In honor of the closing to MAPLE SYRUP Season, we have to include a delicious recipe for that fresh delicious maple syrup. Maple syrup is great in everything. Even Moonbin would have loved these cookies! We love using maple syrup to replace the “sugar” in recipes. Delicious and often you are able to reduce the amount of sugar content because it is flavorful AND so naturally sweet! Whether you put that syrup on your pancakes, swirled over your morning oats or cream of wheat, (Or in your coffee– my favorite!) go get your syrup out and let’s bake!
What? Don’t have any? Check out the Paul Family Sugarbush store to supply all your Maple Syrup Needs! Alright, let’s get to baking!
If you lack self control in the kitchen, you may want to skip this post and move on.
[As my husband would say ~To the living room with a glass of milk! Perhaps you will agree!~ 😉 Because these cookies are similar to fresh maple syrup topped fluffy pancakes- but like a cookie texture. YUMMY!]
~Preheat your oven to 350 degrees. Set your baking sheets aside.
~ In a large bowl or your kitchen aid, did you know they made a 8 QT kitchen aid? Can you tell I love my kitchen aid, it is 19 years old and still rolling strong as ever. But my family has grown and I am looking at a larger bowl. 8 Jumbo Cinnamon rolls is all it can currently hold. Anyways~Whip 1 Cup of Keri Gold Butter (2 sticks softened) until smooth.
~ Beat in 2 1/2 Cups of brown sugar (packed of course). Beat approximately 2 minutes until creamy.
~Add 1 Cup of REAL maple syrup. Whip.
~On low speed continue to stir in 1/2 C. of sour cream, 2 eggs, 1 tsp of vanilla extract, 1/2 tsp baking soda, 1 tsp of salt.
~Beat on high speed until well combined. Scrape the sides and beat again as needed.
~Once mixed well, add in 1 1/2 Cups of flour. Stir well. Add 1 more cup of flour. (We use combo of white and wheat and it turns out great. If you add all wheat, just add another dollop of sour cream to keep the batter from being too dry once baked.)
~Mix well and note the dough will be very soft compared to other cookie dough.
~ Scoop balls of dough onto a cookie sheet about 3 inches apart. Bake 14 minutes. (Or if the edges begin to turn lightly brown.)
~Remove and let cool. Transfer to parchment paper or a wire rack over parchment to allow easy clean up after applying the glaze.
TO MAKE THE GLAZE:
~Combine and melt 1/4 Cup of butter and 1/2 Cup of maple syrup in a small saucepan over medium heat. Once butter is completely melted and maple syrup is mixed in, remove from heat. Add 1 1/2 Cups of confectioners’ sugar and a pinch of salt. Set aside for 20 minutes to cool and thicken a bit.
~Spoon glaze over each cooled cookie. Allow 30 minutes for the glaze to set before serving.
~These cookies are soooo delicious! Even better, they taste more flavorful as they keep! Altogether, working great as make ahead cookies. If you are looking to put a sweet treat in the freezer, simply bake cookies, cool, and store in an airtight container or vacuum seal. When ready to use (stores up to 3 months) take out of the freezer placing into the refrigerator overnight. Glaze prior to serving.
Happy Baking!!! Happy Homemaking!
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