Monday, April 21, 2014


This recipe for SOFT and CHEWY maple cookies is excellent; they really do stay soft for days (if they last that long) and who doesn't love maple?!?! This recipe makes a large batch, so it is perfect for bake sales, potlucks or any large gathering.

1 cup butter (room temperature)
1 cup packed brown sugar
1 egg
1 cup REAL maple syrup (not pancake syrup)
1 teaspoon vanilla extract
2 teaspoons maple extract
4 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
In the large bowl of a stand mixer, beat the butter and brown sugar till well mixed; add the egg, syrup and extracts; mix until smooth.
Mix the flour, salt and baking soda together, and add it to the wet mixture, one cup at a time, mixing after each addition. The cookie dough batter will be very thick.
Lightly grease your cookie sheets with vegetable spray or cover your baking sheets with parchment paper.
Roll cookie dough into 1 1/2 inch balls and roll them in granulated sugar. Place the sugared cookie dough balls (a couple inches apart) onto cookie sheet and flatten them just a little.

Bake at 350° for 8 to 10 minutes (my electric oven takes 9 minutes).
I like to cool my cookies on a sheet of waxed paper.
Makes about 4 dozen cookies, depending on how large you make them.


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