Best 7 Vermont Maple Syrup Cookies Recipes

VERMONT MAPLE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and maple flavoring. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips and pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 2 minutes. Remove to wire racks to cool completely. , For glaze, in a saucepan, melt butter over medium heat. Remove from heat. Gradually beat in confectioners' sugar, syrup and maple flavoring until smooth., Drizzle over cookies; let dry completely. Store between pieces of waxed paper in airtight containers.

VERMONT MAPLE COOKIES

Steps:

• Make the dough: in a big bowl, beat together the butter, sugars, cream of tartar, salt, eggs, baking soda, and maple extract until fluffy.
• Add the flour; beat until blended; refrigerate dough for about 30 minutes, to stiffen it and make it easier to shape.
• Make the coating: combine the sugars in a shallow bowl or pie plate, or in a large plastic bag.
• Drop the dough by the rounded tablespoonful into the coating, gently shake the pan to coat the balls, then roll them in your hands until they are smooth and round.
• Place the balls on baking sheet that has been sprayed with cooking spray, about 1 ½ inches apart.
• Bake in a 400° oven for 10-12 minutes, until they are very light golden brown; remove them from the oven and after 5 minutes, transfer them to a rack to cool.
• Make the glaze: in a bowl, stir together the powdered sugar, maple syrup, cream, and extract to make a spreadable frosting.
• Spread a thin layer over the cookies; let the glaze dry for several hours before packaging the cookies for storage.

MAPLE FLOWER COOKIES

Steps:

• In a large bowl, whisk together the flour, cornstarch and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and granulated sugar and mix until smooth and just beginning to lighten. Scrape down the bottom and sides of the bowl, add the maple syrup and mix to incorporate. Scrape down the sides and bottom of the bowl again, add the egg yolks one at a time and mix until incorporated. Add the vanilla and lemon zest and mix until just combined.
• With the mixer on low, add the flour mixture and mix until just barely combined. Transfer the cookie dough to a sheet of plastic wrap and shape the dough into a disk while continuing to incorporate any flour. Cover and refrigerate for 20 minutes before rolling.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
• On a lightly floured work surface, roll out the dough to 1/4-inch thickness and cut into 3-inch flower shapes. Gather any scraps of dough together, wrap in plastic wrap and refrigerate for 10 minutes before rerolling and cutting shapes one additional time. Gently press a lollipop stick about halfway up each cookie, brush with a bit of milk and use scrap dough to secure the lollipop sticks. Flip the cookies over and place on the prepared baking sheets. Brush the tops with a thin, even coating of milk and sprinkle colored sanding sugar onto each cookie.
• Bake until the edges of the cookies just begin to lightly brown, about 15 minutes. Allow to cool on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.

VERMONT MAPLE SYRUP COOKIES

Steps:

• In mixing bowl cream butter and sugar. Add eggs, vanilla, maple extract and maple syrup. Beat until fluffy. Add dry ingredients and mix until blended. Wrap in plastic and chill for 2 hours. Preheat oven to 350 degrees. Roll dough out using confectioners sugar ( not flour) to keep dough from sticking. Cut with a maple shaped cookie cutter. Bake 7 to 9 minutes. Maple Glaze: Add all ingredients into a pan. Stir over medium heat until it comes to a boil. Brush cookies with glaze when they are warm out of the oven. Let the cookies cool.

MAPLE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line two sheet pans with parchment paper
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, maple syrup, and 1/2 cup (100 grams) of the sugar until light and fluffy. Scrape down the bottom and sides of the bowl.
• In a large mixing bowl, whisk together the flour, cornstarch, and salt until fully combined. Add the flour mixture all at once to the butter mixture and mix on low speed until just incorporated. Turn the dough out onto a sheet of plastic wrap. Press the dough into a disk and wrap it up. Refrigerate for 1 hour.
• On a lightly floured work surface, roll out the dough to 1/8 inch thick. Using a 2-inch maple leaf cookie cutter, stamp out cookies and place them 1/2 inch apart on the prepared pans. Press together and reroll the scraps one time. Sprinkle the cookies with a light, even layer of the remaining 1/4 cup sugar. Bake until the edges of the cookies are slightly golden brown, 12 to 15 minutes.

MAPLE OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in the egg, syrup and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans and raisins. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing from pans to wire racks.

VERMONT MAPLE PECAN COOKIES

Steps:

• Preheat oven to 300 and position racks in the upper and lower thirds of the oven.
• Line two baking sheets with parchment paper.
• Combine oats, coconut, flour, salt, cinnamon, and brown sugar in a bowl. Whisk to blend.
• Combine butter, maple syrup, and corn syrup in a medium saucepan.
• Heat over medium heat until butter melts, stirring occasionally, and remove from heat.
• Combine baking soda and boiling water and stir to dissolve.
• Add to maple syrup ingredients and stir well.
• Add maple or vanilla extract. Stir into dry ingredients.
• Add pecans and stir well.
• Place 1/4 cup size balls of dough on baking sheets, 3 inches apart. Flatten slightly.
• Bake 18 to 20 minutes, until golden brown and set, rotating positions halfway through the baking process.
• Cool on the baking sheets 5 minutes and transfer to a wire rack to cool completely.