{"id":743190,"date":"2018-07-27T10:31:11","date_gmt":"0001-01-01T06:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/vermont-maple-cookies\/"},"modified":"2025-01-06T12:17:29","modified_gmt":"2025-01-06T18:17:29","slug":"vermont-maple-cookies","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/vermont-maple-cookies\/","title":{"rendered":"Maple Cookies"},"content":{"rendered":"<p>I love oatmeal raisin cookies and gingersnaps as much as the next gal, but I like to look for cookie recipes that are a bit out of the ordinary too. Show up at a party with a batch of maple-glazed maple cookies and you&#8217;ll put smiles on a lot of faces! Plus, they&#8217;re a gorgeous bake. The maple glaze\u2014made with a combo of butter, confectioners&#8217; sugar and maple syrup\u2014helps set the cookies apart, both visually and in terms of flavor.<\/p>\n<h2>Maple Cookie Ingredients<\/h2>\n<ul>\n<li><strong>Butter: <\/strong>Either <a href=\"https:\/\/www.tasteofhome.com\/article\/salted-or-unsalted-butter\/\" data-name=\"www.tasteofhome.com\/article\/salted-or-unsalted-butter\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">salted or unsalted butter<\/a> will work in this maple cookie recipe. Use a brand with a nice, rich dairy flavor. To add an extra Vermont-y touch, use <a href=\"https:\/\/www.tasteofhome.com\/article\/ina-garten-butter\/\" data-name=\"www.tasteofhome.com\/article\/ina-garten-butter\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">the butter that Ina Garten loves<\/a>.<\/li>\n<li><strong>Sugars:<\/strong> This recipe calls for three <a href=\"https:\/\/www.tasteofhome.com\/article\/types-of-sugar\/\" data-name=\"www.tasteofhome.com\/article\/types-of-sugar\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">types of sugar<\/a>: granulated sugar, brown sugar and confectioners&#8217; sugar. Granulated sugar is the standby for use in baked goods, brown sugar adds a delicious molasses flavor, and confectioners&#8217; sugar is perfect for smooth <a href=\"https:\/\/www.tasteofhome.com\/collection\/homemade-frosting\/\" data-name=\"www.tasteofhome.com\/collection\/homemade-frosting\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade frosting<\/a> and icing.<\/li>\n<li><strong>Eggs: <\/strong>If you have access to local or <a href=\"https:\/\/www.tasteofhome.com\/article\/the-best-eggs-to-buy\/\" data-name=\"www.tasteofhome.com\/article\/the-best-eggs-to-buy\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">free-range eggs<\/a>, those are always a good bet for baking.<\/li>\n<li><strong>Maple flavoring: <\/strong>For the best flavor, seek out natural rather than imitation maple flavoring. If you can&#8217;t find maple flavoring, real vanilla is a fine substitute, although you could also use real maple syrup.<\/li>\n<li><strong>Flour: <\/strong>There are many different <a href=\"https:\/\/www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-name=\"www.tasteofhome.com\/article\/different-types-of-flour-and-when-to-use-them\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">types of flour<\/a>, and for this maple cookie recipe, you&#8217;ll need regular old all-purpose.<\/li>\n<li><strong>Baking soda: <\/strong>Baking soda is often included in cookie recipes because it promotes browning.<\/li>\n<li><strong>Salt: <\/strong>In desserts, adding enough salt is crucial to achieving a balanced flavor, so don&#8217;t be shy.<\/li>\n<li><strong>White baking chips: <\/strong><a href=\"https:\/\/www.tasteofhome.com\/article\/best-white-chocolate-chips\/\" data-name=\"www.tasteofhome.com\/article\/best-white-chocolate-chips\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">White chocolate chips<\/a> are creamy and mild, pairing well with lots of different flavors. Check out the maple cookie recipe variations below for other baking chips that are a great match for this treat.<\/li>\n<li><strong>Pecans: <\/strong>South meets north when you mix pecans and maple syrup, and the results are delicious.<\/li>\n<li><strong>Maple syrup: <\/strong>Maple syrup is made by simmering sap from sugar maple trees until it has reduced and caramelized. The flavor is unlike any of the <a href=\"https:\/\/www.tasteofhome.com\/article\/syrup-bottle-might-misleading-heres-need-know\/\" data-name=\"www.tasteofhome.com\/article\/syrup-bottle-might-misleading-heres-need-know\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">imitation maple pancake syrups<\/a>, so make sure you&#8217;re buying the real thing.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the dough<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2094233\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Maple-Cookies-TOHX25_191647_MD_P2_12_06_1b.jpg?fit=700%2C1024\" alt=\"a close-up of a stand mixer with a dough hook attached to it; the hook is covered in a thick, creamy dough that looks like it's been recently mixed\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. In a large bowl, cream the butter with the granulated and brown sugars until light and fluffy, five to seven minutes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2094239\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Maple-Cookies-TOHX25_191647_MD_P2_12_06_2b.jpg?fit=700%2C1024\" alt=\"3\/4th view of a green bowl filled with white flour, baking soda, and salt; a whisk with a wooden handle is lying next to the bowl, partially out of frame; the ingredients are spread evenly in the bowl, with baking soda on the top left and salt on the bottom right\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Beat in the eggs and maple flavoring.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2094236\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Maple-Cookies-TOHX25_191647_MD_P2_12_06_3b.jpg?fit=700%2C1024\" alt=\"a close-up of a green bowl filled with white flour, two white piles of what looks like baking soda or salt, and a whisk with a brown wooden handle, the whisk is partially out of frame the bowl is sitting on a brown countertop\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In another bowl, whisk together the flour, baking soda and salt.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2094237\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Maple-Cookies-TOHX25_191647_MD_P2_12_06_4b.jpg?fit=700%2C1024\" alt=\"a close-up view of a kitchen mixer's bowl during the baking process; the bowl is filled with a mixture of batter and flour, while the mixer's metal paddle sits in the batter, partially submerged\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Gradually beat the dry ingredients into the creamed mixture.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2094235\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Maple-Cookies-TOHX25_191647_MD_P2_12_06_5b.jpg?fit=700%2C1024\" alt=\"A glass bowl containing cookie dough; a wooden spatula is still resting on top of the cookie dough; The dough is mixed with chopped pecans and white chocolate chips; the sides of the bowl are coated with a thin layer of flour\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Stir in the baking chips and pecans.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> You can substitute pure maple syrup for maple flavoring, but you will end up with a milder maple flavor, as the extract has a more concentrated taste.<\/p>\n<h3>Step 2: Drop the dough onto baking sheets<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2094232\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Maple-Cookies-TOHX25_191647_MD_P2_12_06_6b.jpg?fit=700%2C1024\" alt=\"A baking sheet with unbaked cookie dough balls, the baking sheet is gray with a slight metallic finish\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Drop the dough by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>You may want to use a second spoon to scrape the batter from your scooping spoon. Investing in a <a href=\"https:\/\/www.amazon.com\/OXO-Grips-Medium-Cookie-Scoop\/dp\/B0000CDVD2\" data-name=\"www.amazon.com\/OXO-Grips-Medium-Cookie-Scoop\/dp\/B0000CDVD2\" data-module=\"content engagement\" data-position=\"embedded links\" target=\"_blank\" rel=\"noopener nofollow\">cookie scoop<\/a>\u2014which looks like a smaller ice cream scoop\u2014makes the job even easier.<\/p>\n<h3>Step 3: Bake the maple syrup cookies<\/h3>\n<p>Bake for 10 to 12 minutes or until golden brown. Cool on pans for two minutes, and then remove to wire racks to cool completely.<\/p>\n<h3>Step 4: Prep the glaze<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2094234\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Maple-Cookies-TOHX25_191647_MD_P2_12_06_7b.jpg?fit=700%2C1024\" alt=\"3\/4th shot of a silver saucepan sitting on a black electric stovetop burner, the burner is on and the pan is filled with melted butter and a wooden-handled whisk\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>In a saucepan, melt the butter over medium heat.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2094241\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Maple-Cookies-TOHX25_191647_MD_P2_12_06_8b_Alt.jpg?fit=700%2C1024\" alt=\"3\/4th shot of a hand holds a whisk over a pot filled with brown liquid and white powder; the pot is on a beige surface, partially covered by a beige and white striped towel; a bowl of white powder and a glass of red liquid sit to the left of the pot\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<p>Remove from the heat, then gradually add the confectioners&#8217; sugar, maple syrup and maple flavoring. Beat until smooth.<\/p>\n<h3>Step 5: Glaze the cookies<\/h3>\n<p>Drizzle the glaze over the cookies and let them dry completely. Store the cookies between pieces of waxed paper in airtight containers.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em>\u00a0You can also use parchment to store the cookies.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2094238\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Maple-Cookies-TOHX25_191647_MD_P2_12_06_9b.jpg?fit=700%2C1024\" alt=\"a close-up of a baking rack with golden-brown cookies being drizzled with caramel icing; a spoon is pouring the icing over one of the cookies\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<h2>Recipe Variations<\/h2>\n<ul>\n<li><strong>Add other types of baking chips:<\/strong> The recipe calls for white chocolate chips, but many kinds of <a href=\"https:\/\/www.tasteofhome.com\/collection\/flavored-baking-chips-we-love\/\" data-name=\"www.tasteofhome.com\/collection\/flavored-baking-chips-we-love\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">flavored baking chips<\/a> pair well with this cookie. Yummy options include butterscotch, cream cheese, espresso and cinnamon chips.<\/li>\n<li><strong>Try different kinds of nuts:<\/strong> Maple syrup and nuts are a gorgeous match, and that isn&#8217;t limited to pecans. Make these cookies with walnuts, almond slivers, hazelnuts or cashews.<\/li>\n<li><strong>Add fruit:<\/strong> For a nice chew, add whole or chopped dried fruits to the cookie batter. Dried cranberries and maple are a nice combination, and chopped, pitted dates would be lovely too. You could also dice up dried apple slices and mix them in for a classic Vermont combo.<\/li>\n<li><strong>Spice things up:<\/strong> Try a dash of an apple pie spice, like cinnamon, nutmeg, ginger or allspice, or a combo of all four.<\/li>\n<\/ul>\n<h2>How to Store Maple Cookies<\/h2>\n<p>Because of the glaze, store these maple syrup cookies with parchment or waxed paper between the layers. Keep them in an airtight container in a cool and dry place.<\/p>\n<h3>How long do maple cookies last?<\/h3>\n<p>Maple syrup cookies are best if eaten within three days, but in chillier rooms, the cookies may last as long as five days.<\/p>\n<h3>Can you freeze maple cookies?<\/h3>\n<p>Unglazed maple cookies can be stored frozen in zip-top bags or in airtight freezer containers. They are best eaten within three months. Don&#8217;t forget to glaze them before eating!<\/p>\n<h3>Can you make maple cookies ahead of time?<\/h3>\n<p>You can whip up a batch of cookie dough and store it in the refrigerator. Because the dough contains raw egg, it&#8217;s best practice to use it within two days. You can also freeze the dough, but since this isn&#8217;t a rolled cookie, it will be on the softer side.<\/p>\n<p>To freeze the dough, pack it into an airtight container and keep it in the freezer for up to three months. Thaw the maple cookie recipe dough in the fridge overnight before using.<\/p>\n<h2>Maple Cookie Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2094231\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Maple-Cookies-TOHX25_191647_MD_P2_12_06_10b.jpg?fit=700%2C1024\" alt=\"Horizontal AP Pull shot of a cooling rack with freshly baked cookies; the cookies are iced with a caramel glaze, and the glaze is still wet and shiny; a small bowl of caramel glaze is on the right side of the image, and a spoon is in the bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">MARK DERSE FOR TASTE OF HOME<\/span><\/span><\/p>\n<h3>What&#8217;s the best kind of maple syrup to use for baking?<\/h3>\n<p>Vermonters like me love to bake with Grade A Dark Robust Maple Syrup or Grade A Very Dark\u2014both used to be called Grade B. Darker syrup has a deep, rich maple flavor that comes through nicely in baked goods.<\/p>\n<h3>My cookies often come out in different sizes. How do I make them uniform?<\/h3>\n<p>Invest in a cookie scoop! Read more about &#8217;em in our guide to the best <a href=\"https:\/\/www.tasteofhome.com\/collection\/cookie-baking-supplies\/\" data-name=\"www.tasteofhome.com\/collection\/cookie-baking-supplies\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">baking supplies<\/a>.<\/p>\n<h3>I love that maple flavor. Do you have more maple dessert recipes?<\/h3>\n<p>We have all the maple recipes you could dream of, including French Canadian <a href=\"https:\/\/www.tasteofhome.com\/recipes\/quebec-maple-syrup-dumplings-grands-peres\/\" data-name=\"www.tasteofhome.com\/recipes\/quebec-maple-syrup-dumplings-grands-peres\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">maple dumplings<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/maple-whoopie-pies\/\" data-name=\"www.tasteofhome.com\/recipes\/maple-whoopie-pies\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">maple whoopie pies<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/maple-pumpkin-pie\/\" data-name=\"www.tasteofhome.com\/recipes\/maple-pumpkin-pie\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">maple pumpkin pie<\/a> and <a href=\"https:\/\/www.tasteofhome.com\/recipes\/maple-carrot-cupcakes\/\" data-name=\"www.tasteofhome.com\/recipes\/maple-carrot-cupcakes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">maple carrot cupcakes<\/a>.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>I created this recipe after tasting maple cookies with a maple glaze at a bakery in Stowe, Vermont, some years ago. I get many requests to bring them for bake sales, parties and ski trips. \u2014Delores Day, Wolcott, Vermont<\/p>\n","protected":false},"author":7061,"featured_media":2117443,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304520,303971,304158,306983,306980,306989,304423,306027,304328,304288,305487,306042,304338,306171,304515,303966,304408,304368,303887,306848,304347,304268,304558,304350,324623,303994,304150,303883,307009],"categories-v2":[308884,308500,310461,309438,310025,310014,310031,308821,308988,311758,308984,308481,259620,310796,311771,308992,312036,308880,308495,308813,308745,308478,309603,308998,259483,308910,309001,309177,308528,309434,308476,340578],"coauthors":[341951],"recommended_recipes":[{"post_title":"Maple Sugar Cookies","post_link":"\/recipes\/maple-sugar-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12494_THBC1520390D276-5.jpg"},{"post_title":"Maple Oatmeal Cookies","post_link":"\/recipes\/maple-oatmeal-cookies\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Vanilla Chip Maple Cookies","post_link":"\/recipes\/vanilla-chip-maple-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps15297_TH10182C25D-1.jpg"},{"post_title":"Maple Raisin Oatmeal Cookies","post_link":"\/recipes\/maple-raisin-oatmeal-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps16704_CB7477C151A-1.jpg"},{"post_title":"Maple-Walnut Spritz Cookies","post_link":"\/recipes\/maple-walnut-spritz-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Maple-Walnut-Spritz-Cookies_EXPS_THCA22_170510_B10_22_6b.jpg"},{"post_title":"Glazed Maple Shortbread Cookies","post_link":"\/recipes\/glazed-maple-shortbread-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps159652_CC144384C05_23_5b-1.jpg"},{"post_title":"Maple Cinnamon 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Pancakes","post_link":"\/recipes\/maple-pancakes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Maple-Pancakes_EXPS_TOHFM23_9336_DR_09_09_4b.jpg"},{"post_title":"Maple Butter","post_link":"\/recipes\/maple-butter\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Peanut Butter Cookies","post_link":"\/recipes\/old-fashioned-peanut-butter-cookies\/","post_image":"\/wp-content\/uploads\/2024\/08\/Peanut-Butter-Cookies_EXPS_TOHD2024_7873_LaurenHabermehl_4.jpg"},{"post_title":"Honey-Peanut Butter Cookies","post_link":"\/recipes\/honey-peanut-butter-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Honey-Peanut-Butter-Cookies_EXPS_FT19_382_F_1119_1-1.jpg"},{"post_title":"Almond Butter Cookies","post_link":"\/recipes\/almond-butter-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps12716_BLCB1449742D45B.jpg"},{"post_title":"Vanilla-Butter Sugar Cookies","post_link":"\/recipes\/vanilla-butter-sugar-cookies\/","post_image":"\/wp-content\/uploads\/2018\/01\/Vanilla-Butter-Sugar-Cookies_EXPS_HCBZ22_2529_DR_05_06_5b.jpg"},{"post_title":"Chocolate Maple Bars","post_link":"\/recipes\/chocolate-maple-bars\/","post_image":"\/wp-content\/uploads\/2018\/01\/Chocolate-Maple-Bars_EXPS_H13x9BZ17_17749_D06_09_5b-13.jpg"},{"post_title":"Maple Walnut Cake","post_link":"\/recipes\/maple-walnut-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps123196_TH132104C06_27_12b_WEB-32.jpg"},{"post_title":"Maple Hot Chocolate","post_link":"\/recipes\/maple-hot-chocolate\/","post_image":"\/wp-content\/uploads\/2018\/01\/Maple-Hot-Chocolate_exps2693_BHR2739870C04_05_5bC_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHVP24_191647_MR_07_08_1_RMS.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/vermont-maple-cookies\/","name":"Maple Cookies","datePublished":"2018-07-27","dateModified":"2025-01-06","prepTime":"PT20M","cookTime":"PT10M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/EXPS_TOHVP24_191647_MR_07_08_1_RMS.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"These maple cookies are a baker's dream. They're a bit different from the norm but, oh, so easy to love!","recipeIngredient":["1 cup butter, softened","3\/4 cup sugar","3\/4 cup packed brown sugar","2 large eggs, room temperature","1 teaspoon maple flavoring","2-1\/2 cups all-purpose flour","1 teaspoon baking soda","1 teaspoon salt","2 cups white baking chips","1 cup chopped pecans","MAPLE GLAZE:","1\/3 cup butter, cubed","1-3\/4 cups confectioners' sugar","1\/3 cup maple syrup","1\/4 teaspoon maple flavoring"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the dough","text":"Preheat the oven to 350\u00b0F. In a large bowl, cream the butter with the granulated and brown sugars until light and fluffy, five to seven minutes. Beat in the eggs and maple flavoring. In another bowl, whisk together the flour, baking soda and salt. Gradually beat the dry ingredients into the creamed mixture. Stir in the baking chips and pecans. Editor's Tip: You can substitute pure maple syrup for maple flavoring, but you will end up with a milder maple flavor, as the extract has a more concentrated taste.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Maple-Cookies-TOHX25_191647_MD_P2_12_06_1b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Drop the dough onto baking sheets","text":"Drop the dough by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Editor's Tip: You may want to use a second spoon to scrape the batter from your scooping spoon. Investing in a cookie scoop\u2014which looks like a smaller ice cream scoop\u2014makes the job even easier.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Maple-Cookies-TOHX25_191647_MD_P2_12_06_6b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake the maple syrup cookies","text":"Bake for 10 to 12 minutes or until golden brown. Cool on pans for two minutes, and then remove to wire racks to cool completely."},{"@type":"HowToStep","name":"Prep the glaze","text":"In a saucepan, melt the butter over medium heat. Remove from the heat, then gradually add the confectioners' sugar, maple syrup and maple flavoring. Beat until smooth.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Maple-Cookies-TOHX25_191647_MD_P2_12_06_7b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Glaze the cookies","text":"Drizzle the glaze over the cookies and let them dry completely. Store the cookies between pieces of waxed paper in airtight containers. Editor's Tip: You can also use parchment to store the cookies.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Maple-Cookies-TOHX25_191647_MD_P2_12_06_9b.jpg?fit=700,1024"}],"recipeYield":"5 dozen","author":[{"@type":"Person","name":"Suzanne Podhaizer"}],"nutrition":{"@type":"NutritionInformation","calories":" 139 calories","fatContent":"7g fat (4g saturated fat)","cholesterolContent":"18mg cholesterol","sodiumContent":"101mg sodium","carbohydrateContent":"18g carbohydrate (13g sugars","fiberContent":"0 fiber)","proteinContent":"1g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.724138,"reviewCount":29,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-05-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"LBurkey"},"reviewBody":"These cookies were amazing and a big family hit.  I used the full amount of white chocolate chips and 1\/2 of the pecans that it called for.  My next time that I make them, I think I would put in 1\/2 of the white chips and put the full amount of pecans in there, as the cookies are a bit sweet.  I also didn't add the frosting, due to time constraints, but I think I will make it next time as I think the little extra drizzle of maple frosting will make them even better.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Lynne897"},"reviewBody":"I made these exactly as written even though I feared the white baking chips would make them too sweet. I made half the recipe with the chips and half without. I actually didn't really care for either one although the half with the chips were better and not too sweet. The glaze was quite good. The cookies were kind of dry and did not have enough maple flavor for my taste. My husband and daughter agreed. Not a bad cookie, just not great.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-03-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kimspacc"},"reviewBody":"<p>These were delicious! They are perfect for late winter\/early spring.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-07-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Debbie2881"},"reviewBody":"<p>These are perfect for Canada Day!<\/p><p>Quick to make and delicious! I used cream cheese flavored chips as that was what I had and so good!!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-01-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"knollbrookcook"},"reviewBody":"<p>I made these cookies gluten free by using 1-1 GF flour. They worked out very well. I iced  the whole top of each cookie with the icing, rather than drizzling it. 1 cup of chips and 1\/2 cup of pecans was enough. They taste delicious and I will be keeping this recipe. <\/p><p><\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JLinnGS"},"reviewBody":"<p>Excellent!!!  Easy to make and great flavor!  I did as another reviewer said and added an extra 1\/4 cup flour, used a little less chips, added a little more pecans  in place of the chips I cut back on and added a little extra maple flavoring.  Turned out perfect!  I will definitely be making these many more times.  Thanks so much for this recipe, definitely on the top of the cookie selection!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-12-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Mike7163"},"reviewBody":"<p>While I only have basic baking skills, I've made these a couple of times and they come out great !  One change I've made is instead of 'drizzling' the glaze over the cookies I put the glaze in a small squirt bottle for better control.  If the glaze starts to thicken I just put in small cup of warm water.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-11-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"NH-rescue"},"reviewBody":"<p>Delicious! A great fall-weather cookie!<\/p><p>Being from New Hampshire, we had plenty of maple syrup on hand, so we used maple syrup wherever the recipe called for maple flavoring.  We also omitted the pecans.  The cookies are soft and sweet and the maple glaze is terrific.  We'll be making these for Christmas cookie swaps..<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-01-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"2124arizona"},"reviewBody":"<p>This is a nice change of pace from your traditional cookie recipe. I loved the subtle maple flavor. My wife doesn't care for maple flavoring, but she liked these gems.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-12-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jellybug"},"reviewBody":"<p>These were delicious and a keeper!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-12-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"rena55"},"reviewBody":"<p>So delicious.  They are like a warm hug!  Everyone who tasted them, loved them!  Will make these again and again!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-01-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Dyany"},"reviewBody":"<p>What happened to the peanut butter version?<\/p><p>This link used to take us to a Peanut Butter Maple Cookie recipe (which Taste Recipes searches still say this is) which was the best peanut butter cookie recipe I've ever made. Luckily I saved a copy for easier printing because the recipe seems to have disappeared. Please bring it back!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-01-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"nightskystar"},"reviewBody":"<p>these are great!!! I always have syrup on hand as i have my own maples. Love these...excellent any time of year!!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"deblast"},"reviewBody":"I never give 5 stars, but these were so good!!  I love the maple in them, and the nuts made them perfect.  The icing really added that extra maple zing, too!  Will definitely make these again and again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveLeaf"},"reviewBody":"Absolutely delicious!!  I did not glaze the cookies, as they were being transported on Christmas cookie plates, and I didn't want the frosting to look messy from the cookies being stacked among others on the plate..  The house smells amazing while--and after--they are baking.  The only change I made, was to add another 1\/4-1\/2 cup of flour--my first batch did spread a little too much (didn't harm the taste though!).  Thanks for the recipe.  Everyone who tries them raves about the taste and smell. Its a keeper.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Gramma Amy","givenName":"Gramma","familyName":"Amy"},"reviewBody":"Easy to make, tasty to eat, and every one loves them!  Nothing more to say. Thanks for a great recipe","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-11-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"delowenstein"},"reviewBody":"My only changes were omitting the pecans.  I used part of dough on greased baking sheets and baked rest of dough in greased and floured 12x9\" greased baking pan.  I glazed the bars as soon as they were baked and glazed cookies when they cooled completely.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-11-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"juztfurfun"},"reviewBody":"Best cookie i have ever eaten and i have eaten a lot----interestingly i inadvertently left out the brown sugar, which produced a wonderful crumbly cookie that had a great  texture and taste. Today i am repeating the recipe BUT including the brown sugar---as per the recipe--- to experience the difference----definitely a keeper!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-01-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kathy"},"reviewBody":"Exquisite is all I can say! These are outstanding. Thanks for recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-08-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"crankyankee"},"reviewBody":"<p>Fantastic<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-11-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"meliss.beyer"},"reviewBody":"My mom and I made these for my son's 1st birthday party- lumberjack theme. They came out great!! They were easy to make. The only issue was the icing was a little thick. We made them smaller to make more, they came out perfect. A lot of people raved about them and asked for the recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-07-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MutsumiHata"},"reviewBody":"This was an absolutely divine recipe.  I didn\u2019t make the frosting for gifting purposes, and the cookies were wonderful without it (although I bet it would be heavenly with the extra maple kick).  This is definitely going to be one of my go to recipes in the future!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"191647","romance_copy_dek":"These maple cookies are a baker's dream. 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