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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EASY 4th of July Cupcake Toppers

Do you want to give your cupcakes that extra pizzazz? Look no further. I have the solution and it is super easy.

Want to know why the cupcakes in the bakery look so much better for some reason? They do not necessarily taste better, but many times they have cupcake toppers. These toppers add a little extra decor to the cupcakes to make them look like a star.  These took me 5 minutes to make and will for sure be a big hit on whatever cupcakes you make. I have put toppers on my cupcakes, along with sprinkles for years and people always say they look professionally done.


The supplies for this project include:

  • Glue (I used school glue because it was the closest thing I could find, but other glue would work too and would probably be better leaving no residue or warping)
  • Cardstock-Red and Blue
  • Skewer sticks
  • Scissors
  • Tape
  • Cricut or two different sized stars
Here are the steps:
  1. Make and cut two different sized stars with a Cricut machine.
  2. Glue the small star to the big star.
  3. Cut the skewer sticks to length leaving the pointy end for the cupcake.
  4. Tape the skewer stick to the back of the star.
  5. Put them in the cupcakes! and it is done!


What did I tell you? Super easy right, but these little toppers will dress up any cupcake in a flash and be the hit of the party. The stars could also be covered in glitter to add that even extra pizzazz.


See these other amazing DIY craft projects to make your 4th of July stunning!
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The Best Snickerdoodles

Do you like Snickerdoodle cookies? We love them here at our house. They are the perfect blend of cinnamon and sugar with chewy cookie goodness. They are one of my sons favorite cookies.




Here is the recipe, I hope you enjoy!



Snickerdoodle Cookies
Printable Version


Super Soft Delicious Cookies


INGREDIENTS
  • 1/2 cup softened butter
  • 1/2 cup sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cream of tarter
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon


INSTRUCTIONS

1. Take the butter and egg out of the fridge 1 hour before starting the cookie batter to bring to room temperature
2. Make sure the butter is soft, cream the butter.
3. Add the sugars and cream the mixture.
4. Beat in the egg. Mix until fluffy.
5. Add vanilla and mix.
6. Combine the dry ingredients, flour, salt, baking soda, and cream of tarter.
7. Add the dry ingredients to the wet mixture and mix until they are mixed in.
8. Store in fridge for 30-60 minutes before baking.
9. Bake at 300 degrees Fahrenheit for 12-14 minutes. Remove before they appear golden brown, they will be overbaked at that time.

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Watkins Original Gourmet Baking Supplies Review

Recently Watkins contacted and sponsored me to review their baking supplies. I jumped at the opportunity. I love baking and trying new things.

Watkins has been around since 1868 and have a headquarters in Minnesota. They make a variety of products; extracts, spices, food coloring, soaps, lotions, cleaners, pain relief, and body scrubs. I had never heard of them before, but the more I have learned, the more I love this company. I love that their products are pure and high quality. I am always on the lookout for good baking products.

I received the following in my box; baking vanilla, pure lemon extract, pure almond extract, pure coffee extract, pure ground cinnamon, and food coloring. I was especially excited about the food coloring because it does not have dyes in it. I have been trying to avoid food dyes with my kids.




The first thing I decided to try was the vanilla. It came in an 11 ounce bottle. I decided to make some chocolate chip cookies.


I used the King Arthur Flour Chocolate Chip Oatmeal recipe for the chocolate chip cookies. The turned out fantastic. I even had someone comment to me they could taste something different in the cookies and asked if I had used something special. I told them I used Watkins vanilla.



Next up I made almond cinnamon cupcakes with an almond cinnamon buttercream frosting that tasted amazing!



Here is the finished product and they tasted as amazing as they look here. I will definitely be making these again. I took them to a function and someone had two at the event and wanted to take more home with her.



 The last thing I tried was the lemon extract, the food coloring and the vanilla again. I made lemon sugar cookies with a lemon buttercream frosting.



The lemon cookies turned out delicious and the frosting colors were amazing! The red was a little pink, but that is typical with red food coloring. I would probably just have to put in more dye to make it darker. I will definitely be using this dye in the future because it was so good and I like that all the ingredients in the dye were natural and not artificial. I let my kids frost the rest of the cookies and they had a lot of fun.



All in all what did I think of Watkins baking products? I LOVED all of them and will be using all of them again. My kids kept begging for all the treats we made this week. I have not really cooked with almond and lemon extract and was excited to go out of my comfort zone and try something new. I would definitely recommend picking up some of these products for baking.



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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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Almond Cinnamon Cupcakes with Almond Cinnamon Butter Frosting

Do you want to make some AMAZING almond cinnamon cupcakes? I have the recipe for you. I recently made these and they were delicious.



Almond Cinnamon Cupcakes
Adapted from the recipe, https://www.lifeloveandsugar.com/2014/10/08/cinnamon-sugar-almond-cupcakes/
Makes 2 dozen cupcakes

3/4 cup butter
1 cup sugar
3 egg whites
1/2 cup sour cream
1/2 cup milk
3 tsp Watkins almond extract
1 2/3 cups all purpose flour
1/4 tsp baking soda
1 tsp baking powder
1 1/2 tsp cinnamon
  1. Preheat oven to 350 degrees. Put cupcake wrappers in cupcake baking apparatus.
  2. Cream the butter for 2 minutes.
  3. Add the sugar and continue to cream.
  4. Add the eggs and beat for 2-3 minutes.
  5. Add and mix the sour cream.
  6. Combine the milk and the almond extract.
  7. Sift the flour with the baking soda, baking powder, and cinnamon.
  8. Alternate add the wet and milk mixture and flour mixture to the butter mixture.
  9. Fill the cupcake liners with a 20 disher.
  10. Bake 20-25 minutes or until cupcakes spring back to the touch.
  11. Let cool and frost.
  12. Sprinkle with cinnamon.
Almond Cinnamon Buttercream Frosting

1 cup butter
4 cups powdered sugar
2 1/4 tsp cinnamon
1/2 tsp almond extract
2-3 Tbs milk
  1. Cream the butter.
  2. Add the milk and almond extract and mix.
  3. Mix in the cinnamon.
  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 cupcakes as much as I did!


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