Easy Maple Sugar Cookies
Oh, the joy of these Easy Maple Sugar Cookies! Imagine a soft, chewy cookie with just the right hint of maple syrup goodness, bringing a touch of the Canadian wilderness right into your kitchen. These beauties are like a warm hug on a cold day, perfect for bake sales, cozy afternoons, or when you just need a little something sweet to snack on. The best part? They’re so straightforward, even my six-year-old helped mix them up—all while decorated in sticky flour and giggles. You should give them a whirl, especially if lazy Sundays and comfort baking are your jam.
Last winter, during one of those never-ending snowstorms, I decided to whip up a batch of these babies. My husband, who is forever on the lookout for something sweet, took one bite and declared them “snowstorm saviors.” They’ve now become a staple at our house whenever the weather traps us indoors. Even our picky little one cannot resist these cookies and often sneaks one off the cooling rack when she thinks I’m not looking. Trust me, you’ll dig them too.
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Why You’ll Love This Easy Maple Sugar Cookies
– A big ol’ bear hug in cookie form with maple-y magic.
– Simple enough to whip up with little helpers. Think: messy fun!
– Perfect balance between sweet and buttery without being too much.
– Cozy bonus: Your house will smell like maple heaven.
How to Make It
Picture this: you’re in your comfiest sweatpants, mixing up some cookie magic. First, grab a big bowl ’cause we don’t want flour all over the counter (been there, done that). Cream some butter and sugar together until it looks like fluffy clouds. Pour in that maple syrup—the real stuff if you can swing it. It’s all about getting that tasty, authentic flavor. Next, beat in an egg, a little vanilla, and then the dry stuff hops in. Mix until it’s all coming together like a delicious dough party. Then, it’s all about rolling dough balls and lining them up on your baking sheet like little soldiers of delight. Into the oven they go, making your kitchen smell divine.
Ingredient Notes
– Butter: I prefer unsalted to control things, but you do you. Your call!
– Maple Syrup: Go for the real stuff. Once, I tried pancake syrup, and they were, let’s say, not the same. Lesson learned.
– Flour: All-purpose is brilliant here. Had a fail with whole wheat once—better keep it classic.
Recipe Steps
1. Preheat oven to 350°F (175°C). Line baking sheet with parchment paper.
2. Cream butter and sugar until light and fluffy.
3. Mix in maple syrup, egg, and vanilla extract.
4. Gradually add flour, baking powder, and salt.
5. Roll into balls and arrange on the baking sheet.
6. Bake for 10-12 minutes or until edges are golden. Cool before diving in.
What to Serve It With
– A cold glass of milk or almond milk—both are perfect dunking partners.
– Warm cider or your favorite tea for cozy vibes.
Tips & Mistakes
– If the dough feels sticky, chill it for a bit. Helps keep cookies from spreading too much. Trust me, experience talking here!
– Don’t overbake! They should be chewy, not crunchy, or you’ll miss the point.
Storage Tips
Store these delights in an airtight container. They’ll stay soft and scrumptious for 3-4 days. Leftovers are a treat you don’t want to miss with your morning coffee. Eating one cold? Surprisingly delightful.
Variations and Substitutions
– Swap out the regular flour with almond flour for a nutty twist. Keeps it intriguing.
– Love a crunch? Toss in a handful of chopped pecans or walnuts.
– Can’t do eggs? Try a flaxseed egg—it works like a charm.
Frequently Asked Questions
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Easy Maple Sugar Cookies
Ingredients
Main Ingredients
- 2 cups All-purpose flour
- 0.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.75 cups Butter Softened
- 0.75 cups Granulated sugar
- 0.5 cups Pure maple syrup
- 1 teaspoons Vanilla extract
- 1 large Egg
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat softened butter and sugar until creamy and light.
- Add maple syrup, vanilla extract, and egg to the butter mixture and mix until combined.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden.
- Remove cookies from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!