This recipe is wonderful! The cookies are sweet without being too sweet, and the maple flavor is there without hitting you over the head (I make them as is without any alterations). My mom, who doesn't usually care for anything maple-flavored, absolutely loves these. Yum!

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

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 like this recipe; it has a lot more maple flavor than others that I've tried. However, my dough came out very sticky and it took nearly twice as long to bake. I'm thinking to try them with Grade B maple syrup for a stronger flavor, but using a bit less for a more workable dough. I also sprinkled some maple sugar over top and that was tasty, too.

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 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.

This recipe produces tasty beautiful cookies that get grabbed up at potlucks. I use the glaze and top each cookie with a pecan half to make them more visually appealing. Thanks for the recipe!

very good cookies. when they first come out of the oven, the maple flavor is faint. the longer the cookies set, the better the maple taste. would like to find a recipe for maple frosting for these will definatly make again!

Followed the directions word for word. By the time they we're finished I had all my lil' sisters friends chowing down on these super delish cookies. They were a little messy to make but, nothing a wet rag couldn't handle!

Very tasty- I rolled them in cinnamon sugar instead of plain sugar, and they turned out really nice. Next time I'll try adding the glaze. Thanks for sharing!

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!

Very nice living away from canada it was just like living at mom's again thank-you so much for this fab recipe it made me feel like a real canadian again.

could be cakey, but the flavor is really good. so i added a little more flour, n extra 1/2 cup brown sugar (cause I like it sweet), refrigerated it, and rolled them into balls in cinnamon and sugar, and flattened before baking.... made very very yummy and pretty maple flavored snickerdoodles

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...

I use the alternate icing. Everyone loves these at Christmas time.

Much too bland, tastes doughy....wouldn't make again.

this recipe was the best cookies I ever made and my family did love those cookies. Its so good that my sister ask me to make a bash for christmas eve with other cookies that I will see for the first time and I tried to dend the recipe to you. Thank you Noella from new-brunswick

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!

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.

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!