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These Soft Maple Sugar Cookies make a delicious fall treat. Packed with a buttery taste and a hint of pure maple syrup, these soft and chewy cookies will quickly become a new favorite!

Soft Maple Sugar Cookies

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These Soft Maple Sugar Cookies make a delicious fall treat. Packed with a buttery taste and a hint of pure maple syrup, these soft and chewy cookies will quickly become a new favorite!
Course Dessert
Cuisine American
Keyword fall cookie recipe, fall dessert, fall recipe, maple cookies, sugar cookie recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 28 cookies
Calories 170
Author Gayle

Ingredients

  • ½ cup unsalted butter softened
  • ½ cup shortening
  • 1½ cups white sugar
  • ¼ cup packed light brown sugar
  • ¼ cup pure maple syrup
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ⅛ teaspoon salt
  • 3 egg yolks
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1¾ cup all-purpose flour

Maple Glaze

  • ½ cup powdered sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons heavy cream
  • ¼ teaspoon vanilla extract

Instructions

  • Preheat oven to 300°F. Line two large baking pans with parchment paper or grease well with non-stick cooking spray.
  • In a large bowl, beat butter and shortening with an electric hand mixer or stand mixer with fitted paddle attachment for 30 seconds.
  • Add white sugar, brown sugar, maple syrup, baking soda, cream of tartar, and salt. Beat on medium speed for 2 minutes, scraping down the bowl as needed. Add in egg yolks and vanilla. Beat well. Add in flour, ½ cup at a time, beating after each addition.
  • Shape dough into 1½ inch balls and place 3 inches apart onto prepared baking pan. **See note below**
  • Bake for 12-14 minutes, or until edges start to brown (tops will look slightly soft). Remove from oven and let cool on baking pan for 10 minutes, then move to a wire rack to cool completely.
  • When cookies are cooled, prepare maple glaze. In a small bowl, whisk the powdered sugar, syrup, heavy cream, and vanilla extract until smooth. Drizzle or spread over cookies.

Notes

  • This recipe does not require chilling the dough. However, cookies will bake up thin and flatter. If you like rounder, thicker cookies, chill the dough for at least 30 minutes before baking.
  • Recipe from Better Homes and Gardens - Fall Baking 2015 magazine

Nutrition

Serving: 1serving | Calories: 170kcal | Carbohydrates: 24g | Protein: 1g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 53mg | Potassium: 40mg | Fiber: 1g | Sugar: 17g | Vitamin A: 145IU | Calcium: 12mg | Iron: 1mg