Add egg and mix until combined.
• 4. Add flour and baking soda and beat until well combined and dough forms a ball.
• 5. Refrigerate at least one hour, or over night.
• 6. Roll out dough to 1/4" thickness.
• 7. Place on parchment lined cookie sheet.
• 8. Freeze until firm, about 20-25 minutes.
• 9. Preheat oven to 350 degrees.
• 10. Bake cookies 12-14 minutes until golden brown.
• 11. Cool on cookie sheet 5 minutes.
• 12. Transfer to wire rack to cool completely.
• 13. Enjoy!