• Prep Time: 20 minutes
  • Cooking Time: 10 minutes
  • Serves: 36

Sugar Maple Cookies

  • Recipe Submitted by on

 Ingredients List

  • 1 3/4 C all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 C butter, softened
  • 1/2 C brown sugar, firmly packed
  • 1 egg, room temperature
  • 1/2 tsp vanilla
  • 1/4 tsp maple extract
  • 2 1/2 tbsp good quality maple syrup
  • 4 heaping tbsp granulated sugar
  • 1/4 tsp maple extract


Prepare one or two cookie sheets with parchment paper (or lightly spray). In a medium bowl, combine the flour, baking powder and salt.

In a large mixing bowl, beat the butter and brown sugar until smooth and creamy. Beat in the egg until incorporated, then add the vanilla, maple extract, and maple syrup.

Add the flour, about 1/2 cup at a time, beating well after each addition. Dump out the dough onto a piece of plastic wrap, wrap tightly, and store in the refrigerator for at least 2 hours.

While the dough is firming up in the refrigerator, mix the granulated sugar and maple extract in the bowl with a fork until the maple is incorporated very well into the sugar. Set aside until dough is ready.

Preheat the oven to 350°. Remove dough from the refrigerator. Stir the sugar/maple extract mixture to loosen up. Pull a small piece of dough off and roll into about a 1 1/2 inch ball. Roll the ball in the maple sugar mixture and place on the cookie sheet. Press the cookie ball down until just slightly flattened. Sprinkle more sugar on top if desired. Continue with the rest of dough, placing the dough about 1 1/2 inches apart (they won't spread much). Refrigerate the dough between batches.

Bake for 9-10 minutes until lightly golden brown on the bottom. Don't over bake - they should be very soft when they come out of the oven. Turn out onto a rack and let cool. Store in a tightly sealed container.

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