Makes about 20 cookies.
Flavored with real maple syrup, these soft sugar cookies have an extra layer of flavor.
1 c. all-purpose flour
1 t. corn starch
1/2 t. baking soda
1/8 t. salt
1/4 c. unsalted butter, softened*
1/4 c. vegetable shortening
3/4 c. granulated white sugar
2 T. maple sugar or firmly packed light brown sugar
2 T. real maple syrup
1 lg. egg
1/4 t. vanilla extract
- Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
- Whisk together flour, corn starch, baking soda, and salt. Set aside.
- In large bowl, beat together butter and shortening until well combined. Beat in sugars until light and fluffy. Beat in maple syrup, then egg and vanilla. On lowest mixer speed, beat in dry ingredients.
- Scoop by rounded tablespoonfuls and roll into smooth balls. Place balls of dough on baking sheets spacing cookies 2” apart.
- Bake for approximately 16 to 18 minutes or until set and very lightly browned around the edges. Place baking sheets on wire racks and allow cookies to cool.
* You can use 1/2 c. butter and omit the vegetable shortening for a thinner, crisper cookie.
Walnut Maples variation: Follow the recipe above, beating in 3/4 c. finely chopped walnuts after dry ingredients. Makes about 28 cookies.
Serving Suggestion: Drizzle cooled cookies with Maple Syrup Icing before serving.
Maple Syrup Icing
A light brown icing that goes well with most baked goods.
3/4 c. confectioner’s sugar
about 1/4 c. real maple syrup
- Place confectioner’s sugar in a medium bowl. Stir in maple syrup until the icing is perfectly smooth.
- Drizzle or pipe onto cooled baked goods. (This is thick enough to pipe thin lines but not thick enough to pipe firm shapes.)
Recipes from my cookbook Confectionately Yours: A Collection of Cookies, Candies & Yummy Confections. Enjoy!