*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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I give this recipe 5 stars because it has GREAT flavor. HOWEVER - I MADE A CHANGE which also resulted in a wonderful 'full' cookie. Something to keep in mind when baking cookies is that if you use butter your cookie will spread much more than using shortening. After reading several reviews which commented on the cookie recipe spreading a lot I decided to replace the 3/4 c butter with 1/4 c butter and 1/2 c butter flavor shortening. This change will give your cookie a flakiness or 'shortbread' texture yet keep it's shape as it cooks without spreading. I also decided to alter the flour - I used 1/2 regular flour and 1/2 self rising flour. This too helped keep the shape. I also put my dough in the freezer for 2 hours to chill (I was working on rolling out a batch of regular sugar cookies) so that when I placed it on my well floured board it rolled out perfectly. I always hate to see good reviews for a recipe that has been changed as it really isn't the same recipe if it has been changed up... but this was a great base to work with and with the slight alterations which didn't affect the flavor whatsoever it will be a cookie recipe that I will use for years to come. Thanks!
These were great once I made a few modifications. The first batch came out about a milimeter thick so I added a couple tablespoons of flour and about 1/4 teaspon of baking powder to the remaining dough and the next round plumped up just right.
I read lots of reviews before making these but in the end decided to follow the recipe. As written I would rate this a 3 but with some changes it is a 4. I made one full batch and they were indeed flat. That would have been okay - some flat cookie recipes are meant to be just that and taste great. These on the otherhand felt very greasy and tasted that way. My husband really wanted maple cookies and I was tempted to switch recipes but decided to try this one again with some changes. Reduced the butter to 1/2 cup and increased the flour by 1/4 cup. They didn't come out nearly as flat had terrific flavor and were softer a little more cake-like. I made the icing as directed and drizzled it over the cookies. My husband loves these and agrees with the submitter's husband - these remind him of a maple bar - his favorite kind on doughnut. Will probably make this again but definitely with changes.
What a delicious cookie! I used this recipe last year and have been "reminded" that I need to make these again for the holiday season this year! This cookis is tasty without the frosting and VERY tasty with the frosting. Nice subtle maple flavor! note: only drop 1 tbs. or less of dough per cookie & leave 2" space between each for spreading. Do not add more flour the dough is suppose to be very sticky.
It does not get much better than the taste of these cookies. However I did have a few problems baking them it took me a while to get it right -- be sure you make only VERY small balls of dough because these things spread like crazy without any leavening and not much flour. They are very sponge-y and soft and taste great with the frosting. My roommates ate the whole batch the night I baked them.
Can you say SUPER-YUMMY?!! For the holidays I made a wide range of cookies and bars and I have to say that these were the first to go! EVERYONE loved these!! I think it's because there aren't too many maple cookies out there but whatever it is a HUGE success with everyone! The only thing I recommend is if you're going to stack them on one another make sure to put a piece of wax paper between them so you don't get 4 cookies stuck together!!:) Thanks!!
Absolutely Fantastic! Everyone who tasted one fell in love with them! This is definitely my only Maple Cookie recipe from now on. By the way though I couldn't find Maple extract so I just used generous amounts of Maple syrup. Yum!
These cookies were soft and cakelike yet very thin. They definitely need more maple flavor so add extra maple extract to both the batter and the frosting. The cookies have a strong brown sugar flavor so perhaps substituting 1/2 of the brown sugar with white sugar will remedy that.
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