We bought local amber maple syrup that I was excited to use to make maple cookies. These cookies similar to a snikerdoodle have a hint of spice, perfect maple flavor, scented with vanilla, and a soft chewy texture.
So here’s my recipe for maple cookies with cinnamon vanilla buttercream.
1 cup butter, softened
1 cup packed brown sugar (3/4 C if using dark)
1 1/2 cup real maple syrup (I used amber)
2 teaspoons vanilla extract
3 teaspoons baking soda
1 1/2 teaspoon salt
4 cups all-purpose flour
2 tablespoons vanilla pudding mix
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream the butter and brown sugar.
- Add the egg, syrup and vanilla. Mix until well blended.
- Sift together the flour, salt, dry pudding mix, and baking soda.
- Stir the flour mix into wet mixture until well blended.
- Shape into 1/2 inch balls. Note: I hand roll them and because the dough is sticky I used flour on my hands to keep the dough from sticking.
- Place on cookie sheets about 2 inches apart.
Bake 9-10 minutes in the preheated oven. Let cool on wire rack. They will deflate a little after coming out of the oven.
I made these cookies small so they would work as mini cookie sandwiches. You can make them into 1 inch balls if you do not plan on making sandwiches out of them. They will probably need 10-11 minutes in the oven.
Once cookies have cooled you can make the Cinnamon Vanilla Buttercream. These cookies are great on their own but I thought a light butter cream would help balance out the sweet of the cookie.
2 C powdered sugar
3 TBS vanilla
2 tsp cinnamon
1 C salted butter softened
Note: you can choose not to use salted butter I thought it balanced out the sweet of the maple cookies
- combine all ingredients
- start mixer on slow then slowly increase speed
- let the mixer get to its highest setting for 30 seconds.
- put a lid on it and let it stiffen up in the fridge
- spoon out a tablespoon or two of frosting onto a cookie and place the other on top to make a sandwich.
Note: I would keep these cookies in the fridge or cooled until they are ready to be eaten so the icing does not melt.