Rich and golden with a rich maple flavor.
Rich and golden with a rich maple flavor.
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.Read More
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.
I altered the recipe a little the 2nd time I made these, with even better results than the original: I substituted some of the butter with shortening (1/3 c butter 2/3 c shortening) to prevent too much flattening / spreading. Instead of vanilla I used maple extract (I think I'll try doubling the map,e ext next time), I added 1/4 tsp nutmeg to the dry ingredients and chilled the very sticky dough to make it easier to roll into balls. I also drizzled maple frosting over the cooled cookies (2 c powder sugar, 2 Tbsp butter, 2 Tbsp milk, 1 tsp maple ext.) - went easy on the icing so it wasn't too overpowering. I think this is one of my favorite cookies!! :)
these were quite delicious. Because some of the other reviewers remarked they were similar to sugar cookies, i added a teaspoon of cinnamon and nutmeg, like i do to most of my sugar cookie recipes, and the flavor was great. Crisp on the outside, and chewy in the middle. Mmmm.
A good cookie, I wouldn't say a great cookie. I have made Ultimate Maple Snickerdoodles on this site and prefer that recipe. Perhaps I should have purchased Grade B Maple Syrup as that is supposed to give a stronger maple flavor, but I used the Grade A for the other recipe and didn't have to use quite as much as this recipe. Maple syrup is so expensive it is better to get a better tasting cookie using a smaller amount. I also added some cinnamon to the sugar that I rolled the dough in prior to cooking.
The kids decided that REAL maple syrup wasn't their bag, so I decided to use it up this way. Cookies deserve 3.5 stars. They're (like everyone's said) not very sweet, and just a super subtle maple flavor (Didn't have maple flavoring). I did add walnuts to the last half of the dough and I thought they were better with them.
These is a very decent cookie recipe. Like a soft sugar cookie with a hint of maple flavor. What the recipe doesn't specify, and it should, is to use grade B maple syrup, which is different than the grade of the typical maple syrup you'll find on the grocery shelf for pancakes. Grade B is darker and stronger in flavor, and is used specifically in cooking and baking. That is what I used in this recipe, and it yielded just the right amount of wonderful maple flavor, the flavor that other reviewers complained was lacking. You then do not need to replace the vanilla extract with maple extract, as some did. I also added in some maple chips, which can be hard to find, but if you do, you're lucky. I just like a little something extra in my cookies, but these certainly don't need it.
These are simply wonderful. I used Grade B real maple syrup for a more robust maple flavor and omitted the vanilla. Added a handful of chopped walnuts because we like maple and walnut together. Rolled the cookies in a mix of maple sugar and granulated sugar. A new favorite at our house!
OUTSTANDING. Prepared them exactly as written. Use REAL maple syrup, i.e. not Log Cabin or the sort. They were so light and fluffy. Also, don't believe the others who thought they weren't sweet enough. They are just right in sweetness. Again, OUTSTANDING!
This is going to sound absolutely ridiculous, but I actually didn't make these with maple syrup (even though I'm Canadian and love maple syrup). I used honey with fantastic results (maple sryup and honey are easily interchangeable in recipes, especially baking). I halved the recipe but used the full egg, and other than replacing the syrup with honey that was the only change I made. The dough was soft but easy to roll, not too sticky at all. They turned out soft and cakey (which I love) with a mild taste to them. They are a plain cookie, but (in the words of my favourite chef, Nigella) they are gloriously plain. Perfect for tea or coffee. This is my new favourite recipe for cookies, and will be going into the new recipe collection I'm putting together, which will hold only my absolute favourite recipes. Thank you so, so much!
I neeeded to make 3 dozen cookies for an event and I was looking for something easy but good to please a crowd. This is a great and easy recipe. I drizzled maple glaze drizzle on the cookies for the added maple favor ( just icing sugar and maple sirop) These were yummy, easy and made 5 dozen! Will be keeping this recipe on hand :)
These came out great. I rolled them in maple sugar (good luck finding it if you don't live near sugar bushes). All we had was light amber syrup, so the flavor was subtle. A medium amber syrup might give stronger flavor.
can not taste the maple AT ALL! but its a pretty good sugar cookie. easy to make too.
LOVED THESE.... nice and soft... read a few other reviews, and i decided to try this as is written.... used vanilla extract.... i noted a hint of maple... if you wanted more, maybe use half the amount it calls for and use maple extract..... as i felt this was sweet enough, i left the icing off.... will for sure make this again for neighbors and the icing..... cant wait
Great Cookie! Very soft cookie. Terrific and easy recipe. Tastes very similar to a sugar cookie, except it has that little kick of maple. The only thing I changed about this recipe was that I didn't grease the baking sheet. It isn't necessary. I made these for my students while completing a unit of study on Canada. All the students LOVED them and were practically begging for more. My son and husband also enjoyed them.
My mom and I made them and they were very good but I don't know there was something about them that could have been better, but besides that they were delish and I will keep the recipe, next time though I don't think I will make 60 next time, Lol (Laugh out Loud) < incase any of you old fokes don't know what it means..
Everyone loved these cookies. All I did different was add a pecan to the top of each cookie before baking. Maple and pecans are an awesome combo.
great cookie that tastes nothing like maple. Maple syrup is expensive and to use so much an have no flavor of it is a waste.
Good texture but thought it needed a stronger maple flavor.
5 star with the additional maple flavouring (definitely a must!). I used the full cup of maple syrup + 2 tsp. extract, and they are delicious. I'm so excited to take them to a cookie exchange tomorrow. Oh, and I also combined a little bit of the maple syrup with the sugar I used for rolling them in. Yum!
These cookies were the best. They're so full of subtle yet wonderful flavors. I used half grade A dark amber syrup and half grade A light amber, but only because I ran out of the dark amber. The darker the syrup you use, the more of that maple flavor it'll have. Also, I made a small batch the night before and realized it wasn't as maple-y as I would have liked, so when I made a larger batch, I replaced the vanilla with maple flavoring. Everyone loved them!
I was just making these for a school report for my son (on Canada). They were a big hit with the family, and my husband said one of his new favorite cookies.
I thought these cookies turned out pretty tasty. They baked into perfect circles that looked hand cut. They weren't overly sweet or maple-y, but I would definitely recommend them. Perfect for events because they're oh-so-pretty!
Not sure what to say about these. I made them as directed. I taste baking soda. I rolled them in mixed maple sugar/cane sugar. Zero maple flavor. I will do a drizzle of maple syrup glaze to see if that helps.
I came across this recipe in search of a cookie I had never made before. Although somewhat atypical, these maple cookies are traditional enough to be guaranteed a warm reception. I had some extra after stuffing my family, so I took them over to the senior center where they were appreciated all around. I followed the advice of previous reviewers, however and 1) reduced the vanilla by half and 2) glazed them with a maple glaze. The glaze I made consisted of maple syrup and confectioners sugar in a 1:3 ratio, but it's really to taste. All together a splendid cookie, with a wonderful subtle maple flavor. Will make again.
Delicious. Made just as recipe said. Great right out of the oven and expect them to be better tomorrow when the maple flavor intensifies. Remember, it is a short dough, so handle lightly.
I really like this cookie. It's very easy to make, soft, chewy, and has a nice flavor. The maple flavor is subtle, but it's hard for me to get maple extract, so the original recipe by itself is fine.
I used Griffin's pancake syrup and they came out just great! But if you have real maple syrup, it would probably really do wonders for the taste! These are soo good I'm addicted now!
Following the advice of other reviewers I omitted the vanilla and opted for maple extract. Even after using 1 1/2 tsp of the extract I found it light on flavour. I might make up the glaze that was suggested today and see how I like that. This recipe does produce light, uniform cookies.
very very easy....very very yummy, I make a simple glaze for them with 10x, syrup, and butter.
These cookies are amazing! I found them because I had some leftover maple sugar to use up and wasn't sure what to do with it. I'm glad I did. I almost didn't make them because of the reviews saying there wasn't enough flavor, or that these cookies needed something extra. But I'm glad I did. It's true the maple flavor is subtle (almost an aftertaste), and I think adding maple extra would add the flavor some reviewers felt was missing. However, as is, these are delicious, soft centered, slightly crispy edged tiny little round disks of heaven. I halved the recipe and used 1/4 cup maple sugar and 1/4 cup light brown sugar instead of dark brown, because I thought light brown would be less likely to mask the maple flavor, and I rolled them in maple sugar at the end. Maybe my favorite cookies ever.
Didn't taste bad...but didn't rock my world...not worth the time nor ingredients.
Delicious! I made them just as the recipe said and my family was very happy with them. So soft and chewy :)
These were very good. I added them to the long list of cookies we bake over the holidays as maple just says... "FAMILY". I did wish the maple flavor was stronger but I loved the chewiness of the cookie and they were so simple to make with my daughter. Any cookie that you can just roll into balls and bake have my vote. Super Easy & Yummy!
very yummy cookie! These are now my husbands fave cookies!!
I get asked repeatedly to make these cookies. Friends and family love them for their rich maple taste and soft chewy texture.
Yummy! Made these a while back for Girl Scouts we were doing a Canadian theme! I sadly never came home with any to eat!
These cookies were great after I followed others advice. After baking I used a brown sugar/butter/almond extract glaze. They were delicious!
These cookies were not bad but I didn't really find them good nor great.... Like others said, couldn't tell what kind of cookies they are unless knowing what they were supposed to be.... I don't think I'll make them again.
Yummy! It wasn't as Maple tasteing as I thought it would be. The dough was gooey. I thought I did something wrong but it ended up being fine. I put it in the fridge for about 10 minutes and that helped. Will definately make this again.
I accidentally ate 4 of the big ones for breakfast... They are so SOFT! Oh they are so good with tea! I love these, and so did the parents at school, there were many requests for the recipe. We only have dark brown sugar, which worked great. I made them again, and only had 3/4 C. maple syrup, you definitely need a full cup, do not skimp on the syrup! And they stayed in the oven a bit too long, so they weren't as soft as the first batch.
this was a nice cookie,butdid not have a very much of a maple flavor. I will put on a maple g;aze next time
This is a very good recipe. I found the dough to be very soft and just a little difficult to roll into balls, but the result was delicious. I also topped these with a walnut half which is exactly what they needed. Serve for dessert with maple walnut ice cream and a nice hot cup of coffee. Delicious after a big dinner featuring pork.
I made these for Canada Day, and they were a big hit. They were easy to make so I will probably make them again next year. Thanks.
Excellent, very easy recipe. However I did have to add a little extra flour so that it was a little thicker. But otherwise, delicious!
I really love these cookies and they are very easy to make (one of my pre-requisites!)
I used our homemade maple syrup to make these soft and chewy cookies. I only added 1 tsp vanilla and I dropped them on the pan with my cookies scoop, and then pressed them with a sugared glass. With 1/3 cup syrup and 1 cup pwd sugar, I made a glaze that I drizzled on top of each cookie while on the cooling rack. They have a mild maple flavor that is not too overpowering. For a bolder flavor, I would use maple extract in place of the vanilla or a combination of both.
I just made this recipe and LOVED it. They taste just like warm fluffy pancakes! I followed the recipe exactly and made the glaze as other people did and they turned out perfectly. Very comforting for a cold winter day!
These turned out really well, gotta make them again when Maple syrup is in season.
Very good! This recipe makes PLENTY of cookies and maple cookies are a nice change for this Cookie Mother!
These are so awesome! I even use all maple syrup (can't have refined sugar) and they are great!
they did not have much maple flavor. but they tasted fine. save your maple syrup for other recipes, unless you can get it cheap...
These cookies are amazing! I just made them for our superbowl party tomorrow--and just had to eat one! I did use maple extract instead of vanilla, and used Butter Pecan Maple Syrup instead of regular---and I did do the glaze from one of the previous reviewers. They are awesome! Great cookie.
very tasty and very simple to make.
These are the best cookies! The Texture is so perfect. I used 100% maple syrup from costco and it had such a great maple flavor. They are buttery, rich and plenty sweet! I think Vanilla/maple syrup quality if crucial. Also it is important to roll them in the sugar because it really makes the difference to enhance flavor and texture.
This is hands down the best cookie I had made thus far. I added maple imitation instead of maple extract, I had no maple extract and they turned out amazing. I scooped them out by a cookie scoop but didnt press them down at all and rolled them into 1/3 cup of sugar and a random ammount of red and green sprinkles to make a nice color for the season. To get a cooked cookie I had to cook them to 16 minutes, probably because mine were thicker but they turned out very soft and chewy. Amazing cookie
I was so excited to try this recipe! I only made half the recipe and I'm glad I did, those cookies aren't what I was looking for, I found them dull and tasteless, I did use dark maple syrup, maple essence instead of vanilla. I was going to try the glaze another reviewer posted in their comments, but I'm going to save that recipe for something else. I'm very sorry but I really did not enjoy the cookies at all (though the raw dough wasn't to bad!!!). I only baked half of the half recipe, and not sure what to do about the leftovers. Maybe chocolate chips will spruce them up! I also found the dough hard to roll into balls, but that could be with the fact that it might have needed a wee bit more of this or that (my measuring cups are based on 250 ml and I don't do well with metric conversions in grams) but I did roll the dough (I love doing that anyway whenever I can) and it was easy to cut, the cookies also did keep their shape. So it's not an awful recipe, we simply didn't like it.
This is an excellent cookie recipe that I will definitely be making again. It isn't that maple-y though (which is why it's 4 stars instead of 5), and I would follow the recommendations to add some cinnamon and nutmeg, which I forgot and hence neglected. Still, the cookie was delicious. I had a small bit of maple syrup remaining, so I mixed it with powdered sugar and drizzled it over the cookies.
The dough is impossible to handle and "shape into 1 inch balls". I added ingredients as instructed and the end result was a thick batter more than a dough. I spooned the batter onto the cookie sheet inches apart. It spread out into a thin pancake with crisp edges...
With a maple glaze, these are YUMMY!!!
Listen to the reviews people! Maple syrup is expensive and it can't be tasted at all. I had no maple extract; tried the frosting's posted but even that wasn't enough. These cookies are bland. Maple cookies that taste like maple can be bought at 1/3 of the price it took to bake these.
Awesome! Loved these! I took a commentor's advice and subbed maple extract for the vanilla to make it just that much more maple-y, and it was great. Brought these to work after the fam had their fill of them and they were gone very fast!
not very 'maple-y'... will likely frost as other suggestions
mmmm, mmmm, good!!! These truly are fantastic cookies!! Perfect amount of maple flavor, sweet but not too sweet... awesome! For presentation, however, I drizzled a bit of powdered sugar glaze over the cookies. For those saying not enough maple flavor... are you using REAL maple syrup?? Gotta make sure it's not the "Mrs. Butterworth" type syrup. These are not those maple cookies you buy at the stores but a more subtle maple flavor. Will definitely make these more often!!
These were very good. Nice sugar cookies with just a hint of maple. I rolled them in
I was looking for an easy Canadian recipe to serve to my first grade students as we embarked the plane for our Canada unit. Wow, these were so simple to make and I didn't even have real maple syrup on hand-I used lite maple syrup and didn't bother to sift the flour. They turned out great! I sprinkled red sugar on top and they were perfect. One student told me he had a new second favorite cookie! Thanks!
I thought these cookies were very tasty, but not very "maple." They have a soft, chewy texture and a very good flavor. Not too sweet, but very rich. I found one cookie satisfied my nightly sweets craving, which was nice. I used Grade A Medium Amber syrup, so that might explain the lack of strong maple flavor. I will make these again, but I might try adding some maple extract as others have suggested.
Mmmm....like mini pancakes. :)
I read the reviews first and was concerned they wouldn't be mapley enough, so I added about 1/2 cup of organic maple flakes and omitted the vanilla extract. I think they're absolutely fine this way and would consider adding chopped walnuts or pecans next time. For anyone worried about a lack of maple flavour, make sure you are using a good quality REAL maple syrup. I used Canadian No.1 Light, but I'm sure it would also work with medium. No need for artificial flavours or essences!
Just made these this morning and they are a very yummy little cookie! the perfect texture and crispness to the edges. The reason I am not rating them higher is that as other reviewers have said they aren't very mapley, next time I will add some extract as well.
I'm going with other ratings...Could not taste the maple. I kinda feel like it's a waste of expensive maple syrup. If I make these cookies again, I'm definitely going to try using the 2 t maple flavoring and maybe adding some chopped walnuts. Sorry. It sounded really good...
Hi Craig. This is the best maple cookie. My family and I are from maple country aka Canada. Although we reside in the states our love for maple has never gone away. I made these last year and am making several batches this year. Thank you so much. Robin
My entire family LOVED these cookies. I baked them until golden brown so that they were crispy on the bottom and moist and chewy inside. Soooo good!
Wonderful recipe! As others have mentioned, using the syrup only results in a milder maple flavor. I used dark brown sugar and medium amber maple syrup (fancy/light should never be used for baking!) and have a lovely flavor. If I want a stronger maple flavor next time - I will definitely use the extract. A simple icing of syrup and confectioners sugar is great drizzled on top.
Makes quick, easy, and cute cookies. They taste great too. My mom thought the maple flavouring was a bit too subtle at first, but the taste improved with time. A few days after baking, my dad was just inhaling them.
the dough tastes delicious! ;) but once the cookie has been baked, it doesn't takes like maple at all. suggestion: instead of vanilla extract, use maple. this increases the maple-ness of the cookie. the texture is incredible though! very very soft and chewy! still tastes great without the maple flavor. but disappointing when expecting a maple flavored cookie
I ended up with more flour than I needed and I added some cinnamon to the sugar that you roll the dough in and they turned out AMAZING!!
This recipe is fantastic. I think that maybe the people who said the dough is too "cakey" just weren't expecting a maple sugar cookie. I added 1 tsp of ginger and 1 tsp of cinnamon and they tasted fantabulous!
i would probably give this a 5 but in the end the dough was way to sticky so i put in in my freezer for about 10 minutes it was still a little sticky but worked out great
I was "assigned" to bake these cookies for my daughter's cookie exchange at school. So last night I got out my mixer and baked away. Imagine my horror when the cookies came out soft and almost raw in the center! I was appalled, because I had to cook THIS cookie. So today I went and talked to a co-worker. He used to be a pastry chef at the Four Seasons in NY. Anyhow this was his advice: 1st use a wooden spoon to mix the cookies. Sometimes a beater mixes everything too fast and too well. His first apprenticeship was with a Danish cook who swore by this technique. His second suggestion, when I described how soft and gooey the cookie dough appeared, was to cook down the maple syrup a little bit. So tonight with a new $7 jar of maple syrup,(and a couple of Pillsbury Sugar cookie doughs and some imitation maple flavoring,which was my co-workers THIRD suggestion--just in case)I tried the recipe again. I cooked down the maple syrup just a bit--it was just under 1 cup after cooking it down. Then I put it in the refrigerator to cool down. I used a WOODEN spoon to do everything including creaming the butter and the brown sugar together. I also added a heaping tablespoon of flour to the mix. My dough was still soft, but not as gooey as the night before last. Then I baked the cookies at 350 degrees for 15 to 20 minutes. Even if the cookies are getting brown around the edges, they are not done. You know when these cookies are done when they start to "buckle" on top.
These are delicious cookies, but the maple flavor is a bit subtle, so I rolled the second half of the batch in maple sugar instead of regular sugar, and that made all the difference.
No maple flavor
As the reviews say, surprisingly not a very sweet cookie. Tempted to add a dash more salt for a more interesting contrast with the sweetness of the brown sugar and maple syrup. All in all a good cookie and one that is nice to have around.
These are a very tasty cookie. I only had Grade A maple syrup so they did not have really any maple flavor to speak of, but they were still good. I used Crisco margerine instead of butter and added a 1/2 cup of sliced almonds. I did not grease the cookie sheet and they came right off after I let them rest on the pan for 5 mins after baking and before removing to a wire rack to cool. Will definitely make these again trying it with Grade B syrup and/or any other maple flavoring items I can find like maple sugar or maple extract or maple chips.
These were great. Made just like the recipe called. I did add a maple drizzle on top but they didn't need it. I liked them either way. Kids loved them. Will make again. Thanks!
I plan on making these cookies and started reading up on types of maple syrup - for baking you need Maple Syrup Grade "B", which is difficult to find - but I finally checked the health food stores in town and found some. Make sure you use the Grade B. The grades are marked on the front of the bottles - pancake syrup is usually Grade A.
These we AMAZING!! I don't know how anyone could think they are bland. They tastes so mapley, buttery and sweet. No one could stop at one..thanks for this recipe!!
These are ok but wouldn't make again, in spite of all the maple syrup in recipe there is not much of a maple taste to these.
These cookies have no maple flavor to speak of. They're very good plain sugar cookies, but certainly not "maple" flavored. Also, I really don't appreciate all the reviewers who give online recipes 4-5 stars, but then talk about all the changes they made to the base recipe in order to make it better. Instead, rate the actual recipe as it's written and then talk about the changes you made in your review. It's very misleading for people looking for recipes to see a high star count if the actual recipe isn't any good unless you make changes as described in the reviews.
These are delicious! To add a more maple-y flavor, I just added a teaspoon of maple extract.
Super delicious. We ended up dipping some in pumpkin cream cheese dip & WHOA. Really good.