Annika Eats

Maple Sugar Cookies

These are the simplest sugar cookies you will make. With the flavors of maple syrup and vanilla it is the perfect tea time treat for fall. You can get creative with the shapes so stay traditional with the autumn leaves.

A good sugar cookie is one that holds its shape and has a good snap to it. So does this mean they are biscuits or do they stay under the term of cookies? This is a debate I leave to you as all I am interested in is making the perfect fall spiced cookies. 

They are very simple to make and have a good snap to them. I like to have them with tea or coffee but you can have them with milk as well. There is no icing or frosting for these cookies but they are perfect for sandwich cookies as their shapes are precise. I have used this recipe to make a fall cookie wreath filled with autumn leaves. Once you have mastered the recipe you can make anything from them.

The ingredients needed to make these cookies are straight forward. You need butter, sugar, flour, egg and maple syrup. Now if you don’t have maple syrup you can use honey or golden syrup, they will give you the desired texture. I have added vanilla extract and a little freshly grated nutmeg to kick start the fall flavors. 

Let us discuss the substitutes:

Butter – You want to use unsalted butter and add salt as required but if you are using salted butter then remove the salt from the recipe. I have use vegan butters like olive oil spread and sunflower seed butter. You can use any you like.

Sugar – The recipe works best with powdered sugar or castor sugar. I have used soft brown sugar to make them as well but I don’t the flavor want to over power the maple syrup. 

Flour – I used all purpose flour to make this recipe. You can use cake flour, self raising flour, glute free flour mix and bread flour as well. 

Maple syrup – If you don’t have maple syrup you can use honey or golden syrup this will change the flavor but you will still get a good biscuit and perfect texture. 

Flavoring – I like adding a little vanilla extract to the mixture and grated nutmeg. This adds for a floral and earthy flavor making for a well balanced cookie.

You don’t need any fancy equipment to make these cookies either. I used a large mixing bowl and a wooden spoon. Once the dough is ready I wrap it in cling wrap and leave it to chill in the fridge. Ideally you need baking paper and a rolling pin to roll out the cookies but I have also used a wine bottle to roll out the dough. I used an assortment of fall inspired leaf cookies to contribute to the season. The number of cookies you will get are based on the size of the cookie cutter you use. The cookie gets baked for 10-12 mins. I let them cool on a wire rack before storing. 

Once the cookies are cool you can store them in an air tight container for up to a week. I like to make a large batch of the dough and store it in zip lock bags in the freezer. When you are ready to take some fresh cookies, you can remove the dough. Leave it to thaw and roll as required. The cookies are great to give as gifts as well, hence you can wrap them up in little boxes as they travel well. 

Now that we have covered how to make them, lets actually make some cookies. Happy Baking Ninjas!

Maple Sugar Cookies

These are the simplest sugar cookies you will make. With the flavors of maple syrup and vanilla it is the perfect tea time treat for fall. You can get creative with the shapes so stay traditional with the autumn leaves.
Prep Time 20 mins
Cook Time 12 mins
Course cookie, tea time, High Tea, biscuit
Cuisine American
Servings 24 Cookies

Equipment

  • Large mixing bowl
  • Wooden spoon
  • Baking paper
  • Cookie tray
  • Wire rack

Ingredients
  

  • 400 gm Flour
  • 200 gm Butter
  • 200 gm Castor sugar
  • 1 Egg
  • 10 ml Maple syrup
  • 5 ml Vanilla extract
  • 2.5 gm Nutmeg grated
  • Pinch of Salt

Instructions
 

  • Preheat the oven to 180℃, line a cookie tray with baking paper.
  • In a large bow, add the butter and beat until pale.
  • Add the sugar and beat again until creamy.
  • Add the maple syrup, vanilla, nutmeg and egg. Beat until combined.
  • Add the flour and salt. Beat until a shaggy dough. Switch to your hand and bring the dough together. Do not knead it.
  • Roll the dough between two sheets of baking paper to 1/4 inch thickness.
  • Cut into circles and transfer each cut out to a baking tray.
  • Bake for 10-12 mins until the bottom is colored and the top is dry to touch. Cool on a wire rack.

Notes

  • The butter must be at room temperature to ensure it beats well.
  • You can make the dough in a food processor. Beat the butter on 1 and continue with he rest of the steps as mentioned. After adding the flour, pulse the mixture until combined.
  • If the dough is too sticky add a little more flour to bring the mixture together. If it is too dry add a little maple syrup to the mixture.
  • Do not over bake the cookies as they will firm up once cooled.
  • You can use any flavoring you, like cinnamon, orange peel, lemon peel, all spice powder.
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2 thoughts on “Maple Sugar Cookies”

  1. Pingback: Baked Pumpkin Doughnuts – Annika Eats

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