Reviewed: Oct. 23, 2007

These cookies are great! I also made the frosting from the "Frosted Maple Cookies", and spread them over these for an extra sweet kick. :-) Next time, I'd cut down on the sugar, because I prefer to frost my cookies. Also, I used the suggestion of a few others who combined cinnamon and sugar as an alternative to the maple sugar. Worked great for me!

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Sara

Cooking Level: Beginning

Home Town: Pasadena, California, USA

Living In: Scottsdale, Arizona, USA

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Reviewed: Oct. 5, 2007

+1 point good idea +1 point effort These sounded great and were a huge disapointment, they are too doughy for me. I made the recipe verbatium and found the dough a bit dry and hard to roll. Cooked for 7 min at 350 like a standard snickerdoodle and some spread into a mess others didn't change shape at all. So I double checked the recipe and tried a second batch (pressed down some) for 10 minutes- still doughy/raw in the middle. Third batch I didn't press down and baked for 10 min again. They didn't change shape in the oven very much- just big lightly browned dough balls. They hardly taste like maple and the dough is a bit too sugary. Some salt, maybe another egg, a lot more maple, less sugar might help (I will admit I didn't use maple sugar and that that would certainly add to the maple flavor.) Think I will use a tried and true snickerdoole and add maple (or in a basic shortbread). I probably won't try this recipe again but the idea has is great. Thank you Linda for the inspiration.

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Michelle

Cooking Level: Expert

Home Town: Aurora, Illinois, USA

Living In: High River, Alberta, Canada

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Reviewed: Oct. 5, 2007

Wow, what a perfect cookie. The shape and every thing is just like store bought and the taste - oh my gosh - just wonderful!

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Julie

Cooking Level: Intermediate

Home Town: Iona, Idaho, USA

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Reviewed: Sep. 26, 2007

These were a yummy alternative to common snickerdoodles. I used butter instead of margarine and rolled the cookies in a mix of 1/4 cup white sugar, a couple of drops of maple syrup and dash of cinnamon. I do agree with other reviews, these cookies are quite sweet, so next time I may leave out a bit of the sugar when creaming the sugar and butter.

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Kasey31

Cooking Level: Intermediate

Home Town: Piqua, Ohio, USA

Living In: Seattle, Washington, USA

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Reviewed: Sep. 24, 2007

Luv these! To make them even more special: Make a bowl of maple icing (I make a regular buttercream but add a bit of maple extract and a few tbls of pure maple syrup) then make maple cookie sandwiches by smothering one cookie with icing and toping with another. A decadent fall treat!

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JASMINE

Cooking Level: Intermediate

Home Town: North Bay, Ontario, Canada

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Reviewed: Sep. 11, 2007

These tasted great, but they spread out alot and were really flat.

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fondukes

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Aug. 28, 2007

Delicious cookies with all the qualities of the perfect cookie--great flavor of cinnamon and maple syrup along with the perfect chewiness to them! I mixed maple syrup with sugar to roll the cookies in and they were very good, but the sugar and syrup tended to clump together making it harder to roll the dough in it. Next time, I'll use a cinnamon/sugar mixture, and I'm sure it'll be just as tasty. Thanks, Linda.

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Nancy

Cooking Level: Intermediate

Home Town: Watertown, New York, USA

Living In: Brandon, Florida, USA

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Reviewed: Jul. 29, 2007

This is a great cookie! I used 5 Tbsp of maple syrup and rolled them in 2 Tbsp of sugar mixed with 1 tsp cinnamon. Of course they were amazing right out of the oven, but they also stayed nice and soft since I stored them in a tupperware container. They bake beautifully and looked like they were store bought. I don't normally like snickerdoodles and was making these for my family, but this is a sure winner!

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PULLEYHEATHER

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Jul. 19, 2007

I made these for a party after seeing that the recipe had five stars and it was a huge success! Everyone loved them and several asked me for the recipe. A real crowd-pleaser. I substituted granulated brown sugar for the maple sugar but it tasted absolutely delicious. Everyone thinks I'm a good baker because of this recipe;)

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Sunny San

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Reviewed: Jul. 13, 2007

I loved these cookies! However I changed them quite a bit. I used butter instead of margarine, mainly because I just don't like margarine and almost always sub butter. I also omitted the cinnamon, added 5 T of maple syrup instead of 3, added 1/2 tsp maple extract and 1/2 tsp vanilla. I didn't have maple sugar so I just took all white sugar and shook it in a plastic baggie with a couple drops of maple extract. The dough was very soft so I made it into balls and rolled in sugar placed on cookie sheet and put it in the freezer for about 10 minutes then directly in the oven. Baked for about 12 minutes as my cookies were bigger then stated, the recipe only made about 18 cookies for me. I removed when the centers were still kind of soft but edges lightly browned, let sit on cookie sheet for a couple minutes before transfering to a cooling rack. This method always returns a soft cookie for me. The cookies were crispy on the outside and soft and chewy on the inside with a slight maple flavor even with the additional flavoring. Yummy! I might try rolling in colored sprinkles next time since my kids would love that.

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roxandmike

Cooking Level: Expert

Home Town: Livermore, California, USA

Living In: Lompoc, California, USA

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Reviewed: Jun. 21, 2007

Fabulous and then some! I wanted a quick cookie to make since today is the first day of summer vacation and the kids are around. These took absolutely no time to make and came out great. I didn't have maple sugar so I just added maple syrup to sugar and a little cinnamon and stirred that up and rolled the cookie dough in it. I baked them for a little longer, about 12 minutes and they are going to be gone in no time at all. Thanks!

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Marian

Cooking Level: Expert

Home Town: Warwick, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Jun. 13, 2007

These are the BEST!!! I usually stick with chocolatey cookies, but I decided to try something different, and I'm so glad that I did. These were amazing! Instead of rolling them in maple sugar, I used cinnamon sugar, and they turned out great. I also used butter instead of margarine, and I replaced some of the sugar with extra maple syrup. They were easy and had a great texture. I usually have a hard time getting cookies to spread out in the oven, but these worked perfectly! Everyone that I know loved these, and I even gave them as gifts. They were great!

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Zoe F

Cooking Level: Beginning

Living In: Pleasanton, California, USA

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Reviewed: Jun. 10, 2007

Delicious! Although I couldn't really taste the maple IN the cookie... Still good. :)

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XXXNAUGHTY

Cooking Level: Intermediate

Living In: Burnaby, British Columbia, Canada

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Reviewed: Jun. 7, 2007

Thanks for the recipe. I'm the cookie person in my neighborhood and these did not disappoint. I used maple extract to flavor table sugar for the coating.

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JPESTO

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Reviewed: May 9, 2007

Realized I was short on the flour and used rolled oats for the last 1/2 cup. This recipe blew me away. Just amazing flavour.

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IrishRose

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Reviewed: Apr. 27, 2007

First time ever making a snickerdoodle! Turned out pretty good. Decent consistency and chewiness. The dough was really wet though so I had to refrigerate for about 15 min before I could even attempt to make a ball and roll in a cinn/sugar mix.

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Jennicel

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Reviewed: Apr. 27, 2007

These were delicious fresh out of the oven, but they didn't stay soft until the next day. I substituted the maple sugar with 2 tablespoons of sugar mixed with 2 teaspoons of cinnamon like someone else suggested. Still tasted delicious.

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