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With a nod to the north, these buttery sugar cookies pack a delicate crumb and a pure-maple oomph. Package them inside maple-leaf boxes for a great fall gift.

Source: Martha Stewart Living, November 2008
Yield

Ingredients

Directions

Cook's Notes

Be sure to use pure maple syrup, not a lesser imitation.

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  • MS12107999
    1 OCT, 2017
    I made according to the recipe. Only change was to use turbinado sugar (Sugar in the Raw) for the final sprinkle. I didn't have sanding sugar, but this was very nice, the brown color and brown sugar flavor very much in keeping with the look and taste of the cookie. This is a new favorite cookie!
    Reply
    • greatgoats3581253
      6 NOV, 2017
      What happened to the other quarter cup of syrup? I added it to the cookie batter but the recipe doesn’t really say.
    • uujerri
      21 NOV, 2017
      I did that the first time too. Actually just 1/2 cup goes into the recipe and the other 1/4 cup is reserved to spread on top for the sugar sprinkle to stick to. After the cookie has cooled.
  • Freedom Tea
    22 JUN, 2015
    Can you freeze these cookies after baking?
    Reply
    • MS12107999
      1 OCT, 2017
      Yep! I did.
  • marcitarts
    15 NOV, 2013
    Seriously, do NOT use room temp butter??? ...nervous, so please advise if you know
    Reply
    • MS12107999
      1 OCT, 2017
      Room temperature is OK. I let mine soften a bit before mixing. You have to chill the dough anyway.
  • uujerri
    15 OCT, 2013
    I used Grade B too mrmnms, but I wonder why the recipe specifies Grade A? I'm sure both are fine, but I agree with you that the Grade B is superior.
    Reply
    • uujerri
      21 NOV, 2017
      There is not Grade B anymore...stopped several years ago.
    • uujerri
      21 NOV, 2017
      Unfortunately this recipe makes nowhere near 8 dozen cookies...
  • jh8025
    23 DEC, 2012
    This recipe is amazing. The maple flavor is perfect and tastes great. As for tiffm422's comment; you must have not have been using grade A maple syrup. You cannot use regular pancake syrup. I have been making these for 2 years now and every time they are a favorite.
    Reply
  • jh8025
    23 DEC, 2012
    This recipe is amazing. The maple flavor is perfect and tastes great. As for tiffm422's comment; you must have not have been using grade A maple syrup. You cannot use regular pancake syrup. I have been making these for 2 years now and every time they are a favorite.
    Reply
  • singforadonai
    9 APR, 2012
    With March and April being Maple season I decided to try a new maple cookie recipe. Though we live in Florida, I am a pure Vermont girl and these cookies are fantastic! Great maple taste and crunch!
    Reply
  • tiffm422
    23 NOV, 2011
    Not good at all!! WAY too much maple. Unless you love, love, love maple don't bother. My cookies looked just like the picture but taste like sickly sweet maple flour.
    Reply
  • uujerri
    18 NOV, 2011
    This IS a fabulous cookie. Orgazmic. I made them in maple, oak, elm, Canadian Maple and acorn shapes. Also printed in Martha's Holiday mag from 2010, the instructions were a bit more...inclusive. I chilled (not froze) the dough, rolled out, and chilled before baking, so I skipped the first "freeze/chill" step. Fine. Also, made indentations to simulate leaf veins. Nice. Subtle but elegant. Covered empty meringue pwdr containers in Fall paper and ribbon for packaging.
    Reply
    • uujerri
      21 NOV, 2017
      Unfortunately this recipe makes nowhere near 8 dozen, 3 1/2 inch x 1/4 thick cookies.
  • perskine56
    15 NOV, 2011
    This cookie has become a favorite of my family. I bake a batch every fall for my niece's birthday.
    Reply

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