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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France

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Fremantle, Western Australia, Australia

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Reviewed: Jul. 18, 2008

these were the best cookies i ever tried they go well with cold milk

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adirondack88

Cooking Level: Intermediate

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Reviewed: Jul. 17, 2008

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.

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Mrs. Houston

Cooking Level: Intermediate

Living In: Valley Center, Kansas, USA

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Reviewed: Jul. 13, 2008

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.

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cookiestork

Cooking Level: Intermediate

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Reviewed: Jul. 8, 2008

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!

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nancyhupp

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Reviewed: Jun. 15, 2008

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

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luke

Cooking Level: Beginning

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Reviewed: May 8, 2008

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!

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Jewelsie

Cooking Level: Expert

Home Town: Oil City, Pennsylvania, USA

Living In: Jamestown, New York, USA

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Reviewed: Apr. 17, 2008

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.

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Erika

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Apr. 10, 2008

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.

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Beth

Cooking Level: Expert

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Reviewed: Dec. 28, 2007

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.

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Dec. 19, 2007

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!

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RobFr

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Reviewed: Nov. 19, 2007

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!

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SASKATOON

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Edgerton, Wisconsin, USA

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Reviewed: Jun. 29, 2007

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!

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