These are ok.

I made these tonight to maybe take to my family's house for Thanksgiving. The flavor is fine because I took another member's advice and added more maple flavor to the batter. However, the cookies came out crispy and probably TOO thin. I assume they're supposed to be like a maple snickerdoodle. Maybe it's because I sitrred them too long (the recipe didn't say softened butter although I softened it for about 15 seconds anyway), but I am pretty disappointed. I haven't frosted them yet, but I don't think that will save them.

Sooo good. Used margarine instead of butter, as thats what I had... put a little extra baking soda, and maybe 1/4 cup more flour, as people said they spread too much? Ended up with perfect cookies that spread just enough, but held a good shape. As for the icing... I didn't have confectioners sugar, so I put in 1/2 a cup or so of sugar with a little yogurt and marg... blended it up with some maple extract and drizzled that over the cookies. Dried up more like a glaze than icing... but tasted wonderful. The cookies themselves are awesome... totally worth making again!

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!

I love this recipe! They bake up very flat, but that's not a problem. I used a little bit more maple extract in the cookie. They're ok right away, but they get 5 stars from me for waiting until the next day to eat them.

Awesome recipe--if you like maple bars/maple flavored things, you'll love these!

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.

These are very sweet and good when they are fresh.

Will not make this recipe again. Cookies spread into one another and filled the pan. I should have just spread the cookie dough onto two cookie sheets. I even added the extra flour and baking soda as recommended by another reviewer. Ends were overbaked and center was not done. Very disappointed. I was hoping to have a great treat for the family. We love maple cookies. Will have to try another recipe.

This is the best cookie recipe ever. I got my whole family hooked on these cookies. It is a definite MUST TRY. :)

Excellent but the consistency wasn't right for individual cookies so I put them in a jelly roll pan. Baked for 8 minutes. Could have used more frosting - next time I'll increase the frosting by 1/2 again. These maple bars were so easy to make and tasted terrific. The frosting added so much!! I'll definately make these often.

These cookies are wonderful. They are rich, delicious and very easy to make.

Goodbye choc chip,Hello Frosted Maple!! I made these for a potluck and there were none left. Eveyone raved about them. Thanks!!

The flavor is there...but these are NOT what we have been looking for in a "maple" cookie by any means. They are super thin and more like a snickerdoodle. I even "undercooked" them AND made sure my cookie sheets were cool, so that the cookies would not spread sooooo much...but, to no avail. Very disappointed in this recipe.

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!