Maple Cookies

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Most Helpful Positive Review

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.

—naples34102

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Most Helpful Critical Review

Apr 13, 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.

—Beth

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192 Ratings

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Jul 15, 2003

These cookies needed something so I put on a maple glaze. They turned out better this way. I used 2 cups powdered sugar, 1/2 cup brown sugar, 1/4 cup maple syrup and just enough milk to make it spredable. YUMMY

—KENMORON

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Aug 14, 2003

I made this for the first time for my daughter's school project. She was researching the state of New Hampshire and found that maple syrup was one of their state's products. She had to provide a 'taste' of this for 150 students and teachers. I loved the idea of the 'maple glaze'(from another reviewer on the site) to "finish" off the presentation of the cookie. We actually liked the cookies, as a family, with or without the glaze. It was an incredible "hit" with EVERYONE (all asked for second helpings!) and a teacher asked me for the recipe. I will definitely make this recipe a 'regular' in our family's list of favorite cookies! Thanks Craig!!!!

—MARTINIGIRL

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Jun 05, 2005

These cookies are fantastic- chewy and soft. They are good with or without icing. We made half with and half without. We used a simple icing of about 2 cups powdered sugar, 2 tablespoons maple syrup and enough water to make it spreadable.

—Homyk

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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.

—Mrs. Houston

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Jul 15, 2003

As a Canadian, I recommend this for all those who visit the sugar bush every spring.

—SULLY-ROSE

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Feb 28, 2006

Wonderful recipe! I baked them for 10 minutes so they were soft and chewy. Rolled them in natural sugar crystals instead of granulated suger - it gave them a little extra sparkle and crunch. This is a keeper - thank you!

—LNZLECCE

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Nutrition

Calories
91 kcal
5%

Carbohydrates
14.6 g
5%

Cholesterol
12 mg
4%

Fat
3.2 g
5%

Fiber
0.2 g
< 1%

Protein
1 g
2%

Sodium
86 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Maple Cookies

Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories: 91
Calories from Fat: 29

% Daily Value *
Total Fat 3.2g 5 %
Saturated Fat 2g 10 %
Cholesterol 12mg 4 %
Sodium 86mg 3 %
Potassium 27mg < 1 %
Total Carbohydrates 14.6g 5 %
Dietary Fiber 0.2g < 1 %
Protein 1g 2 %
Sugars 7.8g
Vitamin A 2 %
Vitamin C 0 %
Calcium 1 %
Iron 5 %
Thiamin 7 %
Niacin 5 %
Vitamin B6 < 1 %
Magnesium 1 %
Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.