Maple Cinnamon Brown Sugar Cookies Recipes

MAPLE CINNAMON GLAZE FOR CAKES ETC.

Steps:

• In small bowl whisk ingredients til smooth and creamy.
• Add more powdered sugar if too thin.
• Add more maple syrup (or heavy cream or milk) a teaspoons at a time if too thick.
• Drizzle over just about any dessert! Especially good on cakes, coffee cakes and pastries!

MAPLE BROWN SUGAR COOKIES

Steps:

• Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
• Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium speed until smooth, about 1-2 minutes. Add the egg and beat on high until combined, about 30 seconds. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla extract, and maple extract, then beat on high speed until combined.
• Pour the dry ingredients to the wet ingredients, then mix on low until combined. Add the pecans, then beat on low speed until combined. Dough will be creamy and soft.
• Cover and chill the dough for 2 hours in the refrigerator (and up to 3-4 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
• Preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Roll cookie dough into balls, about 1.5 Tablespoons of dough per cookie. This cookie scoop is helpful. Bake each batch for 12-13 minutes until lightly browned on the sides. The centers will look very soft.
• Remove from the oven. If your warm cookies look puffy, lightly bang the pan on the counter when you remove it from the oven. That will help slightly deflate the cookies, creating lovely cracks as you see in the pictured cookies. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
• In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners' sugar. Taste. Add a pinch of salt, if desired. Drizzle over cooled cookies. Icing will set after about 1 hour.
• Cookies stay fresh covered at room temperature for up to 1 week.

MAPLE, CINNAMON & BROWN SUGAR COOKIES

Steps:

• 1. Preheat oven to 375 degrees. Line a 13 X 17 cookie sheet with parchment paper; set aside. Place the pecans and white chips in a small bowl. Stir until combined; set aside.
• 2. In a medium mixing bowl, add the butter, brown sugar and salt. Use a hand mixer and mix until well blended. Into the bowl, add the egg, vanilla and cinnamon. Continue to mix until blended. Add the baking powder, flour and pecans. Mix until all ingredients are well combined. Take dough out of the bowl and place on a well floured counter top. Lightly flour the top of the dough and roll with a rolling pin until dough is ¼ inch thick. Using a 2 ½ inch round cookie cutter, cut out cookies and place in four rows with 3 cookies per row. Leave at least 1-inch space in between cookies. Place cookies in oven and bake for 9-10 minutes or until golden on the sides. Let cookies sit for 5 minutes then transfer to cooling rack, to finish cooling. Continue with the remaining dough. Remaining dough can be mixed together and rolled one more time. (The same cookie sheet and parchment paper can be reused.)
• 3. In a medium bowl, mix together the cream cheese, powdered sugar and maple flavoring. Mix until well blended. Spread evenly to the top of the cooled cookie. Evenly sprinkle the pecan/white chip topping to the top of each cookie. Cookies are ready to serve.
• 4. Hint: I use a little chopper or food processor to chop my white chocolate chips.

CHEWY MAPLE COOKIES

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.

MAPLE CINNAMON COOKIES

Steps:

• In a large mixing bowl cream butter with an electric mixer. Then add brown sugar and mix until combined. Add syrup,egg and mix thoroughly.
• Wet your fingertips with warm water when forming balls to avoid sticky fingers
• In a small mixing bowl combine flour, nutmeg, cinnamon and baking soda.Then add flour mixture to batter.
• Blend thoroughly and chill for 30 minutes. Roll dough into one inch balls and place on cookie sheet. Bake at 375 for 9 to 11 minutes. Remove and place on cooling rack. Cool slightly then frost.
• To make frosting combine butter,vanilla in a small mixing bowl. Add sugar, milk and mix until creamy.