Chewy Maple Cookies

Looking for a cookie with subtle maple flavor? Look no further than this chewy maple cookie, a recipe I adapted from the King Arthur Flour Cookie Companion’s Vermont Maple Cookies. They’re crunchy at the edge, but soft and chewy in the middle, making for a wonderful textural experience.

Once you read this recipe, you’ll wonder: just where do I find maple sugar? You can order it online from various sources including King Arthur Flour and Amazon, but local specialty food shops may also be a good source. I got mine at a creamery near Deep Creek Lake in Maryland, which produces its own ice cream and cheese and offers locally made honey, syrup, jellies, and fortunately, maple sugar. Just a few things to note: the next time I make these, I’ll scoop smaller balls of dough; the cookies ended up much larger than I intended.

Ingredients

  • 1 cup unsalted butter
  • 1 cup plus 2 tablespoons pure maple sugar, divided
  • 1/2 plus 2 tablespoons cup granulated sugar, divided
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 2 teaspoons maple extract
  • 2 3/4 cups flour

Preparation

In a mixing bowl fitted with the paddle attachment, cream butter, 1 cup maple sugar, 1/2 cup granulated sugar, cream of tartar, eggs, baking soda, and maple extract, scraping your bowl often. Add flour and beat until combined.

Cover dough and chill for about 30 minutes, until easier to handle. Meanwhile, preheat your oven to 400 degrees and line three baking sheets with parchment.

In a small bowl, combine remaining two tablespoons of maple sugar and granulated sugar. Using a 2-inch cookie scoop, scoop dough and roll into balls, then dip into maple sugar mixture to coat. Roll again to press the maple sugar mixture into the dough.

Place on prepared baking sheets about 2 inches apart; cookies spread a good deal when baking. Bake for 10-12 minutes, until cookies are light golden brown. Remove from oven and allow to cool on baking sheets for about 5 minutes, then remove to a wire rack to cool completely.

Store in an airtight container at room temperature for up to 3 days. Makes 27.

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Maple Cookies

Fall is a great time for maple-themed baking, especially when you’re able to use real maple syrup. To me, real maple syrup is absolutely worth the price – which can be a bit steep – from a flavor perspective. The good news is that maple syrup can last for up to a year in the refrigerator, so you can definitely get your money’s worth and use it in many recipes.

I found this recipe over at Genius Kitchen, after an extensive search for a basic maple cookie recipe. When baked, they resemble peanut butter cookies and have a nice subtle maple flavor and one of the best cookie textures I’ve ever found. They’re very soft and chewy without being fragile or crumbling to pieces, and they keep very well for a few days after baking. This recipe also makes a very large batch, at 5 dozen!

Ingredients

  • 4 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 cup packed light brown sugar
  • 1 egg
  • 1 cup real maple syrup
  • 1 teaspoon vanilla extract
  • 1/3 cup sugar

Preparation

Preheat oven to 350 degrees. Line several baking sheets with parchment paper.

In a large bowl, combine flour, baking soda, and salt; set aside.

In a mixer fitted with a paddle attachment, cream together butter and brown sugar. Add egg, maple syrup, and vanilla extract and beat until very well combined.

Add flour mixture in three batches, mixing well and scraping the bowl between each addition, until completely combined.

Using a one-inch cookie scoop, scoop dough and roll into balls, then roll in sugar. Place on baking sheets about 2 inches apart and flatten with a fork.

Bake for 8-10 minutes, until edges are set; you don’t want the cookies to brown. Remove from oven and allow to cool on the baking sheets for about 5 minutes, then remove to a wire rack to cool completely.

Store in an airtight container at room temperature for 2-3 days.

Makes 5 dozen.