The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 11, 2005
Love these! The maple flavor is nice, but not overpowering. Following the advice of others, I added a few extra glugs of syrup. I didn't look for maple sugar, just used a regular sugar and cinnamon mixture. I think next time I will make the effort and look for the maple sugar. As soon as they cooled I froze them, so I'm not sure how chewy they stay yet. They're really great warm, though! **REVISED NOTE- This year, I made the effort, and found the maple sugar. It was EXPENSIVE, but the difference it made in the taste of the cookie was so pronounced it was worth it. Fantastic!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 24, 2005
very easy and very tasty
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Home Town: Duluth, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 2, 2005
great, soft, chewy, cookies! if you like doughie and chewy in a cookie you will love these! I added 1/4 cup of maple syrup instead of 3 Tbs. and i rolled them in cinnamon and sugar instead of maple sugar and they turned out great.
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Cooking Level: Expert

Living In: Eagle River, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jul. 19, 2005
Amazing cookie--I went out to find neighbors to try them because they were so good! I was more than a little generous with the maple syrup in the batter; I think I may have put almost 4 tablespoons in. They were mapley enough for me. It's important to remember that most pure maple syrups have a very subtle flavor, so it won't have a strong "maple" taste if you're using the real thing instead of imitation stuff. But there's nothing better than the real thing, in my opinion. I didn't have maple sugar, but took an earlier reviewer's advice of just using cinnamon and nutmeg, and I felt like I didn't lose anything. I also cut the amount of sugar in half that I used to roll the dough balls in, 1/4 cup is more than enough. Such soft cookies! Definitely a make-again.
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Cooking Level: Intermediate

Living In: Plano, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Apr. 14, 2005
Overall not a bad cookie (the kids gobbled them right up) but I was disappointed with the lack of maple flavor. I decreased the cinnamon and added a bit of maple extract (about a teaspoon) but they still weren't all that "mapley". Good cookies though! Thanks Linda.
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Cooking Level: Expert

Living In: Windsor, Nova Scotia, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 25, 2005
Amazing cookie. Best texture ever. I didn't have maple sugar but just spiced the outside with the white sugar, cinnamon and nutmeg. Ran out on Monday; made more on Tuesday. Kids' delite.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 26, 2005
These cookies are pretty good if you arn't in a nut or chocolate mood. I accidently added 1 1/2 tps of nutmeg as well thinking it was the cinnimon and then before mixing the dry ingredients w/ the butter and sugar reilized my mistake. Still they came out lovely. If you want a nice and spicy cake i sugest putting in some nutmeg and mayde just a pinch of salt
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The reviewer gave this recipe 2 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 9, 2005
I was attracted to this recipe because of the very maple-y ingredient list. I was also intrigued because I'd never heard of maple sugar and was curious to try it. (I found the maple sugar at Whole Foods market, by the way. I also used real maple syrup, as the recipe instructed.) I was disappointed that the recipe said only to use the maple sugar for rolling the dough balls in, so instead of 1 cup of white sugar for the dough, I put 3/4 cup white sugar and 1/4 cup maple sugar. Despite that, there still wasn't enough maple flavor for my taste. If I hadn't made them myself, I wouldn't know there was maple syrup in there, let alone maple sugar. And the cookies were way too sweet for my taste. One reviewer suggested the addition of salt, which I think would help. The texture (crispy on the outside, chewy on the inside) was perfect, though, so I think I might try these again, next time with the salt, less white sugar, and more maple syrup. And less cinnamon, too; I think it overpowers the maple flavor.
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Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 9, 2005
I have my own recipe for Snickerdoodles, but wanted to try this one because of the maple. The flavor of the cookie was good, but I like my Snickerdoodles alittle chewy. You do that by taking them out from the oven a tad early. It didn't work with these. If you like crunchy cookies/Snickerdoodles than use this recipe, if not, move on or try adding maple to your own recipe. I am.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jan. 1, 2005
Great Cookie!! I didn't have maple syrup on hand, so used pancake syrup- worked out fine, although I'll try the real thing next time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 21, 2004
Mmmmmmmm...eating one warm out of the oven right now and they are great. I only put 1 tsp of cin. and put a few more glugs of maple syrup in. You can adjust the flour if they are too wet, but I didn't need to. The 1 & 1/2 cups of sugar to roll them in is excessive, halving that would be sufficient if you aren't going to use it elsewhere.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 17, 2004
This recipe gets an A+ from my family. I bake a lot as well, and am quite critical when trying new recipes. I used real unsalted butter in place of margarine, added 1/2 tsp. real vanilla extract, and 1/2 tsp. maple extract. The cookies baked beautifully and tasted delicious! Thank you for sharing this recipe!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 17, 2004
My roommates adored these! I didn't have maple syrup on hand, so I used regular low-cal syrup, and although you could taste the hint of it, there were no complaints. I also added a litle molasses just for a kick, and rolled the cookies in brown sugar.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 12, 2004
I made these dookies and they were gone in just a few days! I like them dipped in equal parts cinnnamon and sugar instead of rolled. Use colored sugar for a holiday effect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 10, 2004
Wow! What a fabulous recipe. I feared the maple flavor would be too strong and these would taste like pancakes- but that wasn't the case at all. I used the real maple syrup (not pancake syrup) and the end result was a rich, cinnamony sweet cookie. Fantastic. This recipe is a keeper! I've made these cookies several times now and I had to make a few changes to the recipe. I really like my cookies to be soft and cinnamony, so I used 3 tablespoons ground cinnamon in the dough, and instead of 1 cup of white sugar I changed it to 3/4 cup white and 1/4 cup brown sugar for the dough. I also used crisco butter flavored shortening sticks in place of magragine, as shortening doesn't spread as much. I also never use all of the flour mixture- I blend in enough to make sure the dough is soft, not sticky, and I end up throwing about 1/4 cup of it away. This has happened everytime I make them- if I use all of the flour, the cookies turn into dry 'rocks'. Make sure everything is blended REALLY REALLY REAllY well and do NOT OVERBAKE- I take them out as soon as they look like they're hard enough on top but still "wet" in the middle. If you slice a cookie open right after I take it out of the oven, it doesn't look done in the middle, but if you wait until the cookie cools to take it off of the cookie sheet, it sets up and the result is a cookie that stays soft for DAYS. Thanks again for such a wonderful recipe! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Dec. 1, 2004
These cookies were wonderful!! They came out perfect the first time I made them and I plan to make some for Christmas this year. Thanks for a wonderful recipe!! (I used brown sugar instead of maple sugar)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 26, 2004
These cookies are delicious! I like them much better than the regular snickerdoodles. I did not know where to get maple sugar, so I added 1/4 tsp. maple flavoring to 3/4 cup sugar and mixed thoroughly. Worked great, but did not need that much sugar; 1/2 cup would have been fine I think. Thank you Linda for the recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 28, 2004
HOLY HOLY COW!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 26, 2004
DELICIOUS! I didn't have maple sugar so I used a combo of white sugar and brown sugar. I brought these to work and everyone LOVED them. I will definitely make again.
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Cooking Level: Expert

Home Town: Newark, Delaware, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 24, 2004
This was a great find late one night. I liked the sweetness of the maple as a nice change of pace.
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Cooking Level: Expert

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