Reviewed: Oct. 8, 2010

I used butter and baked for 10 mins for a softer cookie. I brushed with maple syrup and sprinkled with sugar before baking. I rolled on parchment paper right on the cookie sheet and refrigerated for 1 hour before cutting out shapes. The dough was easy to work with and cut out perfectly. I removed the scraps and re-rolled, refrigerated and cut out with ease.

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Reviewer:

katy

Cooking Level: Intermediate

Living In: Brinnon, Washington, USA

Reviewed: Aug. 22, 2010

Made the dough EXACTLY according to the recipe and let it sit over night. Was easy to work with in the morning. Cooked for 7 min and they held their shape and moisture throughout the day/evening. Added two large pecans on top of half the batch and made maple frosting for the other half. Both were delicious! My husband has already requested that I make these again.

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Reviewer:

Athena Rork

Reviewed: Nov. 13, 2009

I wanted a nice sugar cookie that we could enjoy making with the kids and like eating them too! These were really nice in flavor and texture. What dough I didn't use, I froze. The batter seemed a litle more tameable when the dough is frozen. Also I cooked mine a few minutes longer than as directed. Otherwise, a nice recipe! I'll make these again with the kiddos

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Reviewer:

Melanie A

Reviewed: Mar. 25, 2009

This recipe, was the worst I've eevr tried the dough took hours to become somewhat easy to handle, the cookies stuck to the pan so badly and they didn't even cook all the way through for more than 10 minutes. they were in there at least 15 and they aren't close to being done. The dough tastes delicious, but these are terrible cookies.

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Reviewer:

aria

Reviewed: Sep. 8, 2008

Good cookies overall. I would have liked a more maple flavor, so I wonder where I can get some of this maple extract other reviewers mentioned? I also added raisins to the recipe, and might add oats as well next time. The cookies need more texture, or are too sweet. Took them to a birthday party and they were gone before the second round of guests arrived.

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Reviewer:

mcmeg12

Cooking Level: Intermediate

Home Town: Annapolis, Maryland, USA

Living In: Helsinki, Uusimaa, Finland

Reviewed: May 1, 2008

Very good! I didn't have maple syrup, so I used Mrs. Butterworths instead. I also baked them at 350 degrees for 12 minutes, as small balls rolled in sugar. They turned out great!

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Reviewer:

PUMPKINPATCH73

Cooking Level: Intermediate

Home Town: Christiansburg, Virginia, USA

Living In: Charleston, South Carolina, USA

Reviewed: Apr. 9, 2008

This is a pretty good basic sugar cookie recipe. As the other reviewer suggested, I'd add some maple extract to boost the maple flavor. It made for a moister dough so I had to use a lot of flour when I rolled it out for cutters. I might add a little extra sugar next time to make up for the extra flour added during the rolling and cutting. I also used butter instead of shortening and they came out nice and soft after 10 minutes in the oven. I'll probably make these again, trying it with the extra maple flavor.

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Reviewer:

Erika

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Reviewed: Oct. 19, 2007

Made these for a ladies gathering and got many compliments. It was easy to make and rolled out very nicely. I would like a little more maple flavor, so adding some maple extract would help enhance the flavor. Overall a very good sugar cookie recipe!

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