Comments on: Maple Sugar Cookies

By: Olivia

Olivia — Fri, 15 Nov 2024 18:00:17 +0000

In reply to Dee Presto. Thanks so much for the wonderful feedback, Dee! Maple extract will definitely help kick the flavour up a notch.

By: Dee Presto

Dee Presto — Thu, 14 Nov 2024 17:45:47 +0000

I was recently gifted a box of Rustic Bakery maple leaf cookies (SF Bay Area) and I’m trying to duplicate them ~because I ate the entire box~. These are close!
Easy to put together; I opted to roll them out and use cookie cutters to get them thinner. The dough rolls out beautifully. I discovered that baking them at 325 results in a lighter-colored, slightly chewy cookie, and upping the temp to 350 for the last 5 minutes or so results in a bit darker, (due to caramelized sugars) crisper cookie. Both are good!
I do wish there was a more pronounced maple flavor—-may try adding a little maple extract.
At any rate, thank you for the recipe. Going into the rotation.

By: Olivia

Olivia — Tue, 30 Nov 2021 17:10:58 +0000

In reply to G.. Hi G! It will last a week or so in the fridge. Let me know how you like these!

By: G.

G. — Tue, 30 Nov 2021 09:20:21 +0000

Hi Olivia

Looking forward to trying this recipe. Was just wondering how long I can keep the dough in the fridge before baking. Could I prep the dough a few days before.

By: c.

c. — Tue, 25 May 2021 19:25:08 +0000

In reply to Holly.

I’m going to have to agree. I weighed the butter, sugar, and flour. There was no “measuring it wrong”.

227g butter
150g sugar (your recipe calls for 200g)
1 large egg yolk
1/2c dark robust maple syrup
390g all-purpose flour (your recipe calls for 375g)
1/2t table salt

I knew it was too wet the moment I touched it with my hands because it stuck like crazy. I used the Nordicware Christmas stamps for a few cookies (my first time using them, but I’ve used clay stamps before) and an engraved rolling pin for the rest. On the first roll-out, all of the embossing was indistinct and there was at least 1/4″ spread on 2 1/2in cookies. As I added more and more flour for each roll out, the embossing became more distinct. In short, you need more flour. Lots more flour. I’d start with 450g (roughly 3 1/2c) and see how it goes from there.

Also, I could barely taste the maple flavor, despite using the more flavorful grade of maple syrup. That’s the nature of the beast, though. You can’t add more syrup without adding more flour, and more flour means less maple flavor. It becomes a catch 22. You’d be better off taking a regular sugar cookie recipe and substituting all of the sugar with maple sugar (which you can make at home if you have a candy thermometer and an electric mixer, which is a good thing because I’ve never seen it at the stores).

By: Olivia

Olivia — Tue, 25 May 2021 16:55:36 +0000

In reply to Terri. Hi Terri! Yes, it should work fine.

By: Terri

Terri — Tue, 25 May 2021 01:10:48 +0000

Will this recipe work for regular cut out cookies? Do I need to make any modifications?

By: Olivia

Olivia — Mon, 14 Dec 2020 18:22:14 +0000

In reply to Marty. Hi Marty! I'm so glad you loved these. Thanks for the feedback!

By: Marty

Marty — Sun, 13 Dec 2020 23:09:31 +0000

I made these cookies two nights ago and they came out beautifully. The cookie is not overly sweet and the maple syrup flavor comes through really nicely. I made method #1 but still used a cookie cutter afterwards to get perfect edges, but I think I will try rolling the dough out next time to achieve a thinner cookie which is more to my liking. Thanks for this recipe.

By: Olivia

Olivia — Mon, 28 Sep 2020 16:20:26 +0000

In reply to Tula. Hi Tula! So happy you loved these. Thanks for the feedback!