maple cookies

Thick and chewy Maple Cookies filled with pecans and white chocolate.

Maple Cookies

(1/2 cup or 1 stick) unsalted butter, cold (straight from the fridge)

(1 cup) brown sugar

vanilla extract

ml maple syrup

(2 cups) plain or all-purpose flour

baking soda

cinnamon

salt

(3/4 cup) pecans, roughly chopped

(1 cup)

Sea salt

In a large mixing bowl, add cold butter, brown sugar and vanilla. Beat with an electric mixer on medium speed until just combined. Add maple syrup and egg. Beat again on a low speed until combined – but try not to over mix.

Add flour, baking soda, cinnamon and salt and beat on a low speed until soft cookie dough forms. Add pecans and white chocolate and beat briefly. Chill cookie dough in the fridge for AT LEAST 1 hour.

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking or parchment paper.

Scoop out cookie dough, roughly 2 tablespoons per cookie, and place on prepared oven trays, leaving room for the cookies to spread.

Bake for 12-14 minutes or until golden brown. Sprinkle warm cookies with sea salt. Leave cookies to cool for 10 minutes before carefully transferring to a wire rack to cool completely.

Homemade Maple Snickerdoodles combine the best snickerdoodle taste and texture with the sweetness of real maple, for a warm and easy treat everyone will love.

Maple Snickerdoodles (Mapledoodles)

all-purpose flour

cinnamon, divided

unsalted butter, softened

light brown sugar, packed

granulated sugar, divided

maple syrup

maple extract

Preheat oven to 350°F and line two baking...

Preheat oven to 350°F and line two baking sheets with parchment paper.

Spoon flour into a measuring cup and level...

Spoon flour into a measuring cup and level off. Add it to a medium-sized bowl with baking soda, 1 teaspoon cinnamon, and salt, and stir to combine. Set aside.

In a small bowl, combine 1/4 cup granulated...

In a small bowl, combine 1/4 cup granulated sugar and the remaining half teaspoon of cinnamon. Set aside.

In a stand mixer, or with a hand...

In a stand mixer, or with a hand mixer, cream together the butter, brown sugar, and remaining 1/4 cup granulated sugar until light and fluffy. Add maple syrup, egg, maple extract, and vanilla extract, mixing on medium speed until well combined.

Slowly add the dry ingredients (flour mixture, not...

Slowly add the dry ingredients (flour mixture, not the cinnamon/sugar mixture) to the wet ingredients, and mix until fully combined.

Use a 2-tablespoon cookie dough scoop to portion...

Use a 2-tablespoon cookie dough scoop to portion dough. Roll into a ball with your hands and roll in the cinnamon sugar mixture until well coated. Transfer to cookie sheet and repeat with remaining dough, leaving a little room for spreading between each cookie.

Bake on the middle rack of your oven...

Bake on the middle rack of your oven for 12-14 minutes. If you want them to be chewier, bake for 12 minutes. Bake them a bit longer if you want them a touch crisper.

Remove from oven and let cool 5-10 minutes...

Remove from oven and let cool 5-10 minutes on the baking sheet, then move to cooling rack to let cool completely.

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Homemade Maple Snickerdoodles combine the best snickerdoodle taste and texture with the sweetness of real maple, for a warm and easy treat everyone will love. Soft, chewy, cinnamon-spiced cookies!

Mapledoodles (Maple Snickerdoodles)

Soft and Chewy brown sugar cookies are made with all brown sugar, flavored with real maple syrup and rolled in sugar to finish them off.

Brown Sugar Cookies

cup (113 grams) unsalted butter,

cups (220 grams) light brown sugar, packed

(78 milliliters) pure maple syrup

maple extract (optional)

(245 grams) all-purpose flour

½ teaspoon baking soda

½ teaspoon cream of tartar

granulated sugar (for rolling the dough)

Soften cold butter in the microwave for 10-12 seconds. Combine the butter with the brown sugar and beat on medium speed until well creamed together.

Add the maple syrup, eggs and extracts and mix until well combined, scraping down the bowl as needed.

In a separate bowl, combine the dry ingredients. Slowly add into batter and beat on medium low speed until well combined and dough forms.

Use a large cookie scoop and scoop cookie dough onto a parchment paper lined baking sheet. Roll in granulated sugar. Refrigerate the dough for a minimum of 45 minutes.

Preheat the oven to 350° F.  Place the dough about 2 inches apart, and let sit at room temperature for 10 minutes prior to baking.

Bake at 350° F 11-13 minutes. Allow cookie to cool on the baking sheet for several minutes and then transfer to a wire rack to cool completely.

A batch of these Spiced Maple Cookies and a cup of hot coffee go so well together. These thin and chewy cookies are loaded with maple, pecans, and spices.

Maple Cookies Recipe

unsalted butter

sugar

brown sugar

all purpose flour

table salt

ginger

nutmeg

star anise

cloves

pecans

raw Turbinado sugar

pecan halves

Beat the butter and sugars until creamy. Add...

Beat the butter and sugars until creamy. Add the egg and maple syrup and beat again.

Stir together the flour, baking soda, salt, and...

Stir together the flour, baking soda, salt, and spices. Slowly beat this into the butter mixture until a dough comes together.

Stir in the finely chopped pecans gently.

Refrigerate the dough for at least 1 hour...

Refrigerate the dough for at least 1 hour before scooping into 36 dough balls.

Preheat the oven to 350 degrees. Roll each...

Preheat the oven to 350 degrees. Roll each dough ball in the raw sugar.

Place 12 balls on a baking sheet and...

Place 12 balls on a baking sheet and press a pecan half on top. Refrigerate the remaining dough balls.

Bake the cookies for 10 minutes. Remove the...

Bake the cookies for 10 minutes. Remove the pan from the oven and let the cookies cool for 2-3 minutes on the hot pan.

Gently remove the cookies from the pan and...

Gently remove the cookies from the pan and place on parchment paper on the counter. Let cool completely before storing in a tightly sealed container.

These maple cookies are swirled with a spiced maple butter and topped with maple icing. They're perfectly soft and buttery in the middle with wrinkly chewy edges! To full your home with the scent of these delicious cookies, check out my Spiced Maple Butter Cookie candle made in collaboration with Siblings! 

Spiced Maple Butter Cookies

(220 grams) unsalted butter, room temp

(205 grams) light brown sugar, packed

(50 grams) granulated sugar

(55 grams) pure maple syrup

tsp vanilla extract

(330 grams) all-purpose flour

tsp baking powder

tsp baking soda

tsp kosher salt

tbsp maple syrup

⅛ tsp ground cloves

(100 grams) granulated sugar

(75 grams) powdered sugar

Preheat the oven to 375F and line a large baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Slice 1 tablespoon of butter from the 1 cup of room temperature butter and place that tablespoon into a small dish. Place the rest of butter into the mixing bowl of a hand or stand mixer with the paddle attachment.

Measure out 1 cup of light brown sugar and remove 1 tablespoon. Place that tablespoon into the dish of 1 tablespoon of butter and add the remaining brown sugar to the large mixing bowl.

Now add the granulated sugar to the large mixing bowl and mix on medium-high speed until smooth and lightened in color (about 2 minutes of mixing).

Scrape down the bowl and add in the maple syrup, egg, and vanilla. Mix again on medium-high speed for about 1 minute.

Pour in the dry ingredients and mix to combine. Then use a rubber spatula to mix the dough by hand, scraping down the sides and bottom of the bowl to ensure everything is well combined.

To the small dish with the 1 tablespoon of butter and 1 tablespoon of brown sugar, add the rest of the spiced maple butter ingredients and stir to combine.

Plop small amounts of the butter throughout the cookie dough. Using a rubber spatula, gently fold the dough to disperse the butter into ribbons. Careful not to over mix.

Spiced Maple Butter

Using a large 2 oz cookie scoop (or ¼ measuring cup) scoop the dough and roll in a small bowl of the cinnamon sugar.

Place 3-4 cookies on the large baking sheet and bake for 6 minutes.

After 6 minutes, open the oven door and drop the pan against the oven rack about 3 times. Continue to bake for another 2 minutes. After those 2 minutes, repeat the slamming process. Then bake for another 2 minutes, then slam again. Then bake for a final 2 minutes and drop the pan one final time for a total of 12 minutes baking.

Allow the cookies to cool and continue baking the rest of the batch. Once all the cookies have baked, make the icing.

Cinnamon Sugar

Whisk together the melted butter and maple syrup, followed by the powdered sugar. Pour the icing into a piping bag or a sandwich bag and snip off a very tiny corner.

Drizzle over the cooled cookies and enjoy!

Maple Icing

These are the most delicious cookies I have ever made!

Maple Sandwich Cookies are a perfect combination of sweet and savory flavors that will satisfy any sweet tooth. This maple cookie recipe is made with simple ingredients such as flour, sugar, butter, and milk, making them easy to make at home.

Maple Sandwich Cookies

butter (softened)

heavy whipping cream

flour

TBSP sugar

powered sugar

milk

Dough: In a large bowl, combine 1 cup butter, whipping cream and ½ tsp maple extract; blend well. Stir in flour until well mixed.

Divide dough in half; shape each half into flattened disk. Wrap each in plastic wrap; refrigerate 1 hour.

Prep: Once the dough has been chilled for an hour, get the oven preheating to375°F.

Shape: On a lightly floured surface, roll half of the dough to ⅛ inch thickness. Keep the remaining half of dough refrigerated. Cut the dough with the 2-inch maple-leaf cookie cutter and place each leaf 1 inch apart on an ungreased cookies sheet.

Sprinkle each cookie with sugar. After that prick each cookie 3 or 4 times with a fork. Repeat with the other half of the cookie dough, re-rolling left over dough, until it all has been used.

Bake: Bake for 7 to 10 minutes or until slightly puffed and edges are light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely.

Filling: In small bowl, blend filling ingredients adding enough milk for the icing to be able to spread easily; beat until smooth. Spread about 1 tsp filling between 2 cooled cookies. Press cookies together gently to seal sandwiches. Enjoy!

all the classic flavors of the original chocolate chip cookie, made even more delicious with the addition of maple syrup. the maple flavor pairs with + enhances the flavors of the nutty brown butter and sweet chocolate. making this perfectly chewy chocolate chip cookie completely irresistible!

maple chocolate chip cookies

c (375 grams) all purpose flour

tsp (4 grams) cornstartch

tsp (6 grams) baking soda

tsp (2 grams) baking powder

c (250 grams) brown sugar

c (50 grams) graulated sugar

(50 grams) egg, room temperature

extract,

c chocolate

Make the brown butter: melt butter in a clear heavy bottom pot. Once the butter starts to foam, whisk continuously until brown bits start to form. Remove from heat, pour into clean bowl and cool to room temperature (25-30 minutes). Butter should be melted, but cooled.

Whisk together the flour, cornstarch, baking soda and baking powder. Set aside.

Stir together the brown butter and sugars until smooth and well combined. Add each egg and yolk, mixing each time until well combined. Stir in maple syrup, vanilla extract and maple syrup extract. Stir each one until well combined.

Stir in 1/2 of the dry ingredients to the wet. Mix until mostly combined. Add remaining 1/2, mixing until mostly combined. A few flour streaks is fine. Stir in the chocolate chips or chunks. Stir until mostly combined. Any loose chips or chunks can be placed on top of the cookies onced scooped. Cover the mixing bowl with plastic wrap. Chill cookie dough in the fridge for 1-2 hours. The longer the chill, the more concentrated the flavor. Preheat the oven to 375F about 30 minutes before you intend to bake the cookies.

Line a baking sheet with parchment paper. Remove the mixing bowl from the fridge. Scoop the cookie dough using a 2 tbsp*. Place scoops of chilled cookie dough about 2&quot; apart on the baking sheet. Place any loose chocolate chips or chunks on top (or just use extra chips or chunks from the bag). Cover the remaining dough. Chill in the fridge until the next batch is ready to bake.

Bake cookies at 375 F for 9-11 minutes. Edges of the cookies will be golden brown. The center will look slighly underbaked. Remove cookies from the oven. Place the baking sheet on a cooling rack to rest for 3 minutes. Remove cookies from the baking sheet to cool to room temperature on the cooling rack. Sprinkle with flaky salt. Enjoy!

Top 8 maple cookies recipes from across the web

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Top Tags

Maple Cookies

Maple Snickerdoodles (Mapledoodles)

Brown Sugar Cookies

Brown Sugar Cookies

Maple Cookies Recipe

Spiced Maple Butter Cookies

Maple Sandwich Cookies

maple chocolate chip cookies

Top 8 maple cookies recipes from across the web

The most viewed maple cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Maple Cookies

Maple Snickerdoodles (Mapledoodles)

Brown Sugar Cookies

Brown Sugar Cookies

Maple Cookies Recipe

Spiced Maple Butter Cookies

Maple Sandwich Cookies

maple chocolate chip cookies

The most viewed maple cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine