The Perfect Maple Cookies

Two years ago we moved up to the Northeast, Upstate New York to be exact. I never saw myself living in upstate New York growing up, except maybe that one time I did a state report on New York and saw how pretty it was. But alas we ended up in Upstate New York and are loving it. Every place has traditions and one of the traditions in New York and Canada is Maple Syrup. Maple syrup is harvested in the late winter/early spring from maple trees. It is a super long process and one I was going to try to do until I saw how much goes into making the syrup. That is when I decided to buy the syrup instead. The syrup is pricey, but once I tried it for the first time I could not go back to imitation maple syrup.

When I bought my first jug of maple syrup I wanted to make sure it did not go to waste because I paid so much for it. I looked up recipes for maple everything, cookies and cakes. I made these maple cookies below and I was hooked. I made them for everything until I ran out of maple syrup. I had to patiently wait for maple harvesting season again and for the Coronavirus business restrictions to let up before I could get it. But once I got it I made my first batch of maple cookies and they were as good as I remembered. I hope you enjoy this recipe.
I have included some tricks and tips below to get amazing cookies.


Maple Cookies


Super Soft Delicious Flavorful Cookies


INGREDIENTS
  • 1/2 cup softened butter
  • 1 1/2 cup brown sugar
  • 1 egg (room temperature)
  • 1/3 cup Maple Syrup
  • 1 teaspoon vanilla
  •  3 cups flour
  • 2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • granulated sugar


INSTRUCTIONS

1. Cream the butter and the sugar.
2. Cream the egg with the butter mixture until fluffy.
3. Add the maple syrup and the maple syrup to the mixture.
4. Mix the dry ingredients, flour, cornstarch, slat, baking soda, and baking powder.
5. Add the dry ingredients to the egg mixture.
6. Combine the dry ingredients, flour, salt, baking soda, and cream of tarter.
7. Chill in fridge for 30-60 minutes before baking.
8. Form round balls and roll in granulated sugar.
9. Bake at 375 degrees Fahrenheit for 10-12 minutes.
10. Let cool and enjoy!


One of the secrets to getting amazing cookies is to mix the butter and eggs until they are light and fluffy.
I use a disher to make my cookies into balls. That way they come out uniform in shape and size. I also use parchment paper so the cookies do not stick to the bottom of the pan.
Don't these look scrumptous?
Here is the finished product!

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Lemon Sugar Cookies with Lemon Buttercream Frosting

Do you want to make some really good lemon sugar cookies with lemon frosting? These are a soft sugar cookie with a delicious buttercream frosting with a hint of lemon. I like that the lemon is not overpowering in this cookie. I have the recipe for you. I decided to dye mine too to make them really fun for my kiddos.


Lemon Sugar Cookies
Adapted from https://butterwithasideofbread.com/lemon-sugar-cookies/

Makes 2 dozen cookies

1/2 cup softened butter
1 cup sugar
1 egg
1 tsp Watkins vanilla extract
1/3 cup sour cream
1/2 tsp Watkins lemon extract
1 Tbs lemon zest
1/2 tsp salt
1/2 tsp baking soda
2 cups all-purpose flour
  1. Preheat the oven to 375 degrees. Line the cookie sheet with parchment paper.
  2. Cream the butter for 1-2 minutes.
  3. Add the sugar and cream.
  4. Add the egg and cream.
  5. Add the vanilla, sour cream, and cream
  6. Add the lemon extract and lemon zest and mix.
  7. Combine the salt, baking soda, and flour.
  8. Fix in the flour mixture.
  9. Use a disher to make rounded balls.
  10. Bake for 10 minutes.
Lemon Butter Cream Frosting

1/2 cup softened butter
1  tsp vanilla
2 Tbs milk
1/2 tsp Watkins lemon extract
1 Tbs lemon zest
4 cups powdered sugar
  1. Cream the butter.
  2. Add the vanilla and milk and cream.
  3. Add the lemon extract and zest and cream.
  4. Add the powdered sugar 1 cup at a time and mix until the frosting is the right consistency. May need to add a little more or less than 4 cups of sugar.
I hope you enjoy the cookies!


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Grandma's Sugar Cookie Recipe

Have you ever had an amazing sugar cookie? This recipe by Grandma Rowley's is the best ever. Our whole family makes it. You can find it written on random 4x6 or recipe cards in all our kitchens. It makes soft and fluffy sugar cookies, the best ever. It can be made any time of year. The only change would be the color of sprinkles and frosting to coordinate for each holiday.


Grandma Rowley's Sugar Cookie Recipe, Printable Version
  • 1/2 cup softened butter
  • 1 cup sugar
  • 1 egg
  • 1/2 cup milk
  • 1/2 tsp vanilla
  • 2 1/4 cup flour
  • 2 tsp baking powder
  • 1/2 tsp salt
1. Cream the butter, add the sugar and beat well. Beat in the egg. Add the milk and vanilla.  In a separate bowl combine the flour, baking powder, and salt.  Add the dry ingredients to the wet ingredients. 

2. Chill one hour. Cut out to desired shape on parchment paper.

3. Bake at 375 degrees.

4. Cook 10-12 minutes for thick cookies, 7-8 minutes for thin cookies.
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Homemade Oreo Cookies



Homemade Oreos are one of my absolute favorite cookies. I've made them three times this last month, and usually gobble them up within two to three days. They are so easy to make too!

Homemade Oreo Cookies, Printible Version
  • 1 package of Devil's food cake mix
  • 1/3 cup oil or 1/2 cup shortening, I prefer the taste of oil
  • 2 eggs
  • 1 can of cream cheese frosting
Mix all the ingredients together. You may have to mix with your hands. Roll into balls about 1 inch. Place on cookie sheet. Bake at 350 for 9-11 minutes depending on desire of crispiness. Let cool.

Frost the cookies. Pick up one cookie and frost one side, place another cookie on top, and wala, homemade oreos. I let them sit overnight in a closed container on a paper towel. It makes them taste so good. Eat and enjoy!

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The Best Pumpkin Chocolate Chip Cookie Recipe

These pumpkin cookies are so delicious!  I like to make this recipe every fall for the holidays.


I like to use real pumpkin, but canned pumpkin works too. I like to get my pumpkin fresh from a farm, cook it up and make the cookies. I even had enough extra this year to make pumpkin chocolate chip ice cream.

This is a sugar pumpkin, because it has black spots on the outer layer.  The smaller the pumpkin the better.

The following method may be used to prepare any winter squash. To prepare the pumpkin the pumpkin for cooking, cut the pumpkin in half, a butcher knife works well, put the pumpkin in a cake pan with about 1/2" of water.  Turn the oven to 375 and cook the pumpkin for 30-45 minutes, or until the pumpkin is fork tender.

Remove from the oven and let cool. Scoop out the inside of the pumpkin with a spoon and blend in blender. The recipe calls for 1 1/2 cups of pumpkin. If you don't use it all you can freeze the rest and save for more cookies, a soup, bread etc.

Pumpkin Cookies
The recipe is based on a recipe from Vicki at SunGold Farms.

Makes 4 dozen cookes

1/2 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 1/2 cups or 15 ounce can of pureed squash or pumpkin
2 1/2-2 3/4 cups all purpose flour
1 tsp baking soda
1/4 tsp ground allspice
2 1/2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1 bag of chocolate chips
1 1/2 cups chopped pecans (optional)

Preheat oven to 375 degrees. In a large mixing bowl, cream butter and sugars until fluffy. Beat in the eggs and squash. Sift together the flour, baking soda, baking powder and spices; add to mixture, stirring until well blended. Stir in raisins and nuts. Spoon onto cookie sheets. Bake for 10 to 12 minutes or until edges are golden.

*This recipe can be used with almost any winter squash. See instructions above on how to prepare.

*Baker's tip, the dough is pretty runny, but because of all the baking powder and soda, they rise up quite nicely.



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