Maple No Bake Cookies Recipes

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 SUGAR COOKIES (NO CHILL, CUTOUT COOKIES)

Steps:

• Preheat oven to 350°F. Prepare 2 baking sheets with nonstick silicon mats or parchment paper and set aside.
• In a large bowl, sift together flour, baking powder and salt. Set aside.
• In a separate large bowl using a stand of hand mixer, cream together butter and brown sugar until light and creamy.
• Add egg, maple extract, vanilla extract and almond extract and beat to combine.
• Add dry ingredients 1 cup at a time, beating on medium speed to combine between each addition.
• On a lightly floured surface, roll out dough to about 1/4" thick (I like to use rolling pin rings to ensure the dough is even). Use your favorite cookie cutter to cut out each cookie and place on prepared baking sheets. Since these won't spread, you can add more to a sheet than usual, but I still like to leave 1" between each cookie for even baking.
• Bake for about 8 minutes until cookies are set, but edges are not yet browned.
• Bake one batch at a time, allowing the baking sheet to cool completely before adding the next batch of cookies to bake - this will ensure even and consistent baking times.
• Let cool 5-10 minutes on baking sheet, then transfer to wire racks to cool completely.
• While cookies are cooling, combine sifted powdered sugar and maple syrup in a small mixing bowl and use a whisk to combine - the icing will thicken and become a tan color.
• Use a small icing spatula to coat each cookie. I like to spread all the way to the edges, but you can also pour the icing into a piping bag and drizzle on top instead if you'd prefer.
• Let set completely, then serve and enjoy!

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.

NO-BAKE MAPLE OAT COOKIES

Steps:

• Combine the sugars, butter and milk in a medium saucepan.
• Bring just to a boil.
• Turn off heat, stir in maple extract, and then oatmeal.
• Drop from tablespoons onto a greased cookie sheet (I like to stick it in the freezer to quicken things up), or waxed paper.
• Chill until firm and devour them all before your family/friends get to them!

MAPLE NO-BAKE COOKIES

Steps:

• Combine sugar, margarine and milk in a large saucepan and bring to a boil.
• Cook at full boil for 2 minutes.
• Remove from heat and add marshmallow cream, maple flavoring and oatmeal.
• Stir until stiff (Don't go to next step until dough is stiff).
• Drop by spoonfuls onto wax paper.
• Ready when cool.