Reviewed: Nov. 4, 2009

These cookies were disappointing. I used maple sugar and even added additional maple syrup, but the maple flavor was not especially obvious. Worse yet, the cookies were too floury and dry. I won't make these again.

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Jackie

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

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Reviewed: Nov. 4, 2009

This recipe is one of those happy surprises - even though you think it's going to be good or you wouldn't have made it in the first place, it actually exceeds your expectations. These are pretty little cookies, chewy and soft both. Buttery good, not too sweet, and nicely spiced with just the perfect amount of cinnamon. But it is the maple syrup (I used Grade B for boldest flavor) and the maple sugar that truly make this an exceptional cookie. The dough, too, is beautiful and cooperative - it's easy to work with and does just want you want it to. Other than substituting butter for the margarine I followed the recipe as written and found it produced a perfect cookie. Hubs, who typically prefers very rich desserts, loved these. He also never rates any recipe five stars - but he did with these. I love it when we both agree!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Nov. 1, 2009

These are good and turned out to look exactly like the picture but the don't have much of a maple flavor and just FYI they are crunchy.

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rnheo

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Reviewed: Oct. 28, 2009

Everyone loved them. Although, the mix did not turn out thick enough to roll. I even added more flour. So, I just sprinkled the sugar mixture on top and then cooked. Some cracked, but most of them did not. Could have been b/c I added more flour, but it needed to be thicker. Anyway, the kids and husband loved them. I will attempt again at another time.

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bestofcherie

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Reviewed: Oct. 22, 2009

Husband's response: These are even better than my grandma's! Ultimate compliment =0)

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Manda

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Reviewed: Oct. 16, 2009

I just opened a jug of grade B maple syrup and wanted to make cookies. These looked easy enough and I had all the ingredients. The dough came together quickly and the cookies cracked beautifully (much better than my snickerdoodles.) However they are very sweet. Next time I'll cut down the sugar and I believe they'll be perfect.

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Shizzler

Cooking Level: Beginning

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Reviewed: Oct. 13, 2009

The best cookie ever! I get request for these all the time. Every Christmas I bake cookies as gifts, and these are always included. Only change is I use brown sugar instead of maple sugar to roll them in. For some reason they always remind me of cinnamon pop tarts :) , but way way way better.

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I Love Troy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Oct. 12, 2009

Wonderful!! I used the maple sugar/sugar blend, but substituted splenda in the cookie part. I cooked it for exactly 8 minutes, ended up with 2.5 dozen. Incredibly yummy--this will be a staple in my fall baking.

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FRENCHCABBAGE

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Reviewed: Oct. 11, 2009

Good flavor. I used butter and rolled cookies in a cinnamon, white sugar, brown sugar mix. Think I need to soften the butter more, as mine didn't spread much. Also, I based for 12-13 minutes - 10 left mine way too wet in the middle.

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JAS

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Reviewed: Oct. 5, 2009

My family loves this cookie. So good and sugary. I used butter instead of margarine and cinnamon sugar for rolling in instead of maple sugar. Absolutely fantastic. So chewy and good.

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Alexandra Canizales

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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Reviewed: Sep. 21, 2009

A GREAT COOKIE! My husband asked for a "coffee type cookie" with maple, and immediately, I tried this recipe. The per portions were great, just enough cookies, and the taste was nicely sweet, not too bad. As always, the second time through I cut the sugar to 3/4c, and it worked fantastically! You don't even need the maple sugar to make this cookie. Thank you so much for the recipe!

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Soshi

Cooking Level: Expert

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Reviewed: Sep. 3, 2009

Yum! We make our own maple syrup so I used that in the recipe, it turned out so good!

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JESSICA218

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Canton, Michigan, USA

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Reviewed: Aug. 10, 2009

These are pretty good. They taste more like a spice cookie than a snickerdoodle.

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Kellie

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Hershey, Pennsylvania, USA

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Reviewed: Jul. 11, 2009

This cookie rocks without maple sugar, so I am guessing when you have maple sugar it goes off the charts. I really want to try it with the maple sugar. This is a great holiday cookie.

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SKOONUS

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Reviewed: May 30, 2009

fantastic. I made exactly as the recipe stated except added 1 tsp of corn syrup in place of 1 tbsp of the sugar. They were delicious - thanks!

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ruth

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Reviewed: May 10, 2009

I made these gluten-free, used egg substitute and used brown sugar because I didn't have maple sugar. They were a little dry but tasted good.

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Soccer_freak

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2009

I'm not a huge fan of maple/cinnamon-y things, but all of my friends loved the recipe. I used my dads homemade maple syrup. Delectable!

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Hillaraah

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2009

I can't completely rate this recipe as I didn't have real maple syrup or the maple sugar. I did like everyone else and used sugar and cinnamon to roll my dough in. The dough was real sticky and it had to be put in the fridge for about 20 mins. and then even after that I never could get my into balls. I just dropped it into the sugar mixture and then made my balls. I would recommend cooking for at least 1 to 2 mins longer as my were still alittle doughy. We ate them anyways but would prefer them to be more done. I never could taste any maple in it, but as I said I didn't have the 2 main ingredients and just used pancake syrup. But still it was a good recipe.

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southerncook

Cooking Level: Intermediate

Home Town: Crossville, Tennessee, USA

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Reviewed: Mar. 16, 2009

WOW! These are SO Yummy! Thanks!

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Yaylie

Cooking Level: Intermediate

Living In: Boulder, Colorado, USA

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Reviewed: Feb. 25, 2009

I like this recipe, but I did not follow it 100%. I used brown sugar instead of white and couldn't find maple sugar to roll them in so I used white. These were very good, but a bit too sweet... rolling them in sugar was over-kill for me. But my friends 6yr old loooved them ! I give this recipe a 3.. the kid gave them a 5 !

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