I love this maple cookies recipe so much because it reminds me of home 😉 Every winter I tell my kids the stories from when I was a kid growing up in Canada, eating maple syrup straight from the tree on the cold snow. Of course, my kids are now growing up in a desert climate and have no idea what I’m talking about! Enter, these maple cookies!
These are reminiscent of snickerdoodle with a unique flavor: chewy cookies, with a deep maple flavor and are perfect for fall/winter. You won’t be able to stop eating them!
What are maple cookies?
This maple cookie recipe is similar to snickerdoodle cookies with the sugar on top and the chewy insides. Using maple syrup and maple extract gives it a fun Fall flavor.
Maple cookies with maple extract
Maple is such a unique flavor, but using maple syrup alone isn’t really enough to give it the punch I like. I tried the cookies both with and without the extract since I know it’s not a common ingredient in most pantries, but I much prefer them with the maple extract.
If you can’t get a hold of any, you can (and should!) make these cookies anyway because they are delicious either way!
Does the cookie dough need to be refrigerated?
No! I tested these cookies both with refrigeration and without and I didn’t find a difference in the cookie at all! Usually when baking with butter, refrigerating the dough helps the cookie keep its shape during the baking process. But in this case, the cookies hold their shape perfectly even without refrigeration!
What ingredients do you need to make this maple cookies recipe?
- Butter (of course! everything is better with butter 😉 but I tested these with oil also and they work well if you prefer!
- Sugar, both white and brown
- Pure maple syrup
- Maple extract, I made these with maple extract and without, but recommend using it if you can get your hands on it (Israelis – you can order from iHerb!) it really deepens the maple flavor.
- All purpose flour
- Baking soda
- Vanilla pudding powder, this add chewiness to the cookies.
- Demerara sugar for topping the cookies.
How to make maple cookies:
I love how easy these cookies are to make! I don’t take out a mixer for these (or for almost any of my recipes 😅) just use a whisk and spatula.
- First whisk the softened butter with the sugars.
- Then add the wet ingredients.
- Next fold in the dry ingredients and you have your cookie dough!
- Form balls out of the dough, and roll each ball into the Demerara sugar.
- Then bake and enjoy!
Variations to the recipe:
We loved this recipe so much, we tried it a bunch of times in different variations and they were all huge successes!!
Since I know lots of people like to make cookies Pareve (non-dairy) I wanted to give a butter alternative. Canola oil works perfectly in place of butter for a non-dairy variation, just use about a Tablespoon less oil than butter.
No time or patience to roll out balls and dip in sugar? No problem! Just roll the dough into a log and refrigerate for 1 hour, or freeze if not baking right away. Slice, sprinkle some Demerara sugar on top and bake!
Can you freeze these cookies?
Yes!!! One way I love to freeze these is after I shape the balls and cover them in the sugar. Freeze them before baking in a ziplock bag, remove and bake in a pre-heated oven straight from the freezer.
You may also like these recipes:
These Cappuccino Cookies from my blog.
Or these Flourless Peanut Butter Oatmeal Cookies with Chocolate Chunks from my friend Anita’s blog Wild Thistle Kitchen.
I love when you try my recipes! Please rate this recipe and let me know how you liked it in the comments below.
Maple Cookies Recipe
- ½ cup butter softened
- ½ cup brown sugar
- ½ cup sugar
- ¼ cup pure maple syrup
- 1 egg
- 1 teaspoon maple extract
- 2 cups flour
- 1 teaspoon baking soda
- 1 Tablespoon vanilla pudding powder
- ¾ cup demerara sugar
- Pre-heat oven to 350℉/180℃.
- In a large mixing bowl whisk butter, brown sugar and brown sugar until light and fluffy.
- Add maple syrup, egg and maple extract and whisk until all combined.
- Fold in dry ingredients: flour, baking soda and pudding powder until just combined.
- Roll dough into approximately 24 small balls, rolling each ball into demerara sugar.
- Bake cookies on a baking sheet lined with parchment paper for 9-10 minutes until golden brown.
- Remove from the oven and let set on the baking sheet for at least 10 minutes before moving to a cooling rack to cool completely.
Or freeze the ready baked cookies when they are completely cooled and let them defrost on the counter before eating.
W.T.F. is that d. sugar for the topping? LOL 😘 please help simple ‘ol me.
It’s raw cane sugar, you can use light brown sugar if you can’t find demerera.