Reviewed: Aug. 9, 2009

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!

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jennabeanski

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Reviewed: Jul. 17, 2009

Delicious! I made them just as the recipe said and my family was very happy with them. So soft and chewy :)

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KJD

Cooking Level: Intermediate

Living In: Hamilton, Ontario, Canada

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Reviewed: Jul. 17, 2009

Delicious as written. Mine were nicely maple flavoured, but I use amber (very dark) maple syrup from a local producer for baking as it has a much stronger taste than the grocery store stuff.

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Stephanie

Cooking Level: Expert

Home Town: Bathurst, New Brunswick, Canada

Living In: Bracebridge, Ontario, Canada

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Reviewed: Jun. 11, 2009

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!

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KBots

Cooking Level: Intermediate

Home Town: Fort Mcmurray, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Apr. 20, 2009

I really love these cookies and they are very easy to make (one of my pre-requisites!)

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Jean LZ

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Reviewed: Apr. 5, 2009

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.

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 22, 2009

These are very good. I only put in half the brown sugar because we really don't like cookies that are sweet sweet sweet. I also put in a teaspoon of cinnamon for a little extra flavour.

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NEWCOMER1

Cooking Level: Intermediate

Home Town: Elmira, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Jan. 24, 2009

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!!

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Ellen

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Reviewed: Dec. 26, 2008

Mmmm! Very buttery tasting with a definite maple flavor. I also added 1/2 teaspoon of cinnamon to the recipe and the cookies came out delicious. Thanks!

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400luv

Cooking Level: Intermediate

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Reviewed: Dec. 16, 2008

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.

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ngwife

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Reviewed: Dec. 14, 2008

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...

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menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: Dec. 7, 2008

Contrary to other reviewers my cookies turned out more crunchy, less chewy. No problem though as they're still tasty! Like others have already stated, they were also not too maple-y, but a subtle flavour comes through nonetheless. These went over great at work, but I think the guys I work with would be pleased with just about anything!

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Darryl

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Reviewed: Dec. 4, 2008

These cookies were great after I followed others advice. After baking I used a brown sugar/butter/almond extract glaze. They were delicious!

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ELVINCB

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Reviewed: Nov. 28, 2008

These turned out really well, gotta make them again when Maple syrup is in season.

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Larry & Ellie A.

Cooking Level: Intermediate

Living In: Bozeman, Montana, USA

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Reviewed: Nov. 24, 2008

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.

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Shalaine_1

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2008

My family is still deciding whether they really really like these, but they've all agreed they're good. I ended up increasing the flour by 1/3 C and floured my hands as I rolled them. They were much cakier than expected (and "cloud-like" says my mother) and no one could taste the maple flavour-tasted like brown sugar, but no complaints.

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Stefanie B

Cooking Level: Intermediate

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Reviewed: Sep. 6, 2008

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.

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GlitterBot

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

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Reviewed: Aug. 16, 2008

They dont taste like maple and I can't say they taste good either. I would've been better off making sugar cookies instead.

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MCCOYOTE

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Jul. 19, 2008

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.

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