Maple Butter Cookies Recipes

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MAPLE BROWN BUTTER WAFFLE COOKIES



Maple Brown Butter Waffle Cookies image

Comforting flavors and a cute design give these breakfast-inspired cookies the winning edge. The combination of nutty brown butter, sweet cinnamon and maple syrup are a nod to a classic holiday morning. A drizzle of coffee-infused maple icing completes this year's grand prize winner of our Holiday Cookie Recipe Contest.

Provided by Lauren K.

Yield 2 dozen cookies

Number Of Ingredients 17

1 cup plus 1 tablespoon butter
1/4 cup brown sugar
1/2 cup confectioner's sugar
2 tablespoons maple syrup
1/2 teaspoon maple extract
1/2 teaspoon vanilla extract
1 egg yolk
2 cups all-purpose flour
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking powder
1 cup confectioner's sugar
1 teaspoon maple extract
1 tablespoon maple syrup
1/4 teaspoon ground cinnamon
2-3 tablespoons brewed coffee, cooled
1 bar (4.4-ounces) white chocolate

Steps:

  • Preheat oven to 325?F. Melt butter in a sauce pan over medium heat; cook, whisking occasionally, until butter foams and begins to turn amber and smell nutty. Heat butter in a sauté pan over medium heat, until it melts and bubbles. Remove from heat and set aside to cool. Set aside 1 tablespoon brown butter for icing. In a stand mixer with paddle attachment, cream together brown butter, sugars, maple syrup, and extracts. Add egg yolk and beat 30 seconds more. Mix in flour, cinnamon, salt and baking powder. Dust a clean surface and rolling pin liberally with flour. Shape dough into a flat square; dust with flour and roll into a 1/4-inch thick square. Use a sharp knife to cut off any rough edges; slice square into 2-inch rows vertically and horizontally, forming 2-inch squares. Place cookies 1/2-inch apart on 2 parchment-lined baking sheets. Dip the pointy side of a meat mallet into flour and press into each square to make a waffle pattern. Bake 15 minutes or until golden brown at edges. Let cool completely on parchment. Mix together sugar, maple extract and syrup, cinnamon and reserved brown butter in a medium bowl. Add coffee until icing is thin enough to drizzle. Place icing in a zippered plastic bag and snip corner. Drizzle to simulate a puddle of syrup on each cookie. Use a sharp knife to cut white chocolate bar into tiny cubes of butter. Place one cube in the center of each cookie. Let icing set 30 minutes or until hard.

VERMONT MAPLE COOKIES



Vermont Maple Cookies image

I created this recipe after tasting maple cookies with a maple glaze at a bakery in Stowe, Vermont, some years ago. I get many requests to bring them for bake sales, parties and ski trips. -Delores Day, Wolcott, Vermont

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 15

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon maple flavoring
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups white baking chips
1 cup chopped pecans
MAPLE GLAZE:
1/3 cup butter, cubed
1-3/4 cups confectioners' sugar
1/3 cup maple syrup
1/4 teaspoon maple flavoring

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.

Nutrition Facts : Calories 139 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 101mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.

MAPLE BUTTER



Maple Butter image

This butter is delicious spread over toast or on top of pancakes, waffles, and French toast.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Yield Makes about 1 cup

Number Of Ingredients 3

1 cup pure maple syrup
1 two-inch cinnamon stick
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces

Steps:

  • Pour maple syrup into a medium saucepan; add cinnamon. Bring to a boil over medium-high heat. Cook until a candy thermometer registers 240 degrees (soft-ball stage), 10 to 15 minutes. Remove the pan from heat, discard cinnamon stick, and stir in butter until melted.
  • Immediately transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat, starting on low and increasing to high, until mixture is thick, opaque, and creamy, about 8 minutes. Store in an airtight container, refrigerated, up to 2 weeks.

CHEWY MAPLE COOKIES



Chewy Maple Cookies image

This is a soft chewy cookie with a delicious maple flavor.

Provided by Debbie Rowe

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 18

Number Of Ingredients 9

½ cup shortening
1 cup packed brown sugar
1 egg
½ cup real maple syrup
½ teaspoon vanilla extract
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup flaked coconut

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • In a mixing bowl, cream shortening and brown sugar until fluffy. Beat in the egg, syrup, and vanilla until well mixed.
  • Combine flour, baking powder and salt. Add flour mixture to the creamed mixture. Stir in coconut. Drop by tablespoonfuls 2-inches apart onto greased baking sheets.
  • Bake at 375 degrees F (190 degrees C) for 10-12 minutes.

Nutrition Facts : Calories 180.9 calories, Carbohydrate 28.1 g, Cholesterol 10.3 mg, Fat 7.2 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 2.6 g, Sodium 138.8 mg, Sugar 18.6 g

MAPLE COOKIES



Maple Cookies image

Rich and golden with a rich maple flavor.

Provided by Craig Gund

Categories     Desserts     Cookies     Sugar Cookies

Yield 60

Number Of Ingredients 9

1 cup butter, softened
1 cup packed brown sugar
1 egg
1 cup real maple syrup
1 teaspoon vanilla extract
2 teaspoons baking soda
½ teaspoon salt
4 cups all-purpose flour
⅓ cup granulated sugar for decoration

Steps:

  • 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 and baking soda. Stir into mixture until well blended. Shape into 1 inch balls and roll in sugar. Place on cookie sheets about 2 inches apart and flatten slightly.
  • Bake 8 to 10 minutes in the preheated oven. Let cool on wire rack.

Nutrition Facts : Calories 90.8 calories, Carbohydrate 14.6 g, Cholesterol 11.2 mg, Fat 3.2 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 2 g, Sodium 86 mg, Sugar 7.8 g

PEANUT BUTTER MAPLE COOKIES



Peanut Butter Maple Cookies image

I bake these crispy yet chewy peanut butter cookies often. My grandchildren, both near and far, can't wait to dig into the cookie jar. -Lois Bowman, Swanton, Maryland

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 5 dozen.

Number Of Ingredients 13

1 cup butter, softened
1/2 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 tablespoon maple syrup
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup quick-cooking oats
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 package (10 ounces) peanut butter chips

Steps:

  • In a large bowl, cream the butter, peanut butter and sugars. Add the eggs, one at a time, beating well after each addition. Beat in syrup and vanilla. Combine the flour, oats, baking powder, baking soda and salt; add to the creamed mixture. Stir in peanut butter chips. , Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 15-18 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely.

Nutrition Facts : Calories 225 calories, Fat 12g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 253mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

MAPLE PEANUT BUTTER COOKIES



Maple Peanut Butter Cookies image

These are like traditional peanut butter cookies, but unique in that they are flavored with maple! This was Judith Korbey's of Methuen, Massachusetts contribution to the 1958 Pillsbury Bake-Off. I got the recipe from the 50th Anniversay Best of the Bake-Off Cookbook.

Provided by Roosie

Categories     Dessert

Time 22m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 10

1/2 cup brown sugar, firmly packed
1/2 cup margarine or 1/2 cup shortening, softened
1/2 cup peanut butter (crunchy or creamy, your pick)
1/2 cup maple syrup
1 large egg yolk
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
sugar

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, beat brown sugar, butter and peanut butter until light and fluffy.
  • Add syrup and the egg yolk and beat well.
  • Mix in flour, baking soda, salt and baking powder.
  • If necessary, refrigerate for 15-30 minutes for easier handling.
  • Shape dough into 1" balls and place 2 inches apart on ungreased cookie sheets.
  • With a fork dipped in sugar, flatten balls with a criss-cross pattern.
  • Bake at 350° for 8-12 minutes until golden brown.

Nutrition Facts : Calories 65.5, Fat 3.4, SaturatedFat 1.5, Cholesterol 9.4, Sodium 66.6, Carbohydrate 8, Fiber 0.3, Sugar 4.5, Protein 1.1

MAPLE BUTTER COOKIES



Maple Butter Cookies image

This is an old Gourmet recipe. The actual recipe used a maple leaf cookie cutter, but as you can see from the photo, I only had hearts. Very nice, mellow, maple-ish flavour. While these taste nice unglazed, the additional punch of maple takes it over the top.

Provided by skat5762

Categories     Dessert

Time 4h15m

Yield 30 serving(s)

Number Of Ingredients 9

1 cup unsalted butter, softened
1 cup sugar
1/2 cup grade b maple syrup (or Grade A maple syrup flavored with 3 drops maple extract, or to taste)
1 large egg yolk
1 teaspoon salt
3 cups all-purpose flour
1 1/4 cups confectioners' sugar
1 teaspoon vanilla
1/4-1/3 cup maple syrup

Steps:

  • Cream butter and sugar until light and fluffy; beat in maple syrup and egg yolk.
  • Combine salt and flour; fold into butter mixture.
  • Chill dough, wrapped well in plastic wrap, until firm; about 2 hours or overnight.
  • Dough may be made 4 days ahead and kept chilled.
  • Preheat oven to 350°.
  • Divide dough in half; place remainder back in refrigerator.
  • Lightly flour work surface, and quickly roll out to 1/8-inch thickness.
  • Cut out cookies with floured cutters; reroll any cut any scraps.
  • Repeat process with second batch of dough.
  • (If using maple leaf cutters, mark cookies decoratively with back of knife.).
  • Bake at 350° for 12-15 minutes until golden.
  • While cookies are cooling, combine ingredients for glaze.
  • When cookies have completely cooled, dip into glaze, and allow to dry on wire racks.
  • Cookies keep in airtight containers 1 week.

Nutrition Facts : Calories 168.2, Fat 6.4, SaturatedFat 4, Cholesterol 23.3, Sodium 79.7, Carbohydrate 26.6, Fiber 0.3, Sugar 16.4, Protein 1.4

MAPLE LEAF BUTTER COOKIES



Maple Leaf Butter Cookies image

Categories     Cookies     Mixer     Dairy     Dessert     Bake     Thanksgiving     Kid-Friendly     Fall     Maple Syrup     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 40 cookies

Number Of Ingredients 6

2 sticks (1 cup) unsalted butter, softened
1 cup sugar
1/2 cup Grade B maple syrup (or Grade A maple syrup flavored with 3 drops maple extract, or to taste)
1 large egg yolk
1 teaspoon salt
3 cups all-purpose flour

Steps:

  • In a standing electric mixer cream together butter and sugar until light and fluffy and beat in maple syrup and egg yolk until mixture is combined well. Sift together salt and flour over mixture and fold in thoroughly. Chill dough, wrapped in plastic wrap, until firm, about 2 hours. Dough may be made 4 days ahead and chilled.
  • Preheat oven to 350°F.
  • Divide dough in half. Keeping one half chilled, lightly flour other half and on a lightly floured surface gently pound with a rolling pin to soften. Roll out dough 1/8 inch thick and with a 3-inch floured maple-leaf cookie cutter cut out cookies, chilling scraps. Arrange cookies on buttered baking sheets and if desired, with back of a knife, mark cookies decoratively. Make more cookies in same manner with remaining dough and with all the scraps pressed together.
  • Bake cookies in batches in middle of oven until edges are golden, about 12 minutes, and transfer to racks to cool. Cookies keep in airtight containers 1 week.

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