I have to say that I was a bit disappointed with this recipe. Although a very tastey cookie, I could not taste the maple at all. The recipe mixed up well and baked beautifully. I rolled them in a white sugar/maple sugar mix. I'm the baker at a local Farmer's Market so thought I would bake these for maple season. I let a co-worker taste one and she could not tell me what type of cookie it was, even with the maple sugar on top. It makes a delicious brown sugar cookie - but not maple. Today I did make another batch and added 2 tsps. of maple extract as well and omitted the vanilla. Tomorrow when I go back into work I'll see if it's better with the addition of the extract (they weren't baked off yet when I left today). The recipe does have promise! Followup: So now I've tasted the cookie with the maple extract and it is a beautiful cookie! The extract absolutely makes all the difference. I will make these cookies again but only with the addition of the maple extract.
These cookies needed something so I put on a maple glaze. They turned out better this way. I used 2 cups powdered sugar, 1/2 cup brown sugar, 1/4 cup maple syrup and just enough milk to make it spredable. YUMMY
These were very good and not too sweet as some maple cookies can be. The maple flavor was subtle, so if you want a more pronounced maple flavor add 1/2 tsp. maple extract.
I made this for the first time for my daughter's school project. She was researching the state of New Hampshire and found that maple syrup was one of their state's products. She had to provide a 'taste' of this for 150 students and teachers. I loved the idea of the 'maple glaze'(from another reviewer on the site) to "finish" off the presentation of the cookie. We actually liked the cookies as a family with or without the glaze. It was an incredible "hit" with EVERYONE (all asked for second helpings!) and a teacher asked me for the recipe. I will definitely make this recipe a 'regular' in our family's list of favorite cookies! Thanks Craig!!!!
These cookies are fantastic- chewy and soft. They are good with or without icing. We made half with and half without. We used a simple icing of about 2 cups powdered sugar 2 tablespoons maple syrup and enough water to make it spreadable.
This cookie is a nice change from others as it is not too sweet. I did however heed other reviewer's advice and add 2 t. of maple flavor to the dough AND made a glaze of powdered sugar/maple flavoring.
As a Canadian I recommend this for all those who visit the sugar bush every spring.
Wonderful recipe! I baked them for 10 minutes so they were soft and chewy. Rolled them in natural sugar crystals instead of granulated suger - it gave them a little extra sparkle and crunch. This is a keeper - thank you!
I made these twice in two days!! The second time I used less Vanilla. Much better. Definitely a keeper.
